Slow Cooker 3-Ingredient Amish Whole Chicken

Yield

6

Prep time

10 minutes

Cook time

360–480 minutes

Rest / chill time

10 minutes

Ingredients

• 1 whole chicken, about 4–5 pounds, fully thawed
• 1 tablespoon salt
• ½ cup water

Method

1. Remove any giblets and pat the chicken dry with paper towels. Rub the salt over the outside and lightly inside the cavity.
2. Pour the water into a 6-quart slow cooker. Place the chicken breast-side up and cover with the lid.
3. Cook on LOW for 6–8 hours, until the chicken is tender and reaches at least 165°F in the thickest parts of the breast and inner thigh, without touching bone.
4. Carefully transfer to a platter using two large spatulas. Rest for 10 minutes, then carve and serve with the cooking juices.

Kitchen notes

Timing guide:
Prep Time: 10 minutes
Cook Time: 6–8 hours
Rest Time: 10 minutes

Practical Woman's Secret
The chicken releases plenty of juices as it cooks, so keep the added water to ½ cup. For optional golden skin, transfer the cooked chicken to a broiler-safe pan and broil for 3–5 minutes, watching closely.

Serving and Storage
Serve warm with spoonfuls of the cooking juices and your preferred sides.
Refrigerate leftover meat with a little cooking liquid in an airtight container for up to 4 days. Freeze for up to 3 months. Reheat covered until hot throughout.