Whole chickens are most commonly baked in the oven or on a rotisserie, but they can also be prepared in a slow cooker. The slow cooker will make the chicken more tender, and allow it ample time to marinate in the prepared sauce. This recipe uses a 2.72 to 3.18kg. chicken, that has already had the neck and giblets removed. Use an eight quart slow cooker to ensure the entire chicken will fit inside.
Add 2 tsp of thyme, 2 tbsp of olive oil, 1/2 tsp of pepper, and 1/2 tsp of salt to the slow cooker, and then stir them with a wooden spoon. Place the chicken into the slow cooker and roll it around in the seasoned oil until it is thoroughly coated.
Put two garlic cloves inside the chicken's body cavity, and then place the bird, breast side down, into the slow cooker. Place three more garlic cloves into the slow cooker around the chicken.
Pour 2 tbsp of white wine into the slow cooker. Make sure to pour it down the side, and not onto the chicken. Place the lid on the slow cooker and set the temperature to low.
Allow the chicken to cook for eight hours, and then insert a meat thermometer into it. The internal temperature of the chicken should have reached 76.7 degrees C. If it has not, allow it to cook for an additional hour, and then check the temperature again.
Turn the heat off on the slow cooker and allow the chicken to rest for 15 to 20 minutes. Transfer the chicken from the slow cooker to a cutting board, where it should be carved and served immediately.
Pinot Grigio is the recommended wine to be used with this recipe, as it brings out the best taste in the chicken. However, other white wines may be used.
Never stop cooking the chicken before it reaches 76.7 degrees C. If cooked to a lower temperature, the chicken may cause serious illness.