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 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:
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.
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 for those 10-15 minutes.
Seasonings: I'm skipping the herbs and keeping the chicken here seasoned with some basic spices. That way I can use it for anything from tacos to salads. Feel free to tweak the seasonings to suit your needs.
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. See BELOW the recipe card for additional information about how to carve a whole chicken and how to store leftovers.
Crock Pot Whole Chicken
Ingredients
- 5 lb. whole chicken, giblets removed
- 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. (That's all you really need to do but details on a more complete truss are below.)
- 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. Let the chicken rest for 10-15 minutes before carving so it retains its juices. You can tent it with aluminum foil so it retains its heat.
- Carve the chicken (see notes below for details) and serve warm or let cool and then refrigerate.
Notes
Video
Nutrition
How to carve a whole chicken:
- Place the chicken on a cutting board. Get a sharp carving knife or chef’s knife and a fork.
- Slice the skin of the chicken between the leg and the body.
- Now you can see the leg joint. Cut to remove the drumstick and the chicken thigh together in one piece. Repeat on the other side.
- Separate the drumstick and the thigh by finding the joint and cutting along the drumstick to reach it, then piercing the joint to separate the two pieces. (You can wiggle the pieces and flip them over if that helps to locate the joint.) Repeat on the other side of the chicken.
- To remove the chicken breasts, position your knife just above the wing on the side of the chicken. Cut horizontally in to where the breast used to meet the leg. Repeat on the other side. Next, cut along both sides of the breastbone of the chicken at the top. Cut straight down until you’ve cleared the breast bone then cut at an outward angle to meet your horizontal cut. This will pull the breasts away from the rib cage. Slice the chicken breasts in half or in thick slices, if desired.
- Finally, remove the wings. Pull each wing out and away from the body then cut through the joint.
Here’s a step-by-step tutorial of carving with photos if you need it.
Note: Depending on your slow cooker and how long you let the chicken go, yours might be fall apart tender. But if you get the timing down right for your particular crock pot and chicken, you should be able to do an actual carve.
How to Store Leftovers:
Once you’ve carved the chicken, store any leftover pieces in a covered container in the refrigerator for up to 5 days.
You can also freeze leftover chicken for up to 5-6 months in a freezer safe plastic bag or container. Be sure to label and date your container.
If you plan to reheat the chicken later, it helps to remove the chicken meat from the bones before storing. It’s easier to do when the chicken is warm or room temperature versus cold.
If you don’t plan to eat it, it’s also easier to remove the chicken skin before you store it.
If you need some ideas, I have a whole post on 12 ways to use cooked, shredded chicken, all of which work for this crock pot chicken.
Baked shredded chicken tacos and King Ranch chicken casserole are some of our favorites! Oh and creamy chicken a la king for some quick comfort food.
Jessica
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
Oh I'm so happy to hear you love this! And love those additions - yum! Thank you for sharing! 🙂
Michelle
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
I'm so glad the directions were helpful! 🙂
Catherine R Ash
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
I'm so happy to hear you love the recipe! And that's a great tip, thanks so much for sharing! 🙂
Janette ALLEN
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
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
What temperature do you put it on to broil the chicken to give it that browning
Kathryn Doherty
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
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
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
Is there any visible difference in cooking longer on low. Or is there any visible difference in cooking faster on high?
Kathryn Doherty
I don't think so, I have not noticed a difference in my crock pot between the two settings for this recipe.
Angela
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
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!