How to cook whole chicken in slow cooker

Can you cook a whole chicken in a slow cooker? The answer is Yes. This recipe is a bit time consuming but totally worth the work and the wait. Easily learn how to cook a whole chicken in the slow cooker with Amelita’s #1 recipe.

On hand, you will need a stick of softened (not melted) butter. Real butter, no salt added.

  • Put the stick of butter in a bowl and mix in a heaping tablespoon of brown sugar. Light or dark brown sugar will do the trick. Stir till combined.

  • Prepare your chicken then lay onto clean working area with breast side up.

  • Now prepare your roasting pan or slow cooker. Add 3 cups apple juice, half cup worsecire, and one cup pepsi, or dr pepper. Turn the heat up to high/500°, put the lid on and wait for it to preheat.

  • Meanwhile, back to your butter/sugar mixture and the chicken.

  • Spread the prepared butter mixture on the entire outside of the chicken taking care to get every crevace and especially under the skin and in the chest cavity.

  • Now in your preheated slow cooker, put your chicken in, breast side down.

  • With lid back on, cook for a quick 15 minutes.

  • After 15 minutes on °500, turn the heat down to low and leave alone for 4 hours.

4 hours later…

  • Now its time to add some more to the crockpot.

  • Gather 3 of your favorite apples and core and cut them into slices.

  • Add the apple slices into the crockpot and cover and cook for another hour.

  • One hour later…

  • Carefully transfer the chicken to a platter. Set aside.

  • Carefully, transfer most of the stock juices and the apples from the crock pot into a medium size sauce pan. Leaving approximately a cup in the crockpot. Put the saucepan on stovetop and bring to a rolling boil.

  • Meanwhile, return the chicken back to the crockpot. This time, breast side up. Turn back up to °500, put the lid on, and leave alone for 30 minutes.

  • Mix together half cup cold water and 1 heaping tbsp cornstarch. It will be stiff at first. As it loosens and becomes easier to stir, its ready to use. Set aside for later. You will need to stir well again before use.

  • Check your stock. When it hits a rolling boil, turn down to a medium low temperature and cook while stirring regularly for 10 minutes. This will render it down and reduce the amount of liquid. Thus, thickening it slightly and creating a savory glaze.

  • After rendering it down, heat back up to a boil. Remove from heat then slowly add in the freshly stirred cornstarch mixture to the stock and apples. Stiring constantly.

  • This will thicken nicely and become a beautiful sweet glaze for the chicken.

  • Time to check the chicken with the meat thermometer. Test from near the brest bone inserted into the thickest part if the chicken. It should read atleast 145. If necessary,  put the lid back on and check every 10-15 minutes till temperature is reached.

  • Transfer chicken to a platter. Pour glaze over top of the chicken. Tent with aluminum foil and let rest for 10 minutes.

  • Slice and serve with some rosemary potatoes and ask yourself, do you believe in love?