This easy crock pot whole chicken takes just 10 minutes to prep then is hands off as it cooks for perfectly tender, flavorful chicken that can be used in so many ways.
This post has been updated with new photos.
When I decided to tackle cooking whole chickens, I went all in. I made dozens and dozens of roast chickens.
I shared everything I learned - including how to keep it super simple and make it easy, start to finish - with my easy whole roasted chicken.
But I am not stopping there. I also shared my rotisserie style roast chicken. It's become a staple in my house because it's so flavorful and so much cheaper and healthier than buying a whole rotisserie chicken at the store.
And today, I'm sharing my latest and greatest victory with this crock pot whole chicken.
Cause sometimes, you just don't want to turn on the oven. Plus, this slow cooker version means you can start your chicken and walk away. Total freedom.
It takes just a few minutes to prep and then you set it and forget it.
Except you won't forget it because your house is going to smell simply divine. Everyone is going to be counting down until this is ready!
And it comes out amazingly delicious. The slow cooker keeps it perfectly tender, moist and really locks in that flavor. All while helping the chicken to cook evenly, from drumsticks to breasts to thighs.
(If it's anywhere near Thanksgiving, you should definitely check out this slow cooker turkey breast. It's been a game changer for us on Thanksgiving day because it's completely fool proof and accurate and perfect every time. No more turkey stress.)
OK, let's get cooking so you can enjoy this deliciousness, too.
Recipe Notes:
Cook temp: As always, I use and recommend using a digital thermometer to ensure your chicken is properly cooked through. It should get to 160 before you remove it from the slow cooker and then it will continue to cook as it rests.
Seasonings: I'm using some basic go-to spices for the seasoning here. That way I can use it for anything from tacos to salads or anywhere that calls for a store-bought rotisserie chicken. Feel free to tweak the seasonings to suit your needs (if you want, for instance, a more herby flavor).
Browning: If you would like to brown your chicken after it's finished cooking in the crock pot, transfer it to a baking sheet. (Line it with foil or parchment paper for easy clean up.) Broil on high for 5 minutes, until browned and the skin is crisped.
Rest time: Make sure to let the chicken rest for at least 10-15 minutes after you remove it from the crock pot before carving it. This is crucial to making sure it retains its juices and they don't run out.
I really hope you give this slow cooker whole chicken a try, whether you're meal prepping it ahead of time or making it for dinner.
Your house will smell amazing and you're going to love the flavor. Not to mention how incredibly easy it is!
Enjoy!
XO,
Kathryn
P.S. If you need some ideas for using this cooked crock pot chicken, check out these 12 ways to use cooked, shredded chicken.
Baked shredded chicken tacos and King Ranch chicken casserole are some of our favorites! Oh and creamy chicken a la king is perfect for quick comfort food.
Crock Pot Whole Chicken
Ingredients
- 5 lb. whole chicken, giblets removed (see notes)
- 2 teaspoons paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 lemon, cut in half
- 1 tablespoon unsalted butter, cut into thin slices
- 1 tablespoon unsalted butter, cut into thin slices
Instructions
- Pat the chicken dry all over and in the cavity with paper towels. Use your fingers to separate the skin of the chicken on the breast side from the meat.
- Combine the seasonings in a small bowl. Sprinkle generously over the chicken, in the cavity and underneath the skin on the breasts side.
- Tuck the pats of butter underneath the skin on the breasts side. Place half of the lemon in the cavity of the chicken.
- Place the other half of the lemon in the middle of the bottom of the slow cooker. Arrange four even sized foil balls around the half lemon to make a little rack for the chicken to keep it elevated so the bottom of the chicken doesn't sit in the liquid that forms. (If you have a rack for your crock pot, you can also use that. Or use halved onions.)
- Place the chicken on the foil balls in the slow cooker insert, breast side up. Use a piece of kitchen string or twine to tie the drumsticks together. Tuck the wings of the chicken underneath the chicken.
- Cook on high for 3 ½ to 4 hours or low for 7-8 hours, until the chicken reaches an internal temperature of 160.
- Remove the roasted chicken from the oven. If you would like to broil it to add some browning and crispness to the skin, transfer the chicken to a baking pan. Broil on high for 5 minutes, or until browned.
- Let the chicken rest for 10-15 minutes before serving so it retains its juices. You can tent it with aluminum foil so it retains its heat. Enjoy!
Jessica says
Love this for anyone who fears a whole chicken cook! I had only done mine on the stove top or in the oven, so I was happy to find this. Love my crockpot, so I'm not sure why I don't recall using this for a whole chicken instead.
The rub is great and a perfect versatile blend. I'm not much of a thyme and rosemary fan, but use it in some dishes. So, nice to see someone not using it with a chicken.
I am doing this in the crockpot for the 2nd time now using these guidelines and spices.
I do use garlic cloves, onion, and carrots on the bottom though. This time green onion as well. I also use 2 tbs. of Apple cider vinegar instead of lemon. And olive oil instead of butter. I love using the veggies because they get eaten right along with it as a meal along with a side dish or salad. AND it flavors the broth so much for numerous things, like even gravy to go with the chicken. Also great for leaving a few of the cooked veggies in once you add the bones back in for bone broth.
Thank you for sharing! My family really enjoyed this and about to enjoy this again for the 2nd time now.
Kathryn Doherty says
Oh I'm so happy to hear you love this! And love those additions - yum! Thank you for sharing! 🙂
Michelle says
I HAVE NOT TRIED YET...JUST NOW READING BUT YOUR DIRECTION WERE THE BEST I'VE EVVVER SEEN!!!!! THANK YOU FOR THAT!!!
P.S. NOT YELLING...CAN'T SEE WELL! 🤗
Kathryn Doherty says
I'm so glad the directions were helpful! 🙂
Catherine R Ash says
Love the recipe. One more tip of people don't want to use aluminum or if they want sides ready to go too...put small whole potatoes under the bird plus some onions and carrots if you like!
Kathryn Doherty says
I'm so happy to hear you love the recipe! And that's a great tip, thanks so much for sharing! 🙂
Janette ALLEN says
fantastic, I have been looking for slow cooker whole chicken recipes for ages this is amazing so simple - old baked potatoe - two red onion peeled and halved and had some left over baby plum tomatoes which I threw in for extra flavour
tied the legs - lemon juice splashed over the top, then salt, pepper, paprika and some mixed herbs - switch on, set for high, sorted
thank you so much
chicken did not come out whole hahaha used spoon with holes to pick up and take out - smashed all the stuff in the bottom then put back all the bones added a litre of water with two chicken cubes - on slow for two hours then sieve it all out - lots of lovely chicken stock - split into two zip lock bags and labeled one in fridge one in freezer thank you so much
Kathryn Doherty says
I'm so happy to hear you loved this! And those additions sound delicious - as does the stock you made; so smart. Thank you for sharing! (Oh, and I've had mine completely fall apart before when trying to remove it... when I back down the cook time, it tends to help - it's cooked through but not fall apart.)
Judy says
What temperature do you put it on to broil the chicken to give it that browning
Kathryn Doherty says
I don't broil this chicken after it cooks, but you certainly can. You would want to use the "broil" setting - I would do high but make sure the chicken is at least 4 inches from the heating element and watch it closely so it doesn't burn. Hope that helps!
Carrie says
So just to make sure - we aren’t adding any water or liquid to this, correct? Just the butter under the skin of the breasts, and the juice inside the lemon? I’ve never cooked a whole chicken like this before and it seems out that there isn’t liquid or broth to cook it in when using the crockpot. Thank you in advance!
Kathryn Doherty says
That's correct! It doesn't need any liquid to cook. The chicken (and the covered cooking) will release liquid, but you don't need to add any.
Jane C says
Is there any visible difference in cooking longer on low. Or is there any visible difference in cooking faster on high?
Kathryn Doherty says
I don't think so, I have not noticed a difference in my crock pot between the two settings for this recipe.
Angela says
This recipe looks good. Would this work if the crock pot is 3qt?. That's the size I have and it was given to me as a Christmas gift
Kathryn Doherty says
Hi there, unfortunately, I don't think this will work in a 3 quart crock pot. I'm not sure the actual chicken will even fit in a crock pot of that size. (If it does, it's likely to be upright, which will affect how the chicken cooks and the amount of time.) However, if you are able to get a smaller size chicken and it can lay flat (vs upright), it should work just as well with these same instructions! Would love to hear if you try it!