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Slow-Cooker Whole Chicken with Potatoes
Slow-Cooker Whole Chicken with Potatoes Photo: Liz Andrew/Styling: Erin McDowell

Whipping up a whole roast chicken at home is chic, classic and impressive—the ultimate trifecta. The only problem? You have to babysit it for hours while it cooks in the oven. That’s why we dreamed up this slow-cooker whole chicken with potatoes. It’s a hands-off, completely foolproof way to achieve the same stunning bird. 

RELATED: Slow-Cooker Turkey Breast with Orange and Herbs

8 servings

One 4½-pound whole chicken

4 tablespoons unsalted butter, at room temperature

Kosher salt and freshly ground black pepper

1½ teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon dried thyme

1½ pounds baby potatoes, quartered

1 tablespoon extra-virgin olive oil

1 tablespoon chopped fresh rosemary

2 teaspoons chopped fresh oregano

2 teaspoons chopped fresh tarragon

1. Pat the chicken with paper towels until very dry. Bend the wings back around the neck of the chicken.

2. Use your fingers to separate the skin from the meat. Rub half of the butter under the skin and the other half on top of the skin. Season with salt, pepper, paprika, garlic powder and thyme, and transfer to the bowl of a slow cooker.

3. Transfer the chicken to the slow cooker and cook on low for 5 hours.

4. In a large bowl, toss together the potatoes, olive oil, rosemary, oregano and tarragon; season with salt and pepper. Add the potatoes to the base of the slow cooker and continue to cook on low until the chicken is fully cooked and the potatoes are tender, about 3 hours.

5. Just before the chicken is done, carefully remove it from the slow cooker and transfer to a baking sheet. Preheat the broiler.

6. Brush the chicken with juices from the base of the slow cooker and broil until the skin is well browned, about 4 minutes. Let rest 5 minutes before slicing and serving.

306 calories

34g fat

16g carbs

34g protein

1g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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