Slow Cooker Whole Chicken – Out here in the Midwest, a whole roasted chicken is as close as you get to a Sunday hug on a plate. Long before we had fancy gadgets, my mother would slide a bird into the oven early in the morning and let it perfume the whole house while we did our chores. This slow cooker version keeps that old-fashioned comfort but makes it easy for busy days and tired evenings.
4-Ingredient Slow Cooker Whole Chicken
Ingredients
- 1 whole chicken (3 1/2 to 4 1/2 pounds), giblets removed and patted dry
- 2 teaspoons kosher salt (or 1 1/2 teaspoons table salt)
- 1 teaspoon black pepper
- 2 teaspoons garlic powder (or 3–4 cloves garlic, minced)
Directions
- Prepare the chicken: Remove the giblets from the cavity if they’re still inside. Rinse the chicken under cool water if you like, then pat it very dry with paper towels, inside and out. A dry bird browns better, even in the slow cooker.
- Season generously: In a small bowl, mix the salt, pepper, and garlic powder. Rub this mixture all over the chicken—on the breast, legs, thighs, and as much of the underside as you can reach. Sprinkle a little inside the cavity as well.
- Optional trussing: If you’d like, tie the legs together with kitchen twine and tuck the wing tips under the body. This just helps the chicken cook more evenly and look a bit neater, but it isn’t required.
- Place in the slow cooker: Set the chicken breast-side up in the slow cooker. You don’t need any liquid; the chicken will release its own juices as it cooks.
- Cook low and slow: Cover and cook on LOW for 6–7 hours, or until the chicken is very tender and the juices run clear when you pierce the thigh. If you prefer, you can cook on HIGH for about 3 1/2–4 hours. An instant-read thermometer inserted into the thickest part of the thigh (without touching bone) should read at least 165°F.
- Rest the chicken: Carefully lift the chicken out of the slow cooker—it will be very tender—and transfer it to a cutting board or platter. Let it rest for about 10 minutes so the juices settle before carving.
- Optional crisping step: If you like a crisper skin, preheat your broiler while the chicken rests. Place the chicken on a baking sheet and slide it under the broiler for 3–5 minutes, watching closely, until the skin is browned and lightly crisped.
- Serve: Carve the chicken into breasts, thighs, drumsticks, and wings. Spoon some of the cooking juices from the slow cooker over the meat when serving, or reserve the juices for gravy or soup.
