Recipe: The Best Whole Chicken in a Crock Pot

Pin It

I’ve tried a ridiculous amount of crock pot recipes, and this is by far the best (and easiest) way to slow cook a whole chicken until it is falling-off-the bone delicious. And if you have a well-stocked spice cabinet you’ll hardly have to buy anything to make thisRecipe: The Best Whole Chicken in a Crock Pot from 100 Days of Real Food dish. Once the chicken is done it is flavorful enough to eat by itself, or you can incorporate it into another dish like pasta, chicken salad, or a casserole. We use a very basic crock pot that can purchased on Amazon for about $25.

Another great trick (that I learned from a friend!) is that after you pick off the good chicken meat you can leave the bones in the crock pot to make some stock. I usually start the chicken stock after dinner by filling it to the top with water, and then adding whatever I have on hand…bay leaf, carrot, celery, onion, parsley and/or thyme. Even if I am missing parsley or celery I still make it anyway, and it always turns out just fine. I keep it on low all night, and then in the morning I strain it into 1 or 2 cup Tupperware containers to store in the freezer. It works great and couldn’t be easier!

4.6 from 145 reviews
Recipe: The Best Whole Chicken in a Crock Pot
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon thyme
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne (red) pepper
  • ¼ teaspoon black pepper
  • 1 onion
  • 1 large chicken
  1. Combine the dried spices in a small bowl.
  2. Loosely chop the onion and place it in the bottom of the slow cooker.
  3. Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
  4. Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid.
  5. Cook for 4 – 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. Don't forget to make your homemade stock with the leftover bones!
We recommend organic ingredients when feasible.


Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

1,291 comments to Recipe: The Best Whole Chicken in a Crock Pot

  • Monique

    I made this recipe tonight, 10/13/2014 with the following modifications I added some celery (1 stick) and about 5 Nantes Carrots (they are sweeter than regular carrots and are also small) and also added some mini red potatoes, about 10 of them, that I cut in half. I inserted 1 lemon cut in half in the cavity, as well I had 1/2 can – about 3/4 cup of chicken broth, which I added around the chicken. It was absolutely DELICIOUS! The best roasted chicken bar none! I cooked it on Low for 8 hours. One word – PERFECTION, the spice mix is what does it, they were perfect. Thanks for the recipe :)

  • Nana

    Made this chicken tonight and it is simply delicious. I used to purchase a rotisserie chicken every week from the store and use the meat for pasta dishes, sandwiches, etc. This is a million times better, healthier and super easy. I made gravy tonight using a little whole wheat four, organic milk and juices from the chicken- so good, and my husband who isn’t completely sold on all of this LOVED the whole dinner!

  • Laura

    Can I use best o’fryer chicken with this instead of a whole chicken?

  • Mary Connell

    Has anyone tried this with boneless. skinless chicken breasts? I am a single gal who doesn’t eat dark meat so a whole chicken is sort of a waste for me. I did make it with bone in breasts, it was delish, but it’s just easier for me to use boneless for my lunches the next week….Thanks!

Leave a Reply




Rate this recipe (optional):