About This Delicious Chicken Recipe

Making a whole chicken in your slow cooker is incredibly simple and a huge time-saver. Just add your choice of vegetables at the base, season your chicken with herbs and spices, and let the slow cooker do the work. In just a few hours, you’ll have moist, flavorful chicken alongside perfectly cooked potatoes, carrots, celery, and onions. This dish is perfect for those busy weeknights when you need a home-cooked meal with minimal effort.

Ingredients for Slow Cooker Whole Chicken

• Whole Chicken: Use a 4-5 pound chicken for optimal cooking in your slow cooker.
• Red Potatoes: These hold their shape well. Yukon Golds are a great alternative.
• Carrots: Opt for medium-sized carrots, cut into chunks.
• Celery: This will enhance the flavor of the broth, cut into large pieces.
• Yellow Onion: A medium onion adds to the flavor base.
• Garlic: Fresh cloves provide depth of flavor; no need to mince finely.
• Liquid Smoke: Adds a subtle smoky flavor reminiscent of roast chicken.
• Chicken Stock: Enhances the dish’s flavor compared to water.
• Seasonings: A blend of salt, pepper, garlic and onion powder, paprika, oregano, and parsley is perfect for that classic roasty taste.

Cooking Method for Tender Chicken

Start by mixing all your seasonings in a small bowl: combine salt, pepper, onion powder, garlic powder, paprika, oregano, and parsley. This step ensures even seasoning across your chicken.

Next, prepare your vegetables: chop the potatoes, carrots, celery, onion, and garlic before adding them to the bottom of your slow cooker. Pour the chicken stock and liquid smoke over the veggies to create a savory broth during cooking.

Now for the chicken: Remove the giblets, dry the chicken with paper towels (this helps the oil and spices adhere better), and drizzle olive oil all over it. Rub the seasoning mixture thoroughly on all sides, making sure to season the cavity as well for added flavor.

Carefully place the seasoned chicken atop the vegetables in the slow cooker. Cover and set to cook on high for about 4 hours, or opt for a low setting for 8 hours. As cooking time comes to an end, check the chicken’s internal temperature in the thigh; it should reach 165°F (74°C).

Once cooked, transfer the chicken to a platter, letting it rest for a few minutes before carving. This resting period keeps the meat juicy. Drizzle some of the flavorful broth from the slow cooker over the meal right before serving.

Serving Suggestions for a Complete Meal

I enjoy serving this delectable meal family-style directly from the slow cooker, often alongside crusty bread to soak up that rich broth. You can throw together a quick green salad while the chicken rests, but honestly, this dish stands on its own as a hearty meal.

If you find yourself with leftovers, shredded meat is great in chicken salad or soups. I usually remove the extra meat from the bones post-dinner so it’s available for quick lunches during the week. Don’t forget — you can save all the bones and vegetable scraps to craft your own homemade stock, ensuring nothing goes to waste!

Can I use a frozen chicken?

For optimal food safety and cooking performance, always thaw your chicken completely before placing it in the slow cooker. A frozen chicken won’t cook evenly and could linger at unsafe temperatures for too long.

What size slow cooker works best for this recipe?

A 6-quart slow cooker is best suited for a 4-5 pound chicken along with vegetables. Should your slow cooker be smaller, choose a smaller chicken and proportionally reduce the vegetables.