Slow Cooker Whole Chicken on a white board
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5 from 1 vote

Slow Cooker Whole Chicken

Slow Cooker Whole Chicken is a game changer! Follow my recipe for incredibly tender, juicy,  and succulent chicken with minimal prep. 
Prep Time15 mins
Cook Time4 hrs
Resting20 mins
Total Time4 hrs 35 mins
Course: Main
Cuisine: British
Keyword: Crockpot Whole Chicken, Slow Cooker Roast Chicken, Slow Cooker Rotisserie Chicken, Slow Cooker Whole Chicken
Servings: 6
Calories: 544kcal
Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

  • 2 kg (4.5 pounds) whole chicken without giblets
  • 1 tbsp brown sugar or Sukrin Gold Sweetener
  • 2 tsp mustard powder
  • 2 tsp garlic powder
  • 2 tsp paprika
  • salt and pepper to season
  • 16 baby potatoes skin on, scrubbed clean
  • 4 carrots cut into large pieces
  • 3 onions halved
  • 2 celery stalks sliced
  • 1 whole garlic bulb cut in half
  • 1 lemon cut in half
  • 1 rosemary sprig
  • olive oil cooking spray

For the gravy

  • 120 ml (½ cup) hot chicken stock add more if preferred
  • 1 tbsp cornflour (cornstarch) diluted in 1 tbsp cold water
  • 2 tsp Worcestershire suace
  • salt to taste
  • the juices from the slow cooker

Instructions

  • Take the chicken out of the fridge 30 minutes before cooking – a cold chicken will take longer to cook and possibly cook unevenly.
  • Pat the chicken dry - do not rinse. Trim any large bits of fat and remove giblets, if any. Put the mustard powder, paprika, garlic powder and brown sugar (or sweetener) in a small bowl and mix together. Rub the chicken with the spices and season well with salt and pepper. Place half a lemon and the rosemary in the cavity.
  • Put the onions, celery, carrots potatoes, lemon and garlic in the slow cooker. The vegetables create a sort of trivet for the chicken. If you don’t want to cook vegetables in the crockpot then place the chicken on a silicone rack or scrunch some foil for a makeshift rack. This allows for any fat to drip away from the chicken.
  • Cover and cook on HIGH for 4-5 hours (check after 4). Use a digital thermometer to check the internal temperature at the thickest part is 75C/165F. You can also check by slicing into the thickest part of the meat and checking it is cooked through, or piercing the bird to see if the juices run clear. If the are still a bit pink you should continue cooking for a futrher 15-20 minutes before checking again.
  • Remove the chicken from the cooker, tipping it forward so any juices collected in the cavity drip out. Place on a roasting pan ( together with the potatoes, if you like), mist with cooking spray and blast under a hot grill (broiler) until the skin is lovely and crisp. Set the chicken aside for 20 minutes before carving.
  • Reserve the carrots and potatoes to serve with the roast. Keep warm (you can add back into the slow cooker).

Make the gravy

  • Strain the remaining juices into a gravy separator and discard the onions, celery etc. Discard most of the fat and transfer remaining juices into a saucepan.
  • Bring the juices to a simmer, topping up with the extra hot chicken stock (add up to 1 cup depending on how much juices have collected in cooker). Add the Worcestershire sauce and cornflour slurry. Simmer over low heat until the gravy thickens, stirring occasionally. Taste and season with salt and pepper as needed.
  • Carve the chicken and serve with the carrots, potatoes and gravy on the side. 

Notes

TOP TIP: Raw chicken should not be washed as it contains campylobacter bacteria which may spread when you are rinsing it. The bacteria is killed if the chicken is cooked properly – when it reaches internal temperature of 75C /165F.

Nutrition

Calories: 544kcal | Carbohydrates: 44g | Protein: 35g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 121mg | Sodium: 194mg | Potassium: 1382mg | Fiber: 7g | Sugar: 5g | Vitamin A: 7406IU | Vitamin C: 54mg | Calcium: 67mg | Iron: 4mg