Crockpot Whole Chicken

3 15

5 from 33 votes

Jump to Recipe 03/06/25 | Updated: 03/07/25 | by Nora

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.

overhead view of ingredients to make crockpot whole chicken with text labels

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.

overhead view of uncooked vegetables in crockpot

✽ 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!

overhead view of female hand loosening chicken skin of whole chicken

✽ 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).

overhead view of whole chicken seasoned and uncooked in crockpot

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

Is it safe to cook a whole chicken in a slow cooker?

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.

Should I add water when cooking a whole chicken in the crockpot?

No, adding water is unnecessary. The chicken and any added vegetables will release enough juices during cooking, preventing the need for additional liquid.

Can I cook a frozen whole chicken in the slow cooker?

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.

Do I need to remove the chicken skin before slow 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

Recipe first published on 11/10/2019. Updated with new photos and text on 03/06/2025.

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