Slow Cooker Whole Chicken

Making a Slow Cooker Whole Chicken is one of the best kitchen “hacks” for achieving rotisserie-style tenderness without having to watch an oven. The gentle, moist heat of the slow cooker breaks down the connective tissues, resulting in meat that practically falls off the bone. While it creates its own succulent broth as it cooks, the optional broiler finish at the end is the secret to getting that classic, golden-brown skin.

Slow Cooker Whole Chicken

Ingredients:

How To Make Slow Cooker Whole Chicken:

Step 1: Prep the Bird: Remove the giblets from the cavity. Pat the chicken very dry with paper towels, both inside and out.

Tip: Even though we are slow-cooking, starting with dry skin helps the seasonings stick better and prevents the skin from becoming overly “soggy” during the process.

Step 2: Season: Mix the salt, pepper, and garlic powder in a small bowl. Rub this mixture thoroughly over the entire bird—breasts, legs, thighs, and the underside. Sprinkle a bit inside the cavity for extra flavor.

Step 3: Into the Crock: Place the chicken breast-side up in the slow cooker. You do not need to add any water or broth; the chicken will release plenty of its own natural juices. If you want the chicken to sit above the liquid, you can rest it on three crumpled balls of aluminum foil at the bottom of the pot.

Step 4: Cook: Cover and cook on Low for 6/7 hours or on High for 3 1/2/4 hours. Use a meat thermometer to ensure the thickest part of the thigh reaches 165°F.

Step 5: Rest and Crisp: Carefully lift the chicken out—it will be very fragile! Let it rest on a cutting board for 10 minutes. To get crispy skin, place the rested chicken on a baking sheet and broil for 3/5 minutes until golden.

Step 6: Serve: Carve the chicken and serve. Don’t throw away those juices in the slow cooker! They are “liquid gold”—perfect for drizzling over the meat or saving for a soup base.