Whole chicken in a slow cooker
Votes: 3
Time: 7 hours 20 minutes
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Cook delicious, golden chicken effortlessly in your slow cooker. A few tricks will give you oven-fresh results. Rub the chicken with a spice mixture and place it in the slow cooker on metal Mason jar rings to prevent the chicken from cooking in its own juices. Also, pre-pierce the chicken skin in two places to allow fat to drain better and cook the meat evenly on all sides. When the chicken is done, brush the entire surface with homemade barbecue sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Chicken
- 1 whole chicken, weighing 1.8 - 2.3 kg, gutted, trim off excess fat
- 2.5 tsp sweet paprika
- 1.5 tsp garlic powder
- 1.5 tsp freshly ground black pepper
- 1 teaspoon coarse salt
- 0.5 tsp ground coriander
- 0.5 tsp ground cumin
- Special equipment: 6 liter slow cooker.
Barbecue sauce
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 0.5 cup light brown sugar
- 2 tbsp mustard
- 1 teaspoon coarse salt
- 1 tsp chili powder
- 1 tsp onion powder
- 3/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/4 tsp freshly ground black pepper
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Cooking the dish according to the recipe:
- Spray the bowl of a 6-quart slow cooker with cooking spray and line the bottom with 3-4 mason jar lid rings (excluding the flat metal rings). Combine the paprika, garlic powder, pepper, salt, coriander, and cumin in a small bowl.
- Pat the chicken dry thoroughly and turn it breast-side down. Make a 2.5 cm (1 in) slit in the skin between the thigh and backbone on each side. Rub the spice mixture all over the chicken, coating it evenly, and place the chicken in the slow cooker on top of the metal rings. Cover and cook over low heat until the chicken is tender and cooked through, about 7 hours.
- Meanwhile, prepare the barbecue sauce.:
In a medium microwave-safe bowl, combine the ketchup, vinegar, brown sugar, mustard, salt, chili powder, onion powder, garlic powder, cayenne pepper, and pepper. Microwave for 4 minutes, stirring once, until the sugar and spices dissolve and the sauce thickens. Let cool completely. - When the chicken is done, remove the lid from the slow cooker and brush the chicken with barbecue sauce until well coated. Let it rest for 10 minutes. Carefully remove the chicken from the slow cooker by inserting tongs into the cavity, sliding a spatula under the chicken, and transferring it to a platter. Serve with the remaining barbecue sauce.
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