slow cooker whole chicken
by Winny Hayes
This slow cooker whole chicken recipe is an effortless way to prepare a complete meal with minimal hands-on time. Simply place your chicken in the slow cooker with your chosen seasonings and let it cook gently until the meat is fall-apart tender. Perfect for busy weekdays, this method ensures moist, flavourful chicken every time. The slow, moist heat of the slow cooker is ideal for whole poultry, breaking down connective tissue and keeping the meat succulent throughout cooking
Watch: slow cooker whole chicken
Original recipe video — click to play
Ingredients
Main
- 1 ½ kg whole chicken, patted dry
Use a medium to large chicken suitable for your slow cooker size
Seasoning
- to taste salt and black pepper
Season inside and out
Liquid
- 250 ml chicken stock or water(optional)
Optional; slow cooker may retain enough moisture without additional liquid
Aromatics (Optional)
- as desired onion, lemon, or fresh herbs, roughly prepared(optional)
Can be placed inside cavity or around the chicken for extra flavour
Method
- 1
Pat the whole chicken dry with kitchen paper. This helps improve browning and moisture retention.
~5 mins - 2
Season the chicken generously inside and out with salt and black pepper. Add any additional seasonings or aromatics of your choice.
~5 minsTip: Consider using garlic powder, paprika, or dried herbs for added flavour
- 3Optional step
Optional: Brown the chicken in a hot frying pan for 2-3 minutes on each side to build extra flavour.
~10 minsTip: This step adds colour and depth but is not essential
- 4
Place the chicken breast-side up in your slow cooker. Add stock or water if desired (optional).
~5 minsTip: The chicken will release its own juices during cooking
- 5
Cover and cook on Low for 7-8 hours, or on High for 4.5-5 hours, until the chicken is tender and the internal temperature reaches 74°C (165°F) at the thickest part of the thigh.
~8 hrsTip: Do not lift the lid unnecessarily as this extends cooking time
- 6
Remove the chicken from the slow cooker and place on a warm serving plate. Let rest for 5 minutes before carving.
~5 minsTip: Resting allows juices to redistribute throughout the meat
- 7
Carve and serve with your chosen accompaniments. The cooking liquid can be strained and served as gravy or stock.
~10 mins
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
A medium chicken (1.2–1.8 kg / 2.5–4 lb) works best in most standard slow cookers. Ensure there is adequate space around the chicken for even cooking. Very large birds may not fit or cook evenly
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