4 Ways to Cook a Whole Chicken | Allrecipes
by Allrecipes
This comprehensive guide presents four distinct approaches to cooking a whole chicken, each offering unique flavours and cooking styles. From the timeless appeal of a golden roasted bird to the convenience of a slow cooker version, these recipes are designed to be simple and budget-friendly for everyday cooking. Whether you prefer traditional roasting, hands-off slow cooking, smoky BBQ flavours, or rich Filipino adobo, you'll find a method that suits your schedule and taste preferences. Each recipe yields a tender, flavourful chicken that's perfect for family meals
Watch: 4 Ways to Cook a Whole Chicken | Allrecipes
Original recipe video — click to play
Original method: 45–60 minutes depending on method
Ingredients
Slow Cooker Chicken (Adapted)
- 1 ½ kg whole chicken, patted dry
A medium whole chicken works best for slow cooker cooking
- 1 tsp salt
- ½ tsp black pepper, freshly ground
- 240 ml chicken stock
Reduced quantity for slow cooker to prevent excess liquid
- 1 medium onion, quartered(optional)
- 2 sprigs fresh thyme or herbs, fresh(optional)
Add in final 30 minutes to preserve flavour
Method
- 1
Pat the whole chicken dry with kitchen paper and season generously inside and out with salt and black pepper.
~5 minsTip: Dry skin promotes better browning
- 2
Heat a little oil in a large frying pan over medium-high heat. Place the chicken skin-side down and brown for 4–5 minutes until the skin is golden. Transfer to a slow cooker.
~8 minsTip: Browning develops deeper flavour; this step is optional but recommended
- 3
Add chicken stock and quartered onion (if using) to the slow cooker around the chicken.
~3 mins - 4
Cover and cook on Low for 6 hours or High for 4 hours, until the chicken is cooked through and tender (internal temperature 74°C / 165°F at the thickest part of the thigh).
~6 hrsTip: Do not lift the lid unnecessarily during cooking
- 5Optional step
In the final 30 minutes of cooking, add fresh thyme or other herbs if desired.
~1 minTip: Fresh herbs added late preserve their bright flavour
- 6
Remove the chicken to a warm plate and rest for 10 minutes. Use the cooking liquid as a light gravy or discard. Carve and serve with seasonal vegetables.
~10 minsTip: Resting allows juices to redistribute for moist meat
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, but a chicken larger than 2 kg may not cook evenly. If using a larger bird, increase the cooking time by 1–2 hours on Low. Always check that the thickest part of the thigh reaches 74°C (165°F) before serving
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