Slow Cooker Whole Chicken

I want to start by saying THANK YOU to all of the amazing people that responded to my post on Monday. I have to say, it felt strange putting it all out there and sharing more about my personal life than ever before, but in a way, it was empowering and cathartic. I know that with so much support from friends, family, and even strangers, we will be able to continue on this journey with a positive attitude!

But for now, let’s get back to sharing delicious, easy, and healthy recipes!

I know when I first started cooking, making a whole chicken was something that totally intimidated me. How do you handle it? How do you know how long to cook it for? How do you carve it when it’s done?

Well, this recipe is pretty much foolproof, and takes care of all of those concerns! Just season, place in the slow cooker, set it, and forget it! The end results are so unbelievably juicy, tender, tasty, and the chicken literally starts falling off the bone. Trust me, you don’t need to add ANY liquid to the pot, yet all of the amazing juices from the chicken drip off and create its own little gravy to spoon over your plate when it’s time to eat.

We ate the chicken plain, as is with a couple of sides. I think it would be great to serve when you have company, not only because it looks impressive, but also because people can have their choice of white or dark meat.

You could also make the chicken as part of your meal prep and use it in green salads, chicken salads, enchiladas, tacos, really ANYTHING! Just know that the flavor of whatever you add the chicken to will be boosted.

The instructions are easy, the ingredient list is short (mostly just spices, which can totally be adjusted based on preference) and now you will have a super simple, no fuss, worry free way to make a whole chicken for any occasion!

Don’t forget to save the carcass, and make the most delicious homemade chicken broth in the very same crock pot. There is nothing quite like homemade broth!

Ingredients

• 1 whole chicken (3-4 lbs), giblets removed
• 1 whole yellow onion, roughly chopped
• Spices:
  • 2 tsp paprika
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp thyme
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp black pepper

Instructions

1. Combine all of the spices in a small bowl. 
2. Chop the onion into big chunks and place them in the bottom of your slow cooker. 
3. Remove any giblets from the inside of the chicken (many are already removed by the butcher). Rub the spice mixture all over the chicken, including under the skin, inside the cavity, and any cracks/crevices. 
4. Place the chicken in the crock pot on top of the onions. No liquid necessary, I promise! Cover and cook on high for 4 hours or low for 6-8 hours, until the chicken is (literally) falling off the bone.
   

   See all of that amazing liquid under the chicken! Liquid gold, I tell ya!

   Serve with a couple of sides for a simple dinner, or debone and save the chicken for chicken salad, enchiladas, soups, the sky is the limit!

   

   I served the chicken with roasted bacon brussels sprouts and potatoes roasted in the amazing chicken juices/onions.

Print

Slow Cooker Whole Chicken

Prep Time

5 mins

Cook Time

4 hrs

Total Time

4 hrs 5 mins

 

The easiest and most delicious way to cook a whole chicken! 

Course: Main Course

Author: Maggie @ Our Fine Day

Ingredients

• 1 whole chicken 3-4 lbs, giblets removed
• 1 whole yellow onion roughly chopped

Spices:

• 2 tsp paprika
• 1 tsp salt
• 1 tsp onion powder
• 1 tsp thyme
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/4 tsp black pepper

Instructions

1. Combine all of the spices in a small bowl.
2. Chop the onion into big chunks and place them in the bottom of your slow cooker.
3. Remove any giblets from the inside of the chicken (many are already removed by the butcher). Rub the spice mixture all over the chicken, including under the skin, inside the cavity, and any cracks/crevices.
4. Place the chicken in the crock pot on top of the onions. No liquid necessary, I promise! Cover and cook on high for 4 hours or low for 6-8 hours, until the chicken is (literally) falling off the bone.