Dump a whole chicken in the pot with 4 other things and forget about it. Your husband will think you cooked all day

This 5-ingredient slow cooker whole roast chicken is the definition of a “dump it and forget it” supper. You literally nestle a raw whole chicken into the slow cooker, add four pantry staples, pop the lid on, and walk away. By the time everyone’s home, the house smells like you’ve been fussing over a vintage Sunday roast all day, even though the slow cooker did the work. It’s inspired by the old-fashioned roast chicken our moms and grandmas made, just adapted for busy days and modern kitchens.

Serve this tender, fall-off-the-bone chicken with buttery mashed potatoes or egg noodles to soak up the juices, plus a simple side of green beans, steamed broccoli, or a tossed salad. Warm dinner rolls or crusty bread are perfect for mopping up the flavorful broth at the bottom of the pot. For a cozier, meat-and-potatoes feel, spoon the chicken and its juices over roasted potatoes or rice. Leftovers make great chicken salad, sandwiches, or quick quesadillas for the next day’s lunch.

Servings: 4-6

1 whole raw chicken (4–5 pounds), giblets removed

Place the thick onion slices in an even layer on the bottom of a large oval slow cooker. This creates a simple “rack” so the chicken isn’t sitting directly in its juices and also adds flavor.

Pat the whole raw chicken dry with paper towels, inside and out. This helps the seasoning stick and keeps the skin from getting soggy.

Sprinkle the salt, black pepper, and dried Italian seasoning all over the chicken, including a little inside the cavity. Use your hands to rub the seasonings in so the bird is evenly coated.

Tuck the wing tips under the body of the chicken so they don’t stick out and overcook. Place the seasoned chicken breast-side up in the center of the slow cooker on top of the onion slices. The pale pink skin should fill most of the ceramic insert with the wings snug against the body.

Cover the slow cooker with the lid. Cook on LOW for 6–8 hours, or on HIGH for 3 1/2–4 1/2 hours, until the chicken is very tender and the internal temperature in the thickest part of the thigh reaches at least 165°F (74°C). Avoid lifting the lid while it cooks so you don’t lose heat and moisture.

Once done, carefully lift the chicken out of the slow cooker using two large spatulas or meat forks and transfer it to a serving platter. The meat will be very tender and may fall off the bone, so support it well.

Let the chicken rest for about 10 minutes before carving or pulling into chunks. Spoon some of the flavorful onion and juices from the bottom of the slow cooker over the top when serving.

For picky eaters, you can skip the Italian seasoning and just use salt, pepper, and a little garlic powder for a milder flavor. If your family loves lemon, tuck half a lemon and a crushed garlic clove inside the cavity before cooking (this will add a bright aroma without adding more than 5 main ingredients to the pot). You can also swap the Italian seasoning for plain dried thyme or poultry seasoning if that’s what you have. If you prefer a more browned, roast-like skin, carefully transfer the cooked chicken to a baking sheet and place it under the broiler for 3–5 minutes, watching closely so it doesn’t burn. For extra vegetables, scatter a few chunky carrots and potato pieces around the chicken in the slow cooker; just know this technically adds ingredients beyond the core five and may need a little extra salt. Food safety tips: Always start with fully thawed chicken—never cook a whole chicken from frozen in the slow cooker, as it can stay too long in the unsafe temperature zone. Wash your hands, cutting boards, and any utensils that touch raw chicken with hot, soapy water. Use a meat thermometer to make sure the thickest part of the thigh reaches at least 165°F (74°C) before serving. Refrigerate leftovers within 2 hours, and use them within 3–4 days or freeze for longer storage.