Crockpot Baked Chicken
Crockpot baked chicken gives you a whole bird with juicy meat and a golden, seasoned skin, without heating the oven. The slow cooker cooks the chicken on a bed of onions until it falls from the bone, and a short broil crisps the skin. You also get plenty of juices for gravy.
6
servings15
minutes7
hoursA whole chicken is rubbed with butter and spices and cooked on a bed of onions and carrots until tender. A few minutes under the broiler give it golden skin.
Ingredients
1 whole chicken (4 to 5 lb), giblets removed
3 tbsp unsalted butter, softened
1 tbsp smoked paprika
2 tsp garlic powder
2 tsp onion powder
1 tsp dried thyme
1 1/2 tsp kosher salt
1/2 tsp black pepper
1 lemon, halved
1 head garlic, halved crosswise
2 large yellow onions, cut into thick wedges
3 carrots, cut into chunks
1/2 cup low-sodium chicken broth
Directions
- Pat the chicken very dry with paper towels, inside and out. Remove any giblets from the cavity.
- Mix the butter, paprika, garlic powder, onion powder, thyme, salt and pepper into a paste.
- Rub the paste all over the chicken, under the skin of the breast, and inside the cavity.
- Stuff the cavity with the lemon halves and half the garlic head.
- Place the onions, carrots and remaining garlic in the bottom of a 6-quart slow cooker. Pour in the broth.
- Set the chicken breast side up on the vegetables so it sits above the liquid.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until a thermometer in the thickest part of the thigh reads 165°F.
- Heat the broiler to high. Carefully lift the chicken onto a foil-lined sheet pan using two large spatulas, since it will be very tender.
- Broil for 4 to 6 minutes, watching closely, until the skin is golden and crisp. Let it rest for 15 minutes.
- Strain the juices into a saucepan and simmer to reduce, then carve the chicken and serve with the vegetables.
Notes
- A 6-quart cooker holds up to a 5 lb chicken. Do not stuff with bread. Refrigerate leftovers within 2 hours and use within 4 days. Freeze shredded meat for 3 months. Save the carcass for stock.
Why a whole chicken works well in the slow cooker
A whole chicken has both dark and white meat, and the slow cooker keeps both moist. Steam trapped under the lid cooks the bird gently, so the breast stays juicy while the thighs soften until they come off the bone.
What the slow cooker cannot do is make crisp skin, because the steam softens it. A few minutes under the broiler right at the end gives you the golden, crackly finish that people expect from baked chicken, with no hours in a hot oven. It also keeps your kitchen cool. That is a real advantage in summer, or on a day when the oven is already busy with sides.
Ingredient notes
Whole chicken: Choose a bird of 4 to 5 lb so the lid closes. Check it is fully thawed. Air-chilled birds have drier skin and brown better.
Butter: It carries the spices and helps the skin brown. Softened butter spreads under the skin easily.
Smoked paprika: It gives color and a baked, smoky flavor. Regular paprika gives color but less taste.
Onions and carrots: They act as a rack and flavor the juices. Cut them thick so they do not turn to mush.
Lemon and garlic: Inside the cavity, they perfume the meat from within. Chicken broth: Just a half cup protects the bottom of the pot from scorching without turning the chicken into a boiled bird.
Tips for juicy meat and golden skin
Dry the skin: Wet skin steams and stays pale even after broiling. Pat the bird dry with plenty of paper towels before adding the rub.
Use a thermometer: The most common mistake is trusting time alone. Cookers vary, so check the thickest part of the thigh and pull the bird at 165°F. Past 7 hours it can fall apart and turn stringy.
Rest it: Fifteen minutes after broiling lets the juices settle so the meat stays moist when carved. Use two large spatulas to move the bird. It is so tender that tongs will tear the skin or pull off a leg, so work slowly and support it from underneath.
Swaps and variations
For a lemon pepper chicken, rub with lemon zest, black pepper and olive oil. For a barbecue flavor, brush with BBQ sauce before the broil. For a lighter dish, skip the butter and use olive oil on the skin.
Stuffing the bird with bread does not work. The center never reaches a safe temperature in a slow cooker, so cook any stuffing separately. For an herb version, mix rosemary and sage into the butter. For a spicy chicken, add cayenne and chili powder to the rub.
What to serve with it
Serve with the carrots and onions from the pot, mashed potatoes and gravy from the juices. Green beans or a simple salad make an easy plate. Leftover meat is good in sandwiches, soup and salads for the days ahead. Warm dinner rolls and a crisp green salad round out the plate, and the pan juices make a quick gravy for the potatoes.
Storing, freezing and reheating
Carve the leftover chicken and refrigerate within 2 hours. Store in an airtight container for up to 4 days with some of the juices to keep it moist.
Freeze shredded or sliced meat for up to 3 months. Thaw in the fridge overnight and reheat gently in a covered skillet or microwave with a splash of broth. Save the carcass in the freezer to make stock. The leftover meat makes good chicken salad, tacos or a quick pot of chicken noodle soup.
Crockpot Baked Chicken at a glance
- Prep time: 15 minutes
- Cooking time: 7 hours
- Servings: 6 servings
- Ingredients: 13, led by whole chicken (4 to 5 lb), unsalted butter, smoked paprika, garlic powder
Tips for Crockpot Baked Chicken
A 6-quart cooker holds up to a 5 lb chicken. Do not stuff with bread. Refrigerate leftovers within 2 hours and use within 4 days. Freeze shredded meat for 3 months. Save the carcass for stock.
Crockpot Baked Chicken FAQ
How long does Crockpot Baked Chicken take?
Crockpot Baked Chicken takes 7 hours of cooking after 15 minutes of prep.
How many people does Crockpot Baked Chicken serve?
This recipe makes 6 servings.
What do I need to make Crockpot Baked Chicken?
13 ingredients, led by whole chicken (4 to 5 lb), unsalted butter, smoked paprika, garlic powder. Amounts are in the recipe card above.
