I’ve tried a ridiculous amount of crock pot recipes, and this is by far the best (and easiest) slow cooker chicken recipe that keeps the chicken super moist, and falling-off-the-bone delicious—plus it’s a great way to switch things up if you usually roast chicken! And if you have a well-stocked spice cabinet you’ll hardly have to buy anything to make this dish.
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. We use a very basic crock pot that can be 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 wide-mouth jars to store in the freezer. It works great and couldn’t be easier!
The Best Whole Chicken in a Crock Pot
- 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 – 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!
- 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 breast 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) if you start it first on high for an hour
- If you do the Overnight Chicken Stock in the Crockpot you can use a hand immersion blender to blend up all the veggies in the stock (after taking out the skin and bones) so there’s no waste