- 4-5 lb. whole chicken
- 1 tsp. paprika
- ½ tsp. dried thyme
- ½ tsp. dried basil
- ½ tsp. garlic powder (or 1 tsp. minced fresh garlic)
- ½ tsp. onion powder
- ½ tsp. ground black pepper
- 1 tsp. salt
- ¼ tsp. cayenne pepper (or to taste)
- 1 TB. olive oil, optional
- Remove all the giblets from the chicken and skin it, if desired (if leaving the skin on, pat it dry). Either way do remove as much fat as possible. Place in a large (5-6 quart) slow cooker, breast side up.
- Mix all the seasonings and then sprinkle all over the chicken (optionally, you can mix the spices with a tablespoon of olive oil and use a pastry brush to spread it all over the bird).
- Cover and cook on HIGH for 3-1/2 to 4 hours (or on LOW for 7 to 8 hours), until juices run clear. Cut into pieces for immediate serving. Use any extra meat for another meal.
Slice a couple of onions and spread them on the bottom of the cooker before adding the chicken- the onions cook in all that great flavor.
Add sliced (or baby) carrots, mushrooms, and/or potatoes under the chicken.
Here’s how to make the easiest, most flavorful bone broth from your slow-cooked chicken ever:
Note: this recipe was originally published in 2011 and has been updated with all new photos, clearer formatting and printable recipe. Enjoy!