You'll never do chicken the same!
This slow cooker whole chicken recipe is a game-changer for weeknight dinners and meal prep. Cooking a whole chicken low and slow ensures the meat stays incredibly moist and tender whilst the skin becomes golden and crisp (if desired). Perfect for feeding a family of four, this method yields not only delicious chicken meat but also rich, flavourful stock from the drippings that you can use for soups and gravies. Once you've tried this technique, you'll wonder why you ever roasted chicken any other way
Watch: You'll never do chicken the same!
Original recipe video — click to play
Original method: 45 minutes at 180°C (conventional roasting)
Ingredients
Main
- 1 ½ kg Whole chicken, patted dry
A whole bird suitable for slow cooking
Seasoning
- 5 g Sea salt
To taste
- 3 g Ground black pepper
To taste
Optional Aromatics
- 1 whole Lemon, halved(optional)
For added flavour inside the cavity
- 2 sprigs Fresh thyme sprigs(optional)
For added flavour inside the cavity
- 3 cloves Garlic cloves, crushed(optional)
For added flavour inside the cavity
Method
- 1
Remove the whole chicken from the fridge and pat it completely dry with kitchen paper. This helps achieve better browning.
~5 mins - 2
Season the chicken generously inside and out with sea salt and ground black pepper.
~3 mins - 3Optional step
Optional: For additional flavour, stuff the cavity with lemon halves, thyme sprigs, and crushed garlic cloves.
~2 mins - 4Optional step
Optional: Brown the chicken in a hot oven at 200°C or on a high-heat hob in a large frying pan for 3-4 minutes per side to develop colour and depth of flavour. This step is optional but recommended.
~10 mins - 5
Place the chicken breast-side up in your slow cooker. There is no need to add water or stock; the chicken will release enough moisture as it cooks.
~2 mins - 6
Cover and cook on Low for 8 hours or on High for 5 hours. The chicken is done when the thigh juices run clear and the internal temperature reaches 74°C (165°F).
~8 hrsTip: Cooking time depends on the size of your chicken and the accuracy of your slow cooker. Check at the lower time first.
- 7
Carefully remove the cooked chicken from the slow cooker and place it on a chopping board. Allow it to rest for 5-10 minutes before carving.
~10 mins - 8Optional step
Optional: For crispier skin, place the rested chicken on a baking tray and grill under a hot grill or in a preheated oven at 220°C for 5-10 minutes until the skin is golden and crisp.
~10 mins - 9
Carve the chicken and serve with your favourite sides. Reserve the cooking liquid in the slow cooker to make a rich gravy or stock.
~5 mins
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
No. A whole chicken releases plenty of moisture as it cooks, so there's no need to add liquid. The chicken will steam gently in its own juices, keeping the meat incredibly moist and tender. The drippings left in the slow cooker make an excellent, flavourful stock for gravy, soups, or sauces
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