Serves 4 – 6
Prep Time: 5 Minutes
Total Time: 3½ – 4½ Hours

Ingredients

  • 1 (4-pound) whole chicken
  • 1½ teaspoons kosher salt
  • ¾ teaspoon black pepper
  • ½ teaspoon smoked paprika

Equipment

  • 6 qt. slow cooker
  • aluminum foil
  • butcher string

Preparation

    1. Ball up 4 to 5 sheets of aluminum foil and place them, evenly spaced, into the bottom of a slow cooker to create a base for the chicken.
Slow Cooker Whole Chicken balls of foil
  1. Remove the giblets from the cavity of the chicken.
  2. Rinse the chicken and pat it dry with paper towels. You want to absorb as much moisture as possible from the inside and the outside of the bird.
  3. Generously season the chicken, inside and out, with salt, black pepper, and smoked paprika.
  4. Tie the chicken’s legs together with string.
  5. Place the seasoned chicken on the center of the foil balls, and make sure that it’s not touching the bottom of the slow cooker.
  6. Cover with the slow cooker lid and cook for 2½ to 3½ hours on high (or 4 to 5 hours on low), until the internal temperature has reached 165°F / 75°C in the thickest part of the thigh.
  7. For crispy skin, preheat the oven to broil. Carefully remove the chicken from the slow cooker, place it on a sheet pan, and broil it for 4 to 5 minutes, or until the skin has reached the desired crispiness.
  8. Allow the chicken to rest for 10 minutes, then serve.