Toss a raw whole chicken in the slow cooker with 4 simple pantry staples and create a meal so mouthwatering your weekend barbecue guests will be begging for the secret.

This 5-ingredient slow cooker whole chicken is the kind of low-effort, high-reward recipe I lean on for Memorial Day weekends when the grill is already busy with burgers and brats. You start with a raw whole chicken, add four truly simple pantry staples, and let the slow cooker transform it into tender, juicy meat with deep, savory flavor. While slow cookers are a modern convenience rather than a regional tradition, the idea of cooking a whole bird low and slow has roots in many cuisines—from Midwestern pot roasts to French-style braises. Here, we’re borrowing that gentle approach to free up your oven and grill, and to give you a centerpiece that has guests asking how something so flavorful came from such a short ingredient list.

Serve the carved chicken on a platter with its juices spooned over the top alongside classic Memorial Day sides: potato salad, grilled corn, coleslaw, and a simple green salad. The mild, savory flavor plays well with tangy barbecue sauce on the side, but it’s also lovely with just a squeeze of lemon. Leftovers make excellent sandwiches on soft buns with pickles, or can be shredded into pasta salad or tacos for an easy next-day meal.

Servings: 6

1 whole chicken (3 1/2 to 4 1/2 pounds), raw, giblets removed

Pat the raw whole chicken dry with paper towels, inside and out, and remove any giblets from the cavity. This helps the seasonings stick and keeps the skin from steaming too much.

Place the whole chicken breast-side up in the bottom of the slow cooker insert so it sits flat against the dark ceramic. The pale skin should be clearly visible and uncovered, ready to be seasoned.

In a small bowl, mix together the kosher salt, black pepper, garlic powder, and smoked paprika until evenly combined.

Sprinkle the seasoning mixture all over the top and sides of the chicken, then gently rub it in so it coats the skin evenly. If you like, lift the skin over the breast and rub a small amount of seasoning directly onto the meat, then smooth the skin back down.

Cover the slow cooker with the lid and cook the chicken on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours, until the meat is very tender and an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers at least 165°F.

Once cooked, carefully lift the chicken out of the slow cooker using two large spatulas or slotted spoons and transfer it to a cutting board. The meat will be very tender, so support it well to keep it from falling apart.

Let the chicken rest for 10 to 15 minutes before carving so the juices redistribute. Meanwhile, skim off excess fat from the cooking liquid in the slow cooker and taste the juices; adjust seasoning with a pinch more salt and pepper if needed.

Carve the chicken into breasts, thighs, drumsticks, and wings, and serve with the warm, seasoned juices spooned over the top or passed at the table.

To keep the spirit of the headline, stick to four pantry staples plus the chicken, but you can still play within those lines. For a slightly sweeter, barbecue-leaning profile, swap 1 teaspoon of the smoked paprika for 1 teaspoon of brown sugar. For a herbier version, replace the smoked paprika with dried Italian seasoning or dried thyme, still keeping the total number of added ingredients at four. If you prefer a bit of heat, use half smoked paprika and half chili powder, or add a pinch of cayenne as part of your paprika measurement (for example, 1 1/2 teaspoons smoked paprika and 1/2 teaspoon cayenne, counting that blend as your paprika component). You can also broil the cooked chicken on a foil-lined baking sheet for 3 to 5 minutes to crisp and lightly brown the skin, brushing it with a spoonful of the cooking juices first for extra flavor. Food safety tips: Always start with a fully thawed chicken; cooking a partially frozen bird in a slow cooker can keep it in the temperature “danger zone” too long. Keep the lid on the slow cooker while cooking to maintain a safe, steady temperature. Use an instant-read thermometer to confirm the thickest part of the thigh reaches at least 165°F before serving. Avoid rinsing raw chicken under the faucet, as this can spread bacteria around your sink and countertops; pat dry instead. Wash your hands, cutting board, and any utensils that touch raw chicken or its packaging with hot, soapy water before using them for anything else.