CAN I COOK A WHOLE CHICKEN IN A SLOW COOKER RECIPES

Steps:

• Create a base in the bottom of the slow cooker. Place a small metal rack, heatproof trivet, or three balls of aluminum foil (each about 3 inches wide) in the bowl of a 6-quart or larger slow cooker. This is the base that the chicken will sit on top of during cooking.
• Remove the giblets. Reach inside the cavity of the chicken and remove the bag of giblets (if you can't find them, check in the neck cavity). Discard them, or save to make stock or gravy later on.
• Pat the chicken dry. Use paper towels to pat the chicken dry. Make sure to absorb any liquid behind the wings or legs. Blot inside the body cavity to get the chicken as dry as possible.
• Season the chicken with salt and pepper. Sprinkle the chicken all over with the salt and pepper.
• Place the chicken, breast-side up, in the slow cooker. Place the whole chicken, breast-side up, on top of the trivet or balls of aluminum foil so that it's not sitting on the bottom of the slow cooker. Keep the chicken in the center of the slow cooker as much as possible.
• Cook the chicken. Cover the slow cooker and cook on the HIGH setting for 2 1/2 to 3 1/2 hours or on the LOW setting for 4 to 5 hours. The exact cooking time will depend on the size and type of your chicken.
• Check the chicken. The chicken is done when it registers 165°F in the thickest part of the thigh, when the wings and legs wiggle loosely, and when the juices run clear.
• Broil for crispy skin (optional). For extra-crispy skin, carefully transfer the chicken to a rimmed baking sheet, oven-safe skillet, or large baking dish and place in the oven. Broil for 3 to 5 minutes — just until the skin reaches your desired level of crispiness.
• Rest the chicken for 15 minutes. Once the chicken has finished cooking, transfer it to a clean cutting board. Let it rest for about 15 minutes before carving.

Steps:

• Heat the oil in a medium frying pan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and starting to brown, about 7 minutes. Meanwhile, peel and cut the carrots into large dice, then cut the celery into large dice. Transfer both to a 6-quart or larger slow cooker. Add the water, thyme, and bay leaves. When the onion is ready, transfer to the slow cooker and stir to combine.
• Place the chicken on a work surface or cutting board and pat dry with paper towels. Season inside and out with the salt and pepper. Place the chicken on top of the vegetables in the slow cooker. Cover and cook until the chicken is cooked through and falling off the bones, about 6 hours on the HIGH setting or 8 hours on the LOW setting.
• Transfer the chicken to a rimmed baking sheet (it's okay if it falls apart into large pieces). When cool enough to handle but still warm, use your hands to shred the meat into bite-sized pieces (discard the skin, cartilage, and bones). Return the shredded chicken to the slow cooker and add the parsley and a few large pinches of salt.
• Add the rice or noodles, if using, and stir to combine. Taste and season with salt and pepper as needed.