Cooking a whole chicken in a slow cooker is a great way to get a delicious, tender meal with minimal effort. Here’s a simple recipe for a flavorful slow-cooked whole chicken:
Ingredients:
- 1 whole chicken (about 4-5 pounds)
- 1 tablespoon olive oil or melted butter
- Salt and pepper, to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme or rosemary
- 1 lemon, cut into wedges
- 4 cloves garlic, peeled and smashed
- 1 onion, quartered
- 1 cup chicken broth or water
- Optional: vegetables for roasting (e.g., carrots, potatoes, celery)
- 1 tablespoon olive oil or melted butter
- Salt and pepper, to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme or rosemary
- 1 lemon, cut into wedges
- 4 cloves garlic, peeled and smashed
- 1 onion, quartered
- 1 cup chicken broth or water
- Optional: vegetables for roasting (e.g., carrots, potatoes, celery)
Instructions:
1. Prepare the Chicken:
- Remove any giblets from the chicken cavity, and pat the chicken dry with paper towels.
2. Season the Chicken:
- Rub the entire chicken with olive oil or melted butter.
- Season generously with salt, pepper, paprika, garlic powder, onion powder, and dried thyme or rosemary.
- Squeeze the lemon wedges over the chicken and place the wedges inside the cavity.
- Stuff the cavity with garlic cloves and onion quarters.
3. Prepare the Slow Cooker:
- If you’re adding vegetables, place them in the bottom of the slow cooker.
- Place the chicken on top of the vegetables (or directly in the slow cooker if not using vegetables).
4. Add Liquid:
- Pour chicken broth or water into the bottom of the slow cooker.
5. Cook the Chicken:
- Cover and cook on **low** for 6-8 hours or on **high** for 4-5 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is tender and easily pulls apart.
6. Serve:
- Carefully remove the chicken from the slow cooker and let it rest for a few minutes before carving.
- Remove any giblets from the chicken cavity, and pat the chicken dry with paper towels.
2. Season the Chicken:
- Rub the entire chicken with olive oil or melted butter.
- Season generously with salt, pepper, paprika, garlic powder, onion powder, and dried thyme or rosemary.
- Squeeze the lemon wedges over the chicken and place the wedges inside the cavity.
- Stuff the cavity with garlic cloves and onion quarters.
3. Prepare the Slow Cooker:
- If you’re adding vegetables, place them in the bottom of the slow cooker.
- Place the chicken on top of the vegetables (or directly in the slow cooker if not using vegetables).
4. Add Liquid:
- Pour chicken broth or water into the bottom of the slow cooker.
5. Cook the Chicken:
- Cover and cook on **low** for 6-8 hours or on **high** for 4-5 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is tender and easily pulls apart.
6. Serve:
- Carefully remove the chicken from the slow cooker and let it rest for a few minutes before carving.
Tips:
- For crispier skin, you can place the chicken under the broiler for a few minutes after cooking. Just be sure to watch it closely to prevent burning.
- Save the juices from the slow cooker to make a simple gravy or to use in other recipes.
Enjoy your flavorful, fall-off-the-bone chicken!
