Slow Cooker Roast Chicken
5
- Prep Time10 min
- Total Time7 h 10 min
- Makes4 to 6 servings
Produced by Sun Ngo; Food Styling by Eshun Mott; Photography by; Christie Vuong; Prop styling by; Catherine Doherty.
A slow, gentle cook transforms chicken into something deeply tender and rich. Low heat keeps the meat juicy while breaking down collagen for an ultra silky texture.
Ingredients
1 large yellow onion, sliced
1 tbsp minced garlic
1.3 kg to 1.8 kg whole chicken, giblets removed
1 tbsp olive oil
2 1/2 to 3 tsp kosher salt
1 tsp paprika
1 tsp onion powder
1/2 tsp pepper
Instructions
Scatter onion and garlic over bottom of slow cooker insert. Arrange chicken overtop, breast-side up.
Rub chicken with oil, then sprinkle evenly with salt, paprika, onion powder and pepper, pressing seasonings onto skin.
Cover and cook on low for 7 to 8 hrs, or until chicken is tender and an instant-read thermometer inserted into thickest part of thigh reads 165F.
Kitchen tips
- Reserve cooking liquid and use in other recipes in place of chicken broth.
- Want crispy skin? Transfer cooked chicken to a baking sheet and broil until skin is golden, 3 to 5 min.
- Want to double the recipe? If you have a large slow cooker(8 qt or larger), you can cook two chickens at once. Double the oil and seasonings, but keep the same cooking time.
- Want to use your oven instead? Follow seasoning instructions, then place chicken in a roasting pan. Bake at 375F until an instant-read thermometer inserted into thickest part of thigh reads 165F, about 1 ½ hrs.
This recipe is part of our easy make-ahead meal prep plan for busy weeknights. Use it to make Chicken, White Bean and Rice Soup, Chicken Broccoli Casserole, Almost-Instant Thai Chicken Curry and Quick Paella.
Jennifer Pallian is a food scientist, recipe developer and blogger at Foodess. She lives in Vancouver.
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