Slow-Cooker Whole Chicken

Steps

1. 1

   Pat the chicken dry with paper towels to ensure the seasoning adheres well.

2. 2

   Season the chicken generously all over, including inside the cavity, with 5 to 7 teaspoons of salt (adjusting for the weight of the bird) and about 2 teaspoons of pepper. For best results, this can be done up to 24 hours in advance and kept uncovered in the refrigerator.

   Start 24-hour timer
3. 3

   Place half of the peeled garlic cloves inside the cavity of the chicken.

4. 4

   Drizzle the bottom of a 6- to 7-quart slow cooker with approximately 1 tablespoon of olive oil.

5. 5

   Arrange the onion slices in a single layer at the bottom of the pot, and place the carrot sticks on top to create a rack for the chicken to rest on.

6. 6

   Place the chicken on top of the carrot sticks. Drizzle the bird with the remaining 2 tablespoons of olive oil.

7. 7

   Sprinkle the smoked paprika and turmeric all over the top and sides of the chicken, ensuring you get into the nooks and crannies of the wings and legs.

8. 8

   Scatter the remaining garlic cloves around the sides of the chicken in the slow cooker.

9. 9

   Cover and cook on low for 6 to 7 hours, or on high for 3 1/2 to 4 hours. The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh reads between 155°F (68 °C) and 165°F (74 °C) (68°C (154 °F) to 74°C (165 °F)).

   Start 7-hour timer