Here’s a Slow Cooker Whole Chicken recipe — juicy, tender, and effortlessly flavorful 🍗✨
Slow Cooker Whole Chicken
Ingredients
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1 whole chicken (3–5 lb), giblets removed
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1 tbsp olive oil or butter
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1 tsp salt
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½ tsp black pepper
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1 tsp garlic powder
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1 tsp paprika (smoked or sweet)
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1 tsp dried thyme or rosemary
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1 lemon, halved
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4 cloves garlic, smashed
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Optional: 1 onion, quartered
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Optional: fresh herbs for stuffing (thyme, rosemary, parsley)
Instructions
1. Prep the Chicken
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Pat chicken dry with paper towels.
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Rub olive oil or butter all over.
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Season generously with salt, pepper, garlic powder, paprika, and dried herbs.
2. Stuff Aromatics
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Stuff the cavity with lemon halves, garlic cloves, onion, and fresh herbs if using.
3. Place in Slow Cooker
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Set chicken breast-side up.
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Optional: place a trivet or thick-cut onion slices underneath to lift the chicken slightly for even cooking.
4. Cook
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Low: 6–7 hours
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High: 3–4 hours
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Chicken is done when internal temp reaches 165°F (74°C) at thickest part of the breast.
5. Optional Crispy Skin
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Preheat broiler.
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Transfer chicken to a baking sheet and broil 3–5 minutes until skin is golden and crispy.
6. Rest & Serve
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Let chicken rest 10 minutes before carving.
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Serve with roasted vegetables, mashed potatoes, or a side salad.
Flavor Variations
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Lemon-Herb: Add zest of lemon to rub.
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Spicy: Sprinkle smoked paprika + cayenne for heat.
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Garlic Butter: Mix softened butter with garlic & herbs and rub under skin.
Tips for Success
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Patting chicken dry is key for crisping the skin if broiling.
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Use a meat thermometer — slow cookers vary in heat.
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Save juices for a simple gravy or drizzling over sides.
If you want, I can also give a one-step slow cooker garlic herb butter chicken that comes out ultra-juicy and infused with flavor without any extra prep.
Do you want me to do that version too?