Description
This Slow Cooker Whole Chicken recipe delivers tender, juicy chicken with crispy skin, made effortlessly in a slow cooker and finished under the broiler for a golden finish. Aromatic herbs and a flavorful butter rub enhance the chicken, while root vegetables form a savory rack that cooks alongside, absorbing all the delicious flavors.
Ingredients
Scale
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
- 1 white onion
- 1 sprig of rosemary
- 1 sprig of thyme
Slow Cooker “Rack”
- 2 cups mixed root vegetables (carrots, potatoes, celery, or quartered onion), roughly chopped
Instructions
- Prepare the chicken: Remove the chicken from its packaging and pat the entire surface dry with paper towels. This step is crucial for the butter to adhere well and to help achieve crispy skin later.
- Make the butter seasoning: In a small bowl, combine the softened butter, salt, paprika, black pepper, dry mustard, and garlic powder to form a smooth paste. Carefully loosen the skin over the breast meat and thighs without tearing it, then rub half of the butter mixture under the skin directly onto the meat. Rub the remaining butter mixture evenly over the chicken’s exterior.
- Stuff the chicken: Place a whole white onion along with sprigs of fresh rosemary and thyme inside the chicken cavity to infuse aromatic flavors during cooking.
- Create the vegetable rack: Scatter the chopped root vegetables evenly across the bottom of a 6-quart (or larger) slow cooker. This rack lifts the chicken, allowing even cooking and preventing sogginess.
- Slow cook the chicken: Set the seasoned chicken on top of the vegetables, breast-side up. Cover and cook on low for 8 hours or on high for 4 hours, until a thermometer inserted into the thickest thigh reads 165ºF. Avoid removing the lid during cooking to maintain heat and steam.
- Preheat the broiler: Once cooked, carefully preheat your oven broiler on high to prepare for crisping the skin.
- Transfer the chicken: Using tongs or a chicken lifter, gently move the chicken to a foil-lined baking sheet or broiler-safe dish. The chicken will be tender, so handle carefully to avoid breaking it apart.
- Broil for crispiness: Place the chicken on the second oven rack from the bottom, 6–8 inches below the broiler element. Broil for 5 minutes or until the skin turns deep golden brown and crispy, watching closely to prevent burning.
- Rest and serve: Remove the chicken from the oven and let it rest on the baking sheet for 10 minutes. This allows juices to redistribute, ensuring a juicy and flavorful result before carving.
Notes
- Patting the chicken dry is essential for crispy skin.
- Do not lift the slow cooker lid during cooking to avoid steam loss and extended cooking time.
- If you don’t have mixed root vegetables, you may use just carrots and potatoes or any sturdy vegetables as a substitute.
- Broiling time may vary, so watch the chicken carefully to avoid burning the skin.
- Allowing the chicken to rest after broiling improves juiciness and flavor in every bite.
