This slow cooker whole chicken rests on onion and carrots and cooks until the breast and thighs reach 165°F. Expect tender meat and soft skin, with Savory Dust stirred into the juices for serving.
Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
Prepare the base. Place onion and carrots in a 6-quart slow cooker and pour in the broth. Use a cooker large enough for the chicken to fit comfortably with the lid fully closed, following its manufacturer's loading guidance.
Season the bird. Keep the thawed chicken refrigerated until preparing it. Remove giblets and packaging without rinsing the chicken. Pat dry, mix oil with 1 teaspoon Savory Dust and rub over the outside. Place breast-side up on the vegetables and cover.
Cook on High. Switch on immediately and cook on High, keeping the lid closed. Begin checking at about 4 hours. A 3 1/2–4-pound bird may need 4–6 hours, but appliance, shape and loading affect timing. This method is written for High; do not cook from frozen.
Verify and lift. Check the thickest breast, innermost thigh and innermost wing area, avoiding bone: each must reach 165°F (74°C). Continue cooking if any spot is below that. Use sturdy utensils to lift the tender bird onto a clean platter, supporting it from underneath.
Finish with the juices. Let stand 10 minutes before carving. Skim excess fat from the hot cooking juices, then stir the remaining teaspoon Savory Dust into about 1/2 cup of the juices. Spoon over carved chicken and serve with the cooked vegetables. The skin will remain soft, not crisp.
Cooking timing: 4–6 hours on High, until temperature checks pass.
The Dust In This Recipe
Savory Desert Dust
$12.99
Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
✦Aromatic & SavoryA layered Latin-inspired profile with warm spice and real depth.
✦Dates Do MoreOrganic Coachella Valley dates round out the spices with earthy sweetness.
No. A covered slow cooker traps moisture, leaving soft skin. The photos and method show that texture. If crisp roast skin is your priority, choose an oven-roasting method instead.
CAN I START WITH A FROZEN CHICKEN?
No. Fully thaw the chicken in the refrigerator before starting this method. A whole frozen bird can spend too long warming through, and the stated timing does not apply to it.
HOW DO I KNOW MY SLOW COOKER IS BIG ENOUGH?
The chicken and vegetables must fit comfortably with the lid closed properly and within the manufacturer's loading guidance. Do not prop the lid open or squeeze in an oversized bird.
DO I NEED TO ADD WATER?
The recipe adds 1/2 cup low-sodium broth, and the chicken releases more liquid as it cooks. Do not fill the cooker with water. Follow any additional liquid requirement in your exact appliance manual.
WHY IS THE SEASONING DIVIDED?
A little seasons the bird at the start. Stirring the rest into the finished hot juices gives a more direct seasoning finish without increasing the initial coating. Taste the serving juices before adding extra salt.
CAN I USE THE CHICKEN FOR OTHER MEALS?
Yes. Remove cooked meat from the bones and refrigerate promptly in shallow containers. The mild seasoning suits sandwiches, salads, soups and rice bowls. Keep raw-poultry utensils away from the cooked meat.
HOW SHOULD I COOL AND REHEAT LEFTOVERS?
Remove meat from the carcass and refrigerate in shallow containers within two hours, or one hour above 90°F (32°C). Store at 40°F (4°C) or colder for 3–4 days. Reheat to 165°F (74°C) in a suitable pan, oven or microwave; do not reheat cold leftovers in a slow cooker.
Grilled radishes soften in a grill basket while their cut edges pick up color. Finish with lime and Original Dust after cooking so the seasoning stays bright.
