Slow Cooker Whole Chicken
A whole chicken cooks in the slow cooker with no added liquid. It sits on thick slices of onion and cooks in its own juices, which you can turn into a quick gravy at the end. The meat comes out moist and pulls easily off the bone, so it works for shredding into sandwiches, soups and salads as well as for carving. The skin stays soft under the lid; for golden skin, slide the cooked chicken under the broiler for a few minutes.
By Maya Ellison
Published
- Prep Time
- 10 mins
- Cook Time
- 6 hrs 35 mins
- Rest
- 15 mins
- Total Time
- 7 hrs
- Servings
- 6 servings
How do you make Slow Cooker Whole Chicken?
Rub a 1.8-2.2 kg (4-5 lb) whole chicken with oil, salt, paprika, garlic powder, onion powder, thyme and rosemary, fill the cavity with lemon and garlic and set it on sliced onion in a 6 L slow cooker with no liquid. Cook on LOW for 6-7 hours or HIGH for 3 1/2-4 1/2 hours, until the thickest part of the thigh reads 82°C (180°F).
- Total time
- 7 hrs
- Calories
- 380 per serving
- Protein
- 38 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Slow cooking
Ingredients
Chicken
Base
Gravy (optional)
Equipment
Oval slow cooker (6 litre or larger) · Instant-read thermometer · Rimmed baking sheet and foil (optional, for crisping the skin) · Fine-mesh sieve · Small saucepan · Whisk
Quick Directions
Prepare the chicken
Take the giblets and neck out of the cavity if they are there.
Season the chicken
Mix the salt, paprika, garlic powder, onion powder, thyme, rosemary and pepper in a small bowl.
Build the base
Lay the onion rounds over the bottom of the slow cooker and set the chicken on top, breast side up.
Slow cook
Cook on LOW for 6-7 hours or HIGH for 3 1/2-4 1/2 hours, until the thigh reads 82°C (180°F).
Crisp the skin (optional)
Heat the broiler (oven grill) with a rack about 15 cm (6 inches) below it.
Rest and make the gravy
If the chicken is still in the slow cooker, lift it carefully onto a board or platter.
Carve or shred
Carve the chicken into legs, thighs, wings and breast slices, or pull the meat off the bones with two forks.
Step-by-Step Instructions
Every step for making slow cooker whole chicken, written out in full.
Prepare the chicken
Take the giblets and neck out of the cavity if they are there. Pat the chicken dry inside and out with paper towels.
Season the chicken
Mix the salt, paprika, garlic powder, onion powder, thyme, rosemary and pepper in a small bowl. Rub the oil all over the chicken, then rub the spice mix over the skin, pushing a little under the breast skin with your fingers if you can. Put the lemon halves and smashed garlic inside the cavity.
Build the base
Lay the onion rounds over the bottom of the slow cooker and set the chicken on top, breast side up. Do not add any liquid: the chicken releases plenty of juice as it cooks. Check that the lid closes properly before you start.
Slow cook
Cover and cook on LOW for 6-7 hours or on HIGH for 3 1/2-4 1/2 hours, keeping the lid closed. Slow cookers vary, so start checking at 5 1/2 hours on LOW or 3 hours on HIGH. The chicken is done when an instant-read thermometer pushed into the thickest part of the thigh, without touching the bone, reads 82°C (180°F) and the juices run clear. If it is not there yet, cover it again and check every 30 minutes.
Crisp the skin (optional)
Heat the broiler (oven grill) with a rack about 15 cm (6 inches) below it. The chicken will be very tender, so lift it out carefully with two large spatulas or a pair of tongs and a spatula onto a foil-lined rimmed baking sheet. Broil for 4-6 minutes, watching closely, until the skin is golden in spots.
Rest and make the gravy
If the chicken is still in the slow cooker, lift it carefully onto a board or platter. Cover it loosely with foil and let it rest for 15 minutes. Meanwhile, strain the liquid from the slow cooker through a fine-mesh sieve into a small saucepan and spoon the fat off the top; you should have about 500 ml (2 cups). For gravy, bring it to a simmer, stir the cornstarch into the cold water, whisk it in and cook for 1-2 minutes, until thickened. Taste and add salt if needed.
Carve or shred
Carve the chicken into legs, thighs, wings and breast slices, or pull the meat off the bones with two forks. Serve with the gravy, or with the soft onions from the slow cooker if you like them.
Recipe Tips
- A 1.8-2.2 kg (4-5 lb) chicken fits most 6 litre oval slow cookers. A round cooker of the same size may be too narrow, so check the fit before cooking day.
- Always thaw the chicken in the fridge first, allowing about 24 hours for a 1.8-2.2 kg (4-5 lb) bird.
- Put the chicken in straight from the fridge and switch the slow cooker on as soon as it is loaded. Don't use a delay-start timer or the WARM setting to cook it: the bird would sit too long in the temperature danger zone before it heats through.
- Check the temperature in the thigh rather than the breast. The thigh is the last part to come up to temperature.
- Keep the bones: simmer the carcass with water, an onion and a carrot for 2-3 hours to make stock, or cook it in the slow cooker on LOW overnight.
Variations
- Swap the rosemary for 1 tsp dried oregano and add the grated zest of the lemon to the spice rub before halving it.
- Smoky rub: use smoked paprika and add 1 tsp brown sugar and 1/2 tsp ground cumin to the spice mix.
- Put 450-700 g (1-1 1/2 lb) halved small potatoes and carrot chunks under the chicken with the onions, so they cook in the juices. Expect the chicken to need the longer end of the cooking time.
Nutrition (per serving)
| Calories | 380 |
|---|---|
| Protein | 38 g |
| Carbs | 7 g |
| Fat | 21 g |
| Saturated fat | 5.5 g |
| Fibre | 0.5 g |
| Sugar | 2 g |
| Sodium | 590 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Pull the meat off the bones and refrigerate it in an airtight container within 2 hours of cooking. Use within 3-4 days. Keep any gravy in a separate container for up to 3 days.
- Freezer
- Freeze shredded or sliced chicken in freezer bags, with a little of the strained juices to keep it moist, for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat covered, with a splash of gravy, juices or stock, in a saucepan over medium-low heat or in the microwave until it reaches 74°C (165°F).
Slow Cooker Whole Chicken FAQs
Do you need to add water to a whole chicken in the slow cooker?
No. A whole chicken releases a lot of juice as it cooks, and by the end there is usually about 500 ml (2 cups) of liquid in the slow cooker. Setting the chicken on thick onion slices lifts it out of the juices and flavours them for gravy.
How long does a whole chicken take in the slow cooker?
A 1.8-2.2 kg (4-5 lb) chicken takes 6-7 hours on LOW or 3 1/2-4 1/2 hours on HIGH. Slow cookers vary, so check with an instant-read thermometer: it is done when the thickest part of the thigh, away from the bone, reads 82°C (180°F).
How do I get crispy skin on a slow cooker chicken?
The slow cooker traps steam, so the skin stays soft. Move the cooked chicken carefully onto a foil-lined baking sheet and broil it about 15 cm (6 inches) below the heat for 4-6 minutes, watching closely, until the skin is golden in spots.
Can I cook a frozen whole chicken in the slow cooker?
No. A frozen chicken warms too slowly in a slow cooker and can spend hours at unsafe temperatures before it starts to cook. Thaw it in the fridge first, which takes about 24 hours for a 1.8-2.2 kg (4-5 lb) bird.
What size slow cooker do I need for a whole chicken?
A 6 litre or larger oval slow cooker holds a 1.8-2.2 kg (4-5 lb) chicken. The lid must close fully, so check the fit before cooking day. A smaller bird of about 1.6 kg (3 1/2 lb) fits some 5 litre cookers and may be done sooner, so check its temperature early.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
