This Crock Pot Whole Chicken recipe results in perfect tender chicken and makes for the easiest one-pot meal. If you love whole body chicken recipes, this one is a must make! Serve it as is for a complete meal or include some additional sides.
There’s something about cooking a whole chicken that really levels up a dining experience and brings appreciation to the animal.
My Garlic Butter Roast Chicken and my Instant Pot Whole Chicken have been my go-to methods for preparing a whole bird up until I discovered you can make a whole chicken in the slow cooker as well.
And truly, this slow cooker whole chicken recipe will blow your mind!
The juicy chicken turns out so nice and tender like rotisserie-style chicken and all we need are a handful of basic ingredients to make it all happen.
One of the things I love about this easy recipe is you can have a complete meal ready with minimal effort.
This crockpot whole chicken recipe only takes about 10 minutes of prep time and the rest of the time it just does its own thing in the slow cooker. It’s an easy way to have a nourishing meal ready at the end of the day!
This easy one-pot meal recipe is versatile in the sense that you can add any of your favorite hearty vegetables (like potatoes, root vegetables, etc), and use your favorite seasonings on the chicken.
Let’s discuss the basic ingredients for slow cooker whole chicken.
Ingredients for Crock Pot Whole Chicken:
Whole Chicken: Buy a 3 to 4 pound whole chicken from the grocery store. I always select an organic bird that comes with the organs inside. You can choose to cook up these parts or discard them.
Avocado Oil (or Olive Oil): We rub some avocado oil or olive oil over the full bird to ensure all of our delicious seasonings stick. The oil also keeps the bird well lubricated during the cooking process and levels up the flavor.
Paprika, Garlic Powder, Onion Powder, Dried Parsley, Sea Salt: This is my favorite spice blend for chicken. Feel free to mix it up using any spices or dried herbs you enjoy. Black pepper, Cajun seasoning, fresh rosemary, chili powder, fresh herbs, lemon pepper, and ground cumin are all great options. You can make your own favorite spice mixture.
Carrots, Onions, Potatoes: Select some hearty veggies like potatoes, carrots, onions, celery, butternut squash, or turnips. Be sure to chop the vegetables small enough so that they cook through.
For a keto dinner recipe, omit the potatoes.
Broth or Water: To help the vegetables cook evenly, we use a small amount of chicken broth or water. The chicken leaches a lot of liquid during the baking process which also helps to cook the vegetables and creates an amazing chicken stock.
Now that we’re familiar with the simple ingredients, let’s make it!
How to Make A Whole Chicken in The Crock Pot:
Remove the chicken from its packaging and lay it on a rimmed baking sheet. Pat chicken dry with paper towels. If the chicken comes with any internal organs such as the liver or neck, remove them from the cavity of the chicken. You can either cook them separately or discard them.
In a small bowl, stir together the garlic powder, dried parsley, paprika, and sea salt.
Drizzle avocado oil (or olive oil) over the chicken and use your hands to rub it over the full surface, ensuring the entire chicken is coated with a light layer of oil.
Sprinkle the spice blend over the outside of the chicken, then pat the seasonings into the flesh with your hands to ensure they stick.
If you have kitchen twine, secure the legs with a piece of kitchen twine so that they don’t bow out during the cooking process. Cut a lemon in half and place both halves inside the chicken cavity.
Note: If you have the time, you can let the chicken sit in the refrigerator covered in spices for a few hours prior to cooking it in the slow cooker. This will allow the chicken to tenderize and makes for the most delicious chicken. If, however, you don’t have the time, you can immediately proceed to cooking the chicken after seasoning it.
Transfer the chopped onion and carrots (and potatoes if adding) to the bottom of the slow cooker in an even layer. Pour in ½ cup of broth or water.
Place the seasoned chicken on top of the vegetables and secure the lid on the crock pot.
Slow cook on High heat for 3.5 to 4 hours, or until the internal temperature of the chicken reaches 165 degrees F. Or, slow cook on low heat for 6-8 hours. The exact cook time depends on the size of your chicken and its temperature going into the crock pot.
To verify the internal temperature, insert a meat thermometer into the thickest part of the breast (away from the bone) and wait until the numbers stop moving.
Transfer the chicken to a rimmed baking sheet (to catch any juices) and let chicken rest for at least 10 to 15 minutes.
You can either serve the chicken as is with the cooked vegetables, or you can follow the instructions below for crispy skin.
How to Get Crispy Chicken Skin:
Turn your oven broiler on the High Broil setting. Line a baking sheet with aluminum foil and place chicken on top breast side up.
Broil for 4 to 8 minutes, or until the chicken has reached your desired level of crisp.
Serve chicken with vegetables, and enjoy!
Store leftover chicken in an airtight container in the refrigerator for up to 5 days. The best part is you’ll have plenty of leftovers the next day to enjoy!
You can shred up leftover chicken and use it in my Chicken and Spinach Egg Cups https://www.theroastedroot.net/chicken-and-spinach-egg-cups/ or in Pesto Chicken Salad with Avocado https://www.theroastedroot.net/pesto-chicken-salad/.
If you’re looking for additional side dishes to serve with your slow cooker chicken, I suggest my Lemon Garlic Rosemary Rice or Mushroom Risotto.
Enjoy this healthy meal during the busy workweek or for special occasions!
Crock Pot Whole Chicken
Ingredients
- 1 3 to 4-pound whole chicken
- 2 Tbsp avocado oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- 1 tsp paprika
- 1 tsp sea salt.
- 1 lemon cut in half
- 1 large red onion or yellow onion diced
- 4 large carrots diced
- 2 to 4 Yukon gold potatoes chopped, chopped into bite-sized pieces, optional
- ½ cup chicken broth or water
Instructions
- Remove the chicken from its packaging and lay it on a rimmed baking sheet. Pat chicken dry with paper towels. If the chicken comes with any internal organs such as the liver or neck, remove them from the cavity of the chicken. You can either cook them separately or discard them.
- In a small bowl, stir together the garlic powder, dried parsley, paprika, and sea salt.
- Drizzle the avocado oil (or olive oil) over the chicken and use your hands to rub it over the full surface, ensuring the entire chicken is coated with a light layer of oil. Sprinkle the spice blend over the outside of the chicken, then pat the seasonings into the flesh with your hands to ensure they stick. If you have kitchen twine, secure the legs with a piece of kitchen twine so that they don't bow out during the cooking process.
- Note: If you have the time, you can let the chicken sit in the refrigerator covered in spices for a few hours prior to cooking it in the slow cooker. This will allow the chicken to tenderize and makes for the most delicious chicken. If, however, you don't have the time, you can immediately proceed to cooking the chicken after seasoning it.
- Transfer the chopped onion and carrots (and potatoes if adding) to the bottom of the slow cooker in an even layer. Pour in ½ cup of broth or water.
- Place the seasoned chicken on top of the vegetables and secure the lid on the crock pot.
- Slow cook on High heat for 3.5 to 4 hours, or until the internal temperature of the chicken reaches 165 degrees F. Or, slow cook on low heat for 6-8 hours. The exact cook time depends on the size of your chicken and its temperature going into the crock pot.
- To verify the internal temperature, insert a meat thermometer into the thickest part of the breast (away from the bone) and wait until the numbers stop moving.
- Transfer the chicken to a rimmed baking sheet (to catch any juices). If you'd like golden-brown crispy skin, broil the chicken in the oven for 4 to 8 minutes, or until the skin reaches your desired level of crisp. Let chicken rest for at least 10 to 15 minutes.
- Slice the chicken using a sharp knife and serve with veggies and any additional sides.
Nutrition
This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.
