Go Back
Slow Cooker Whole Chicken

Slow Cooker Whole Chicken

Slow Cooker Whole Chicken is a revolutionary way to achieve exceptionally tender, juicy, and flavorful chicken with minimal effort. Follow this method for a hassle-free meal that delivers outstanding results.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 4 hours 35 minutes
Servings: 8 People
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the Chicken
  • 2 kg 4.5 pounds whole chicken, giblets removed
  • 1 tablespoon brown sugar or Sukrin Gold Sweetener
  • 2 teaspoons mustard powder
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • Salt and black pepper to taste
  • 1 rosemary sprig
  • 1 lemon halved
  • Olive oil cooking spray
  • For the Vegetables
  • 16 baby potatoes skin on, scrubbed clean
  • 4 carrots cut into large chunks
  • 3 onions halved
  • 2 celery stalks sliced
  • 1 whole garlic bulb halved
  • For the Gravy
  • 120 ml ½ cup hot chicken stock, with additional if needed
  • 1 tablespoon cornflour cornstarch, mixed with 1 tablespoon cold water
  • 2 teaspoons Worcestershire sauce
  • Salt to taste
  • Reserved cooking juices from the slow cooker

Method
 

  1. Preparing the Chicken
  2. Remove the chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature, ensuring even cooking.
  3. Pat the chicken dry using paper towels; do not rinse. Trim any excess fat and discard the giblets if present.
  4. In a small bowl, combine the brown sugar (or sweetener), mustard powder, garlic powder, and paprika. Evenly coat the chicken with the spice mixture, seasoning generously with salt and pepper.
  5. Insert the halved lemon and rosemary sprig into the cavity of the chicken.
  6. Preparing the Slow Cooker
  7. Arrange the onions, celery, carrots, potatoes, and garlic at the bottom of the slow cooker to form a natural trivet. If omitting the vegetables, place a silicone rack or crumpled aluminum foil under the chicken to allow fat to drain.
  8. Position the chicken on top of the vegetables or rack, ensuring it is elevated from direct contact with the cooker base.
  9. Cover and cook on HIGH for 4-5 hours. Check at the 4-hour mark using a digital thermometer, ensuring the thickest part of the chicken registers 75°C (165°F). Alternatively, pierce the bird to confirm the juices run clear or slice into the thickest section to verify it is fully cooked.
  10. If the chicken requires additional cooking, continue for another 15-20 minutes before rechecking.
  11. Once done, carefully remove the chicken from the slow cooker, tilting it forward to drain any internal juices. Transfer to a roasting pan. Optionally, place the potatoes alongside the chicken.
  12. Lightly mist the chicken with olive oil cooking spray and broil under high heat until the skin crisps to a golden finish.
  13. Allow the chicken to rest for 20 minutes before carving.
  14. Preparing the Gravy
  15. Strain the remaining slow cooker juices through a sieve, discarding the onion, celery, and other solids.
  16. Pour the strained liquid into a gravy separator, removing excess fat before transferring the remaining liquid to a saucepan.
  17. Bring to a gentle simmer, adding additional chicken stock as needed to adjust volume.
  18. Stir in the Worcestershire sauce and cornflour slurry. Simmer over low heat, stirring occasionally, until the gravy thickens.
  19. Taste and adjust seasoning with salt and pepper as required.
  20. Serving
  21. Carve the chicken and serve with the reserved carrots, potatoes, and freshly prepared gravy.

Notes

Food Safety Tip: Avoid washing raw chicken, as this may spread harmful bacteria. Proper cooking to an internal temperature of 75°C (165°F) eliminates any bacteria, ensuring safe consumption.