This Slow Cooker Whole Chicken yields a tender juicy chicken every time. Simply place a whole chicken on top of chopped vegetables in your slow cooker. Pour broth or stock overtop and sprinkle with poultry herbs. Cook low and slow for a few hours and serve as is or shred and use in your favorite recipe.
Course Mains & Entrees
Keyword chicken, easy dinner, how to make slow cooker chicken, poultry, slow cooker, whole chicken
1tablespoonspoultry herbs or poultry seasoningLike Morton & Basset
2teaspoonskosher saltor to taste
freshly ground black pepperoptional and to taste
ghee sprayfor browning skin (optional)
In a 6-quart slow cooker (or larger) add the chopped vegetables. Place the whole chicken, breast side facing up, on top of the vegetables.
Pour 1 to 2 cups (chicken) bone broth or unsalted chicken stock over the chicken.If making I'm making this simply to eat or shred and use in a recipe, I will use 1 cup broth/stock. However if I'm making soup, I use 2 cups of broth/stock. Because I plan on adding this it to the soup later on.
Sprinkle with poultry herbs or poultry seasoning, kosher salt and some freshly ground black pepper (if desired) before securing the lid.
Cook on low for 7 to 8 hours or high for 4 to 5. Timing will depend on the size of your chicken.
BROWN OR CRISP THE CHICKEN SKIN (optional):
Make sure your slow cooker insert is oven safe and if so what the safest temperature is. My slow cooker is Hamilton Beach and the insert is oven-safe (up to 400°) and NOT safe for the broiler.Preheat your oven to 400° or the highest temp your slower cooker crock or insert can handle safely.
Lightly spray the exposed seasoned chicken with ghee spray (or olive oil).
Place the insert with the chicken in your preheated oven for 10 to 15 minutes or until the skin is golden and crisp.
Carefully remove the chicken to a carving board, tent with foil and let rest for 10 minutes before carving.
SAVE THE COOKING LIQUIDS:
Use a slotted spoon to remove the pieces of vegetables from the liquids in the slow cooker and discard.
Wearing oven mitts, carefully pour the liquids into a fat separator.
Once the fat has risen to the top, pull the plug from the spout and pour the cooking liquids into a heat safe container. Stop once the fat reaches the bottom of the spout.
Use this to flavor soups, stews or gravy.
SAVE THE CHICKEN BONES:
Once you've carved or pulled the chicken from the bones, don't throw them away!
Use them to make an easy stock.Or save the bones in a freezer safe bag. Once you have a full bag and make a large batch of chicken stock. Meanwhile, store the bones in the freezer.