Description
A comforting Slow Cooker Whole Chicken recipe that delivers tender, juicy meat with crispy golden skin. This easy recipe uses a mix of herbs, butter, and smoked paprika for flavorful seasoning, slow-cooked on a bed of root vegetables to keep the chicken moist and elevate its taste.
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
- Prepare the chicken: Remove the chicken from its packaging and use paper towels to thoroughly pat the entire surface dry. This ensures the butter sticks well and helps achieve crispy skin later.
- Make the seasoning paste: 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.
- Season the chicken: Rub half of the butter mixture under the loosened skin onto the meat. Then rub the remaining butter mixture over the entire exterior of the chicken.
- Stuff the cavity: Place the white onion and sprigs of rosemary and thyme inside the cavity of the chicken for added aroma and flavor.
- Prepare the slow cooker base: Evenly scatter the chopped root vegetables across the bottom of a 6-quart or larger slow cooker. This acts as a rack to keep the chicken elevated above cooking juices.
- Cook the chicken: Set the seasoned chicken breast-side up on top of the vegetables. Cover with the lid and cook on low for 8 hours or on high for 4 hours until the thickest part of the thigh registers 165ºF on an instant-read thermometer. Avoid lifting the lid during cooking.
- Preheat the broiler: Once cooked, carefully preheat your oven broiler on high to crisp the skin.
- Transfer chicken to broiler dish: Use tongs or a chicken lifter to gently move the chicken to a foil-lined baking sheet or broiler-safe dish. Handle carefully as the meat will be tender.
- Broil the chicken skin: Place the chicken 6–8 inches from the broiler element on the second-to-bottom oven rack. Broil for 3 to 5 minutes until the skin is a deep golden brown and crispy. Watch continuously to prevent burning.
- Rest and serve: Remove the chicken from the oven and let rest for 10 minutes before carving to allow juices to redistribute for maximum tenderness.
Notes
- Patting the chicken dry is critical for crispy skin during the broiling step.
- Using smoked paprika adds a subtle smoky depth, but regular paprika works fine.
- Do not skip the vegetable rack in the slow cooker; it ensures even cooking and prevents soggy skin on the bottom.
- Do not open the slow cooker lid during cooking to avoid extending cook time.
- Watch the chicken closely during broiling to avoid burning the skin.
- Leftover cooked root vegetables make a great side dish.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
