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A whole slow cooker chicken on a white serving plate
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5 from 7 votes

Slow Cooker Whole Chicken

Juicy slow cooker whole chicken with a simple herb rub. An easy family roast with 5 minutes prep, plus crispy-skin, gravy and leftover tips.
Prep Time5 minutes
Cook Time4 hours
Total Time4 hours 5 minutes
Diet: Gluten Free, Low Carb
Allergen: No Common Allergens
Servings: 8 servings
Calories: 256kcal
Author: Dannii Martin

Equipment

  • Slow cooker or Crock Pot

Ingredients

  • 1.6 kg of Whole chicken
  • 3 tablespoons of Olive oil
  • ¼ teaspoon of Fine sea salt
  • ½ teaspoon of Ground black pepper
  • ½ teaspoon of Garlic granules
  • 1 teaspoon of Smoked paprika
  • 1 teaspoon of Dried oregano
  • ½ teaspoon of Dried basil
  • 1 tablespoon of Lemon juice
UK Metric Measures - US Customary Measures

Instructions

  • Create a raised base: Make a base to raise the chicken slightly out of the cooking juices. You can use three balls of scrunched aluminium foil, large chunks of sturdy root vegetables such as carrot and onion, or a small heatproof trivet that fits safely inside your slow cooker.
  • Add the chicken: Remove any giblets or packaging from the chicken and place it breast-side up on the prepared base.
  • Make the herb rub: Mix the olive oil, lemon juice, herbs, spices, salt and pepper together in a small bowl.
  • Add the rub: Rub the seasoning mixture all over the chicken.
  • Cook the chicken: Put the lid on and cook for 3-4 hours on HIGH or 5-6 hours on LOW, until the chicken is thoroughly cooked.
  • Check the chicken: Check the thickest part of the chicken with a meat thermometer without touching the bone. It should reach at least 75°C/167°F.
    • Slow cookers can vary, so always use the temperature of the chicken rather than the stated time alone to decide when it is ready.
  • Crisp the chicken skin: Transfer to a baking tray and grill for around 5 minutes for crispier skin. This step is totally optional.

Notes

  • Make sure the slow cooker lid closes fully before you start cooking.
  • Elevate the chicken using foil, sturdy vegetables or a suitable trivet rather than letting it sit completely submerged in the juices.
  • Keep the chicken breast-side up for the best results.
  • Use a meat thermometer rather than judging doneness from the cooking time alone.
  • For crispy skin, finish the cooked chicken under the grill for about 5 minutes.
  • Use two wide spatulas to lift the chicken out, as it will be very tender.
  • Save the cooking juices for gravy or stock.
  • Freeze leftover shredded chicken in portions for quick future meals.

Nutrition

Serving: 1portion | Calories: 256kcal | Carbohydrates: 1g | Protein: 18g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 141mg | Potassium: 198mg | Fibre: 0.3g | Sugar: 0.1g | Vitamin A: 265IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg

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