Slow Cooker Whole Chicken
Cooking a whole chicken in a slow cooker is a simple way to achieve tender, rotisserie-style meat without constantly watching the oven. The low, steady heat gently breaks down the connective tissues, leaving the chicken incredibly juicy and easy to pull apart. As it cooks, the chicken also releases flavorful juices that create a rich broth. A quick broil at the end can give the skin a beautiful golden finish.
Ingredients
Whole chicken (giblets removed): 3½–4½ pounds
Kosher salt: 2 tsp
Garlic powder (or about ¾ tsp minced garlic): 2 tsp
Black pepper: 1 tsp
Instructions
1. Prepare the Chicken
Take out the giblets if they’re inside the cavity. Pat the chicken dry thoroughly, both inside and outside.
Tip: Drying the skin helps the seasoning adhere better and prevents it from becoming soggy during cooking.
2. Season the Bird
In a small bowl, combine the salt, pepper, and garlic powder. Rub the seasoning mixture all over the chicken, including inside the cavity, to distribute the flavor evenly.
3. Place in the Slow Cooker
Set the chicken in the slow cooker with the breast facing up. There’s no need to add liquid, as the chicken will release its own juices while cooking.
If you want the chicken slightly raised above the juices, place it on three small balls of crumpled aluminum foil.
