Roasting a whole chicken is a classic Sunday dinner, but who has time for that on a busy weeknight? Enter the slow cooker! This recipe delivers a perfectly cooked, juicy, and flavorful whole chicken with minimal effort. Forget dry, overcooked poultry; this method ensures tender, fall-off-the-bone meat every time.
Why this recipe is the best: This recipe focuses on simplicity and maximizing flavor. We're not overloading the chicken with unnecessary ingredients; instead, we’re using smart techniques to get maximum flavor penetration. This results in a succulent chicken that's perfect for shredding for tacos, salads, or simply enjoying with your favorite sides.
What You'll Need:
- One (3-4 pound) whole chicken
- 1 large onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, smashed
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1/2 teaspoon dried rosemary (or 1 tablespoon fresh)
Instructions:
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Prep the Chicken: Rinse the chicken inside and out and pat it dry with paper towels. This helps the skin crisp up slightly during the cooking process.
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Season Generously: Rub the olive oil all over the chicken, ensuring you get under the skin as well. Season generously with salt, pepper, thyme, and rosemary. Don't be shy with the seasoning!
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Stuff the Cavity: Place the quartered onion, chopped carrots, celery, and smashed garlic cloves inside the chicken cavity. This infuses the chicken with delicious flavor.
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Slow Cooker Magic: Place the chicken in your slow cooker. Pour the chicken broth around the chicken.
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Cook Low and Slow: Cook on low for 6-8 hours, or on high for 3-4 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Cooking time will vary depending on the size of your chicken and your slow cooker.
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Rest and Shred: Once cooked, carefully remove the chicken from the slow cooker and let it rest for at least 10-15 minutes before carving or shredding. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
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Serve and Enjoy: Serve the chicken with the flavorful vegetables from the slow cooker. The juices can be used to make a delicious gravy.
Frequently Asked Questions (FAQ)
Can I use frozen chicken in a slow cooker?
While it's generally not recommended to cook frozen chicken directly in a slow cooker, you can thaw it overnight in the refrigerator first. Adding an extra hour or two to the cooking time may be necessary.
How do I know when my chicken is cooked through?
The best way to ensure your chicken is cooked thoroughly is to use a meat thermometer. Insert the thermometer into the thickest part of the thigh; it should register 165°F (74°C).
Can I add other vegetables to the slow cooker?
Absolutely! Feel free to add other vegetables like potatoes, sweet potatoes, or parsnips along with the carrots and celery. Just be sure to chop them into similar sizes for even cooking.
What can I do with leftover chicken?
Shredded crock pot chicken is incredibly versatile. Use it in salads, tacos, soups, sandwiches, or casseroles. The possibilities are endless!
How long can I store leftover chicken?
Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days.
This recipe is your go-to for a simple, delicious, and effortless whole chicken dinner. Enjoy!
