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Food Town Slow Cooker Whole Chicken

Prep: 10 min.
Cook 4 hrs in Slow Cooker on high

Ingredients

Directions

  1. Loosely chop the onion and place it in the bottom of the slow cooker.
  2. Remove any giblets from the chicken and then rub seasoning all over chicken.
  3. Use the provided syringe in the marinade and inject the marinade into the breasts, thighs and wings of the chicken
  4. Place chicken on top of the onions in the slow cooker, breast side down, cover it, and turn it on to high. There is no need to add any liquid.
  5. Cook for 4 to 5 hours on high, or 7 hours on low (for a 3 or 4 pound chicken), until internal temperature is 165º F.

Air Fryer directions:

  1. Pat the chicken dry with paper towels and remove any giblets or organs inside the cavity. Using a pair of kitchen shears, trim away any excess flaps of skin and/or globs of fat at the cavity opening.
  2. Rub some seasoning all over the skin, and/or use injectable marinade. Tuck the wings behind the back of the chicken.
  3. Preheat air fryer to 375°F. When the air fryer is ready, spray the interior basket with avocado oil spray.
  4. Place the chicken breast-side down and air fry at 375°F for 30 minutes. The back of the chicken should be a beautiful golden brown.
  5. Carefully, flip the chicken breast side up and cook for 10 to 15 minutes more or until the skin is golden brown, the juices run clear, and the internal temperature of the breast reaches at least 157°F and the thighs are 175°F. Yes, use a meat thermometer to check the temperature! Rest the bird for 20 minutes before carving.

Notes

Use a basket-style air fryer that has at least a 5.8 quart capacity. Use a 3.5 to 4 lb bird. If your air fryer is too small, you’ll have a hard time finding a whole chicken that will fit.

Season well, all over, and early! The secret for amazing roast chicken is to salt it well and early. Don’t truss your chicken!


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Monday – Sunday | 6 a.m. – 10 p.m.



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Slow Cooker Whole Chicken

Prep: 10 min.
Cook 4 hrs in Slow Cooker on high

Ingredients

  • 4 lb whole chicken
  • 1 onion
  • 1 Tablespoon Tony’s Creole Seasoning (or 1 tsp salt & ½ tsp  black pepper)
  • 1/2 Cup Tony’s Creole Style Butter & Jalapeno Injectable Marinade

Directions

  1. Loosely chop the onion and place it in the bottom of the slow cooker.
  2. Remove any giblets from the chicken and then rub seasoning all over chicken.
  3. Use the provided syringe in the marinade and inject the marinade into the breasts, thighs and wings of the chicken
  4. Place chicken on top of the onions in the slow cooker, breast side down, cover it, and turn it on to high. There is no need to add any liquid.
  5. Cook for 4 to 5 hours on high, or 7 hours on low (for a 3 or 4 pound chicken), until internal temperature is 165º F.

Air Fryer directions:

  1. Pat the chicken dry with paper towels and remove any giblets or organs inside the cavity. Using a pair of kitchen shears, trim away any excess flaps of skin and/or globs of fat at the cavity opening.
  2. Rub some seasoning all over the skin, and/or use injectable marinade. Tuck the wings behind the back of the chicken.
  3. Preheat air fryer to 375°F. When the air fryer is ready, spray the interior basket with avocado oil spray.
  4. Place the chicken breast-side down and air fry at 375°F for 30 minutes. The back of the chicken should be a beautiful golden brown.
  5. Carefully, flip the chicken breast side up and cook for 10 to 15 minutes more or until the skin is golden brown, the juices run clear, and the internal temperature of the breast reaches at least 157°F and the thighs are 175°F. Yes, use a meat thermometer to check the temperature! Rest the bird for 20 minutes before carving.

Notes

Use a basket-style air fryer that has at least a 5.8 quart capacity. Use a 3.5 to 4 lb bird. If your air fryer is too small, you’ll have a hard time finding a whole chicken that will fit.

Season well, all over, and early! The secret for amazing roast chicken is to salt it well and early. Don’t truss your chicken!

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