How to Cook a Whole Chicken in the Slow CookerFor the most moist chicken roast ever!

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  • How to Cook a Whole Chicken in the Slow Cooker

Today we’re going to teach you how cook a whole chicken in the slow cooker. If you’re really busy during the day but want a roast chicken for dinner, then here’s how to cook a whole chicken in the slow…

Today we’re going to teach you how cook a whole chicken in the slow cooker.

If you’re really busy during the day but want a roast chicken for dinner, then here’s how to cook a whole chicken in the slow cooker!  The chicken cooks/steams in its own juices and is tender, moist and delicious.

We bought an extra-large chicken for this recipe.

Cook the whole chook now, and have enough for left-overs tomorrow night.

You can add it to the Slow Cooker Baked Potato recipe even!

How to Cook a Whole Chicken in the Slow Cooker

serves
5
time needed
prep cook
ingredients
3
difficulty
Easy
rating (click to rate)
3.5 based on 218 ratings, click to rate

Ingredients

  • 1 tbsp Minced Garlic
  • 2 tbsp Butter
  • 1 Chicken any size that cat fit your slowcooker


Method

  1. Make sure your chicken is thoroughly defrosted.
  2.  Use a paper towel to pat the chicken dry.
  3. Place the chicken in the slow cooker and smother the top of the chicken with the butter, garlic and any herbs you might want to try.
  4. Place the lid on the slow cooker and cook for 5 - 7 hours on LOW.
  5.  Any longer and your chicken may fall apart.
  6. If you want your chicken skin to brown.  Cook the chicken as per the above instructions.  Preheat your oven to 200 degrees.  Pop the crockery insert into the oven (making sure the top of the crockery is not too close to the element) and brown for 10 minutes. (Check with your manufacturer that the crockery is suitable for the oven.)

Notes

Recipe Hints and Tips:

  • Slow Cooker Chicken Roast is suitable to freeze for up to two months.
  • If you want your slow cooker chicken roast to stay together rather than falling apart, place the raw chicken on a saucer or half a potato in the slowcooker to get the meat up and off the bottom.  Then it won't stew in its own juices.
  • To make chicken stock with the remaining juices in the slow cooker.  Allow the juice to cool and refrigerate.  The chicken fat will solidify on top, scoop off the fat and discard.  Place the jelly like stock into a ziplock bag and use to make soups or enhance the flavour of stir fries etc.
  • This is a great way to make delicious chicken meat for school lunches etc as the meat is moist and just falls off the bone.  Allow the chicken to cool and just pull the meat off the bird.

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