Description
This Crock-Pot Whole Chicken recipe offers a simple yet flavorful way to prepare a tender, juicy chicken with a hint of sweetness and smokiness. Cooked slowly in a slow cooker and finished under the broiler for perfectly crisp skin, this dish is a convenient and delicious option for an easy family meal.
Ingredients
Scale
Chicken and Seasoning
- Cooking spray
- 2 Tbsp. packed brown sugar
- 1 1/2 tsp. chili powder
- 1 tsp. smoked paprika
- 1 tsp. fresh thyme
- 1 whole chicken, neck and giblets removed
- Kosher salt
- Freshly ground black pepper
Instructions
- Prepare Slow Cooker: Grease a large slow cooker with cooking spray. Roll a few small balls of aluminum foil and place them in the slow cooker to create a rack for the chicken. This allows heat to circulate evenly around the bird.
- Make the Rub: In a small bowl, whisk together the brown sugar, chili powder, smoked paprika, and fresh thyme to create a flavorful dry rub.
- Season the Chicken: Pat the whole chicken dry thoroughly with paper towels. Season the chicken liberally with kosher salt and freshly ground black pepper. Then rub the brown sugar spice mixture all over the chicken, coating it evenly.
- Cook: Place the seasoned chicken breast side up on the foil rack inside the slow cooker. Cover and cook on high for 2 ½ to 3 ½ hours, or until the juices run clear when the leg and thigh are pierced, or an internal thermometer reads 165°F (74°C).
- Crisp the Skin: Carefully remove the cooked chicken from the slow cooker and transfer it to a large baking sheet. Broil in the oven for 3 to 4 minutes until the skin is golden and crispy. Watch closely to prevent burning.
- Rest and Serve: Let the chicken rest for 10 minutes to allow juices to redistribute before carving and serving.
Notes
- Make sure the internal temperature of the chicken reaches 165°F for safe consumption.
- The aluminum foil balls create a makeshift rack to keep the chicken elevated and prevent it from sitting in its juices.
- Broiling after slow cooking enhances the texture by crisping the skin, which is otherwise soft.
- To make cleanup easier, line the baking sheet with foil before broiling.
- This recipe yields 4 to 6 servings depending on the size of the chicken.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of cooked chicken)
- Calories: 320
- Sugar: 3 g
- Sodium: 470 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
