Slow-Cooker Whole Chicken Recipe
Slow-Cooker Whole Chicken is an easy way to prepare a whole chicken for any recipe that calls for added cooked chicken, such as salads and soups. Added aromatics and herbs result in flavorful, succulent chicken meat.
Servings: 8 cups shredded chicken
Equipment
Ingredients
For spice rub:
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon turmeric
For chicken:
- 3 celery stalks
- 2 medium carrots
- 1 large onion
- 5 pounds whole chicken
- 4 sprigs thyme
- 4 sprigs sage
- 4 bay leaves
Instructions
- for spice rub:
- Add all spice rub ingredients to a bowl and stir together.
- for chicken:
- Chop vegetables into large pieces
- Place chicken on a large tray. Remove giblet bag.
- Season all surfaces of the chicken with the spice rub, including the cavity.
- Stuff the cavity with as many chopped vegetables and herbs as you can fit.
- Place the remainder of the vegetables and herbs in a seven quart slow-cooker that's been prepare with non-stick cooking spray. Reserve a couple sprigs of thyme and sage.
- Place seasoned chicken atop the vegetables and herbs, breast side up. Add reserved herbs across the chicken breasts.
- Place lid on slow-cooker and cook on high for 5 hours or until internal temperature of the thighs reaches 165 degrees.
- Remove to a cutting board. Let rest for 15 minutes.
- Remove vegetables from the cavity. Remove skin and pull meat from bones. Don't discard the vegetables, skin, or bones. Use them for Overnight Slow-Cooker Chicken Bone Broth.
Notes
Be sure to save all the discards (skin and bones from chicken plus all the vegetables and herbs) to make Overnight Slow-Cooker Chicken Bone Broth.
Check out my Old-Fashioned Chicken Salad as a way to use the chicken meat.
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