Whole Chicken In A Slow Cooker Recipes

KATHY'S DELICIOUS WHOLE SLOW COOKER CHICKEN

Steps:

• Remove skin from chicken, and empty inner cavity of contents within. Pat chicken dry with a paper towel, and place inside the slow cooker.
• In a bowl, stir together the chicken broth, soy sauce, olive oil, honey, Worcestershire sauce, balsamic vinegar, lemon juice, sesame oil, and minced garlic. Pour mixture over chicken, and cover.
• Cook chicken on low setting for 8 hours, or 4 hours on high setting.

SLOW COOKER WHOLE CHICKEN

Steps:

• Heat the slow cooker if necessary and add a splash of water to the base. Scrunch up some foil to make a trivet to sit in the base of the bowl to rest the chicken on. Put the chicken into the pot and season the skin. Cover and cook on Low for 5 hours or until the leg or wing feels very loose when you wiggle it. Tip the juices inside the chicken out as you lift it out.
• Brown the chicken skin under the grill or carve the chicken before anyone sees it. Spoon the liquid out of the base of the pan to use as gravy, there won't be much but it will have a good flavour.

SLOW COOKER WHOLE CHICKEN

Steps:

• In a small bowl, combine the paprika, smoked paprika, salt, onion powder, dried thyme, garlic powder, cayenne and black pepper. Set aside.
• Place the onion pieces in the bottom of your slow cooker.
• Remove any giblets from the chicken and stuff it with rosemary, garlic and lemon wedges (or whatever herbs and aromatics you like).
• Rub the outside of the chicken with the spice mixture. If you like you can also rub some of the spices on the inside of the cavity and beneath the skin covering the breasts.
• Place the spice rubbed chicken, breast side down, on top of the onion pieces and cover the slow cooker. You won't need to add any extra liquid.
• Cook on high for 4 hours or on low for 7 hours, or until the chicken is tender and falling off the bone.
• Remove from the slow cooker and serve.

WHOLE CHICKEN SLOW COOKER RECIPE

Steps:

• Mix salt, paprika, cayenne pepper, onion powder, thyme, white pepper, garlic powder, and black pepper together in a small bowl.
• Rub seasoning mixture over the entire chicken to evenly season. Put rubbed chicken into a large resealable plastic bag; refrigerate 8 hours to overnight.
• Remove chicken from bag and cook in slow cooker on Low until no longer pink at the bone and the juices run clear, 4 to 8 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

SLOW COOKER WHOLE CHICKEN

Steps:

• In a 6-quart slow cooker, arrange potatoes, celery, carrots, onion, 3 garlic cloves, 3 rosemary sprigs, and 4 thyme sprigs. Place most of the vegetables towards the edges so that the chicken can be placed in the center.
• Remove the giblets and neck from the chicken. Dry the outside and inside surfaces with paper towels. Massage the cavity with ½ teaspoon salt and ¼ teaspoon pepper. Add 1 sprig of rosemary, 2 sprigs of thyme, 1 garlic clove, and lemon wedges to the chicken's cavity.
• Tuck the wings back and tie the legs together with butcher's twine.
• In a small bowl, combine 2 tablespoons melted butter, 2 teaspoons salt, paprika, and ¼ teaspoon black pepper. Set the paste aside. If the butter hardens, microwave it in 5-seconds intervals to melt.
• Place the chicken on a sheet pan breast-side down. Brush the seasoning paste over the bottom. Flip over and brush the top of the breast, wings, and thighs. Place the chicken breast-side up on the bed of vegetables.
• Add ½ cup chicken stock to the pot. Cover and cook on the "High" setting for about 4 to 5 hours, or "Low" setting for about 7 to 8 hours, or until the breasts reach an internal temperature of 160 to 165ºF (71 to 74ºC), and thighs reach about 170ºF (77ºC). The potatoes should be fork-tender.
• Place a large spoon in the chicken's cavity, use it to tilt, and drain the juices into the pot. Transfer the chicken to a cutting board and rest for 15 minutes before carving. See notes for how to make a crispier skin (optional).
• Use a large spoon to scoop the vegetables into a platter or bowl, cover with foil to keep warm.
• Transfer chicken drippings to a measuring cup. Add additional chicken stock until the volume reaches 2 cups.
• Heat a medium-sized pan over medium heat. Melt the butter and then whisk in flour. Whisk and cook until a pale yellow roux forms, about 1 to 2 minutes.
• Gradually whisk in 2 cups of chicken drippings. Turn the heat up to medium-high, continuously stir until thickened, about 1 to 2 minutes. Add more chicken stock if desired to thin the sauce, it will thicken more as it cools. Season gravy with salt and pepper.
• Once the chicken has rested, carve it into smaller pieces and slice the breast. Serve with vegetables, lemon slices, and gravy on the side.

GARLIC-ROSEMARY SLOW COOKER WHOLE CHICKEN

Steps:

• Place potatoes in the bottom of a slow cooker. Add onion over the top of the potatoes.
• Remove the chicken parts inside the cavity and pat the outside of the chicken dry. Slice deep, garlic clove-width slits into your chicken with a knife. Make 4 cuts on each side of the chicken, and 1 in each of the drumsticks. Stick a sliver of garlic deep into each cut. Place the remaining chunks of garlic into the cavity.
• Starting on the back of the chicken, season generously with about 1/2 of the rosemary and cracked salt and pepper. Add some seasoning inside the chicken's cavity as well. Flip the chicken and place it breast side up in the slow cooker on top of the potatoes and onions. Season the top of the chicken generously with the remaining rosemary and more cracked salt and pepper.
• Cook on Low until the chicken is cooked through completely and the juices run clear when the chicken is cut, 8 to 10 hours, depending on the size. Serve with the potatoes and onions from the pot.

SLOW COOKER WHOLE CHICKEN RECIPE

Steps:

• Pat chicken dry with plenty of paper towels, remove any giblets from inside the cavity of bird and pat dry inside with paper towels.
• Combine the Italian seasoning, salt, paprika, pepper, garlic powder and onion powder in a small bowl and stir in the olive oil to create a seasoning paste. Rub the seasoning all over the chicken skin, including the inside of the cavity. Set aside.
• Place all the vegetables and potatoes inside the bottom of the slow cooker, creating a nest to rest the bird on. Place the fresh herbs on top of the veggies. Place the whole bird, breast-side up, on top of the veggies and cover tightly with lid.
• Cook on LOW for 6 to 8 hours, or HIGH for 4 to 5 hours, until the chicken reaches an internal temperature of 165 degrees in the breast.

CROCKPOT WHOLE CHICKEN

Steps:

• Place the onion, carrots and potatoes in the bottom of the slow cooker. Arrange them in a single layer as much as possible.
• In a small bowl, stir together the spice rub ingredients: paprika, garlic powder, onion powder, dried oregano, dried thyme, salt and pepper.
• Place the chicken in a baking dish to catch any excess juices. If there is a bag of innards in the cavity of the chicken, remove it and discard. Drain out any liquid that may be in the cavity.
• Pat the chicken dry with paper towels. Loosen the skin around the breasts. Rub the olive oil and then the spice rub over the chicken, rubbing some of the seasoning under the skin on the breasts if possible.
• Place the lemon pieces and fresh rosemary or thyme sprigs in the cavity of the chicken. Optional: tie the legs together with kitchen twine.
• Place the chicken on top of the vegetables in the slow cooker, breast side up. Cover and cook on high for 4-5 hours, until the chicken registers at least 165° F in the thickest part of the leg, not touching the bone. Avoid opening the slow cooker lid during the cook time, as this can cause too much heat to escape the slow cooker.
• You can serve the chicken and vegetables as is, or use the following steps to brown the chicken and vegetables and make a gravy.

SLOW-COOKER WHOLE CHICKEN

Steps:

• Coat the insert of a 6-quart slow cooker with cooking spray and place 3 to 4 canning jar lid bands (without the flat metal rounds) in the bottom. Combine the paprika, garlic powder, pepper, salt, coriander and cumin in a small bowl.
• Dry the chicken well and turn it upside down. Cut a 1-inch-long slit in the skin between the thigh and the backbone on each side. Rub the spice mixture all over the chicken, making sure both sides are evenly coated, and place the chicken in the slow cooker on top of the lid bands. Cover and cook on low until the chicken is tender and cooked through, about 7 hours.
• Meanwhile, make the barbecue sauce: Combine the ketchup, vinegar, brown sugar, mustard, salt, chili powder, onion powder, garlic powder, cayenne and pepper in a medium microwave-safe bowl and microwave for 4 minutes, stirring once halfway through, until the sugar and spices are dissolved and the sauce is thickened. Let cool completely.
• When the chicken is ready, remove the lid from the slow cooker and brush the chicken with barbecue sauce to cover well and let it rest for 10 minutes. Carefully lift the chicken from the slow cooker by putting tongs into the cavity, and sliding a spatula underneath and transfer it to a platter. Serve additional barbecue sauce on the side.