Slow Cooker Whole Chicken

Name: Slow Cooker Whole Chicken
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: American
Ingredients: 1 whole chicken (4-4.5 lb), giblets removed; 1 onion, quartered; 3 cloves garlic, smashed; 2 carrots, cut into chunks; 2 celery stalks, cut into chunks; 1 tbsp olive oil; 1 1/2 tsp salt; 1 tsp garlic powder; 1 tsp paprika; 1/2 tsp black pepper; 1/2 tsp dried thyme

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.

How to tell it's done

Check the thickest part of the thigh and breast without touching bone. Both should read at least 165°F (74°C). The legs should move freely and the meat should be falling off the bone. Always start with a fully thawed chicken. A frozen bird stays too long in the temperature danger zone in a slow cooker.

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.

Ingredient notes & swaps

No added liquid: the chicken and vegetables release plenty of juice. You'll often end up with 1-2 cups of flavorful broth.
Vegetable rack: the onion, carrot and celery lift the chicken out of the liquid so it doesn't boil. Balls of aluminum foil also work.
Size: a 6-quart oval slow cooker fits a 4-5 lb chicken. Make sure the lid closes fully.
Crispy skin: after cooking, set the chicken on a sheet pan and broil it 6 inches from the heat for 3-5 minutes, watching closely.

Storage & reheating

Remove the meat from the bones within 2 hours and refrigerate it for 3-4 days. The strained cooking liquid keeps 3-4 days in the fridge. Skim off the fat that solidifies on top before using it.

Make ahead & freezing

Season the chicken the night before and refrigerate it uncovered. Shredded meat freezes for up to 3 months and is good for quick soups, enchiladas and salads. Freeze the broth separately for up to 6 months.

What to serve with it

Serve it as a simple roast chicken dinner with mashed potatoes and a green vegetable, or shred it for chicken salad sandwiches, tacos, pot pie or soup.

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 calculated from the ingredient list and will vary with the exact brands and portion sizes you use.

Written by

Armin

Armin runs Daily Chicken Meals and writes every recipe on the site. He's working through the whole collection in his own kitchen, adding his own photos and notes to each recipe as he cooks it. More about how recipes here are written.

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