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Have you tried cooking a whole chicken in a crock pot before? The outcome is so much better (and better-for-you!) than the standard grocery store rotisserie chicken. And if you have a well-stocked spice rack, you’ll hardly have to buy anything to make this recipe.
Why Cook a Whole Chicken in a Crock Pot?
If you’ve only been using your slow cooker for soups and stews you’re seriously missing out! You can make just about anything in a Crock Pot; that includes a whole chicken.
Easy Meal Idea
We’re a busy family and there isn’t always time to make big meals, especially on weeknights. The slow cooker lets us “set it and forget it” and not have to worry about what’s for dinner. Just whip up a few sides, or even a salad, and serve!
Use the leftovers in many dishes, including this Creamy Pasta with Buffalo Chicken.
Healthier Alternative to Store Bought Rotisserie Chicken
Have you read the ingredients on your favorite rotisserie chicken? Between sugar and other additives, it’s definitely not real food approved. By making my own chicken from scratch I get to decide exactly what goes into the food we eat.
Cook Once, Eat Multiple Times
This is probably my favorite part of this recipe! A whole chicken can be divided up and used for several different recipes and meals. Don’t forget to use the bones to make your own homemade chicken stock so nothing goes to waste.
Ideas for Your Leftover Chicken
- Loaded Chicken Salad
- BLT Chicken Wraps
- Sour Cream and Onion Chicken Salad
- Chicken and Cheese Tostadas
- Curry Chicken Salad
- Grilled open-faced sandwich
How to Cook a Whole Chicken in a Crock Pot
Step 1: Chop and Add Onion
Cut a whole onion in half or quarters and add it to the bottom of your slow cooker.
Step 2: Mix Chicken Seasoning in a Small Bowl
Simply combine a few basic herbs and spices. I used paprika, salt, onion powder, thyme, garlic powder, cayenne pepper, and black pepper to make a rotisserie style chicken. You could also season your chicken with butter and herbs, Italian spices, or your favorite blend of seasonings.
Step 3: Season the Whole Chicken
Rub seasoning all over the chicken (I even season inside the cavity and under the skin on the breasts). After seasoning, place the whole chicken in the Crock Pot on top of the onion bed, breast side down.
Step 4: Cook on High for 4-5 Hours or Low 7-8 Hours
Cooking time will depend on the size of your chicken. Chicken is done when the internal temperature reaches 165 F and juices run clear, but also when it's so tender you can shred it with a fork.
Once the chicken is done, it is flavorful enough to eat by itself as the main dish, or you can incorporate it into something else like pasta, chicken salad, chicken pot pie, or a casserole (I've listed some of my favorite ideas below). You don't need anything fancy, we use a very basic crock pot that can be purchased on Amazon for about $40.
Troubleshooting Crock Pot Chicken
My Chicken is Too Soft and Mushy
Most of the time mushy Crock Pot chicken is a result of cooking it too long. As you cook meat, the collagen breaks down into a gelatin. The longer chicken is cooked, the more this process happens. Do it right and you have perfectly tender meat; too long and your chicken becomes mushy.
- Don’t add any additional liquid
- Cook on high instead of low
- Adjust cooking times based on weight
- Remove chicken as soon as it’s done
- Let chicken cool to help it firm up before cutting and serving
Slow Cooker Chicken Comes Out Dry
Dry chicken usually happens when there’s not enough moisture in the slow cooker. This is more likely to occur when you’re only roasting lean cuts like chicken breasts or have too many moisture-absorbing veggies in with your chicken. A simple solution is to add some water or chicken stock to the slow cooker when you start cooking.
Another common reason for dry chicken is cooking in a Crock Pot that’s too big for the recipe; too much empty space around the meat will dry it out.
Make Overnight Chicken Stock (Optional)
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 overnight while you are sleeping—see more on that in the FAQ below.
Featured Comment
Wow!! Mind blown! Thank you so much for this recipe. I had to call my mom and my mother-in-law about this recipe. The chicken is perfectly cooked. We are cooking the stock right now and I’ll make homemade noodles to go with it. Way to go!
More Crock Pot Chicken Recipes
- Slow Cooker Chicken Tikka Masala
- Slow Cooker Chicken Cacciatore
- Slow Cooker Green Salsa Chicken
- Soy Maple Glazed Chicken and Sweet Potatoes
FAQ
Due to food safety reasons, you should not cook a frozen whole chicken in the slow cooker. Make sure to thaw it out completely before cooking (see how to safely defrost meat for more info). The ideal way to defrost meat is in the fridge overnight. If you think your chicken is still a little frozen in the middle you will need to increase the cooking time.
Absolutely! If you want to be extra cautious you could always be sure to cook the whole chicken on high heat for at least the first hour (if you also plan to cook on low). Since we give an option to cook it on high the entire time for this recipe, this requirement is met.
For a typical 3-4 pound chicken, you'll want to cook in your slow cooker for about 4 to 5 hours on high or 7 hours on low. Timing may vary based on the size of the bird as well as your individual slow cooker and how tender you want the end result.
There is no need to add water because the chicken and onion will create their own juices while cooking. Adding water will just produce a soggy chicken in the end.
If you're a fan of crispy chicken skin, you can still achieve this by placing the chicken on a rimmed baking sheeting after it's done and placing it under the broiler for about 4-5 minutes. Be sure to let the chicken rest for 10 minutes before serving.
1) Use tongs and a fork to remove the large parts of the chicken (thighs, legs, wings) from the slow cooker and place them on a platter/cutting board separately so they can cool briefly.
2) Run your fingers (or a spoon) under each breast to separate from the rib bones and then remove the meat in one piece.
3) Trim the large parts if wish to serve them whole, or carve off pieces of meat and set aside. Throw any skin/fat/bones back in the crock pot as you go to make your overnight chicken stock.
4) Next, remove the carcass from the slow cooker and place it on the platter/cutting board. When cool enough, use a fork and your fingers to pick off every little piece of meat and place in a bowl or storage container. The little bits are great for making chicken salad, soups, enchiladas, etc! Put anything other than meat back in the crock pot.
See my Overnight Chicken Stock Recipe for details, but here is how it's done:
For grilled chicken, try this Chicken Marinade!
The Best Whole Chicken in a Crock Pot Recipe
Ingredients
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon thyme
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon pepper
- 1 onion
- 4 lb whole chicken
Instructions
- Combine the dried spices in a small bowl.
- Loosely chop the onion and place it in the bottom of the slow cooker.
- 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.
- Place chicken on top of the onions in the slow cooker, breast side down, cover it, and turn it on to high. There is no need to add any liquid.
- Cook for 4 to 5 hours on high or 7 hours on low (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. Don't forget to make your chicken stock!
Notes
Nutrition Facts
- If you use boneless skinless chicken breasts in this recipe, you'll need to add some water to the dish before cooking, otherwise, they may come out dry.
- You could also cook a small turkey with this recipe; place it breast side down.
- You can cook this on low (for example, if you're going to be at work all day and you want it to cook while you're gone) for longer, 7 hours.
Cynthia says
This is going into my regular recipes! I used a 3.5 lb chicken and cooked it on high for 4 hours. It was falling apart in the juices - and it was delicious. My husband couldn't stop picking at it before and after dinner. Thanks!
Leila says
I am cooking this now. Smells awesome!
How long should I cook a 7 lb bird?
jen says
Leila.... how long did you cook it? I have a 7lb chicken as well.
Sara says
I also have a 7lb chicken, not sure how long to cocky it for.
michael Gordon says
I have a 30 pound ostrich in my crock pot and it smells good feathers and all.
Bob says
Do not give up your day job Michael.
Assistant to 100 Days (Amy) says
Hi. Getting to this long after your bird has been cooked. :) 7 lbs is a big chicken! Other crock pot recipes suggest 6.5 hours on high or 8 hours on low for a 6 lb chicken. The meat should be falling off the bone. ~Amy
Karissa says
I used this seasoning as rub for a whole chicken in a pressure cooker. I added 1 cup of organic broth, along with a couple quartered onions, carrots and whole green beans. I've now got several cups of stock going from the carcass! It was wonderful, though next time I will cut the paprika significantly. It was too smokey for my preference, though no one else seemed to mind! Thanks for the recipe.
Mitchell says
This looks so fantastic. But, are you sure I don't add any liquid? Excuse my ignorance, but does it really made enough broth to cook the whole bird? Also, can I use a roaster instead of a chicken? Thanks for your help.
Assistant to 100 Days (Amy) says
Hi Mitchell. It does make enough liquid on its own. I am a bit confused by the second half of your question, however? ;) ~Amy
Dena says
Oops! Never mind! ;) I just saw a note about it in the instructions! It never hurts to read the whole recipe and not just the ingredients! Going to try it out this week!! =)
Dena says
My husband has been asking me to make this for so long and I am excited to read how easy it is. When you say 1 Large chicken, can you tell me appox how many pounds? When I was looking at them last week at the store they all looked a bit small. Thanks for all you do! :)
Assistant to 100 Days (Amy) says
Hi Dena. Lisa uses a 3-4 pound chicken. ~Amy
Sarah says
Title says it all! This should be the only way to eat chicken! Thank you for sharing!
Danielle says
Sigh. I just made this whole chicken in the crock pot and used your other recipe to turn it into broth. The broth was strained and waiting for me to bag it up and freeze it. My 5 year old managed to drop the soap dispensing sponge scrubber that sits by my sink into 12 cups of broth. It has been used many times and was in the broth for literally 5 seconds. Just curious on everyone's opinion....would you pitch all the organic homemade broth :( or use it? Sigh again.
C says
You already know the answer but sometimes it helps to hear you are right. Pitch it. I know it stinks but when you are a grandma you can watch as your daughter has the same thing happen to her broth. Circle of life... We've all been there.
Karen says
Can the chicken b skinless or does this take away from the taste?
Assistant to 100 Days (Amy) says
Hi Karen. We leave the skin on for flavor and moisture. ~Amy
Amy says
I made this tonight and everyone loved it. I was planning to make stock with the carcass the way I normally do with rotisserie cx (boiling bones, giblets and veg). Initially I was wondering how, or if, I should use the juice in the bottom of the crockpot, mixed in with water while boiling the everything? But now as a follow up question to that, hubs tossed the carcass (bless him for helping "clean up the kitchen", but sighhhhh....), what can be done with just the leftover broth?
Assistant to 100 Days (Amy) says
Hi Amy. Getting to this way past broth viability. :) What did you use it for? Or did you freeze it? ~Amy
Janie says
I made this tonight using chicken thighs (I didn't have a whole chicken). It was absolutely fantastic!! Thanks for great recipes!
amanda says
Does this turn out if you have a whole cut up chicken?
Assistant to 100 Days (Amy) says
Hello Amanda. It should. Be sure to use onion underneath the chicken pieces or it can burn. ~Amy
Denise says
I tried this for supper tonite and it came out great! I was surprised at how much liquid came from the chicken! Hubs raved and the kids almost ate the plate..lol...will def be making this one again soon...NO IDEA it was this easy!
Catherine says
I live your blog/ post and decided to make the chicken today. Since I work was going to try this on low instead of high. I hope it comes out as good?!?!? I will turn into stock tonight which will save time while i make my daughters weekly batch of soup on my day off!
Brittny says
Did cooking it on low work out nicely for you? I want to try it too since I work!
Dawn says
Just made this and only change I made was using half sweet Hungarian paprika and half Penzey's smoked paprika. It was amazing and so tender and moist, literally falling off the bones. I am now making the broth so in the morning it can be strained and frozen. Thank you for the easiest method of "roasting" chicken I've ever used. Love it!
Nakai says
I LOVE LOVE LOVE this recipe!! We make it a few times a month. I cook it breast side down, as I have found that the breasts come out too dry otherwise. Also use the juices for a delicious gravy when the chicken is done. And the stock this makes is wonderful!! I only have one complaint... it makes me SOOOO hungry while its cooking, cos it smells SOOOO good! lol
Maguen says
I make this all the time. It makes great broth very flavorful. I like to make up some corn bread with this as well.
Tonya B. says
Omg!! Thank you so much for this recipe, I only used lemon pepper seasoning but it was the bomb.com!!!!!
Jessica says
delicious! i made it in my 'celebrating home bean pot' so it just took 30 minutes, and so juicy and flavorful! pretty sure we'll never buy a rotisserie chicken again. thank you for the share!
Christy says
Jessica, do you mean you used the microwave? I have two of those bean pots and need to put them to use.
Kathryn says
Can I start with a frozen or semi frozen chicken?
Kristina says
I was wondering the same thing about using a frozen chicken...
Monica says
yes I use frozen chickens all the time-I don't like slimy skin so i thaw chicken just enough to pull skin off, then rub seasonings directly onto meat; I cook on low for 8 hours (perfect for a workday) and it is always tender; I also throw some cut up potatoes and carrots into the crock along with the chicken and complete dinner done!
amanda says
Monica, Did you put the potatoes and carrots at the beginning of cooking? Cooking both together at the same time.
Thank you!
Sarah says
Made this during our 10 day challenge! It was GREAT! Making it again tonight for dinner guests. Thank you. Don't know if I will ever roast one in the oven again.
Rebecca says
Just made this last night and loved it. Also made the stock overnight, and now freezing it. I've opted to freeze it in ice cube trays and will transfer to sealed containers when hardened. Makes it easier to take take out and thaw only what I'll need in future recipes.
Juliana says
I'm trying this for the first time today. I followed the directions and I'm hoping for yummy chicken. Making the stock tonight. First time cook here. In my opinion, it was pretty easy! Thank you for making cooking not so intimidating for novice cooks like me, Lisa!
Audrey says
Question. We can't use onion due to an intolerance. No problem skipping the onion spice. But what can I use instead of the whole onion, which must give off plenty of the juice+flavor? No green onions, shallots, leeks, etc. Maybe celery, carrots and garlic?
Assistant to 100 Days (Amy) says
Hi Audrey. Yep, those substitutions would work well. Other readers have used celery to keep the chicken off the bottom of the crock pot. ~Amy
Anne says
Pamela, I eat them in a bowl with some of the stock, kinda like soup.
Anne says
This is the 2nd time I'm trying this recipe. First time came out great, including the stock! Just happened to look in spice cabinet and found a Cajun Blend made by Morton and Bassett that has ALL the spices called for. How easy is that?
Pamela says
I have never made stock and am wondering if you toss the vegetables you used in it or is there some way to use them. Feels like a waste to toss out veggies. Could they be finely chopped and added to the stock?
Anne says
Pamela, I just eat them in a bowl with some of the stock. Kinda like soup. I just hate to waste anything.
Kylie says
If I still want it to be crispy what do I do after cooking it in the crok pot I'm just learning to cook
Assistant to 100 Days (Amy) says
Hi Kylie. Crock pots and crispy don't go hand in hand. :) Not sure how to guide you on that one. ~Amy
Shane says
Putting my bird in the crock pot this afternoon! Its too cold outside and i feel too lazy to run to the store... so i have my 4 pound chicken and i cant wait for it to get done later on! This recipe already sounds delish!
Alina says
Can this be done in a dutch oven? Covered in the oven? How long? Thanks
Assistant to 100 Days (Amy) says
Hi Alina. We have not tried but I'm certain you can. Here is a similar recipe using a dutch oven: http://thebarefootcook.com/recipes/french-chicken-in-a-pot-aka-dutch-oven/. ~Amy
MB says
I just finished making this. The only adjustment I made was adding a whole teaspoon of Cayenne pepper to make it spicier. No water added. I have an oval Hamilton Beach slow cooker and half of it was full of juices after cooking a 5 lb. bird for 5 hours. It was perfect! Tender, juicy, spicy and fell off the bone!
Pam J. says
Here's a tip for the last 5-10 minutes of cooking that works very well. After the chicken is cooked, take it out of the pot, place it on a broiler pan, coat it with a mixture of 1/4 cup tomato paste, 4-5 tablespoons soy sauce, and 1/2 cup brown sugar. Broil it on high for 5-10 minutes, watching carefully so you don't burn it. This gives the chicken a great crispy finish. Also of course adds sodium and sugar but oh well!
Joy says
I've got my second round of this recipe in my slow-cooker right now. The recipe was easy & delicious, especially considering I'd never cooked a whole chicken before. Feel free to adjust the spices according to what you have on hand- this time I've incorporated rosemary since I have three giant bushes to harvest. I like intense flavors so I use almost twice as much of the herbs and spice it up a bit, but the starting recipe is five stars without alterations.
If you're worried it will come out dry or that your slow-cooker is too big/chicken too small, just add a half cup of water and this should offset the difference, but NEVER open the slow-cooker before the minimum suggested time or it will be dry!
Christina says
Umm, silly question from a rookie here....do you put the chicken in frozen or thawed? If thawed, what is the best way to do so? I have never cooked a whole chicken, crockpot or otherwise, and very unsure of myself!
Joy says
The recipe calls for thawed, I believe, and that's probably the best idea since a whole frozen chicken would add time to defrost. Just follow the recipe as is- combine the spices, rub them on the bird, & cook for the suggested time.
I thought a whole chicken was intimidating too, but this recipe is foolproof!
Anne says
It's too cold and snowy to go out where I am. I have a whole chicken, a crockpot, some onions, and some celery. I don't have several of the herbs and seasonings called for, but I do have some Cajun Seasoning. It incorporates every spice called for in the recipe, so I just gave the bird a good rub with that. I added some celery to the onion in the bottom of the pot. The bird is cooking now, and it smells divine. Can't wait to try making the overnight chicken stock with the remains.
Brenda says
Just wanted to say that I tried this recipe when I was having my third radioactive iodine treatment. I had to be on a low sodium diet for three weeks before the treatment. The chicken fell off the bone and was absolutely wonderful. I also made the chicken stock. I used the stock to make chicken soup. It was wonderful as well. It is very difficult to find food to eat without a lot of sodium and the chicken and the soup was a staple for me during the three weeks.
Nicole says
Delicious! I love this recipe! I've made it several times, and as I type this my crock pot is bubbling away, smelling wonderful! I made this recipe exactly as is written. Thanks for doing what you do Lisa (and team!).
Franki says
So I've made this now for the 4th time. I omit thyme because I don't care for the flavor. It's always delicious but very dry. I've tried this in two different crock pots for the time suggested. This time I cooked it on low for 6 hours. When I came home at the 5.5 hour mark I checked it and it was clearly cooked. I then used my meat thermometer in the breast and leg just to double check the cooking temp and it was perfect. I've used two different types of "crock pot" brand oval 6 quart crock pots. So for those of you having the same issue you may try this. This is for an almost 5 pound whole chicken. But I urge you to buy a meat thermometer or make sure you know it's well cooked. Food poisoning is not fun!
Melly says
I've made this before and it is delicious! My husband enjoyed it! I'm missing the thyme and paprika but it still turned out delicious! Saved the recipe!
Judy says
Used this before. It was great. Having it again!!