Slow Cooker Whole Chicken

5 from 1 vote

This slow cooker whole chicken comes out so tender and juicy. It's made with a flavorful seasoning rub, and it's cooked on a bed of vegetables to make a complete meal.

Prep Time20

Cook Time4

Total Time4 15

Course: Main Course

Cuisine: American

Servings: people

Calories: 677kcal

Author: Tania

Equipment

7-quart slow cooker
Kitchen twine optional

Ingredients

5 pound whole chicken giblets removed
2 teaspoons Kosher salt plus more as needed
1 ½ teaspoon smoked paprika
2 teaspoons garlic powder
½ teaspoon onion powder
¾ teaspoon ground black pepper
2 teaspoons fresh thyme leaves
1 teaspoon fresh rosemary minced
Olive oil
4 sprigs thyme and rosemary for the bed of vegetables
1 large onion quartered
2 medium carrots peeled and cut into large chunks
2 parsnips peeled and cut into large chunks

Instructions

Make the seasoning mix: In a small bowl, mix salt, paprika, garlic powder, onion powder, ground black pepper, thyme leaves, and minced rosemary. Set aside.
Pat dry the chicken. Rub the chicken with about 3 tablespoons of olive oil. Then, rub the seasoning mix all over.
In a large 6 or 7-quart slow cooker, arrange the onions, carrots, and parsnips. Season with a few drizzles of olive oi, salt and pepper to taste, and toss to combine. Place the seasoned chicken on top. If desired, tie the legs with kitchen twine. Note: There is no need to add broth, the chicken will release plenty of juices.
Cover the slow cooker and cook on HIGH for 3.5 to 4 hours, or until tender and cooked through. The center should reach at least 165 degrees F.
Once ready, transfer the chicken onto a large sheet pan (be careful since it will be very tender). Broil in the oven for 3 to 4 minutes until the skin is browned and slightly crispy. Remove from the oven and let it rest for 10 minutes.
To serve, carve or slice the chicken. Serve with the vegetables and the slow cooker juices (or make a gravy, see notes below). I like to serve it over mashed potatoes. Enjoy!

Notes

There is no need to add broth or water to the slow cooker as the chicken will release plenty of juices.
Recommended cook time: On HIGH setting for 3.5 to 4 hours ideally. Or LOW for 6 hours. If you cook it for too long, it will be more like pulled chicken.
Store leftovers in an airtight container and refrigerate for 3-4 days. You can repurpose leftovers to make soups, chicken salads, etc.
Reheating: Reheat in the oven or microwave until warmed. You can also add some of the reserved juices to it so that it stays moist.

How to make gravy from the slow cooker chicken juices: Pour the chicken juices into a bowl, skim off the fat. Use 3 tablespoons of it (or butter) to make a roux with 3 tablespoons of flour in a saucepan. Whisk in 2 cups of the juices, simmer until thickened, and season with salt and pepper to taste.

Substitutions and variations:

Seasoning mix: Feel free to add any spices, or your favorite seasoning blend. You can also use seasoned butter (rub under the skin).
Veggies: Carrots, onions, parsnips, potatoes, celery are great options.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition