Dump a whole chicken in your slow cooker with 4 pantry staples. Eight hours later you'll understand why grandma never needed fancy recipes.

This 5-ingredient slow cooker grandma's whole roaster is the kind of recipe you make on a busy weekday and serve proudly on Sunday. It’s inspired by the way Midwestern grandmas cooked: a whole raw chicken, a few pantry staples, and time doing the work in a trusty slow cooker. You simply set the bird in the ceramic insert, sprinkle on your seasonings, and let it go all day. Eight hours later, you’ve got tender, pull-apart chicken that tastes like it took a lot more effort than it did.

Serve this slow cooker chicken with mashed potatoes or buttered egg noodles to soak up the flavorful juices, plus a simple side like green beans, corn, or a tossed salad. The leftovers are wonderful tucked into sandwiches, quesadillas, or stirred into a quick pot of soup. Set the chicken right in the middle of the table so everyone can pull off their favorite pieces, just like at grandma’s house.

Servings: 6

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

Place the ceramic insert into your slow cooker base and make sure it is clean and dry. Remove any packaging from the whole raw chicken and take out the giblets from the cavity, if included.

Pat the chicken dry all over with paper towels. This helps the seasonings stick and keeps the skin from getting soggy.

In a small bowl, stir together the salt, black pepper, garlic powder, and paprika until evenly mixed.

Set the whole chicken breast-side up directly into the bottom of the slow cooker insert, just as shown in the classic top-down process shots where the raw whole chicken sits snugly in the oval crock.

Sprinkle the seasoning mixture evenly over the top of the chicken, then use your hands to rub it over the breast, legs, thighs, and as much of the underside as you can reach. You do not need to add any liquid; the chicken will release its own juices as it cooks.

Cover the slow cooker with its lid. Cook the chicken on LOW for 7–8 hours, or until the meat is very tender and the internal temperature in the thickest part of the thigh reaches at least 165°F.

Once cooked, carefully lift the chicken out of the slow cooker using two large spatulas or sturdy tongs, as it will be very tender and may fall apart. Transfer to a cutting board or platter and let rest for about 10 minutes before carving or shredding.

Spoon some of the flavorful juices from the bottom of the slow cooker over the chicken when serving, or strain and use them as a simple gravy base. Serve warm.

For a milder flavor, especially for picky eaters, reduce the black pepper to 1/2 teaspoon and skip the paprika, or swap it for 1 teaspoon dried parsley for a softer, herby taste. If your family loves a little more savoriness, add 1 teaspoon dried thyme or Italian seasoning to the spice mix (this will add an extra ingredient, so think of it as a bonus when you feel like going beyond grandma’s four staples). To make the skin a bit crisper, 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. You can also lay thick slices of onion or large chunks of carrot under the chicken in the slow cooker for extra flavor and an easy side, though this also moves you beyond the strict four-pantry-staple idea. Use leftovers in chicken salad, casseroles, or tacos for another easy meal. Food safety tips: Always start with a fully thawed chicken; do not put a frozen whole chicken directly into the slow cooker, as it may stay too long in the temperature “danger zone.” Keep the lid on during cooking and avoid lifting it often so the heat stays consistent. Use a meat thermometer to ensure the chicken reaches at least 165°F in the thickest part of the thigh without touching the bone. Refrigerate leftovers within 2 hours of cooking and store in a covered container in the fridge for up to 3–4 days, or freeze for longer storage.