Description
This Slow Cooker Whole Chicken Recipe delivers tender, juicy chicken with a crispy golden skin achieved through slow cooking and a final broil. Seasoned with a flavorful butter mixture and cooked on a bed of root vegetables, this dish is convenient and comforting, perfect for a satisfying family dinner.
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, and quartered onion), roughly chopped
Instructions
- Prepare the Chicken: Remove the chicken from its packaging and thoroughly pat the entire surface dry using paper towels. This step ensures the butter sticks and helps achieve crispy skin later.
- Make the Seasoning Butter: In a small bowl, mix the softened butter with salt, paprika, black pepper, dry mustard, and garlic powder until smooth. Carefully loosen the skin over the breast meat and thighs without tearing it, then rub half the butter mixture under the skin and the rest over the chicken’s exterior.
- Stuff the Chicken: Place one white onion and sprigs of rosemary and thyme inside the chicken cavity for added flavor during cooking.
- Prepare the Slow Cooker Rack: Evenly scatter the chopped mixed root vegetables across the bottom of a 6-quart or larger slow cooker to create an edible rack that elevates the chicken and promotes even cooking.
- Cook the Chicken: Place the seasoned chicken breast-side up on top of the vegetable bed. Cover the slow cooker and cook on low for 8 hours or on high for 4 hours until an instant-read thermometer inserted into the thickest thigh part reads 165ºF. Avoid opening the lid during cooking to maintain heat and steam.
- Preheat the Broiler: Once the chicken is cooked, carefully preheat your oven broiler to high.
- Transfer to Broiler Pan: Using tongs or a chicken lifter, gently move the cooked chicken to a foil-lined baking sheet or a broiler-safe pan. The chicken will be tender, so handle with care to keep it intact.
- Broil the Chicken Skin: Place the chicken about 6–8 inches from the broiler element on the second-to-bottom rack. Broil for 3 to 5 minutes until the skin is a deep golden brown and crispy. Watch continuously to prevent burning.
- Rest Before Serving: Remove the chicken from the oven and let it rest on the baking sheet for 10 minutes. This allows the juices to redistribute, ensuring moist and tender meat before carving.
Notes
- Patting the chicken dry is essential for crispy skin and better butter adhesion.
- You can substitute the mixed root vegetables with any sturdy vegetables like parsnips or turnips.
- If you don’t have fresh herbs, 1 teaspoon each of dried rosemary and thyme can be used instead.
- Do not lift the lid during slow cooking to avoid heat loss and extend cooking time.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165ºF.
- The broiling step is key to crisping the skin after slow cooking and should not be skipped.
- Leftover chicken can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 serving (approx. 6 oz cooked chicken with vegetables)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
