Set it before church and come home to the most tender chicken you've ever had. The sauce is everything.

This slow cooker chicken loves good, sturdy Midwestern sides. Spoon it up alongside buttery mashed potatoes or over egg noodles so all those savory juices have somewhere to go. A simple pan of green beans, sweet corn, or roasted carrots fits right in, and a crisp cabbage slaw or tossed salad brightens the plate. If you’re stretching the meal, serve it with warm dinner rolls or thick slices of bread to mop up every last drop from the bottom of the crock. It’s the kind of main dish that plays nicely with whatever you have in the pantry or garden.

Servings: 4–6 servings

1 whole chicken (3 1/2 to 4 1/2 pounds), giblets removed and patted dry
2 teaspoons kosher salt (or 1 1/2 teaspoons table salt)
1 teaspoon black pepper
2 teaspoons garlic powder (or 3–4 cloves garlic, minced)

Prepare the chicken: Remove the giblets from the cavity if they’re still inside. Rinse the chicken under cool water if you like, then pat it very dry with paper towels, inside and out. A dry bird browns better, even in the slow cooker.

Season generously: In a small bowl, mix the salt, pepper, and garlic powder. Rub this mixture all over the chicken—on the breast, legs, thighs, and as much of the underside as you can reach. Sprinkle a little inside the cavity as well.

Optional trussing: If you’d like, tie the legs together with kitchen twine and tuck the wing tips under the body. This just helps the chicken cook more evenly and look a bit neater, but it isn’t required.

Place in the slow cooker: Set the chicken breast-side up in the slow cooker. You don’t need any liquid; the chicken will release its own juices as it cooks.

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