Paprika Slow Cooker Whole Chicken with Root Vegetables
A fully thawed small whole chicken seasoned with paprika, garlic, onion, and thyme, slow-cooked above measured vegetables and a little broth.
Ingredients
Chicken and Seasoning
- 1 3–4-pound whole chicken fully thawed; giblets removed; permitted by cooker manual
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
Vegetable Base
- 1 cup carrot pieces ½ inch
- 1 cup potato pieces ¾ inch
- 1 small onion cut into wedges
- ½ cup chicken broth
Instructions
- Check that the slow cooker manual permits a whole 3–4-pound bird and that its lid closes properly. Put measured carrot, potato, onion, and broth in the base.
- Remove giblets from the fully thawed chicken, pat dry without rinsing, and rub with oil and a mixture of thyme, salt, pepper, paprika, onion powder, and garlic powder. Place breast-side up on the vegetables.
- Cover and cook on high about 4–5 hours, or low about 6–8 hours if permitted. Begin checks early and confirm that the thickest breast measures 165°F, as do the innermost thigh and inner wing, with the probe away from bone.
- Lift carefully to a clean board and rest 10 minutes. Check vegetables and cook them longer if necessary, holding chicken at 140°F or above if the delay extends, or refrigerating promptly for later reheating to 165°F. Carve into 4 generous portions.
Notes
Time estimate uses up to five hours on high, plus resting. A low setting takes longer. The specific cooker manual, bird fit, and multiple 165°F checks govern readiness; skin remains soft.