EFK Tested
Erickson Slow Cooker Whole Chicken
A practical, full-flavor EFK slow-cooker candidate built for family dinners, reliable leftovers, and hands-off cooking.
- Yield
- 4–6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Pat the chicken dry. Mix salt, pepper, paprika, garlic powder, onion powder, and thyme and season all over.
- 2. Put lemon, onion, and garlic inside the cavity.
- 3. Place chicken breast-side up in the slow cooker. No added liquid is needed.
- 4. Cook on LOW 5 to 7 hours, depending on size, until the thickest part of the breast and thigh reach 165°F.
- 5. For crisp skin, transfer carefully to a sheet pan and broil briefly. Rest before carving.
Equipment
Slow cooker
Large skillet or Dutch oven when browning is called for
Cutting board and chef knife
Instant-read thermometer for meat and poultry recipes
Food safety & storage
Keep raw poultry refrigerated and separate from ready-to-eat foods. Cook chicken to 165°F in the thickest portion and refrigerate leftovers promptly.
Store leftovers in a clean glass container in the refrigerator.
View this recipe on the original EFK website ↗