Slow Cooker Whole Chicken
Make a perfectly tender whole chicken in your slow cooker.
Servings 8
Calories 352kcal
Ingredients
- 1 teaspoon paprika
- 1 teaspoon minced garlic
- 1 teaspoon ground coriander
- 1 teaspoon mixed herbs (Herbes de Provence)
- ¼ teaspoon ground nutmeg
- salt
- ground black pepper
- 2 ¼ tablespoon oil
- 3.85 pounds (1.75 kg) whole chicken giblets removed, washed and patted dry
Instructions
- In a small bowl mix together the paprika, garlic, coriander, herbs, nutmeg, salt, pepper and the olive oil into a paste.
- Put the chicken in a bowl and rub the paste all over, including in the cavity.
- Place inside the Crockpot and cook on high for 3 ½ - 4 hours.
- Make sure you check the internal temperature of the chicken using a thermometer. Guidelines state meat is done once the internal temperature reaches at least 165 degrees / 74 degrees C.
- Remove the chicken from the Slow Cooker and set aside on a plate.
- Let the chicken rest for 10 minutes before carving and serving.
- For crispy skin, brown the chicken under the broiler for about 5-10 minutes.
Video
Notes
- Cook at a high temperature to ensure your chicken is cooked all the way through.
- You want your chicken to reach an internal temperature of 165 degrees F / 74 degrees C.
- If you want crispy skin on your whole chicken, use your broiler once the chicken is cooked in your Crockpot for 5-10 mins.
- Check out the ‘How to Make Homemade Chicken Gravy’ section above with step by step instructions to compliment your meat.
- Storage - keep leftovers in an airtight container inside the fridge up to 5 days.
- There are 7 WW Blue Plan SmartPoints in each serving of this.
Nutrition
Calories: 352kcal | Protein: 26g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 104mg | Sodium: 98mg | Potassium: 278mg | Vitamin A: 385IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1.5mg