This slow cooker whole chicken is the perfect meal for the whole family! It’s a favorite in our house, and such a comforting meal for those cold winter days.
The chicken is slow cooked with a blend of seasonings on top of a bed of vegetables. It’s then finished in the broiler, so the skin gets perfectly crispy and golden brown!
This one pot chicken dinner is so simple to make and convenient. I think you’ll love how delicious and easy this recipe is!
This slow cooker whole chicken is quite possibly one of my favorite simple dinners. Just like my Dutch Oven Whole Roast Chicken, this slow cooker version is a wonderful one pot meal. It’s comforting, cozy, and so delicious!
Around this time of year, I love using my large crockpot for recipes like today’s slow cooker whole chicken, as well as our family’s Slow Cooker Chicken Stew.
The chicken turns out so tender and flavorful, and the vegetables make a complete dinner, but almost always serve it with Fluffy Mashed Potatoes or this simple Garlic Butter Rice.
The chicken needs to cook on HIGH for only 3.5 to 4 hours to remain juicy, moist, and perfectly tender without falling apart too much. Then finish in the broiler for just a few minutes to get a nice golden brown crisp top. It’s truly the perfect roast chicken!
I use a delicious homemade seasoning blend, but you can switch it up with your favorite spices, or use a butter rub for more richness. There is minimal prep work involved and it’s convenient for those busy (or lazy!) days.
Looking for more roast chicken recipes? Try my Roasted Spatchcock Chicken, Greek Chicken and Potatoes, and our Lemon Rosemary Roast Chicken.
Why I love making this slow cooker whole chicken:
- Effortless! In just a few simple and straightforward steps, you can prep this slow cooker whole chicken dinner, and cleanup is a breeze.
- Juicy and flavorful one pot meal. A slow cooker retains the moisture inside, which makes the chicken tender, juicy, and extra flavorful. The chicken cooks on top of a bed of vegetables, which completes the meal.
- Customizable! Use any seasoning blend you like or mix and match the veggies.
Jump to:
Ingredients Notes
You only need a few ingredients and some seasonings to have a very flavorful whole chicken that is made in the slow cooker. Below, I included a few ingredient notes that I hope you find helpful. As always, quantities are listed in the recipe card down below.
- Whole chicken: I use a 5-pound whole chicken, giblets removed. Make sure to pat dry before applying the seasoning mix.
- Onion, carrots and parsnips: Peeled and cut into large chunks. Used to make the vegetable bed. Feel free to use other veggies, such as potatoes or celery.
- Olive oil: To rub on the chicken before applying the seasoning mix.
- Onion powder, garlic powder, smoked paprika: Used for the seasoning of the chicken. Feel free to add more seasonings to taste.
- Kosher salt and ground black pepper
- Fresh rosemary and thyme: Minced are part of the seasonings mix to add flavoring. We also use whole sprigs for the vegetable bed. Dried herbs work great too.
Step-by-Step Tutorial
You will need a 6 or 7-quart slow cooker to fit everything in. Let me show you how I make it!
Step 1 | Season the chicken
In a small bowl, mix together the salt, garlic powder, onion powder, smoked paprika, black pepper, minced rosemary and thyme leaves. Set aside.
Pat dry the chicken thoroughly. Drizzle some olive oil over the skin then rub the seasoning mixture all over the chicken.
Step 2 | Add vegetables and chicken
In a 6- or 7-quart slow cooker, arrange the onions, carrots, and parsnips evenly on the bottom and season with salt and pepper. Place the seasoned whole chicken on top, tying the legs with kitchen twine if desired.
No additional broth or liquid is needed here. The chicken will release its own juices during cooking, while the vegetable bed keeps it elevated and prevents the chicken from getting soggy.
Step 3 | Slow cook then broil
Cover the cook on HIGH for 3.5 to 4 hours. The chicken should be tender and cooked to an internal temperature of 165 degrees F.
Transfer the chicken to a large sheet pan or baking pan. Be careful since it will be very tender. Then, broil in the oven for 3 to 4 minutes, breast side up, until the skin is browned and slightly crispy.
Let it rest for 10 minutes before serving. Carve the chicken, and then serve with vegetables and the slow cooker juices. Or you can make a gravy too!
How to Make Gravy from the Juices
The chicken juices make an excellent gravy to go over top of the cooked chicken and vegetables. Here are the steps to easily make a tasty gravy:
- Pour the chicken juice into a small bowl. Skim off the fat, or use a fat separator.
- In a medium saucepan, melt 3 tablespoons of the fat (or use butter) over medium heat. Add 3 tablespoons of flour to create a roux. Whisk until thickened, about 2-3 minutes to cook off the raw flour taste.
- Stir in about 2 cups of the juices, stirring to break up and dissolve any lumps. Let simmer over low heat for a few minutes until thickened. Season with more salt and pepper if needed. Serve over the carved chicken.
Pairing and Serving Ideas
This slow cooker whole chicken pairs well with many side dishes for a full complete meal. I usually go for anything that can soak up all that delicious gravy or juices. Here are a few of my go-to sides for this recipe:
- Creamy Mashed Potatoes
- Spinach Mashed Potatoes
- Garlic Butter Rice
- Stovetop Mac and Cheese
- Buttered Egg Noodles
- Crispy Herb Roasted Potatoes
In addition to side dishes, any leftover chicken can be repurposed to make soups, such as this Chicken Gnocchi Soup, or a comfort food classic like this Biscuit Chicken Pot Pie.
Recipe FAQs
This is not necessary since the chicken will release plenty of juices as it slowly cooks. Make sure the chicken sits on top of a bed of vegetables for air circulation and to prevent sogginess.
I use a 7-quart slow cooker to fit a 5 pound chicken.
It cooks on the HIGH setting for 3.5 to 4 hours to ensure it’s tender and juicy. If you cook it for too long, such as 8 hours, it can turn too tender like shredded chicken, which is not ideal in this case.
Yes, the chicken can be cooked on low for 6 hours, but no longer than that. Otherwise, it will be more like a pulled chicken instead of roasted.
Tips for Success
- No need to rub the seasoning under the skin. Usually for oven roast chicken, I recommend putting butter under the skin to keep it juicy, but the slow cooker has plenty of moisture inside, so no need here. Just rub oil and seasoning mix on top.
- Feel free to use your favorite seasoning mix or add extra spices.
- No need to add broth or water to the slow cooker. The chicken will release plenty of juices while it cooks.
- The chicken should sit on top of the vegetables. This allows for better air and heat circulation, and prevents sogginess from the juices.
- Cook on HIGH for just 3.5 hours to have a roasted chicken (or 6 hours on LOW). If you cook it for too long, it will be more like pulled chicken.
- Broiling the skin is a quick process, so keep an eye on the oven to make sure it doesn’t burn.
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Slow Cooker Whole Chicken
Equipment
- 7-quart slow cooker
- Kitchen twine optional
Ingredients
- 5 pound whole chicken - giblets removed
- 2 teaspoons Kosher salt - plus more as needed
- 1 ½ teaspoon smoked paprika
- 2 teaspoons garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon ground black pepper
- 2 teaspoons fresh thyme leaves
- 1 teaspoon fresh rosemary - minced
- Olive oil
- 4 sprigs thyme and rosemary - for the bed of vegetables
- 1 large onion - quartered
- 2 medium carrots - peeled and cut into large chunks
- 2 parsnips - peeled and cut into large chunks
Instructions
- Make the seasoning mix: In a small bowl, mix salt, paprika, garlic powder, onion powder, ground black pepper, thyme leaves, and minced rosemary. Set aside.
- Pat dry the chicken. Rub the chicken with about 3 tablespoons of olive oil. Then, rub the seasoning mix all over.
- In a large 6 or 7-quart slow cooker, arrange the onions, carrots, and parsnips. Season with a few drizzles of olive oi, salt and pepper to taste, and toss to combine. Place the seasoned chicken on top. If desired, tie the legs with kitchen twine. Note: There is no need to add broth, the chicken will release plenty of juices.
- Cover the slow cooker and cook on HIGH for 3.5 to 4 hours, or until tender and cooked through. The center should reach at least 165 degrees F.
- Once ready, transfer the chicken onto a large sheet pan (be careful since it will be very tender). Broil in the oven for 3 to 4 minutes until the skin is browned and slightly crispy. Remove from the oven and let it rest for 10 minutes.
- To serve, carve or slice the chicken. Serve with the vegetables and the slow cooker juices (or make a gravy, see notes below). I like to serve it over mashed potatoes. Enjoy!
Notes
- There is no need to add broth or water to the slow cooker as the chicken will release plenty of juices.
- Recommended cook time: On HIGH setting for 3.5 to 4 hours ideally. Or LOW for 6 hours. If you cook it for too long, it will be more like pulled chicken.
- Store leftovers in an airtight container and refrigerate for 3-4 days. You can repurpose leftovers to make soups, chicken salads, etc.
- Reheating: Reheat in the oven or microwave until warmed. You can also add some of the reserved juices to it so that it stays moist.
- Seasoning mix: Feel free to add any spices, or your favorite seasoning blend. You can also use seasoned butter (rub under the skin).
- Veggies: Carrots, onions, parsnips, potatoes, celery are great options.
Ann says
Makes my mouth water just reading there recipe. Can’t wait to try it.