Slow Cooker Whole Chicken – Perfect Every Time!
Learn how to cook a whole chicken in your slow cooker for tender, succulent results that rival any shop-bought roisserie chicken. This foolproof recipe uses just a handful of seasonings and onions to create a moist, flavourful bird perfect for family dinners, meal prep, or leftovers. The slow cooker method ensures even cooking throughout, making it virtually impossible to overcook. Once you try this method, you'll never prepare whole chicken any other way. It's an economical, no-fuss dinner that tastes absolutely delicious
Watch: Slow Cooker Whole Chicken – Perfect Every Time!
Original recipe video — click to play
Ingredients
- 2 kg Whole chicken
4-6 kg bird, pat dry before cooking
- 2 medium Onions, sliced or quartered
- 30 ml Olive oil
- 3 ml Paprika
- 5 ml Italian seasoning
- 1 ml Garlic powder
- 5 ml Salt
- 5 ml Black pepper
Method
- 1
Pat the whole chicken dry with kitchen paper. Remove any excess giblets from inside the cavity.
~5 mins - 2
Arrange the sliced or quartered onions on the base of your slow cooker to create a bed for the chicken.
~5 mins - 3
Place the whole chicken breast-side up on top of the onions in the slow cooker.
~2 mins - 4
In a small bowl, combine the paprika, Italian seasoning, garlic powder, salt, and black pepper.
~5 mins - 5
Rub the olive oil all over the chicken, coating the skin evenly.
~3 mins - 6
Sprinkle the seasoning mixture generously over the entire chicken, rubbing it gently into the skin and cavity.
~5 mins - 7
Cover the slow cooker with its lid and cook on Low for 8 hours or on High for 5 hours, until the internal temperature reaches 74°C (165°F) when measured in the thickest part of the thigh.
~8 hrsTip: Cooking time varies depending on the size of the bird. A 2 kg bird may cook in 6 hours on Low; larger birds up to 3 kg may need the full 8 hours.
- 8
Carefully remove the cooked chicken from the slow cooker and let it rest on a chopping board for 10 minutes before carving.
~10 minsTip: The resting period allows juices to redistribute through the meat.
- 9
Carve the chicken and serve with the softened onions and pan juices.
~10 minsTip: Save the onions and any cooking liquid to serve alongside or to use as stock for other dishes.
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
For food safety, always use a fully thawed chicken. A frozen chicken will not reach a safe internal temperature in the time allotted. Thaw your chicken in the refrigerator for 24–48 hours before cooking, depending on size
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