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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.
Barbara Love says
This chicken was awesome. I put mine on low for 6 hours and cooked perfectly and it was delicious. Just had leftovers with my salad for lunch. Yum!!!!
Carmen says
How long would you suggest cooking a 6 1/2 bird for on low?
Candis says
allrecipes.com/Recipe/Roast-Sticky-Chicken-Rotisserie-Style/Detail.aspx
Candis says
Here is a recipe very similar to yours with the same idea...cook low and slow in the oven. The chicken turns out amazing. I also mix up a large batch of the spices and keep on hand for each time I make this. I love the idea of the crock pot as the oven really heats up the house (summers in Florida=no oven usage). If you want to try the oven version, I sometimes do 4 chickens at a time. We eat one and then I pull the chicken to store or freeze for later (we eat so much, so quickly, I rarely need to freeze it). Then I make a huge batch of stock in large stock pot, cooking on low overnight, and then I end up with a bunch of stock to freeze. This recipe has you put the onion in the chicken cavity and also marinate in the spices overnight. Subtle difference, not sure how it effects the end product, but I'm definitely trying the crock pot method!
murph says
I am tring this tonight i was wondering why you dont put water in it like you do for a pulled pork
100 Days of Real Food says
You can add water if it makes you feel better, but it works great without any as well!
Kimberly says
Thanks for this recipe. My 9 yr old son is learning to cook and I can't wait for him to try this recipe. All the kids seem to eat more when he cooks :).
Coupon Cook says
I read somewhere to add a splash of vinegar to the water and carcass. Let it stand for 30 min before turning it back on to simmer for stock. The vinegar is supposed to draw more calcium from the bones. I don't know if it works, but I do it all the time and end up with really yum stock.
Trish says
Awesome...and my kids ate it right up! Thanks for sharing.
Megan says
I am trying this recipe today and I am so excited! I put carrots and onions at the bottom of the pot and added a few spices to my rub, but in essence I am following the recipe. I also patted my chicken dry and then coated it with oil before rubbing it down with my spice rub (inside the cavity, under the skin, over the skin). After reading the reviews I put my chicken breast side down for cooking. I love my crock pot, and I love experimenting with the 1000nds of things it can cook :) I am in medical school and my husband is in a masters program so good and inexpensive food that takes very little time is a plus in our book!
In response to Lou-Ann, there are tons of things you can do with the leftover chicken. We usually shred some up to make chicken salad, cut some up to put on top of garden salads, sometimes I make chicken tacos or even easy chicken enchiladas with the leftovers. In the winter I will use the leftover chicken to make chicken and dumplings or chicken noodle soup. Because of this we usually cook about a 6 lb bird and it is easy gone by the end of the week, and it is not the same old leftovers every night :)
We are carnivores by nature so cooking large quantities of inexpensive meat in our crock-pot over the weekend keeps us going all week with our limited time schedule. Thanks for what looks to be another great recipe!
Lou-Ann says
I'm gonna try this this week - just stumpled across this blog :) Question - I know we will have leftovers of the chicken. Can anyone point me to recipes or ways to use the leftover chicken? I always feel so wasteful with leftovers b/c I don't know what to do with them :(
Thanks!
100 Days of Real Food says
You could make chicken salad, chicken sandwiches, add it to pasta, or make these chicken enchiladas with the leftovers! https://www.100daysofrealfood.com/2010/04/14/recipe-chicken-enchiladas/
Dana says
I have made this twice. The first time I used powdered thyme and then used the crushed thyme. Better with crushed thyme. I used a 5-qt crockpot and a five pound chicken, breast side down. It actually took only six hours on low. I live at a high altitude of 6500 feet. My pot cooks too fast on high. Also I added dried orange peel to the spice mixture that I rubbed on the INSIDE of the chicken. Yum! It falls off the bone!
Chase Dube says
I am a college student who loves using my slow cooker. But can you add carrots and cut up potatoes in the bottom to serve with the chicken?
Dana says
I would hesitate to add potatoes, they might get a little mushy. But carrots cut into chunks might work very well.
100 Days of Real Food says
You could, but they might be a little mushy by the end. Consider dumping them on top of the chicken half-way through cooking for better results. Just don't have the top of the slow cooker open for long.
Deyon Bush says
Thank you for this recipe.... I was looking for something easy..and a good reason not to put the oven on...It's so hot in south louisiana!!!!!
Rebecca says
LOVE this recipe!!! I have made it twice and plan to keep making it weekly!!! So easy and super delicious!!!! I made it per recipe the first time and loved it. The second time, I made it with diced potatoes instead of onions (we were out) and it turned out great that way too! Love this and will be passing it on! THANKS!!!
Noeleen says
I made whole chicken (skinless) in my slow cooker yesterday and it turned out wonderful. I made a paste of vinegar, salt, garlic powder, pepper powder and garam masala (but you can use any spice mix) and rubbed it on two whole chickens. I kept them in the fridge overnight. The next day, I placed them in the slow cooker without adding any liquid and set it on low for 8 hours. The result was amazing. I will be making stock with the bones. There was also some stock in the pot when it was done which I have saved for another dish.
Gail medaris says
I made the chicken tonight! So yummy!!! I also made the Mac and cheese it was good but my kids asked if I could make it cheesier so I guess next time I will add more cheese!! Thanks for all the recipes and ideas!
Sarah says
This is the exact recipe I use! Love it so much. I always make up a bunch of the seasoning mixture at the same time and store it in little 4 oz. canning jars in my pantry. When I want to make a whole chicken I just grab a jar. I prefer smoked paprika but that's personal preference. I always cook mine breast side down, 8 hours on low in my 4 qt. crock (my chickens are 3-4 pounds usually) and it's perfect. I save the skin and bones, toss them back in the crock, add some cut up carrots, celery, or garlic if I have it, fill the crock with water, and let it go overnight on low for stock. Strain, refrigerate, skim the fat, and freeze. Super, super simple, very economical, and so much healthier than storebought.
100 Days of Real Food says
Good idea to mix the spices in advance!
Shalene says
Made this tonight, and all I can say is WOW! It is just as good, if not better than, rotisserie! Thanks for another great recipe.
100 Days of Real Food says
So glad to hear that! Thanks for taking the time to leave a review.
Shalene says
Ok, my only question is this. I noticed you do not make it easy to print your recipes, so do you have a cookbook in the works (or already in print)? I would SO buy it! This sounds SO yummy! Gonna search out the site for even more recipes. Thanks again!
100 Days of Real Food says
No cookbook in the works! I just copy and paste the recipe part (at the end) into MSword to print and it seems to work. Thanks for your support!
Nancy says
I make whole chickens all the time in my crock pot, but sometimes they seem overcooked. I usually cook them about 4 hours on high (no stuffing). I tried to cook it on low once, for 8 hours, but everytime I ate the chicken, my stomach would hurt so I feared I would get food poisoning.
Any ideas for cooking a whole chicken in a crock pot until just done, so that it doesn't over cook?
Also, thanks for the paprika idea. I will add it next time.
100 Days of Real Food says
How do you describe "overcooked?" Is the chicken tough or mushy?
Rebecca says
If the breast come out dry, try cooking it with breast side down next time.
Rebekah S says
Made this for dinner tonight. It is AMAZING! So easy! The chicken would be great in chicken spaghetti, dumplings, enchiladas, ANYTHING requiring cooked/shredded chicken. Thanks for the recipe.
100 Days of Real Food says
So glad to hear that...thanks for leaving a review!
Zona says
what size/weight chicken do you usually use for this recipe?
100 Days of Real Food says
I use a 3 or 4 pound chicken.
beth g says
i cook my birds upside down in the crock pot. the dark meat is always moist and the so is the breast.
Kristin says
Just made this tonight! It was DELICIOUS!! So simple, and so yummy! The entire family gobbled it up. My daughter even finished her dinner FIRST, which never happens. Two thumbs up! I will be sharing this recipe for sure ~ Thank you!
100 Days of Real Food says
So glad to hear that! Thanks for taking the time to leave a review!
Wendi says
I made the chicken on Sunday and it was outstanding!! I passed it along to my mom and sister because I couldn't stop talking about it. I plan to make this every week while in training for an ironman. It allows for an easy, healthy meal with leftovers for quick meal prep during the week.
P.S. I've made your smoothies, breads, applesauce, power balls (both flavors) and banana ice cream. All have been excellent!
100 Days of Real Food says
So glad to hear that...and good luck with your iron man competition (impressive!!) :)
Nicole says
Agreed! Best crock pot chicken recipe ever! I made one last weekend for my significant other and it turned out wonderfully! Great flavor, so moist and tender and yes, definitely falling off the bone:)
100 Days of Real Food says
So glad...thanks for the review!
Sukyee says
I made the chicken yesterday and the dark meat was fabulous but some how the breast meat came out really, really dry. I had a 6 lb bird and set the crock pot for 6 hours. I'm wondering if perhaps I should have just used the 4 hour setting?
I used a Perdue roaster chicken because I don't have access to any farm raised chicken but I'm looking into it.
Do you think the Perdue chicken's breast meat is just dry no matter what I do?
100 Days of Real Food says
Sukyee - I am sorry to hear that about the breast meat! As you can see from the other reviews that hasn't happened to many others. I don't know if it is b/c the chicken was perdue or if it maybe needed to cook even longer since it was so big. Six pounds is quite a bit bigger than the chickens I usually get, but I guess the locally raised ones are smaller since they are naturally raised without growth hormones. So it could be a combination of both reasons, but next time if it is that big definitely cook it even longer so it is more tender. Good luck!
christie says
I made this crock pot chicken and it was delicious! Fall off the bone, juicy- no dry breast here- and flavorful. I then used the carcass to make chicken stock, which I've frozen for future use. So easy- it is going to become a family favorite!
100 Days of Real Food says
Glad to hear that...thanks for the review!
Sukyee says
Hi I have tried cooking an entire chicken in a crockpot and the breast meat always comes out dry.
Did your breast meat come out dry?
I finished Michael Pollan's book yesterday and am slowly phasing out processed foods in our home.
100 Days of Real Food says
Ours did not...it was falling off the bone and very moist. Let me know how it turns out!
Stacie says
Try cooking your chicken breast side down, so it's marinating in the juices. I do that often, and it works great.
Mandy says
Made the chicken last night and it was perfect...and of course easy! Adding to my "go to" recipe file. We get a whole chicken each week with our CSA and usually grill or bake- now I have another great option.
100 Days of Real Food says
I am so glad to hear that!! Thanks for leaving a review.
LauraElle says
I cook the whole chicken 8 hours on low, 4 hours on high.
Nicole C says
I was wondering the same thing as Misty...high or low setting on the crock pot?
100 Days of Real Food says
On high for 4 or 5 hours...but low would probably work for longer (maybe even twice as long).
Karen B says
Thank you for the idea about stock. I having been cooking for a long time and just never thought of that. Good Idea!!
100 Days of Real Food says
Well we have to thank my friend who gave me the idea in the first place! :)
Misty says
Your chicken looks yummy! Can I assume the 4 - 5 hours is on the low setting? Can't wait to make my own stock. Thanks!
100 Days of Real Food says
It is 4 - 5 hours on the high setting. Good luck!
Zoe Crowder says
I am thinking about taking the jump and making this (never made a whole chicken period, let alone in a crock pot). Is there an option for cooking this longer, on low, so I can go to work in the AM at about 9am and come back at 5pm and it won't be overcooked?
Assistant to 100 Days (Amy) says
Hi Zoe. Several readers have cooked the chicken for 7-8 hours on a low setting with success. ~Amy
Beth says
What size crock pot do you use to make the chicken and stock? Or does it not matter?
100 Days of Real Food says
I think ours is 3 1/2 quarts (on the smaller side for crock pots). You could make this recipe with any size though. The more water the less concentrated the stock will be, but it will still work.
Lisa Stevens says
I freeze in canning jars all the time (and old glass spaghetti sauce/ peanut butter etc) it works GREAT. Just be sure to leave room on the top for expansion. I use to use bags and it was such a pain to fill them! Now I just put a funnel into the jar and fill 'em up. No mess! Also, if I need to defrost something then I don't have to worry about the plastic in the microwave next to my food!
If you add vinegar to the water when making the stock it will take nutrients from the bones and add nutrients to the broth!
HTH!
Misty says
Can you tell me how much vinegar you add to the broth? I'm all for extra nutrients for the kids. Thanks! :0)
100 Days of Real Food says
Good idea about the jars...thanks for letting us know it works just fine!
Liz says
I freeze mine in ice cube trays - then put them in a bag. That way I can pull out only what I need.
Elizabetg says
That's q great idea! I make a lot of my own broth, and I like the ice cube tray idea.
Susan @ pinkportugueseroses says
I crock pot a whole chicken every other week. After I take the cooked chicken out, I take out the juice with a turkey baster. I put mine in a container and let cool in the fridge. It ends up becoming a gel or gello.(about 2-3 cups) I use that as a concentrated stock for soups. I can usually get enough for two large pots of soup. It keeps well in the fridge.
I never considered throwing the carcass back in and cooking it longer. I might try that next time. I figure I could freeze the soup stock afterwords.
Have you tried freezing in canning jars? I've wondered about that.
Thanks for this post!!! Great Blog!
100 Days of Real Food says
I have not tried freezing in jars, but based on the other comment it sounds like it would work! Also, thanks for the tip about the concentrated stock.
Amy says
Thanks for the recipe. I often make my own stock after roasting a chicken. I actually get the whole chicken so I can make my own stock. But I haven't tried to cook it in the crock pot. I'll try it next time - less dirty dishes!
Lynn says
Have you ever tried it without the skin? Wonder if it would be as good?
100 Days of Real Food says
I haven't...but I would imagine the skin adds some nice flavor. You don't have to eat the skin though, you could just take it off after it is done cooking.