Eightyrecipes
Slow Cooker Whole Chicken
A whole chicken rubbed with paprika and garlic, cooked dry in the slow cooker so it makes its own juices, then crisped briefly in a hot oven.
Ingredients
- 1 whole chicken 3 to 4 lb
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon paprika sweet or smoked
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Pat the chicken dry and rub it all over with the olive oil and seasonings, inside and out.
- Place the chicken directly into the slow cooker, breast side up, with no added liquid.
- Cook on LOW for 6 to 7 hours or HIGH for 4 to 5 hours, until fully cooked and tender.
- Optional: transfer to a hot oven at 425°F and cook for 15 to 20 minutes to crisp and brown the skin.
- Rest the bird for ten minutes before carving, and skim the fat from the juices in the crock.
Notes
Nutrition values are an estimate. Add no liquid to the crock; the bird releases plenty of its own and added stock only poaches the meat. The optional oven step is what turns pale, soft skin into a burnished crust, so do it if the bird is going to the table whole.
Nutrition
Nutrition is an estimate, calculated automatically.
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