Slow Cooker Whole Chicken with Vegetable Trivet

Name: Slow Cooker Whole Chicken with Vegetable Trivet
Prep time: 15 min
Cook time: 240 min
Total time: 265 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 1 whole chicken (about 1.8 kg (4 lb)); 2 medium carrots (sliced); 2 stalks celery (sliced); 1 medium onion (quartered); 4 garlic cloves (peeled); 2 tbsp olive oil; 1 tsp salt; 1 tsp black pepper; 1 tsp paprika; 1 tsp dried thyme

265 min 6 servings Easy

All Recipes

Tender slow cooker whole chicken on a vegetable trivet, broiled for a crispy finish.

Prep

15 min

Cook

240 min

Total

265 min

Servings

Difficulty

Easy

Transform a simple whole chicken into a succulent main course with your slow cooker. By using a vegetable trivet, the chicken stays elevated, allowing juices to circulate for an even cook. Once cooked to perfection, a quick broil crisps up the skin for a delicious finish. This method not only ensures tender, flavourful meat but also fills your kitchen with the comforting aroma of herbs and spices. It's an effortless way to prepare a family meal, with minimal prep and maximum flavour.

Instructions

Prepare the vegetables

Layer carrots, celery, and onion in the bottom of a 6-quart slow cooker to create a trivet. Add garlic cloves.

Pro tip: This helps to elevate the chicken and infuse the vegetables with flavour.

Season the chicken

Pat the chicken dry with paper towels. Rub olive oil over the skin, then sprinkle with salt, pepper, paprika, and thyme.

Pro tip: Ensure the chicken is completely dry to help the skin crisp up later.

Place chicken in slow cooker

Set the seasoned chicken breast-side up on the vegetable trivet in the slow cooker.

Pro tip: Ensure the chicken is stable and not touching the sides of the cooker.

Cook the chicken

Cover and cook on low for 4-5 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

Pro tip: Avoid opening the lid to keep the temperature consistent.

Preheat the broiler

Once the chicken is cooked, preheat your oven broiler to 500°F (260°C).

Broil the chicken

Transfer the chicken to a baking sheet and broil for 3-5 minutes, or until the skin is golden and crispy.

Pro tip: Watch closely to prevent burning.

💡

Tips & Tricks

Use a meat thermometer to ensure the chicken reaches 165°F (74°C) at the thickest part.
The vegetable trivet elevates the chicken, preventing it from sitting in its juices.
Broiling adds a beautiful golden colour to the skin.
Save the carcass to make a rich chicken stock.

Frequently Asked Questions

How long to cook a whole chicken in a slow cooker?

Cook a whole chicken in a slow cooker on low for 4-5 hours or until it reaches an internal temperature of 165°F (74°C).

What temperature should chicken be cooked to?

Chicken should be cooked to an internal temperature of 165°F (74°C) to ensure it is safe to eat.

Can you put raw chicken in a slow cooker?

Yes, you can put raw chicken in a slow cooker. It will cook thoroughly, reaching a safe internal temperature.

How to make chicken skin crispy in a slow cooker?

After cooking in the slow cooker, broil the chicken in an oven at 500°F (260°C) for 3-5 minutes to crisp the skin.

Can you make stock from a cooked chicken carcass?

Yes, use the cooked chicken carcass along with vegetables and herbs to make a flavourful stock.

How should leftover chicken be stored?

Store leftover chicken in an airtight container in the refrigerator for up to 3 days.

Serving Suggestions

Serve your slow-cooked chicken with roasted vegetables or a fresh garden salad for a complete meal. Pair it with a light white wine or a citrusy iced tea for a refreshing contrast. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Use the carcass to prepare a homemade chicken stock, perfect for soups and sauces, enhancing your culinary creations with deep, savoury flavours.

Nutrition per serving

320

Calories

36g

Protein

18g

Tender poached whole chicken and rich broth using a pressure cooker.

Medium55 min

See the recipe

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