This recipe is for a whole chicken that has been slow-cooked to perfection. This dinner dish will give you an easy and delicious meal, which can be paired with vegetables and mashed potatoes or rice. With just 15 minutes of prep time, your kitchen will smell like heaven before the slow cooker does its magic! The best part about this recipe is that it doesn’t require any monitoring or stirring – the only thing you’ll need to do is take out the pot, and serve once done.
A slow cooker is an excellent way to cook a whole chicken. You can prepare this recipe in advance (i.e. the night before), then set it on low and forget about it until dinner time. It works well for people who don’t have too much time to fuss in the kitchen before work or school.
Preparing a Chicken for Slow Cooking
Here are some tips for preparing your chicken before it goes into the crock pot.
- Step 1: Remove any giblets from inside the cavity. These are typically in a waxy paper bag in the center of the chicken.
- Step 2: Rinse with cold water to remove any residue salt or spices that may have been left over after washing at home. Always make sure you have no sponges, dishes, or kitchen tools around the sink to avoid contamination.
- Step 3: Dry off chicken with clean, disposable paper towels to remove excess moisture and keep it from sticking while cooking.
- Step 4: Use a sharp knife to cut away all pieces of fat around the breastbone and back bone. This step is optional, but sometimes there is extra skin or fat around these areas.
Seasoning a Whole Chicken
After preparing your chicken for slow cooking, it is time to season your chicken.
Melt 4 tablespoons of butter in the microwave for 45 seconds. Using a basting brush, baste the entire chicken with melted butter. You want to make sure you get all surfaces. I also used seasoned salt, freshly ground black pepper, oregano, and fresh rosemary for this chicken. This provided rosemary herb chicken flavored bird that tasted very similar to rotisserie chicken.
How to Cook a Whole Chicken in a Slow Cooker
Make sure your slow cooker is at least 6+ quarts. The chicken pictured was about 5lbs. and fit into the sling and slow cooker perfectly with the lid closed. The lid of a slow cooker must always be kept closed for the slow cooker to do its magic.
Place the seasoned chicken on a rack (I used a sling rack available on Amazon) or you could use 4 balled up aluminum foil pieces to prevent a watery slow-cooked chicken. The chicken will sit on the rack or foil balls preventing it from cooking in its juices leading to a rather boiled tasting chicken.
It is important that you cook your chicken the right way so it tastes delicious! Cook on high for 4-5 hours or low 6-8. When done, thighs should reach an internal temperature of 170 degrees Fahrenheit, and breast meat should be 160-165 degrees Fahrenheit which makes them safe to eat.
Crispy Slow Cooker Chicken Skin
If you choose not to place your chicken on a sling, you will surely need to crisp the skin up.
To get the crispiest slow cooked chicken skin, be sure to finish the chicken in the oven. Transfer the fully cooked whole chicken to a broiler pan, and broil for 5 minutes to crisp up the skin. To get the most out of your roast chicken, let it rest for 15 minutes before carving.
Storing Leftovers
Leftover whole chicken is perfect for making meals like Buffalo Chicken Salad! Make sure the chicken is completely cooled before storing. This means letting it sit on the counter for about two hours after cooking. Place all of the meat in one air-tight container. Store this container in your fridge for up to 5 days for best taste.
You can also freeze leftover over pulled chicken meat. Allow the cooked, cooled chicken to cool completely. Wrap the raw meat in a double layer of plastic wrap or place it in a zip-lock bag and seal tightly before placing it in the freezer. Label with date and contents so you know what’s inside when taking it out up to 3 months later!
More Slow Cooker Recipes to Try Today
Looking for more tasty slow cooker recipes? Check these out today!
- Cheesy Potato Soup
- Orange Chicken
- Slow Cooker Cubed Steak
- Pot Roast & Veggies
- Tomato & Feta Pasta
- Lasagna
Slow Cooker Whole Chicken
Equipment
- 6-quart slow cooker
- Kitchen sink
- cutting board & knife
- Slow cooker sling or aluminum foil
Ingredients
- 5 pound whole chicken
- 4 tablespoons unsalted butter melted
- 1½ tablespoons rosemary removed from stem
- 1 tablespoon seasoned salt
- ½ teaspoon oregano
- ½ teaspoon ground black pepper
Instructions
- Remove any giblets from inside the cavity. These are typically in a waxy paper bag in the center of the chicken. Rinse with cold water to remove any residue salt or spices that may have been left over after washing at home. Always make sure you have no sponges, dishes, or kitchen tools around the sink to avoid contamination. Dry off chicken with clean, disposable paper towels to remove excess moisture and keep it from sticking while cooking. Use a sharp knife to cut away all pieces of fat around the breastbone and back bone. This step is optional, but sometimes there is extra skin or fat around these areas.
- Melt 4 tablespoons of butter in the microwave for 45 seconds. Using a basting brush, baste the entire chicken with melted butter. You want to make sure you get all surfaces. I also used seasoned salt, freshly ground black pepper, oregano, and fresh rosemary for this chicken. This provided rosemary herb chicken flavored bird that tasted very similar to rotisserie chicken. Simply sprinkle the spices and rosemary on all surfaces. Optional **Add rosemary sprigs inside for extra flavor.
- Place chicken on sling or make homemade aluminum foil balls to sit the chicken on top of to prevent it from getting watery.
- Place the lid on your slow cooker and set it on either high or low. I cooked mine for 4 hours on high. Cook on high for 4-5 hours or low 6-8. When done, thighs should reach an internal temperature of 170 degrees Fahrenheit, and breast meat should be 160-165 degrees Fahrenheit which makes them safe to eat.
- Optional: Broil your chicken for 5 minutes on a broiler pan to crisp the skin up.
- Allow chicken to rest for 15 minutes before carving! Enjoy warm!
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