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.
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.
Watch the video tutorial:
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 cook it in the crock pot.
- 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!
What to serve with your chicken:
This is delicious for dinner, but you can use it in many more ways!
Get the printable recipe here:
Crockpot Whole Chicken
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
- 1/2 teaspoon onion powder
- 3 tablespoons butter softened
For the chicken:
- 1 whole chicken innards removed
- 1 lemon cut in half
- 1 fresh rosemary sprig
- 3 fresh thyme sprigs
- 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.
- Seasoning: Switch up the taste of the seasoning by adding some heat with cayenne pepper or chili powder; or go fire-roasted with smoked paprika.
- 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.