Slow Cooker Whole Chicken

Our slow cooker whole chicken recipe is about to make your life a whole lot easier. It's super simple, and the slow cooker does all the work. The result? A perfectly cooked chicken that's moist, flavourful, and just waiting to be devoured.Perfect for any night of the week or as part of your Sunday roast, this recipe can be adjusted for any size of chicken (that will fit in your slow cooker). We've got cooking times for all sizes in the notes section (below the recipe), including low and high setting times. For best results use low setting.We have served it as a slow cooker roast chicken but, feel free to play around with seasonings and serve it with rice or potatoes, and veggies for a wholesome meal. So, what are you waiting for? Grab that slow cooker and let's get cooking!

📝 Ingredients

• 2 kg Whole Chicken
• 1 tbsp Olive Oil
• 1 tbsp All Purpose Seasoning (Can substitute for other seasonings see notes.)
• 4 Carrots
• 1 Onion
• 1 Stock Cube
• 200 ml Boiling Water
• 1 tbsp Cornflour (mixed with equal amount of water)

👨‍🍳 Instructions

1. 1Remove 2 kg Whole Chicken from the fridge pat dry with kitchen paper towel. Cover and allow to come to room temperature for 1 hour.
2. 2Veggies: Cut 4 Carrots into large chunks and 1 Onion into quarters. Place them down on the base of the slow cooker.These help keep the base of the chicken base out of the juices and also add flavour to the juices, which will help create a delicious gravy later.
3. 3Seasoning: Mix 1 tbsp All Purpose Seasoning together with 1 tbsp Olive Oil.See the notes for more seasoning ideas
4. 4Rub the mixture all over the chicken, breast, legs, wings and base. We find it easiest to use your hands!
5. 5Place: Add the chicken on top of the vegetables.
6. 6String: We like to tie the legs together to stop them touching the sides.
7. 7Slow Cook: Pop the lid on and cook in the slow cooker.These times listed are for a large chicken - 2 kgRecommended - Low - 6 HoursQuicker Option - High - 4 HoursSee the notes section for cooking times of other-size chickens.
8. 8Remove: 10 minutes before cooking time has ended. Preheat the oven to 200 °C fan / 220 °C /425 °F/ Gas Mark 7 After the allocated time, lift the chicken out of the slow cooker pot using two forks and tip it up to allow juices to drip out of the cavity. Place on a baking tray.
9. 9Tray: Add the carrots and onions to the roasting tin around the slow cooked chicken. Baste the chicken using some of the stock in the slow cooker.
10. 10Brown: Cook in the preheated oven ( 200°C fan / 220°C /425°F/ Gas Mark 7 ) for 10-15 minutes to allow the skin to brown and crisp.Or, you could perform this step in an air fryer at 200℃ for 5-10 minutes.To check doneness, use a meat thermometer to check the internal temperature of the thickest part of the chicken (usually the thigh or the breast) has reached 75°C/165°F.
11. 11--- Make gravy using leftover chicken cooking juices ---
12. 12Sieve: Pour the leftover cooked chicken juices through a sieve into a large frying pan.
13. 13Cornflour: Mix 1 tbsp Cornflour with an equal amount of water and pour into pan whilst whisking.
14. 14Boil to thicken.
15. 15Optional* If extra gravy is needed, mix 1 Stock Cube with 200 ml Boiling Water and add to the gravy pan.
16. 16Season with salt and pepper
17. 17Thicken: If the gravy is too thin, add more cornflour with water and bring it back to a boil until thickened.
18. 18Serve the slow cooker roast chicken with the vegetables and other roast dinner side dishes.