Best Slow-cooked Chicken Recipe: Fall-Off-the-Bone Slow-Cooker Whole Roasted Chicken Recipe Is Delicious & Affordable by April Bowers

Best Slow-cooked Chicken Recipe: Fall-Off-the-Bone Slow-Cooker Whole Roasted Chicken Recipe Is Delicious & Affordable

I recently bought a few halved and quartered organic, free-range chickens from my friend's farm. This was an affordable way to stock up our freezer for cooler-weather meals. Last night I made a 5 1/2-pound chicken in my slow cooker and it was literally falling off the bone. We had the most tender and juicy chicken ever, with plenty of leftovers for tacossalad or soup later in the week. It was so easy.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours
Servings: 4 to 6


  • whole chicken, thawed if frozen
  • your favorite herbs and spices

Here's how you make it:

  1. Rinse the chicken under cold water. Pat dry. Place in the slow cooker.
  2. Sprinkle with your desired seasonings. 
  3. Cook for about 6 hours on low.

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Damian Pearson
You should NEVER rinse raw chicken!!! You risk splashing campylobacter bacteria around your hands, arms, kitchen work surfaces and causing food poisoning. Please never recommend this in a recipe.
This is probably the dumbest comment I have read but anybody with common sense cleans and disinfects their cabinets or cleaning area
No, you're wrong. Not only is it not necessary to rinse your chicken, it's dangerous. You're spreading hazardous bacteria throughout your kitchen & very few of us are sufficiently cleaning every surface immediately thereafter. This has already been addressed
by the experts online; maybe you didn't get the memo?
Laurine Sitbon
To Damien and Smitty.. I have been washing or rinsing my chicken all my life (68 yrs old & cooking since I was 15) and never ever had any food poisoning in my life, and my mother too, whom taught me to cook. And for your knowledge, in Jews' religion, to be able to consume any meat, we have to kosherize it, which includes to soak it for 1/2 hour than wrapped in salt for equal time on a shopping board, then be rinsed several times before going in any pot or sauce pan (meat one) to be cooked. This process is to get rid of the blood left after the slaughter in the meat as blood is the source of problems. Jews have been living with this precept for centuries and never heard about food poisoning because of the kosherizing process...
Regardless of your technique or your personal experiences, there's tons of irrefutable evidence that microscopic droplets of chicken juice fly around your kitchen when you rinse your chicken and this can cause severe illness to other people who eat food from this kitchen. Most of us aren't Jewish and very few of us salt or soak our chicken. Food poisoning from chicken and/or Campylobacter, Salmonella, and Clostridium perfringens bacteria is a real & present danger. Educate yourself, google "should raw chicken be rinsed?" and see what the experts say.
Oceanna Dao Nguyen
Smitty, you’re correct. I used to rinse the chicken yeas ago but has stopped since i saw the article on this issue.
I have only bought cooked chicken since. So afraid to touch it.
Elisa A. Schmitz 30Seconds
Thank you for the delicious recipe, April Bowers ! And for your comments, Damian Pearson , Lilern , Smitty , Laurine Sitbon . I know people who rinse and those who don't rinse their chicken - all have their reasons. I'm assuming the author has her reasons as well. I think you (and anyone) can choose to not rinse if they prefer not to. We appreciate your feedback! Donna John
Ruth Voboril
For rinsing chicken, I place the chicken into a large colander over a sheet pan, take it out onto my back steps and hose it down thoroughly. This way, it won't splash droplets onto surfaces in my kitchen. I know this isn't an option for everyone.
Lindy King
How can the chicken be so brown unless it’s sautéed on stove first. There’s no way a raw chicken browns s up like that put in as is. It makes me question this recipe since it doesn’t reflect the recipe.

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