How to 'Roast' a Chicken in a Slow Cooker
Given that it is one of the leanest proteins you’ll find, chicken is a valuable option for those watching calories, fat, and cholesterol. But like most lean proteins, chicken can be a challenge to keep moist and flavorful—especially in the slow cooker, where you have less control over temperature. it’s not uncommon to see simple recipes result in chicken that is dry, bland, and unappealing. Here is what we’ve learned about getting juicy, flavorful whole chicken from the slow cooker.
What slow cooker should you buy? See our buying guide
A fantastic method for making a whole “roast” chicken in the slow cooker comes in handy year-round, but it’s especially useful when turning on the oven is just not an appealing option. For this flavorful chicken recipe, a spice rub was the perfect way to give the chicken layers of flavor. We rubbed the mix under the skin to give it direct contact with the meat while it cooked. To add a smoky flavor to the black beans, we cooked them with a small amount of chipotle chile.
Does it matter what chicken you buy at the supermarket? Sure does. We researched labels and tasted 8 brands to determine what bird is best.
Whole “Roast” Chili-Rubbed Chicken with Bean Salad
Serves 4 • Cooking Time 4 to 5 hours on Low • Slow Cooker Size 5 1/2 to 7 Quarts
Check the chicken’s temperature after 4 hours of cooking (we like using an instant-read thermometer; our favorite by ThermoWorks is available on Amazon) and continue to monitor until the breast registers 160 degrees and the thighs register 175 degrees. You will need an oval slow cooker for this recipe.
1 (15-ounce) can black beans, rinsed
1 teaspoon minced canned chipotle chile in adobo sauce
5 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon paprika
2 teaspoons grated lime zest plus 1/4 cup juice (2 limes)
1 1/2 teaspoons packed brown sugar
Salt and pepper
1 (4-pound) whole chicken, giblets discarded
1 red bell pepper, stemmed, seeded, and chopped fine
1 cup frozen corn, thawed 2 scallions, sliced thin
1. Combine beans and chipotle in slow cooker. Microwave 2 teaspoons oil, cumin, and paprika in bowl until fragrant, about 30 seconds. Let cool slightly, then stir in lime zest, sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
2. Using your fingers, gently loosen skin covering breast and thighs of chicken. Place half of spice mixture under skin, directly on meat in center of each side of breast and on thighs. Gently press on skin to distribute paste over meat. Rub entire exterior surface of chicken with remaining mixture and place breast side down in slow cooker.
Cover and cook until breast registers 160 degrees and thighs register 175 degrees, 4 to 5 hours on low.
3. Transfer chicken to carving board, tent loosely with aluminum foil, and let rest for 15 minutes. Using large spoon, skim any white foam from surface of bean mixture. Drain beans and transfer to large bowl. Stir in bell pepper, corn, scallions, lime juice, and remaining 1 tablespoon oil. Season with salt and pepper to taste. Carve chicken and discard skin. Serve.
Per serving: Cal 430; Fat 13g; Sat Fat 2.5g; Chol 150mg; Carb 23g; Protein 52g; Fiber 4g; Sodium 540mg
Positioning a Whole Chicken: When cooking a whole chicken in the slow cooker, our testers discovered that placing the chicken breast side down yields a moister bird because the juices from the dark meat render down into the breast, keeping it from becoming overcooked as the dark meat reaches the proper temperature.
From cassoulet to chocolate cheesecake, we’ll teach you new (and better) ways to use your slow cooker in our Slow Cooker Revolution online cooking school course.
Remove the Skin: Chicken can be a healthy option as long as you remove the skin and trim away any unwanted fat. For whole chickens with skin that is more difficult to remove, we wait until they are fully cooked and carved before removing the skin.
Find this and 200 more recipes in our newest cookbook Healthy Slow Cooker Revolution.
