- 4 lbs Fresh Whole Chicken (or between 4-6 pounds)
- 2 teaspoons Olive Oil
Spice Rub (or use your favorite blend)
- 1 teaspoon Salt
- ½ teaspoon Pepper
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 1 teaspoon Smoked Paprika
- Fresh Herbs: Rosemary, Thyme, etc. optional
Remove the chicken (and any giblets) from the packaging and pat dry with paper towels. Then rub chicken with the olive oil.
Sprinkle the spices over the whole chicken. Then grasp it by the legs and place it in the slow cooker crock.
Cook on High for 4-6 hours, or Low 6-8 hours, or until a meat thermometer inserted into the deepest part of the thigh reads 165°F or a little higher (175°F). Try not to let it overcook as the meat will come out dry. Cook time will depend on how large the chicken is.
Let the chicken rest about 10 minutes before cutting into it. Serve sliced with some of the drippings over the meat. If desired you can stir in a cornstarch slurry to the hot drippings to thicken the juices into a light gravy (see notes).
Add Veggies to the bottom of the pot if desired: Onion, potatoes, celery, carrot, etc.
To Make a Simple Gravy
Mix together 1-2 Tablespoons of cornstarch and 1-2 Tablespoons of cold water (equal amounts). Whisk into the hot drippings in the crock and stir well until thickened.
Serving: 3oz | Calories: 195kcal