Slow Cooker
Slow Cooker Whole Chicken
A whole chicken cooked low and slow in the slow cooker comes out impossibly tender, falling off the bone with a simple twist of tongs, and it leaves behind a well-flavored broth you can strain and save. It's an easy Sunday dinner that mostly cooks itself.
Why you'll love this recipe
- Fall-off-the-bone tender with minimal effort
- Leftover broth is flavorful and useful
- Frees up the oven and stovetop
- Great for feeding a family with leftovers
Ingredients
Full ingredient list below — check off items as you shop or cook.
Instructions
- Scatter the onion, garlic, carrots and celery in the bottom of the slow cooker to create a bed for the chicken.
- Pat the chicken dry and rub it all over with olive oil. Mix the salt, garlic powder, paprika, pepper and thyme, then rub over the chicken and inside the cavity.
- Place the chicken breast-side up on top of the vegetables.
- Cover and cook on low for 6-7 hours or high for 4-5 hours, until the chicken is very tender and reaches at least 165°F (74°C) internal.
- Carefully lift the chicken out — it may fall apart, which is expected — and rest for a few minutes before carving or shredding.
- Strain the cooking liquid to save as broth, or discard the cooked vegetables and use it as a base for soup.
Tips for success
- The skin won't crisp in the slow cooker; broil the finished chicken for a few minutes if you want browned skin.
- Lifting a whole cooked chicken out of the slow cooker can be tricky since it's so tender — use two sturdy spatulas or large tongs to support it from underneath.
- The vegetables in the bottom mostly flavor the broth and won't hold their texture, but they're fine to eat if you like them soft.
- Save and freeze the strained broth for future soups.
Frequently asked questions
Why is my slow cooker chicken skin rubbery?
Slow cooking uses moist heat, which never crisps skin; if you want crispy skin, transfer the finished chicken to a hot oven or broiler for a few minutes.
Do I need liquid in the slow cooker for a whole chicken?
Not necessarily — the chicken releases its own juices as it cooks, and the vegetables add moisture, though you can add 1/2 cup broth if you prefer extra liquid.
Can I use the cooking liquid as chicken broth?
Yes, strain out the solids and it makes a flavorful, ready-to-use broth for soups or gravies.
How do I know the chicken is fully cooked?
Check the internal temperature in the thickest part of the thigh with a meat thermometer — it should read at least 165°F (74°C).
Nutrition (per serving)
| Calories | 402 |
| Protein | 36g |
| Carbs | 4g |
| Fat | 27g |
| Sodium | 520mg |
| Sugar | 2g |
Nutrition values are estimates and will vary based on exact ingredients and brands used.
You might also like
Slow CookerSlow Cooker Chicken Alfredo
This slow cooker chicken alfredo builds its rich, garlicky cream sauce right around the chicken …
Slow CookerSlow Cooker Salsa Verde Chicken
Tangy, slightly smoky salsa verde does almost all the work in this slow cooker chicken, tenderiz…
Slow CookerSlow Cooker Chicken Curry
A slow cooker gives curry spices hours to bloom and deepen, turning simple pantry ingredients in…