This Crockpot Whole Chicken has ten minutes of hands-on time, cooks with veggies, and your whole dinner is done in the slow cooker for an easy weeknight meal.
This slow-cooker whole chicken is tender, juicy, easy to make, and looks like you spent hours making dinner. It simmers in the Crock Pot, along with tender veggies, making your house smell scrumptious. The best part is, it only takes about five minutes to prep, and then the slow cooker does all the work. It’s genius.
Oh man, this is THE BEST chicken recipe I’ve ever tasted. Just crazy good. Thank you so much for sharing.
How to Cook a Whole Chicken in the Slow Cooker
Here is a brief overview of how this slow cooker chicken recipe comes together. For the full recipe, including all ingredients and their measurements, scroll to the recipe card at the bottom of the post.
Put Vegetables in Slow Cooker
Put the cut-up vegetables in the base of your slow cooker. These will create a great a side dish to your recipe, and will become seasoned by the drippings from the chicken. But they also hold your chicken up away from the base of the slow cooker.
Add the Chicken
Rub the chicken with olive oil. Combine the seasonings in a small bowl, then sprinkle them over the chicken. Then place the seasoned chicken on top of the veggies in the slow cooker.
Slow Cook the Chicken
Cook on low for four to six hours or until an instant-read thermometer reads 165 degrees Fahrenheit and the juices don’t run pink.
Broil the Chicken
Place the chicken on a foil-lined baking sheet and place it under the broiler on low for five to ten minutes or until the chicken is golden brown. Be sure to watch it closely so the chicken doesn’t burn. Allow the chicken to rest for ten minutes before cutting into it.
Tips for Cooking a Whole Chicken in the Crockpot
- Choose the right-sized chicken: A four to five pound whole chicken is perfect because it will fit into most standard crockpots and cook in four to six hours.
- Remove the bag and giblets before prepping: I cannot tell you how many times friends of mine (who shall remain nameless) have left giblets in the bag in their Thanksgiving turkeys. So just a friendly reminder to get that stuff out of there before you go any further.
- Use simple seasonings: I love this chicken recipe because it calls for everyday pantry ingredients like garlic powder, onion powder, salt, and pepper. This allows the flavor of the chicken to really shine, and not be covered up by too many spices.
- Add veggies: This is a one-pot meal! Add carrots, red potatoes, onion, and garlic to cook right alongside the chicken. All the flavors simmer together, and when all is said and done, you have a complete dinner on the table with minimal effort.
- Allow your vegetables to cook a little longer: When you take the chicken out to broil and then allow it to rest, turn the slow cooker up to high and let the vegetables finish cooking. This will make them nice and tender.
- Broil to a golden brown: To give your chicken that beautiful roasted color, pop it under the broiler in the oven for about five to ten minutes. Make sure to watch it closely, as it will brown up quickly.
- Let it rest: Tent the whole chicken under aluminum foil and let it rest for about ten minutes before slicing and serving. This allows the juices to redistribute throughout the meat after cooking.
Storing Leftover Cooked Chicken
Store any leftover cooked chicken in an airtight container in the refrigerator for up to three days. You can also freeze cooked chicken, which is great to have on hand for busy weeknight meals.
What to Serve With Chicken
If you make this recipe for cooking a whole chicken in a slow cooker or any of my other recipes, be sure to leave a comment and let me know what you think.
Slow Cooker Whole Chicken
Ingredients
- 4 to 5 pounds roasting chicken bag and giblets removed
- 2 tablespoons olive oil
- 1 teaspoon kosher salt or 1/2 teaspoon table salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon pepper
- 1 pound red potatoes about 5 medium, cut into wedges
- 2 medium carrots cut into pieces
- 1 medium yellow onion cut into wedges
Instructions
- Spray the slow cooker with cooking spray. I use a 6-quart slow cooker, and the chicken and vegetables fit perfectly.
- Rub the chicken with olive oil. Combine the seasonings in a small bowl, then sprinkle them over the chicken. I like to tuck the chicken wings beneath the chicken so they don't burn on the edges of the slow cooker.4 to 5 pounds roasting chicken, 2 tablespoons olive oil, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon pepper
- Place the cut-up vegetables into the bottom of the slow cooker. Place the chicken on top. Cook on low for 4 to 6 hours or until an instant-read thermometer reads 165 degrees Fahrenheit and the juices don’t run pink.1 pound red potatoes, 2 medium carrots, 1 medium yellow onion
- Line a rimmed baking sheet with aluminum foil. Place the chicken on it, and place it under the broiler set on low for 5 to 10 minutes or until the chicken is golden brown. Be sure to watch it closely so the chicken doesn’t burn.
- Tent the chicken with foil and let it rest for 10 minutes before slicing.
- If the vegetables aren’t done with the chicken is, when you remove the chicken from the slow cooker, return the lid, and then turn the slow cooker to high, and continue cooking the vegetables until they are soft.
Monique says
I really love & follow some of your recipes which some are very easy to follow which I love Keep up the good work….
Monique
Thank you so much Monique!
Suzanne says
Best chicken recipe I’ve ever made!
I’m so happy to hear that!
Joe says
Oh man, this is THE BEST chicken recipe I’ve ever tasted. Just crazy good. Thank you so much for sharing.
I’m so glad that you liked it, Joe!
Mary Ann says
Is this cooked on high or low for the 4-6 hours? I’m assuming it’s for high.
Thank you
Nope, if you read step 5 it is on low for 4 to 6 hours.