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.
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.