So… you know how I am about saving time right? It’s kind of an obsession, but I also love big roasts and food is the place where I easily loose track of time and slip down the rabbit hole, fiddling with new recipes. I’ve been iterating my version from this Food.com recipe for quite some time. I love it… crazy easy way to cook a whole chicken. You don’t get the nice ‘crisp skin’ chicken that you do in the oven, however, it’s moist flavorful and it cooked while you were doing other things. If you insist on the crisp skin, I have put the finished chicken under the broiler (high) for 5 minutes afterwards… it’s nice but that’s yet another dish to wash… defeating the whole easy-peasy point of this!
Expectations: You need a large slow cooker for this dish, i.e. 6 quart size.
Total time about 4 1/2 to 4 hours & 45 minutes. The hands-on prep time is very fast (5 – 15 minutes) and can even be done the night before.
Most grocery store chickens are between 3 – 5 lbs, a wide size range. This typically serves my family of 4 people (2 adults, 2 young kids) 2 to 3 times, depending on the size of the chicken and appettite of your eaters.
Kid modifications: My oldest is sensitive to seasoning and spices, I usually remove any skin from whatever piece he’s getting before cutting it. Then it’s just yummy roast chicken without tasting like BBQ mustard chicken.
- One whole chicken (giblets or other parts removed from the cavity). Chicken can be salted & covered with the dry rub the night before also (if you’re so inclined).
- 1 or 2 large onions, cut into thick (1 – 2 cm) rounds. Two or three flat onion pieces put aside to protect the chicken breast while it cooks. This can be cut the night before & placed in an airtight container until you need it.
- BBQ Mustard Marinade:
- Salt & pepper to taste
- 1/4 cup of grainy or creamy Dijon mustard
- 1/4 cup of BBQ dry rub (of your choosing or make a quickie I often use).
- Optional: 1/8 cup of worcestershire sauce (I’ve found a good organic one btw @ Whole Foods)
Steps to put this on your table:
If you don’t marinate over night, don’t worry. It’s still awesome, marinate the chicken and bring it to room temperature about an hour before starting the slow cooker.
- Place the onion pieces on the bottom of the slow cooker insert, to create a ‘bed’ for your chicken to cook on.
- Salt and pepper your chicken to your taste, I am very generous salting the chicken. Then cover with the dry rub, then rub in the mustard (this will feel funny but it’s easiest to use your hands).
- Use the reserved 2 or 3 ‘flat’ onion pieces to carefully place underneath the skin on the breast. Just work from the opening near the top of the chicken thigh, and put the onion pieces underneath… they will help flavor and protect the breast meat which cooks faster than everything else.
- Shake generously on top the worcestershire sauce if using.
- Cook on low in your slow cooker for 4 to 4 1/2 hours. Go out and have some fun, dinner will be mostly done when you get back!
If you like this and would enjoy updates with new time saving family recipes & tips for self-care, let me know!