Slow-Cooked Whole Chicken
Slow Cooker Whole Chicken
Making a whole chicken in a slow cooker is one of the best kitchen hacks for rotisserie-style tenderness—without babysitting the oven. The gentle, moist heat breaks down connective tissues, giving meat that practically falls off the bone. While it cooks, it creates its own rich, flavorful broth, and a quick broiler finish at the end gives that classic golden-brown skin.
Ingredients:
- Whole chicken (giblets removed): 3½–4½ pounds
- Kosher salt: 2 tsp
- Garlic powder (or ¾ tsp minced garlic cloves): 2 tsp
- Black pepper: 1 tsp
Instructions:
1. Prep the Chicken: Remove the giblets and pat the bird very dry inside and out.
Tip: Dry skin helps the seasoning stick and prevents soggy skin.
2. Season: Mix salt, pepper, and garlic powder in a small bowl. Rub all over the chicken, including inside the cavity, for maximum flavor.
3. Place in Slow Cooker: Set the chicken breast-side up. No extra liquid is needed—the chicken will release its own juices. For elevated chicken above the juices, rest it on three crumpled balls of foil.
4. Cook: Cover and cook on Low for 6–7 hours or on High for 3½–4 hours. Check doneness with a meat thermometer; the thickest part of the thigh should reach 165°F.
5. Rest & Crisp: Carefully lift the chicken—it will be tender! Let it rest 10 minutes. For crispy skin, broil on a baking sheet for 3–5 minutes until golden.
6. Serve: Carve and enjoy. Don’t waste the slow cooker juices—they’re perfect for drizzling over the chicken or saving for soup.
