There’s something quietly satisfying about coming home to the smell of chicken slowly cooking all afternoon. I remember one day I tossed the pieces into the slow cooker almost on autopilot, distracted by a call from a friend I hadn’t spoken to in months. The kitchen filled with that smoky paprika and herb mix, the scent weaving through the house. The chicken was perfectly tender, falling off the bone just right, even if I’d forgotten to crisp the skin as much as I wanted before slow cooking. It wasn’t fancy, but it was exactly the kind of dinner that makes a long day feel a little easier.
Why you’ll love it:
- The hands-off cooking means you can almost forget about it for hours—though the smell will keep reminding you.
- The spice blend is simple and straightforward, so it’s approachable even if you’re not a seasoned cook.
- It’s simple—and that’s kind of the point. No fancy tricks, just good, slow-cooked chicken.
- The slow cooker keeps the meat juicy and tender, but if you’re craving crispy skin, you might miss that a little here.
Even if you’re not a slow cooker regular, this recipe is forgiving enough to try without stress. It’s one of those meals that feels like it’s doing the work for you, while you get to unwind.
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Slow Cooker Whole Cut Up Chicken
- Total Time: 6 hours 15 minutes
- Yield: 6 1x
Description
A simple and flavorful slow cooker recipe using a whole chicken cut into pieces, seasoned and cooked to tender perfection. Perfect for an easy, hands-off dinner.
Ingredients
1 whole chicken (about 4 pounds), cut into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 medium onion, sliced
4 cloves garlic, minced
1 cup low sodium chicken broth
2 tablespoons olive oil
Instructions
Cut the whole chicken into 8 pieces if not already cut: separate breasts, thighs, drumsticks, and wings.
In a small bowl, mix together kosher salt, black pepper, garlic powder, onion powder, smoked paprika, dried thyme, and dried rosemary.
Rub the spice mixture evenly over all the chicken pieces.
Heat olive oil in a large skillet over medium-high heat. Add chicken pieces skin side down and sear for 3-4 minutes until golden brown. Flip and sear the other side for 2-3 minutes. Work in batches if necessary. Remove chicken and set aside.
Place sliced onion and minced garlic in the bottom of the slow cooker.
Arrange the seared chicken pieces on top of the onions and garlic in the slow cooker.
Pour 1 cup of low sodium chicken broth around the chicken pieces.
Cover and cook on low for 6 hours, or until the chicken is cooked through and tender (internal temperature of 165°F).
Once cooked, carefully remove chicken pieces from the slow cooker and serve with the cooked onions and pan juices.
- Prep Time: 15 minutes
- Cook Time: 6 hours
Kitchen Notes: I usually use a basic slow cooker, nothing fancy needed, and sometimes I like to add a splash of white wine or lemon juice to the broth for a slight twist. Serving this with mashed potatoes or crusty bread lets you soak up all those savory juices. If you feel like experimenting, swapping out thyme and rosemary for sage can give it a different herbal note, though I haven’t tested that extensively. Another time, I tossed in some root vegetables at the start—just be mindful they might turn mushy if left the full six hours.
FAQ:
Can I use frozen chicken pieces? It’s best to thaw before cooking so the chicken cooks evenly.
Do I need to sear the chicken? Searing adds flavor and color but it’s okay to skip if you’re short on time.
What can I serve with this? Anything from simple steamed veggies to a salad or even rice works well.
Slow cooker chicken nights might just become your new favorite way to relax after a busy day. Give it a try and see how easy dinner can be.