Slow-Cooked Whole Chicken

Slow Cooker Whole Chicken

Cooking a whole chicken in the slow cooker is a simple way to get tender, rotisserie-style results with almost no effort. The low, steady heat gently breaks down the meat until it’s juicy and fall-apart tender, while the chicken naturally releases flavorful juices that create a rich broth as it cooks. A quick finish under the broiler gives the skin that familiar golden color and lightly crisp texture.

Ingredients

• Whole chicken (giblets removed): 3½–4½ pounds
• Kosher salt: 2 teaspoons
• Garlic powder (or about ¾ teaspoon minced fresh garlic): 2 teaspoons
• Black pepper: 1 teaspoon

Instructions

1. Prepare the Chicken
Remove the giblets and pat the chicken completely dry inside and out.

Tip: Drying the skin helps the seasoning adhere better and avoids excess moisture during cooking.

2. Season Well
In a small bowl, combine the salt, black pepper, and garlic powder. Rub the mixture evenly over the entire chicken, including inside the cavity.

3. Add to Slow Cooker
Place the chicken breast-side up in the slow cooker. Do not add liquid—the chicken will create its own juices as it cooks.
If you prefer the chicken lifted out of the liquid, set it on three small balls of crumpled foil.

4. Slow Cook
Cover and cook on Low for 6–7 hours or on High for 3½–4 hours. The chicken is done when a thermometer inserted into the thickest part of the thigh reads 165°F.

5. Rest and Crisp the Skin
Carefully remove the chicken—it will be very tender—and let it rest for 10 minutes. For a golden, lightly crisp skin, transfer to a baking sheet and broil for 3–5 minutes.

6. Serve
Carve and serve warm. Save the flavorful juices left in the slow cooker—they’re perfect for spooning over the chicken or storing for soups and gravies later.