Ingredients
- 1 whole (4- to 5-pound) chicken, trimmed of excess fat
- Kosher salt (such as Diamond Crystal) and black pepper
- 6 large garlic cloves, peeled
- 2 tablespoons extra-virgin olive oil, plus more for the pot
- 1 large onion (any variety), cut into ¼-inch slices
- 1 large carrot, peeled and quartered lengthwise
- 2 teaspoons smoked paprika
- 1 teaspoon ground turmeric
Instructions
- Pat the chicken dry with paper towels and season it generously all over (inside the cavity as well) with 5 to 7 teaspoons of salt, depending on the weight of your bird, and about 2 teaspoons of pepper. If your chicken is smaller than 4 pounds, reduce salt to 3½ to 4 teaspoons. (This can be done up to 24 hours in advance and the chicken kept in the refrigerator, uncovered. Take the chicken out of the refrigerator 30 minutes before cooking.) Place half of the garlic cloves inside the cavity of the chicken.
- Drizzle the bottom of a 6- to 7-quart slow cooker with about 1 tablespoon olive oil. Arrange the onion slices in a single layer, and place the carrot sticks on top to create a rack for the chicken to rest on. Place the chicken on top of the carrot sticks, drizzle with 2 tablespoons of olive oil, and sprinkle the paprika and turmeric all over the top and sides of the chicken, including the nooks and crannies of the wings and the legs. Scatter the remaining garlic around the sides. Cover and cook on low for 6 to 7 hours, or on high for 3 ½ to 4 hours, until cooked through and an instant-read thermometer inserted in the thick part of the thigh reads 155 to 165 degrees.
Full Article
Mark Weinberg for The New York Times. Food Stylist: Monica Pierini.
A whole chicken cooked in the slow cooker pays off beautifully for very minimal effort. The only thing you’ll need to account for is the time it takes to cook, which is all hands off. Turmeric and paprika do a lot of heavy lifting here, giving the chicken a subtle smoky flavor and vibrant color. Feel free to add any other aromatics and herbs that you like. The slow cooking ensures that you end up with tender, juicy meat. And there are endless options for how you serve and use the chicken: Carve and serve along with the carrots, onion and a bowl of its jus, or use the chicken meat in sandwiches, tacos or salads. The chicken skin is not meant to be crispy in this preparation (although you could transfer the chicken to an oven-safe dish and give it a quick blast under the broiler). This recipe leaves you with the gift of a rich and tasty broth, which can be used later for soup.
Ingredients
Yield:4 to 6 servings
- 1whole (4- to 5-pound) chicken, trimmed of excess fat
- Kosher salt (such as Diamond Crystal) and black pepper
- 6large garlic cloves, peeled
- 2tablespoons extra-virgin olive oil, plus more for the pot
- 1large onion (any variety), cut into ¼-inch slices
- 1large carrot, peeled and quartered lengthwise
- 2teaspoons smoked paprika
- 1teaspoon ground turmeric
Preparation
- Step 1
Pat the chicken dry with paper towels and season it generously all over (inside the cavity as well) with 5 to 7 teaspoons of salt, depending on the weight of your bird, and about 2 teaspoons of pepper. If your chicken is smaller than 4 pounds, reduce salt to 3½ to 4 teaspoons. (This can be done up to 24 hours in advance and the chicken kept in the refrigerator, uncovered. Take the chicken out of the refrigerator 30 minutes before cooking.) Place half of the garlic cloves inside the cavity of the chicken. - Step 2
Drizzle the bottom of a 6- to 7-quart slow cooker with about 1 tablespoon olive oil. Arrange the onion slices in a single layer, and place the carrot sticks on top to create a rack for the chicken to rest on. Place the chicken on top of the carrot sticks, drizzle with 2 tablespoons of olive oil, and sprinkle the paprika and turmeric all over the top and sides of the chicken, including the nooks and crannies of the wings and the legs. Scatter the remaining garlic around the sides. Cover and cook on low for 6 to 7 hours, or on high for 3 ½ to 4 hours, until cooked through and an instant-read thermometer inserted in the thick part of the thigh reads 155 to 165 degrees.
Tip
- If you don’t have a slow cooker, you can replicate similar results in the oven: Use a 6-quart Dutch oven (or similar oven-safe pot) and drizzle in ¼ cup water around the sides of the chicken (the slow cooker method does not need water). Slow roast, covered, at 300 degrees for 2 ½ to 3 hours, or until cooked through and an instant-read thermometer inserted in the thick part of the thigh reads 155 to 165 degrees.