Whole Roast Chicken In Slow Cooker 5-Ingredient. Toss a fresh whole chicken in the pot, add four easy kitchen goodies, pop the lid on, and forget it. At dinner, your house smells like a big roast you worked on all day. The pot does the magic!
Make a juicy, tender whole chicken in your slow cooker with only 5 simple items like salt, pepper, herbs, and onion. No fuss—just set it and go! The meat falls off the bone, full of flavor from the juices. Perfect for family dinners with potatoes, rice, or veggies. Kids love it!
Servings: 4-6
Ingredients
-
1 whole fresh chicken (4-5 pounds), no insides
-
2 small spoons kosher salt (or 1 and a half small spoons table salt)
-
1 small spoon black pepper
-
2 small spoons dried Italian mix (or dried thyme and rosemary)
-
1 big yellow onion, skin off and sliced thick
How to Make Whole Roast Chicken
-
Put thick onion slices flat on the bottom of your big egg-shaped slow cooker. They act like a stand so chicken doesn’t sit in its wet stuff and gets more yummy taste.
-
Pat the fresh chicken dry everywhere with paper towels, even inside. This helps spices stick and skin get crunchy.
-
Rub salt, pepper, and herb mix all over the chicken, plus a little inside. Use your hands to cover every spot.
-
Fold wing tips back under the chicken so they don’t get too brown. Place chicken with breast up in the center, on the onions. Keep wings by the edges.
-
Snap the lid on tight. Cook on low heat 6-8 hours, or high heat 3½-4½ hours. It’s ready when super soft and thigh temp is 165°F (74°C). Don’t lift the lid—it slows things down!
-
Use two big spoons or forks to lift chicken to a plate. It might break a bit—be gentle!
-
Rest 10 minutes. Then slice or pull apart. Spoon onions and tasty wet stuff from pot on top to eat.
Serve soft chicken with mashy potatoes or noodles to soak up juices. Add green beans, broccoli, or salad. Warm bread grabs the good broth. Try over baked potatoes or rice for cozy eats. Leftovers rock in chicken mix salad, sandwiches, or quick cheesy wraps next day.