Description
A flavorful and easy slow cooker whole chicken recipe featuring a perfectly seasoned bird cooked on a bed of mixed root vegetables, finished under the broiler for crispy skin and juicy, tender meat.
Ingredients
Scale
For the 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
For the Slow Cooker Rack:
- 2 cups mixed root vegetables (carrots, potatoes, celery, or quartered onion), roughly chopped
Instructions
- Dry the Chicken: Remove the chicken from its packaging and use paper towels to thoroughly pat the entire surface dry. This ensures the butter sticks and helps achieve crispy skin later.
- Prepare the Butter Mixture: In a small bowl, combine the softened butter, salt, paprika, black pepper, dry mustard, and garlic powder. Mix until smooth. Gently loosen the skin over the breast and thighs without tearing it. Rub half of the butter mixture under the skin directly onto the meat and the rest all over the exterior of the chicken.
- Stuff the Chicken Cavity: Place a white onion and sprigs of rosemary and thyme inside the chicken cavity for added flavor.
- Prepare the Slow Cooker Rack: Scatter the chopped mixed root vegetables evenly across the bottom of a 6-quart or larger slow cooker. This creates an edible rack that lifts the chicken off the cooking liquids and helps it cook evenly without becoming mushy on the bottom.
- Cook the Chicken: Set the seasoned chicken breast-side up on top of the vegetable bed. Cover with the slow cooker lid and cook on low for 8 hours or on high for 4 hours until an instant-read thermometer inserted into the thickest part of the thigh registers 165ºF. Avoid lifting the lid during cooking to maintain heat and steam.
- Preheat the Broiler: Once cooked, carefully preheat your oven broiler on high.
- Transfer the Chicken: Using tongs or a chicken lifter, gently transfer the chicken to a foil-lined or broiler-safe baking dish. Handle with care as the meat will be very tender and prone to falling apart.
- Broil for Crispy Skin: Place the chicken on the second-to-bottom oven rack about 6–8 inches from the broiler element. Broil for 3 to 5 minutes, watching continuously until the skin turns deep golden brown and crispy to avoid burning.
- Rest the Chicken: Remove the chicken from the oven and let it rest on the baking sheet for 10 minutes before carving. This resting period allows the juices to redistribute, resulting in tender and juicy meat.
Notes
- Patting the chicken dry is crucial for crispy skin.
- If you prefer spicier flavor, add cayenne pepper or smoked paprika to the butter mixture.
- Use any root vegetables you have on hand for the slow cooker rack.
- Do not open the slow cooker lid during cooking to maintain temperature and avoid extending cooking time.
- Broiling time may vary depending on your oven; watch closely to prevent burning.
- Resting the chicken after broiling makes carving easier and keeps the meat moist.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg
