The Easiest, Juiciest Whole Chicken You’ll Ever Make
Imagine coming home to the incredible aroma of a perfectly roasted chicken, without ever turning on your oven. That’s the magic of this Slow Cooker Whole Chicken recipe! While you won’t get that super-crispy skin, you’ll be rewarded with the most succulent, fall-off-the-bone tender meat you’ve ever tasted. We’re slathering our bird in a fragrant, homemade curried rub that infuses every bite with warmth and flavor. It’s the ultimate set-it-and-forget-it meal that delivers a show-stopping centerpiece with minimal effort.
Ingredients
• MAKES: 4 servingsPREPARATION TIME: 20 minutesCOOKING TIME: 6 hoursFOR THE CHICKEN:
• 1 whole chicken, about 1.4 kg / 3 lb
• 1 tablespoon / 15 g / 0.5 oz ghee or other healthy cooking fat, divided
• 1 small yellow onion, 70 g / 2.5 oz, chopped
• 2 cloves garlic, mincedFOR THE CURRIED RUB:
• 2 tablespoons / 30 g / 1.1 oz ghee or other healthy cooking fat, softened
• 2 teaspoons curry powder
• 1 teaspoon fine sea salt, or to taste
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground caraway
Instructions
1. Preheat your slow cooker. Rinse the chicken under cold water and pat it completely dry, inside and out, with paper towels.2. In a small bowl, combine all the for the Curried Rub: softened ghee, curry powder, salt, onion powder, garlic powder, black pepper, paprika, ground ginger, and caraway. Mix until a paste forms.3. In a large saucepan or Dutch oven, melt half of the cooking ghee (about 1/2 tablespoon) over medium-high heat. Add the chopped onion and cook for 5-8 minutes until softened and lightly browned. Stir in the minced garlic and cook for another minute until fragrant. Transfer the onion and garlic mixture to the bottom of the slow cooker.4. Gently use your hands to create a pocket between the skin and the meat of the chicken breasts and thighs. Push about half of the curried rub into these pockets, directly onto the meat. Rub the remaining mixture all over the outside of the chicken.5. Tuck the wing tips under the chicken and tie the legs together with kitchen string to ensure even cooking.6. Add the remaining ghee to the same saucepan and heat over medium-high. Carefully place the chicken in the pan and brown it on all sides. This step adds a ton of flavor!7. Transfer the browned chicken to the slow cooker, placing it on top of the cooked onions and garlic. Cover and cook on low for 6 hours, or until the meat is tender and cooked through.8. Serve warm with your favorite low-carb vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutritional Information
• Nutrition Per Serving
• Calories: 529 kcal
• Fat: 42.5 g
• Protein: 33.1 g
• Total Carbs: 3.5 g
• Fiber: 1 g
• Net Carbs: 2.5 g
Pro Tips
• Don’t skip the sear! Browning the chicken in a pan before it goes into the slow cooker is key to developing a deep, rich flavor and better color.
• Save the flavorful drippings from the slow cooker! Strain them and use them to make a delicious gravy or as a base for a future soup.
• For an extra layer of aromatic flavor, stuff the chicken cavity with a quartered lemon and a few sprigs of fresh thyme or rosemary before cooking.
• When working with spicy rubs, consider wearing disposable gloves to protect your hands from the potent oils in the spices.
FAQ
Q: Can I get crispy skin on this slow cooker chicken
A: This slow cooker method prioritizes incredibly juicy, tender meat over crispy skin. If you’d like to crisp the skin, you can carefully transfer the cooked chicken to a baking sheet and broil it in the oven for 3-5 minutes after it’s done in the slow cooker. Keep a close eye on it to prevent burning.
Q: Do I have to brown the chicken before slow cooking
A: Yes, we highly recommend it! Searing the chicken in a pan before it goes into the slow cooker is a crucial step for developing a deep, rich flavor and giving the chicken a more appealing color. It’s a small step that makes a big difference in the final taste.
Q: What can I do with the flavorful drippings
A: Don’t discard the drippings! They are packed with flavor. You can strain them to remove the solids and use them as a base for a delicious gravy to serve with the chicken, or save them to use as a flavorful starter for soups and stews.
Q: How do I know when the chicken is fully cooked
A: The chicken is done when the meat is tender, falling off the bone, and the juices run clear. For the most accurate reading, a meat thermometer inserted into the thickest part of the thigh (without touching the bone) should register at least 165°F (74°C).
