Slow Cooker Whole Chicken Recipe

Make a whole chicken in the slow cooker for dinner tonight, then repurpose the leftovers! The formula is simple — simply toss in a few vegetables with a whole chicken and you've just created the base for a whole week of eats.

Course Main Course

Cuisine American

Keyword slow cooker whole chicken

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 596kcal

Ingredients

5 pound whole chicken , giblets removed
1 tablespoon kosher salt
½ teaspoon paprika
Freshly ground black pepper
8 ounces baby carrots (or whole peeled carrots chopped into 2-inch pieces)
4 large red potatoes , halved
1 yellow onion , peeled and quartered
1 anaheim pepper , halved and seeded
6-8 cloves garlic , peeled and smashed
1 handful Italian flat leaf parsley

Instructions

Mix the kosher salt and paprika together and season the chicken generously with the kosher salt mixture and freshly ground black pepper.
Scatter the vegetables in the bottom of a 6 quart slow cooker then place the seasoned chicken on top of the vegetables so they act as a shelf for the chicken.
Cook on high for 4-5 hours or low for 8-9 hours, or until the internal temperature reaches 165ºF and the juices run clear.
Remove the chicken from the stock and let the chicken rest for 5-10 minutes.
If serving immediately, cut the chicken into pieces. You can serve the vegetables with the chicken or strain the vegetables from the broth and save the broth for up to 1 week in the refrigerator or freeze for up to 3 months.
Or if you want shredded chicken, allow the chicken to cool for about 15 minutes then shred with two forks and refrigerate for up to 3 days.

Nutrition