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This Crockpot Whole Chicken recipe is so easy, and it always yields the juiciest and most tender results. If you need an easy, dependable, and impressive entree, this is the recipe for you. The chicken is cooked to perfection in a slow cooker with fresh herbs, veggies, and more!
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“Absolutely delicious! I followed the directions exactly and was thrilled with the results, an herby roasted chicken with delicious veggies. So perfect for a special occasion yet so easy for a week day meal.” -Paula
Whole Chicken Crockpot Recipe
Wondering what to cook on those nights when you’re hosting family or friends and you need something impressive, but realistic? When these situations arise, I toss a whole chicken into the Crockpot. This easy recipe is even perfect for holidays like Christmas or Thanksgiving, when I am not up for cooking a turkey or ham, and I still get to carve up some meat without all the hassle!
You can season your chicken with chicken seasoning or Italian seasoning, but my tried and true seasoning blend of fresh herbs, paprika, salt, and black pepper always satisfies. It’s simple, yet so mouthwatering.
I’ve also added celery, carrots, and onions to cook along with the chicken to lend even more flavor and serve as easy side dishes. Feel free to swap them out or add quartered potatoes to make a complete meal.
Tips for Beginners
- Never use frozen whole chicken in a crockpot. It can remain in the temperature danger zone (40°F–140°F) for too long, increasing the risk of foodborne illness. Always thaw chicken thoroughly in the refrigerator overnight before slow cooking.
- Do not add any additional liquid to the slow cooker—the chicken will create its own juices.
- Broil the chicken for crispier skin.
- Cooked whole chicken should register 160°F in the breasts and 170°F in the thighs.
- Let the chicken rest for 10 minutes before slicing to seal in the juices.
Crockpot Whole Chicken Recipe
Equipment
- Crockpot
Ingredients
- 1 (4-pound) whole chicken
- 1½ tablespoons olive oil room temperature butter also works
- 2 teaspoons kosher salt divided
- 1½ teaspoons ground paprika
- 1 teaspoon ground black pepper divided
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 4 ribs celery cut into 2-inch pieces
- 3 carrots cut into 2-inch pieces
- 1 onion peeled and cut into wedges
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
Instructions
- Pat the chicken dry with paper towels.1 (4-pound) whole chicken
- In a small bowl, stir the olive oil, 1 teaspoon salt, paprika, ½ teaspoon pepper, chopped thyme, and chopped rosemary together. Spread this mixture evenly over the chicken.1½ tablespoons olive oil, 2 teaspoons kosher salt, 1½ teaspoons ground paprika, 1 teaspoon ground black pepper, 1 teaspoon chopped fresh thyme, 1 teaspoon chopped fresh rosemary
- Spray the slow cooker with nonstick spray. Add in the celery, carrots, onion, sprigs of rosemary and thyme, and remaining salt and pepper. Stir to combine.4 ribs celery, 3 carrots, 1 onion, 4 sprigs fresh rosemary, 4 sprigs fresh thyme
- Place the chicken, breast side up, over the top of the veggies, cover and cook on high for 4-5 hours.
- Carefully transfer the chicken to a parchment lined baking sheet and brush the skin with oil. Broil until the skin is crisp, about 3-5 minutes. Serve alongside the veggies.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crockpot Whole Chicken Step by Step
Dry the chicken: Pat the chicken dry with paper towels.
Prepare the spice blend: In a small bowl, stir together 1½ tablespoons olive oil, 2 teaspoons kosher salt, 1½ teaspoons ground paprika, 1 teaspoon ground black pepper, 1 teaspoon chopped fresh thyme, and 1 teaspoon chopped fresh rosemary. Spread this mixture evenly over the chicken.
Prepare the slow cooker: Spray the slow cooker with nonstick spray and add 4 ribs of celery, 3 carrots, 1 onion, 4 sprigs of rosemary, 4 sprigs of thyme, and remaining salt and pepper. Stir to combine.
Place the chicken in the crockpot: Place the chicken, breast side up, over the top of the veggies, cover, and cook on high for 4-5 hours.
Broil the chicken: Carefully transfer the chicken to a parchment-lined baking sheet and brush the skin with oil. Broil until the skin is crisp, about 3-5 minutes.
Serve and enjoy: Serve the chicken alongside the veggies.
How to Store
Store leftover crockpot whole chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F oven in a baking pan drizzled with chicken stock or pan drippings and covered with aluminum foil for 20-25 minutes, until warmed through.
Freeze crockpot whole chicken cut into individual pieces in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This crockpot whole chicken tastes great the next day in any recipe that calls for a rotisserie chicken. Feel free to use it to make chicken ranch wraps for a weekend lunch, or to prepare a chicken broccoli cheese rice casserole for your next potluck. When it’s cold outside, I use leftovers to make Tuscan chicken soup or a scrumptious chicken pot pie.
I’ve cooked whole chicken in the crock pot before, but there’s always two problems: the skin is always soggy and inedible and the chicken falls to pieces if you try to lift it out of the crock pot. I understand you could maybe get the skin crispy under a broiler, but how do you get the chicken there if it’s in 8 or more pieces and the skin is just a hunk of membrane left in the pot?
Don’t get me wrong. If I want chicken that falls off the bone, then I season it and plan for this. But if I want crispy skin chicken, I would never try to do that with a crock pot chicken, unless there’s something I’ve been doing wrong all this time. All I’m doing currently is seasoning the chicken and placing it in the crock pot with no water, because the juices will fill to the top practically covering the chicken as it cooks. If you guys have any suggestions for crispy chicken from the crock pot, I’m all ears.
Hi Kelly, crispy chicken from the crockpot is a tough one. We recommend broiling at the end, but if you want really crispy skin, we really recommend roasting the chicken!
This looks delicious! I’d love to try this but need to know if I can cook it on low while I’m at work.
Low for 8 hours should work!
I have a 5 and a half pound chicken,how long should I cook it in the crockpot on high.
We think this recipe will still work as written for that size, but make sure to check the temperature with an instant-read thermometer if you are unsure!
The chicken was juicy and full of flavor im so happy I came across your recipe thank you.
Absolutely delicious! I followed the directions exactly and was thrilled with the results, an herby roasted chicken with delicious veggies. So perfect for a special occasion yet so easy for a week day meal.
Thanks for sharing your experience, Paula!