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Cook a Whole Chicken in a Slow Cooker Recipe

Course: Main Course
Cuisine: American
Keyword: chicken breasts, chicken moist, garlic powder, slow cooker dishes

Materials

  • 1 whole chicken (3-4 lbs)
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lemon, cut into wedges
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup chicken broth

Instructions

  • The first step in preparing a whole chicken for slow cooking is to clean it thoroughly. Remove any giblets and excess fat from the chicken cavity, then rinse the bird inside and out with cold water. Pat the chicken dry with paper towels.
  • Mix the paprika, garlic powder, onion powder, thyme, rosemary, salt, and black pepper together in a small bowl. Rub this seasoning mix all over the chicken, making sure to cover every inch of the bird. You can also season the inside of the chicken cavity.
  • Place the lemon wedges, chopped onion, and minced garlic inside the chicken cavity. This will infuse the chicken with extra flavor and aroma as it cooks.
  • Place the chicken in the slow cooker, breast side up. Pour the chicken broth over the chicken.
  • Cook the chicken on low heat for 6-8 hours or on high heat for 3-4 hours. The cooking time will depend on the size of the chicken and the heat of your slow cooker. Make sure that the internal temperature of the chicken reaches 165°F (74°C) before serving.
  • Once the chicken is cooked, carefully remove it from the slow cooker and place it on a platter. Let it rest for 10-15 minutes before carving. Serve the chicken with the juices from the slow cooker and your favorite sides.

Video

Notes

  • If you want crispy skin, you can place the chicken in a preheated oven at 400°F (200°C) for 10-15 minutes after it has finished cooking in the slow cooker. Make sure to watch it closely so that it doesn't burn.
  • You can also add vegetables like potatoes, carrots, and celery to the slow cooker along with the chicken for a complete meal.
  • Use a meat thermometer to check the internal temperature of the chicken. Insert the thermometer into the thickest part of the thigh without touching the bone. It should read 165°F (74°C) when the chicken is fully cooked.
  • If you have leftovers, you can store the chicken in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months.