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featured crockpot whole chicken.

Crockpot Whole Chicken Recipe

Course: Dinner
Cuisine: American
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 4 pounds
Calories: 555kcal
Author: Becky Hardin
Slice and serve this tender, flavorful, juicy whole chicken that's cooked to perfection in the Crockpot! You'll love how easy it is to make this impressive entree.
Print 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
    a whole chicken rubbed with herbs on a cutting board.
  • 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
    chopped vegetables and herbs in the bottom of a crockpot.
  • Place the chicken, breast side up, over the top of the veggies, cover and cook on high for 4-5 hours.
    a whole chicken on a bed of chopped vegetables and herbs in a crockpot.
  • 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

Notes

  • 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.
Storage: Store crockpot whole chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1pound | Calories: 555kcal | Carbohydrates: 9g | Protein: 42g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 163mg | Sodium: 1381mg | Potassium: 736mg | Fiber: 3g | Sugar: 4g | Vitamin A: 8575IU | Vitamin C: 12mg | Calcium: 73mg | Iron: 3mg