A crockpot whole chicken is the easiest homemade rotisserie-style chicken you will ever make. Rub a whole chicken with a smoky garlic spice blend, set it on a bed of onions and carrots, and let the slow cooker do the rest. No liquid needed; the chicken makes its own juices.
A quick trip under the broiler gives you golden skin, and the leftover bones make a great broth.
Why You Will Love This Crockpot Whole Chicken
- Juicy meat. Gentle, moist heat keeps the chicken tender.
- No liquid needed. The chicken releases plenty of juices.
- Budget friendly. A whole chicken costs less per pound than parts.
- Meal prep bonus. Shred leftovers for salads, soups and tacos.
Ingredients for Crockpot Whole Chicken
- Whole chicken: 4 to 5 lb (1.8 to 2.3 kg), fully thawed, giblets removed. Make sure it fits in your slow cooker with the lid closed.
- Spice rub: Smoked paprika, garlic powder, onion powder, thyme, salt and pepper.
- Vegetable rack: Onion and carrots lift the chicken so it roasts rather than boils.
How to Make Crockpot Whole Chicken
Step 1: Make the rub
Mix the paprika, garlic powder, onion powder, thyme, salt and pepper.
Step 2: Prep the chicken
Pat the chicken very dry, rub with the oil, then rub the spice mix all over, including under the skin. Tuck the lemon halves inside.
Step 3: Build the rack
Lay the onion and carrots in the bottom of a 6-quart oval slow cooker and set the chicken on top, breast side up.
Step 4: Slow cook
Cover and cook on LOW for 6 to 7 hours or HIGH for 3 1/2 to 4 hours, until the thickest part of the thigh reaches at least 165°F (74°C).
Step 5: Crisp the skin
Transfer to a sheet pan and broil 4 to 5 minutes until golden. Rest 10 minutes before carving.
Tips for the Best Crockpot Whole Chicken
- Dry the skin. Dry skin takes the seasoning better and browns under the broiler.
- Use a thermometer. Check the thigh near the bone; 175°F gives the most tender dark meat.
- Save the juices. Strain and skim them for gravy or rice.
- Make broth. Put the bones back in the crock with water, onion and carrots and cook on LOW for 8 to 10 hours.
What to Serve with Crockpot Whole Chicken
Serve with crockpot mashed potatoes, roasted vegetables or a green salad. Shred leftovers into crockpot chicken noodle soup.
Easy Variations
- Lemon herb. Swap the paprika for Italian seasoning and add lemon slices.
- BBQ. Brush with BBQ sauce before broiling.
- Cajun. Use 1 tbsp Cajun seasoning.
How to Store and Reheat
Refrigerate meat up to 4 days or freeze shredded chicken up to 3 months.
Equipment I Used
- 6-quart oval slow cooker: the right size for this recipe. Fill it between half and two-thirds full for even cooking.
- Wooden cutting board with handle: for slicing and serving right at the table.
- Large airtight food storage container: for leftovers and freezer portions.
- 3-piece ceramic serving bowl set: takes food straight from the crock to the table.
Want to batch-cook for the week? The Meal Prep for Beginners guide includes printable meal prep checklists.
Crockpot Whole Chicken
Ingredients
Method
- Mix the paprika, garlic powder, onion powder, thyme, salt and pepper.
- Pat the chicken very dry, rub with the oil, then rub the spice mix all over, including under the skin. Tuck the lemon halves inside.
- Lay the onion and carrots in the bottom of a 6-quart oval slow cooker and set the chicken on top, breast side up.
- Cover and cook on LOW for 6 to 7 hours or HIGH for 3 1/2 to 4 hours, until the thickest part of the thigh reaches at least 165°F (74°C).
- Transfer to a sheet pan and broil 4 to 5 minutes until golden. Rest 10 minutes before carving.
Notes
Crockpot Whole Chicken FAQ
Do you need to put liquid in the crockpot with a whole chicken?
No. The chicken releases plenty of juice as it cooks.
How long does a whole chicken take in a crockpot?
A 4 to 5 lb chicken takes about 6 to 7 hours on LOW or 3 1/2 to 4 hours on HIGH, until 165°F in the thickest part.
Can I put a frozen whole chicken in a crockpot?
No. Thaw it completely in the refrigerator first.
How do I get crispy skin?
Broil the cooked chicken for 4 to 5 minutes before serving.
