Tender Whole Chicken in a Slow Cooker: Juicy, Simple Recipe

Slow Cooker Whole Chicken

Equipment

• Slow cooker
• Large pan for gravy
• Sieve
• Carving board and carving fork

Ingredients

• 2 kg Whole Chicken
• 1 tablespoon Olive Oil
• 1 tablespoon All Purpose Seasoning (or substitute, see notes)
• 4 Carrots, large chunks
• 1 Onion, quartered

For the gravy

• Leftover cooking juices
• 1 tablespoon Cornflour, mixed with equal water
• 1 Stock Cube (optional)
• 200 ml Boiling Water (if needed)
• Salt and black pepper, to season

Instructions

1. Remove the chicken from the fridge, pat dry with kitchen paper and let come to room temperature for 1 hour.
2. Cut 4 carrots into large chunks and quarter 1 onion. Place them in the base of the slow cooker to lift the chicken and add flavour to the juices.
3. Mix 1 tablespoon all-purpose seasoning with 1 tablespoon olive oil, then rub all over the chicken—breast, legs, wings and base.
4. Place the seasoned chicken on top of the vegetables in the slow cooker. Tie the legs together if desired to keep a neat shape.
5. Cover and cook. For a 2 kg chicken we recommend: Low setting — 6 hours. Quicker option: High — 4 hours. See notes for times for other chicken sizes.
6. About 10 minutes before the end of cooking, preheat the oven to 200°C fan / 220°C / 425°F / Gas Mark 7. Carefully lift the chicken from the slow cooker, allow juices to drain from the cavity, and place on a roasting tray. Add the cooked carrots and onions around the bird and baste with some of the stock from the slow cooker.
7. Roast in the preheated oven for 10–15 minutes to brown and crisp the skin. Alternatively, crisp in an air fryer at 200°C for 5–10 minutes. Check the thickest part reaches 75°C/165°F.
8. Remove and rest the chicken for at least 20 minutes before carving to keep the meat juicy.

Make the gravy

1. Strain the leftover juices through a sieve into a large pan.
2. Whisk in the cornflour slurry (1 tbsp cornflour mixed with equal water) and bring to a boil to thicken.
3. If you need more gravy, dissolve 1 stock cube in 200 ml boiling water and add to the pan. Boil until you reach the desired consistency.
4. Season with salt and black pepper. If too thin, add more cornflour slurry and boil again until thickened.

Notes

Cooking times vary with chicken size and slow cooker model. Recommended times:

• Small chicken (1–1.5 kg): Low ~ 4 hrs | High ~ 3 hrs
• Medium chicken (1.6–1.9 kg): Low ~ 5 hrs | High ~ 3½ hrs
• Large chicken (2–2.5 kg): Low ~ 6 hrs | High ~ 4 hrs

For best texture and safety, use the low setting when possible and confirm doneness with a thermometer.

How to Crisp the Skin

Transfer the cooked chicken to a roasting tray with the vegetables, baste with some stock and roast at 200°C fan / 220°C / 425°F for 10–15 minutes, or use an air fryer at 200°C for 5–10 minutes.

Resting and Carving

Rest the chicken for at least 20 minutes before carving so the juices redistribute. Carve the breast into slices and separate legs and wings—slow-cooked joints should come away easily.

Serving Suggestions

Serve with roast or mashed potatoes, roasted parsnips, peas, stuffing balls and plenty of homemade gravy for a classic roast dinner.

Storage

Store leftovers in an airtight container in the fridge within two hours of cooking and use within 3–4 days. Freeze for up to four months; thaw in the refrigerator before reheating.

Alternative Seasonings

• Lemon Herb: olive oil, lemon zest/juice, dried thyme or rosemary.
• Mexican Spice: cumin, chilli powder, paprika, garlic and onion powder.
• Garlic Butter: dried parsley, crushed garlic and black pepper mixed into butter and rubbed under the skin after cooking before crisping.
• Honey Mustard: brush Dijon mustard mixed with honey over the chicken before finishing in the oven.
• BBQ: brush with your favourite BBQ sauce before crisping in the oven.

FAQ

Leftover Ideas

Use leftover chicken in curries, noodle dishes or salads—for example, add to a curry sauce or to Singapore-style rice noodles for a tasty next-day meal.