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!
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
What’s in this 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? Toss a whole chicken into your Crockpot! In fact, this easy recipe is even perfect for holidays like Christmas or Thanksgiving if you don’t feel like cooking a turkey or ham. You can still carve up some meat without all the hassle!
- Whole Chicken: You’ll need a 4-pound bird for this recipe.
- Olive Oil: Helps the spices adhere to the chicken.
- Spices: Kosher salt, ground paprika, black pepper, fresh thyme, and fresh rosemary add so much flavor!
- Veggies: Celery, carrots, and onions infuse the chicken with flavor and make great built-in sides!
- Fresh Herbs: Whole sprigs of rosemary and thyme infuse the bird with herby flavor.
Pro Tip: Do not add any additional liquid to the slow cooker; the chicken will create its own juices.
Variations on Slow Cooker Whole Chicken
You can season your chicken however you’d like (try 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!
There’s also celery, carrots, and onions that are cooked along with the chicken to lend even more flavor and serve as side dishes, but you could swap them out or add quartered potatoes to make a complete meal!
No, you should not cook a frozen whole chicken in the crockpot, as it will stay in the temperature danger zone for too long, which could lead to foodborne illness. Always thaw your chicken overnight in the refrigerator before adding it to the crockpot.
It usually takes about 4-5 hours on high heat or 6-8 hours on low heat. If you plan to cook on low heat, make sure to cook the chicken on high for at least 1 hour before switching to low for food safety purposes.
No, you do not need to add any water because the chicken will release juices as it cooks. Adding water will just make the chicken soggy.
To make the skin crispy, transfer the chicken to a rimmed baking sheet and place it under the broiler for 4-5 minutes. Let the chicken rest for 10 minutes before slicing.
You can easily turn those juices into a chicken gravy! Simply melt 2 tablespoons of butter in a saucepan, whisk in 2 tablespoons of flour, then add the chicken juices and cook until thickened. Salt and pepper to taste and serve with the chicken.
How to Store and Reheat
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.
How to Freeze
Freeze crockpot whole chicken broken down into pieces in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This slow cooker whole chicken is already served with plenty of veggies, but feel free to pair those veggies with perfect baked potatoes, crockpot mashed potatoes, Parker House rolls, or baked mac and cheese.
This crockpot whole chicken also tastes great the next day in any recipe that calls for a rotisserie chicken, such as Chicken ranch wraps, chicken broccoli cheese rice casserole, Tuscan chicken soup, chicken tetrazzini, chicken pot pie, Buffalo chicken enchiladas, or chicken salad sliders.
5-Star Review
“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
Crockpot Whole Chicken Recipe
Equipment
Ingredients
- 1 (4-pound) whole chicken
- 1½ tablespoons olive oil
- 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.
Video
Becky’s Tips
- Feel free to switch up the spices and herbs to whatever you desire, such as chicken seasoning or Italian seasoning.
- You can use room temperature butter in place of the olive oil.
- Feel free to switch up the vegetables, or add quartered potatoes to make a complete one-pot meal.
- Pat the chicken dry to ensure that the oil and herbs will adhere.
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
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!