Whole Chicken

Recommended Product:
The BLACK+DECKER® Sous Vide Slow Cooker

  • Prep Time:
    10 min
  • Cook Time:
    7 hr 
  • Ready In:
    7 hr 10 min
  • Serves:


  1. 4-5 lb. Whole Chicken, Neck & Giblets Removed from the Cavity, Patted Dry
  2. 2 tsp. Herbs de Provence
  3. 2 tsp. Granulated Garlic, Divided
  4. 2 tsp. Salt, Divided
  5. 1 tsp. Pepper, Divided
  6. Paprika


  1. Combine the Herbs de Provence, 1 tsp. granulated garlic, 1 tsp salt and ½ tsp pepper in a small bowl.
  2. Place the chicken in the Sous Vide Slow Cooker. Sprinkle the seasoning mix over the whole chicken, rubbing under the skin to help season the roast. Then sprinkle some paprika over the roast to add some color.
  3. Put the lid on the Sous Vide Slow Cooker and insert the temperature probe into the roast as close to the center of the roast as possible. There are three holes around the lid to help make this easier. You can latch the lid on, but it is not necessary. On the control panel press the Temp Probe button then push the up or down arrows to set the temperature to 165˚F. Press start.
  4. The Sous Vide Slow Cooker will stay on until you stop it. I would not recommend leaving the chicken in for over 8 hours because it gets so tender and juicy that it will fall apart and be very hard to get out of the Sous Vide Slow Cooker.
  5. Once done, pull the roast out of the Sous Vide Slow Cooker and place on a cutting board. Let the roast rest for 5-10 minutes.