Whole Chicken in the Slow Cooker

Pictured: slow cooker Thanksgiving turkey, roasted as per the original recipe.

Original recipe from The Little Kitchen.

As free-range chicken owners, this is our go-to for fresh chicken prep. Because they are not genetically modified, our birds always fit in the slow cooker; larger store-bought birds may not fit. We often brine the bird first to soften the meat, which won't be as pudgy as the factory variety.

Ingredients:

• 4 t salt
• 1 T chili powder
• 1 t thyme
• 1 t pepper
• 1 onion, chopped
• 4-5 carrots, chopped
• 4 celery stalks, chopped
• 2 garlic cloves
• one 3 1/2-4 1/2 lb chicken or turkey

Directions:

1. If desired, brine bird before cooking. We find this is necessary to soften fresh-pastured meat. 
2. In a small bowl, mix spices and set aside.  Place chopped vegetables in slow cooker.
3. Wash chicken, removing neck/organs (save for another recipe or toss), dry.
4. Rub chicken with spices, pulling skin away and rubbing underneath as much as possible.  Place garlic cloves inside cavity (from between the shoulders).
5. Place chicken breast side up on top of vegetables.  Cook on low 4-8 hours, until meat falls off bone, or internal temperature is 160°. For crispy skin, preheat oven to broil and brown for 5-10 minutes.
6. Remove chicken, let rest ten minutes (gather juices to make gravy at this point), and then carve.
7. For storing, peal away skin and shred the meat. Cool and then freeze in 1-cup portions for use in sandwiches and later recipes.
8. Reserve liquids for broth.  Use mooshy vegetables to make this delicious veg spread!
9. Also try our Thanksgiving roast turkey recipe.