After years of battling dry chicken breasts, I decided to try cooking it in the slow cooker, and it was a game-changer! My marinated Slow Cooker Whole Chicken is a juicy, roast-like chicken sans skin but with all the moisture and flavor you want.
The key here is to marinate it for at least four hours. Add any vegetables you like and pop into the slow cooker for a delicious and comforting Zero Point hands-off main. Head to our site for more easy Weight Watchers dinner recipes to try at home!
Why should you try Slow Cooker Whole Chicken?
- Low in points: My Slow Cooker Whole Chicken gets a slight bronze color, and if you’re like me and stick to eating only the breast (while leaving the rest to my husband—a deal we both appreciate), you’ll barely use any Weight Watchers points!
- Super easy: Despite the long cook time, prepping the chicken once thawed takes very little effort. In fact, from thawing the chicken to spice up, it takes me no more than 30 minutes. Then, it’s just a matter of letting the slow cooker do its job.
- A fantastic centerpiece for any dinner: It’s perfect for a family meal or special occasion without requiring too much time or work. Plus, the chicken comes out tender and flavorful, making it a hit every time.
Preparation Time: 20 minutes
Cooking Time: 4-8 hours
Servings: 8
Portion Size: 1/6 of the chicken with vegetables
0 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients:
- 1 whole skinless, fat-trimmed chicken (about 4-5 lbs / 1.8-2.3 kg)
- 2 medium onions, sliced into julienne (2 cups / 220 g)
- 4 large carrots, chopped into chunks (2 cups / 300 g)
For the seasoning:
- 1 tablespoon dried oregano leaves (15 g)
- 1 tablespoon dried thyme (5 g)
- 1 tablespoon sweet paprika (15 g)
- 1 teaspoon salt (5 g)
- 1/2 teaspoon black pepper (2.5 g)
- 2 tablespoons mustard (30 g)
- Juice of 1 lime (about 3 tablespoons / 45 ml)
- 3 tablespoons apple cider vinegar (45 ml)
- 1 tablespoon butter, softened (14 g)
Instructions:
- Prepare the Chicken: Start by ensuring your chicken is thawed if previously frozen. Remove the skin and trim off any excess fat to keep the dish light. Dry the chicken thoroughly with paper towels to allow the seasoning to stick better.
- Season the Chicken: Mix the dry spices in a small bowl.Rub the spice blend over the entire chicken, inside and out. Be sure to season the cavity of the chicken for maximum flavor.
- Wet marinade: Spread the Dijon mustard over the seasoned chicken, followed by the lime juice and apple cider vinegar. Marinate in the refrigerator for 30 minutes to 4 hours.
- Tuck the wings under the body and tie the legs together with kitchen twine to keep the chicken compact while cooking.
- Prepare the Vegetables: Place the sliced onions and chopped carrots at the bottom of the slow cooker.
- Assemble the Slow Cooker: Position the chicken on top of the vegetables in the slow cooker. Spread the softened butter across the top for extra moisture.
- Cook the Chicken: Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 4-5 hours. Avoid opening the slow cooker during cooking to maintain a consistent temperature.
- Remove: Once the chicken is cooked, carefully remove it from the slow cooker. It should be tender and easily pull away from the bone.
- Rest: Let the chicken rest for 5-10 minutes before carving. Serve it alongside the cooked onions and carrots.
- Garnish: Optionally, you can drizzle the chicken with the juices left in the slow cooker for extra flavor.
Tip: For a richer sauce, strain the cooking juices, and simmer them with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) until thickened.
Variations and Substitutions for Slow Cooker Whole Chicken
While my recipe for Slow Cooker Whole Chicken is tried and true, there are some fun and easy variations you can try to change things up!
- Turkey Instead of Chicken: If you’re a fan of turkey, you can easily swap out the chicken for a small turkey. The slow cooker works wonders on turkey too, giving you that classic holiday taste without the hassle of roasting.
- Herb Variations: The good thing of this dish is that it’s customizable with your favorite herbs. Provençal herbs, oregano, rosemary, and marjoram all pair beautifully with chicken. Don’t be afraid to experiment with your spice blend!
- Citrus Flavors: For a fresh twist, citrus is a fantastic addition. I like using lime and even some lime zest for a zesty flavor. Citrus not only adds a flavor but also helps keep the chicken juicy.
Tips and Tricks for Making Slow Cooker Whole Chicken
- Marinate for Maximum Flavor: The longer you marinate the chicken, the better. Aim for at least four hours, but overnight is even better. This gives the spices time to penetrate the meat, making every bite flavorful.
- Tie the Legs for a Pro Look: Use kitchen twine to tie the legs together for a more polished appearance. This not only makes the chicken look good but also helps keep the legs juicy during cooking.
- Make a Delicious Gravy: Don’t throw away the juices at the bottom of the slow cooker! Strain the liquid, then mix it with a spoonful of cornstarch dissolved in ¼ cup of water. Cook it down for a few minutes until it thickens. For extra flavor, add a squeeze of lime or orange juice at the end, and if you like a touch of sweetness, mix in half a packet of sweetener. This gravy is perfect for drizzling over the chicken before serving.
Slow Cooker Whole Chicken
A simple, foolproof method for cooking a whole chicken.
Ingredients
- 1 whole skinless, fat-trimmed chicken (about 4-5 lbs / 1.8-2.3 kg)
- 2 medium onions, sliced into julienne (2 cups / 220 g)
- 4 large carrots, chopped into chunks (2 cups / 300 g)
Seasonings:
- 1 tablespoon dried oregano leaves, 15 g
- 1 tablespoon dried thyme, 5 g
- 1 tablespoon sweet paprika, 15 g
- 1 teaspoon salt, 5 g
- 1/2 teaspoon black pepper, 2.5 g
- 2 tablespoons mustard, 30 g
- Juice of 1 lime, about 3 tablespoons / 45 ml
- 3 tablespoons apple cider vinegar, 45 ml
- 1 tablespoon butter, softened (14 g)
Instructions
- Prepare the Chicken: Start by ensuring your chicken is thawed if previously frozen. Remove the skin and trim off any excess fat to keep the dish light. Dry the chicken thoroughly with paper towels to allow the seasoning to stick better.
- Season the Chicken: Mix the dry spices in a small bowl.Rub the spice blend over the entire chicken, inside and out. Be sure to season the cavity of the chicken for maximum flavor.
- Wet marinade: Spread the Dijon mustard over the seasoned chicken, followed by the lime juice and apple cider vinegar. Marinate in the refrigerator for 30 minutes to 4 hours.
- Tuck the wings under the body and tie the legs together with kitchen twine to keep the chicken compact while cooking.
- Prepare the Vegetables: Place the sliced onions and chopped carrots at the bottom of the slow cooker.
- Assemble the Slow Cooker: Position the chicken on top of the vegetables in the slow cooker. Spread the softened butter across the top for extra moisture.
- Cook the Chicken: Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 4-5 hours. Avoid opening the slow cooker during cooking to maintain a consistent temperature.
- Remove: Once the chicken is cooked, carefully remove it from the slow cooker. It should be tender and easily pull away from the bone.
- Rest: Let the chicken rest for 5-10 minutes before carving. Serve it alongside the cooked onions and carrots.
- Garnish: Optionally, you can drizzle the chicken with the juices left in the slow cooker for extra flavor.
Notes
This is a ZeroPoint food.
Nutrition
Serving: 316gCalories: 329kcalCarbohydrates: 8.9gProtein: 53gFat: 8gSaturated Fat: 2.3gCholesterol: 173mgSodium: 475mgPotassium: 996mgFiber: 3gSugar: 3.2gCalcium: 73mgIron: 2.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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