Description
This Crock-Pot Whole Chicken recipe offers a flavorful, tender chicken cooked slowly to perfection, then finished under the broiler for crispy skin. It combines a sweet and smoky spice rub with fresh thyme for an easy, comforting meal that serves 4 to 6 people with minimal prep.
Ingredients
Scale
For the Chicken
- Cooking spray, for greasing the slow cooker
- 2 Tbsp. packed brown sugar
- 1 1/2 tsp. chili powder
- 1 tsp. smoked paprika
- 1 tsp. fresh thyme
- 1 whole chicken, neck and giblets removed (around 4 to 5 lbs)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare slow cooker: Grease a large slow cooker with cooking spray. Roll a few small balls of aluminum foil and place them in the slow cooker to create a rack for the chicken. This will prevent the chicken from sitting directly on the bottom, promoting even cooking.
- Make the spice rub: In a small bowl, whisk together the packed brown sugar, chili powder, smoked paprika, and fresh thyme until well combined. This mixture will add sweetness, heat, and a smoky herbal flavor to the chicken.
- Season the chicken: Pat the whole chicken dry thoroughly with paper towels to ensure the rub sticks well and skin crisps nicely later. Season generously with kosher salt and freshly ground black pepper all over the chicken. Then rub the brown sugar spice mixture evenly across the entire chicken, coating all sides.
- Cook the chicken: Place the prepared chicken breast side up on the foil rack inside the slow cooker. Cover and cook on high for 2 ½ to 3 ½ hours. The chicken is done when juices run clear between the leg and thigh or when a meat thermometer inserted into the thigh reads 165°F (74°C).
- Crisp the skin: Carefully remove the chicken from the slow cooker and transfer it to a large baking sheet. Place under a preheated broiler and broil for 3 to 4 minutes until the skin turns golden and crispy. Watch closely to prevent burning.
- Rest and serve: Let the chicken rest for 10 minutes after broiling to allow juices to redistribute. Carve and serve warm, perfect alongside your favorite sides.
Notes
- Using the foil balls as a rack keeps the chicken elevated for even heat circulation inside the slow cooker.
- Patting the chicken dry is crucial for a crispy skin during the broiling step.
- Broiling time may vary depending on your oven, so watch carefully to avoid burning the skin.
- You can add fresh herbs or garlic inside the chicken cavity for added flavor if desired.
- Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving (about 1/6 of chicken)
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 115mg
