Make this Crockpot Whole Chicken when you want a homemade rotisserie roasted chicken – without all of the work! This crockpot whole chicken recipe is quick and easy to prep and you’ll be rewarded with a flavorful, tender chicken.
I don’t know about you, but I love nothing more than a whole roasted chicken. I don’t always have the patience to roast it in the oven though – and I love the convenience of making it in the crockpot.
No oven to clean, no constant temperature checking, nothing to tend to! The slow cooker does all of the work.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Seasoning: This is my favorite way to make a rotisserie-style seasoning. Feel free to switch it up with your preferred dried herbs and spices.
- Lemon: Sticking a lemon into the chicken cavity helps the chicken to stem from the inside and stay nice and moist! Feel free to leave it out if you’re not a fan of lemon flavor or don’t have any on hand.
- Brown sugar: This adds depth of flavor and also helps with the color of the chicken skin. Feel free to leave it out if you don’t want any sugar in your spice rub.
- Chicken: Make sure to pick a chicken size that will fit inside your crock. Around 5 pounds is a good size for a large (around 6 quart) slow cooker.
How to cook a whole chicken in the crock pot
All you need are ten minutes of prep time to make your own rotisserie-style chicken in the slow cooker.
Rotisserie chicken actually means a style of roasting where meat is skewered on a spit and usually cooked over an open flame while it’s slowly turning – but I bet the rotisserie chicken at your grocery store wasn’t cooked over the fire either, so I don’t feel bad at all calling this rotisserie-style.
Simply season the chicken, then place it in the crock on a ring of aluminium foil.
Now let it cook in the slow cooker until the juices run clear – you can brown the chicken under the broiler for a crisper skin!
Recipe tips
- Make sure the chicken is cooked all the way through to the bones before serving. The meat should no longer be pink, and the juices should run clear. It’s best to check the internal temperature with a kitchen thermometer – it should be 165°F according to the government’s food safety website. The chicken will need 3-4 hours on HIGH
- Switch up the taste of the seasoning by adding some heat with cayenne pepper or chili powder; or go fire-roasted with smoked paprika.
- You can serve this chicken whole like a regular roasted chicken. But the meat turns out tender enough so you can shred it and use it in other ways – salads, sandwiches, tacos, soups… Perfect for easy meal prep, too!
Serving ideas
This is delicious for dinner, but you can use it in many more ways!
Serve it as a roasted chicken with instant pot mashed potatoes and sautéed green beans. Or whip up a batch of roasted fingerling potatoes and a side of roasted asparagus!
Use the chicken shredded in Homemade Chicken Pot Pie or in a cozy Chicken Tamale Pie Casserole.
More Sunday roast recipes
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.
Printable recipe
Crockpot Whole Chicken
Recipe details
Equipment
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
Ingredient notes
- Seasoning: This is my favorite way to make a rotisserie-style seasoning. Feel free to switch it up with your preferred dried herbs and spices. Switch up the taste of the seasoning by adding some heat with cayenne pepper or chili powder; or go fire-roasted with smoked paprika.
- Lemon: Sticking a lemon into the chicken cavity helps the chicken to stem from the inside and stay nice and moist! Feel free to leave it out if you’re not a fan of lemon flavor or don’t have any on hand.
- Brown sugar: This adds depth of flavor and also helps with the color of the chicken skin. Feel free to leave it out if you don’t want any sugar in your spice rub.
- Chicken: Make sure to pick a chicken size that will fit inside your crock. Around 5 pounds is a good size for a large (around 6 quart) slow cooker.
Recipe tips
- How to serve the chicken: You can serve this chicken whole like a regular roasted chicken. But the meat turns out tender enough so you can shred it and use it in other ways – salads, sandwiches, tacos, soups… Perfect for easy meal prep, too!
- For leftovers or to store for meal prep: Remove bones and shred meat of cooled chicken; pack in an airtight container and store in the fridge for up to 3 days.
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.
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!