Slow-Cooker Whole Chicken
A whole chicken prepared in the slow cooker is an effortless way to create a deeply flavorful and tender meal. This method requires only time and a few simple ingredients, making it perfect for busy days. The turmeric and smoked paprika not only lend the chicken a vibrant color but also impart a subtle smoky warmth, enhancing the natural flavor of the meat. This dish is versatile, whether you choose to serve it alongside the vegetables and its rich jus, or use the meat in a variety of other dishes, such as sandwiches, tacos, or salads.
Ingredients
- 1 whole chicken 4 to 5 pounds, excess fat trimmed
- Kosher salt such as Diamond Crystal and freshly ground black pepper
- 6 large garlic cloves peeled
- 2 tablespoons extra-virgin olive oil plus additional for the pot
- 1 large onion sliced into ¼-inch thick pieces
- 1 large carrot peeled and quartered lengthwise
- 2 teaspoons smoked paprika
- 1 teaspoon ground turmeric
Instructions
- Season the Chicken
- Begin by patting the chicken dry with paper towels to ensure even seasoning. Generously season the chicken with kosher salt and black pepper, making sure to cover both the exterior and interior of the bird. The amount of salt should range from 5 to 7 teaspoons, depending on the chicken's size, with a slight reduction for chickens smaller than 4 pounds. You can prepare the chicken up to 24 hours ahead of time and refrigerate it uncovered. Before cooking, allow it to come to room temperature for about 30 minutes. Place half of the garlic cloves inside the chicken’s cavity.
- Cook the Chicken
- Coat the bottom of your 6- to 7-quart slow cooker with about 1 tablespoon of olive oil. Layer the sliced onion at the bottom and place the quartered carrots on top to form a stable rack for the chicken. Place the seasoned chicken over the vegetables, drizzle with the remaining olive oil, and sprinkle the paprika and turmeric generously on all sides, ensuring the seasoning reaches every crevice. Scatter the remaining garlic cloves around the chicken. Cover the slow cooker and set it to cook on low for 6 to 7 hours or on high for 3 ½ to 4 hours. The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh reads between 155°F and 165°F.
Notes
If a slow cooker is unavailable, you can achieve similar results by using a 6-quart Dutch oven or another oven-safe pot. Add about ¼ cup of water around the sides of the chicken to keep it moist during cooking. Cover and slow-roast at 300°F for 2 ½ to 3 hours, or until the chicken reaches an internal temperature of 155°F to 165°F.