If you’ve never made a whole chicken in the slow cooker, you’re in for a game-changer. This crockpot whole chicken is unbelievably juicy, full of flavor, and requires almost no effort. It’s the easiest way to get a homemade rotisserie-style chicken with minimal hands-on time!
Why we love this recipe
- Unbelievably moist & tender – Slow cooking locks in moisture for juicy, fall-apart chicken.
- Effortless meal prep – Serve whole, shred for tacos, soups, or sandwiches.
- Optional crispy skin – A quick broil after slow cooking gives that golden, crispy finish.
Key ingredients and why you need them
- Seasoning mix: A blend of brown sugar, paprika, salt, celery salt, dried thyme, garlic powder, and onion powder creates the perfect balance of savory, sweet, and smoky flavors. Want a different twist? Swap smoked paprika for deeper flavor or leave out the brown sugar for a sugar-free version.
- Butter: Helps the seasoning stick and adds richness. For a dairy-free option, use olive oil.
- Whole chicken (5 lbs): The perfect size for a 6-quart slow cooker. Double-check it fits before starting!
- Lemon & fresh herbs (rosemary & thyme): Infuse the chicken with bright, fresh flavors while keeping it juicy. If you’re out of fresh herbs, use dried – just reduce the amount to ⅓ of the fresh quantity.
Key steps that make this recipe work
✽ Prepping the slow cooker for the best results
Spray the slow cooker with nonstick spray. Either fill the bottom with chunks of carrots, onion and potatoes – or if you only want to cook the chicken, shape a ring of aluminum foil and place it at the bottom.
Either option lift the chicken up, preventing it from sitting in juices and getting soggy.
✽ The secret to maximum flavor
Mix the seasonings with butter to form a paste. Gently loosen the skin with your fingers, then rub the butter mixture directly under the skin. This locks in moisture and seasons the actual meat, not just the outside!
✽ Cook the right way
Placing a whole lemon and herbs inside the cavity keeps the chicken extra juicy! You want to cook it on HIGH for 3-4 hours (until the thickest part reaches 165°F) for food safety (cooking on LOW can keep an entire chicken in the “danger zone” for too long).
Tips & storage
- Perfect temperature: The ideal temp for juicy, safe-to-eat chicken is 165°F at the thickest part. Use a meat thermometer to check!
- Crisp it up! Transfer to a baking sheet and broil for 3-5 minutes until the skin is golden brown.
- For easy carving: Let the chicken rest 10 minutes before cutting.
- What to serve it with: This slow cooker chicken pairs perfectly with roasted broccoli, mashed potatoes, or a fresh salad with lemon vinaigrette for a complete meal.
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Shred chicken and freeze in a sealed bag for up to 3 months.
FAQs
Yes, it is safe to cook a whole chicken in a slow cooker. However, it’s recommended to cook the chicken on high heat to ensure it reaches a safe temperature promptly.
No, adding water is unnecessary. The chicken and any added vegetables will release enough juices during cooking, preventing the need for additional liquid.
It’s not recommended to cook a frozen whole chicken in the slow cooker due to food safety concerns. Always thaw the chicken completely before cooking.
While it’s not necessary, removing the skin can prevent excess fat in the dish. However, leaving the skin on can add flavor and moisture. If you prefer crispy skin, broil the chicken briefly after slow cooking.
Printable recipe
Crockpot Whole Chicken
Ingredients
For the seasoning:
- 1 tablespoon brown sugar
- 1 tablespoon ground paprika
- 1 teaspoon salt
- 1 teaspoon celery salt
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 3 tablespoons butter softened
For the chicken:
- 1 whole chicken (around 5 pounds), innards removed
- 1 lemon cut in half
- 1 fresh rosemary sprig
- 3 fresh thyme sprigs
Instructions
- Prep: Coat a slow cooker large enough to comfortably hold your chicken with cooking spray. Using a large piece of aluminum foil, shape a ring to set on the bottom of the crock as a rack for the chicken to rest on (otherwise it will burn and get stuck to the crock).
- Make seasoning: Combine the ingredients for the seasoning in a small bowl until a paste forms. Set aside.
- Season chicken: Rub the seasoning paste all over the chicken, inside the cavity and underneath the skin (you may need to gently release it with your index finger) – it's important to season underneath the skin even if it's a little fickle, or it will dry out and taste bland. Stuff the chicken's cavity with the cut lemon, fresh rosemary and thyme.
- Cook: Place the chicken on the aluminum foil ring in the crock pot, cover and cook on HIGH for 3-4 hours or until the chicken is no longer pink inside and the internal temperature registers at 165°F at the thickest part.
- For crispy chicken: Transfer the chicken to a sheet pan and broil for 3-5 minutes, or until crispy. Carve and serve immediately, or use shredded.
Notes
Recipe first published on 11/10/2019. Updated with new photos and text on 03/06/2025.
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Norah Larson says
AMAZING AND JUICY!!
Jo says
This is hands down my go to recipe for any whole crockpot. I recently started buying fresh chicken from a farm and this recipe was blown out of the water even further! Incredible.
Jill says
I don’t usually leave reviews but I had to for this. I set the slow cooker for 4 hours (I probably should have checked it at 3). It temped out at 175 so I was really bummed it was going to be dry. Then I broiled it. I checked it at 3 minutes and it needed more time. I put it back in and my toddler started yelling so I lost track of time and scorched it. It was black. IT WAS STILL MOIST! We took the blackened skin off and the rest of it was so yummy. If I can overcook it and burn it and still have it turn out moist and delicious, I think it is impossible to ruin this recipe. Will definitely be making again!
Nora says
Haha, Jill — your comment made me laugh! Glad the chicken wasn’t ruined after all.
Sandy says
Delicious and moist. I cooked mine on low for 5 hours and it just fell off the carcass.
Karen K says
Made this tonight. Very easy and very delicious.
Marilyn Everhart says
Had for Easter today. Put in crock pot at 7:30, went to early service, got home at 10:45 and was perfectly cooked. Rave reviews from family.
Jennifer House-Smith says
So happy I found this recipe!!! The chicken was so unbelievably good!! So moist and flavorful!!
Nora says
I’m so glad, Jennifer!
Jacquie says
Super easy and chicken was so tender!
Nora says
I’m so glad, Jacquie!
Becca says
Was absolutely delicious!!!!
Nora says
I’m so glad, Becca!
Barbara Serrone says
Absolutely delicious! I made the rub as per instructions. I didn’t put anything inside the chicken and it was so good. The next time I will put chicken under broiler for a few minutes to make the skin crispier.
Nora Rusev says
I’m so glad to hear this, Barbara!