Baked Slow Cooker Chicken

Recipe View Prepare the slow cooker: Crumple three sheets of aluminum foil into tight balls, about 3 to 4 inches in diameter. Arrange them evenly across the bottom of your slow cooker. This creates a trivet to lift the chicken slightly, preventing it from stewing in its own juices. (5 minutes)

Recipe View Prepare the chicken: Rinse the whole chicken thoroughly, inside and out, under cold running water. Pat it completely dry with paper towels. This crucial step ensures crispy skin. (5 minutes)

Recipe View Season the chicken generously: In a small bowl, combine salt, pepper, and paprika. Rub this mixture evenly all over the chicken, ensuring every surface is coated. Don't forget to season the cavity! (5 minutes)

Recipe View Slow cook to perfection: Place the seasoned chicken on top of the foil balls inside the slow cooker. Cover and cook on High for 1 hour to jumpstart the cooking process, then reduce the heat to Low and continue cooking for 8 to 10 hours, or until the chicken is cooked through. The internal temperature should reach 165°F (74°C), and the juices should run clear when you pierce the thickest part of the thigh. (8-10 hours)

Recipe View Rest and serve: Once cooked, carefully remove the chicken from the slow cooker and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird. Carve and serve with your favorite sides.