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.
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!
Nutritional values may vary and are meant to be a guide.