Slow Cooker Whole Chicken
"Rotisserie" slow cooker whole chicken with crispy skin makes a foolproof, comforting dinner that is economical. Use the roasted chicken in your favorite chicken recipes.
Servings: 6
Ingredients
For the Chicken and Seasoning:
- 1 whole chicken 4–5 lbs, thawed (giblets and neck removed)
- 1/4 cup salted butter softened to room temperature
- 2 teaspoons salt
- 2 teaspoons paprika smoked or regular
- 1 teaspoon black pepper
- 1/2 teaspoon dry mustard
- 1/2 teaspoon garlic powder
- White onion
- Sprig of rosemary
- Sprig of thyme
For the Slow Cooker "Rack":
- 2 cups mixed root vegetables carrots, potatoes, celery, or quartered onion, roughly chopped
Instructions
- Remove the chicken from its packaging and use paper towels to thoroughly pat the entire surface dry. This is critical for getting the butter to stick and for achieving crispy skin later. 1 whole chicken
- In a small bowl, combine the softened butter, salt, paprika, black pepper, dry mustard, and garlic powder. Mix until you have a smooth paste. Gently loosen the skin over the breast meat and thighs with your fingers, being careful not to tear it. Rub half of the butter mixture directly onto the meat under the skin. Rub the remaining butter mixture over the entire exterior of the chicken. 1/4 cup salted butter, 2 teaspoons salt , 2 teaspoons paprika, 1 teaspoon black pepper , 1/2 teaspoon dry mustard, 1/2 teaspoon garlic powder
- Place an onion and a few sprigs of fresh rosemary or thyme inside the cavity of the chicken. White onion, Sprig of rosemary, Sprig of thyme
- Scatter the chopped carrots, potaotes, celery, and onion evenly across the bottom of the slow cooker (a 6-quart or larger). This forms an edible rack that lifts the chicken out of the cooking liquid, ensuring it cooks evenly and doesn't get mushy on the bottom. 2 cups mixed root vegetables
- Set the seasoned chicken on top of the vegetables, breast-side up. Cover the slow cooker with the lid and cook until an instant-read thermometer inserted into the thickest part of the thigh (avoiding the bone) registers 165ºF. This will be on low for 6-8 hours and on high from 3 1/2 to 4 1/2 hours. Do not lift the lid during the cooking process, as this releases steam and heat and can extend the cooking time by 30 minutes or more.
- Once the chicken is cooked through, carefully preheat your oven broiler on high.
- Use a set of tongs or a chicken lifter to carefully transfer the cooked chicken to a foil-lined baking sheet or a broiler-safe baking dish. The chicken may be very tender and want to fall apart so be gentle.
- Place the chicken on second to the bottom oven rack, about 6–8 inches from the broiler element. Broil for 3 to 5 minutes, or until the skin is a deep golden brown and crispy. Watch it continuously, as the skin can burn quickly.
- Once the skin is crispy, remove the chicken from the oven and let it rest on the baking sheet for 10 minutes before carving. This allows the juices to redistribute, ensuring tender, juicy chicken.
