Golden brown crispy slow-cooked whole chicken on a cutting board with herbs

Crispy Slow-Cooked Whole Chicken: Tender Inside, Golden Outside

Name: Crispy Slow-Cooked Whole Chicken: Tender Inside, Golden Outside
Prep time: 15 min
Cook time: 3 h 20 min
Total time: 3 h 35 min
Yield: 4
Cuisine: American
Ingredients: 1 piece Whole chicken (about 1.5 kg / 3.3 lbs) - choose a fresh, plump chicken with pale skin and no unpleasant odor; 2 tbsp Olive oil or melted butter - for crisping and flavor; 1.5 tsp Salt - coarse kosher salt preferred for even seasoning; 1 tsp Black pepper - freshly ground if possible; 1 tsp Garlic powder - optional, for extra flavor; 1 tsp Paprika - optional, adds smoky color and taste; 2 tbsp Fresh herbs like rosemary or thyme - optional, for aromatic flavor

Home Page / Slow Cooker Recipes / Slow Cooking Chicken Recipes

easy

3 hour 20 min

Nutritional value per serving

Calories450kcal

Carbs3gram

Fat28gram

Protein40gram

Ingredients

Quantity

Whole chicken (about 1.5 kg / 3.3 lbs) - choose a fresh, plump chicken with pale skin and no unpleasant odor1 piece
Olive oil or melted butter - for crisping and flavor2 tbsp
Salt - coarse kosher salt preferred for even seasoning1.5 tsp
Black pepper - freshly ground if possible1 tsp
Garlic powder - optional, for extra flavor1 tsp
Paprika - optional, adds smoky color and taste1 tsp
Fresh herbs like rosemary or thyme - optional, for aromatic flavor2 tbsp

This recipe shows you how to slow cook a whole chicken to tender, juicy perfection while achieving a deliciously crispy skin. Using your oven or slow cooker, you'll enjoy a flavorful, comforting meal that's easy to prepare. The ingredients are simple and affordable: a whole chicken, seasoning, and a bit of oil. The total ingredient cost is approximately $10 / €9 / £8 / ₹800, serving 4. The dish contains around 450 kcal per serving, rich in protein, moderate in fat, and low in carbs, suitable for most diets except strict low-fat ones. The recipe is easy to follow and takes about 3 hours total to cook with minimal active prep time, making it great for novice cooks wanting impressive results. Food safety is prioritized with clear guidance on safe internal temperatures and handling. Let’s get cooking!

Preparation instructions

Preheat your oven

1Set your oven to 120°C (250°F) to slowly cook the chicken gently, ensuring moist meat.

Prepare the chicken

2Pat the whole chicken dry with paper towels inside and out to help the skin crisp. Remove any giblets from the cavity and set aside or discard.

Season the chicken

3Rub olive oil or melted butter all over the chicken, including under the skin if you can. Mix salt, pepper, garlic powder, and paprika and sprinkle evenly over the chicken skin and inside the cavity. Insert fresh herbs inside the cavity for flavor.

Place chicken in a roasting pan

4Put the chicken breast-side up on a rack in your roasting pan to allow air circulation under the bird for even cooking and crisper skin.

Slow cook the chicken

5Place the roasting pan in the oven and cook for approximately 2.5 to 3 hours. The slow temperature will gently cook the meat to juicy tenderness.

Check internal temperature

6Use a meat thermometer inserted into the thickest part of the thigh without touching bone. The chicken is safely cooked when it reaches at least 75°C (165°F), which is the USDA recommended safe minimum internal temperature for poultry.

Increase heat for crispy skin

7Once the chicken reaches the safe temperature, increase the oven to 220°C (425°F). Roast for 15-20 minutes more or until the skin is golden brown and crispy. Watch carefully to prevent burning.

Rest the chicken

8Remove the chicken from the oven and tent loosely with foil. Let it rest for 10-15 minutes before carving. Resting allows the juices to redistribute, keeping the meat moist.

Cooking Tips

1Avoid cross-contamination by using separate cutting boards and utensils for raw chicken and other ingredients.

2Always wash your hands thoroughly with soap and water after handling raw poultry.

3If you don't have a meat thermometer, you can pierce the thigh; clear juices indicate doneness, but a thermometer is best for safety.

4To increase flavor, you can marinate the chicken overnight with your favorite herbs, lemon, and garlic.

5Use a wire rack in the roasting pan to ensure air can circulate around the chicken for crispier skin.

Equipment Needed

Oven
Roasting pan with wire rack
Meat thermometer
Mixing bowl
Brush or hands for applying oil/butter
Kitchen towels/paper towels

Grocery Shopping List

[ ] Whole chicken (~1.5 kg) - approx. $8: Look for fresh, plump chicken with pale skin and no odor.
[ ] Olive oil or butter (250 ml or 250 g) - approx. $2: Choose extra virgin olive oil for best flavor or quality unsalted butter.
[ ] Salt and black pepper (small containers) - approx. $1: Kosher salt is better for seasoning.
[ ] Garlic powder (optional) - approx. $1: Adds extra aroma.
[ ] Paprika (optional) - approx. $1: Gives smoky flavor.
[ ] Fresh herbs like rosemary or thyme (small bunch) - approx. $1: Pick fresh, vibrant herbs.

Total approx. cost: $10-$14 depending on choice of optional items and local prices.

FAQ

Why should I use a meat thermometer?

A meat thermometer ensures your chicken is cooked to a safe internal temperature of 75°C (165°F), preventing foodborne illnesses and avoiding under or overcooking.

Can I slow cook the chicken in a slow cooker instead of an oven?

Yes, but you won't get crispy skin. To get crispy skin, you can finish the cooked chicken under a broiler or in a hot oven for a few minutes.

How do I prevent the chicken skin from being soggy?

Drying the skin well before cooking and roasting on a rack to allow air circulation help achieve crispy skin. Also, finish at a higher heat for crispiness.