Want to Save this Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you'll get great new recipes from us every week!
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.
j says
Web md advises that you *not* put a whole chicken in a crock pot because it is not foodsafe.
Steve says
Web md is an idiot. It told me I had cancer.
Kristy says
How is cooking a whole chicken in a crock pot any different than cooking a whole chicken in the oven? I think WebMD is mistaken. Again.
Caroline says
I made this but did it on my stovetop....I mixed the seasoning with flour and coated the chicken and browned it and then lowered heat and cooked for 45 minutes. It was delicious...served with baked potato, broccoli and cukes and sour cream.
ashley says
i made this for me and hubby last week nad it was delish!!!!! I used an antibiotic/hormone free chicken and threw a little chicken broth in the bottom so that my opnions wouldnt burn while the chicken cooked and made juices. I shredded the chicken in the juice in the crockpot and then just served it over rice. The seasoning was amazing! thank you so much for sharing this! definitely an easy unprocessed meal!
my tank trouble says
Tried the crock pot chicken recipe last week and it was okay, nothing special. My family did not ask for me to make it again, which spoke volumes. However, it did come out juicy…and would work fine for those that need to make crock pot meals due to busy schedules.
Mollipop says
Made this once before, came out AWESOME (followed the directions exactly but omitted cayenne pepper since I didn't have any).
Also made stock following the link in the recipe...had enough for one pot of soup, plus a few cups more which I froze for later use. Stock = easy and delish.
Making again tonight...DH said I could make it 3 times a week, it's THAT DAMN GOOD.
Only problem is the 3-5 hrs on high means I can only make on weekends...gotta figure out if it'll still work at 10-12 hrs on low for weeknight meals...
Lindi says
Maybe you could put it in partially frozen. I do this often when I make french dips and it always turns out good. A frozen 3-4lb roast on low for 8-10hrs and it is so amazing. I would also do a bigger bird and maybe add more veggies on the bottom. That should work.
JeninNash says
This smelled great when I got home from work so I had high hopes. I was quickly disappointed. I wanted to share specifics from my experience so perhaps others can make adjustments accordingly. I cooked for 7.5 hours on low in my Food Network oval slow cooker. WAY TOO LONG FOR THIS COOKER. The meat was mush and I spent a long time pulling small bones out of the meat in order to give to my kids. This was for a 4.9 lb chicken. I used an all veggie fed, no saline solution injected, cold water rinsed chicken. I upped all of the seasonings since I had a heavier bird. I applied under the skin and in the cavity as well as all over the exterior. After placing the chicken in the crockpot on 2 chopped yellow onions, I added additional seasonings. The chicken still had no flavor. Nothing. No salt, no spice. It was very disappointing and we all had to add something in order to eat it - hot sauce, soy sauce, etc.
Jen says
I made this tonight and it was great. Lots of flavor. My seven year old had seconds!! I cooked it for six hours and it was too long, the chicken was falling apart and I had a hard time getting it out of the crockpot. I will definitely make it again but cook it no more then 4 hours. I used the juice that the chicken produced to make gravy for my mashed potatoes. I ladeled the broth out and put it in a small sayce pan, I added Italian seasoning and celery salt and flour to thicken it up. I simmered it for about 20 minutes. Delicious!!
Tiffany says
Has anyone tried making this in the crockpot and then transferring it to the oven to brown and crisp the skin up some? My husband loves rotisserie chicken, but I don't have any experience cooking whole chicken, so I was thinking this would be a good alternative, so long as I can salvage the skin for him somehow.
Karen says
I have done that before. I cook it in the crockpot, then put it under the broiler on low to brown up the skin. I haven't made it in a while so I don't remember how long it takes- just keep a close eye on it.
Amanda says
I don't know if anyone has tried this yet (and I'm not currently willing to read the previous 744 posts, sorry. We made the crock pot whole chicken on Monday - it was delicious and tender. We ate it with mashed potatoes and used the liquid from the chicken as "gravy". Also, it made SO much extra liquid that i saved this "stock" and used it the next day in your Butternut Squash Soup- oh my gosh, TO DIE FOR. From now on in my household, whole chicken in a crock pot will be coupled the next night with butternut squash soup!
Teresa says
I made this today for my kids. They LOVED it!! Thank you for the recipe!
Becky says
Tried the crock pot chicken recipe last week and it was okay, nothing special. My family did not ask for me to make it again, which spoke volumes. However, it did come out juicy...and would work fine for those that need to make crock pot meals due to busy schedules.
Beth says
A way to use even more of your chicken: Make the bones into bonemeal for your plants! Here's how by Who Knew: Tip of the Day: As you may know, bonemeal is an excellent source of nutrients for your plants. But instead of spending $8–$10 on a bag at your local gardening store, make your own! Bonemeal is just bones, after all. Save bones from chicken,turkey, steaks, and ribs, then dry them out by roasting them in a 425ºF oven for a half an hour or microwaving them on high for 1–6 minutes (depending on how many bones you have). Then place them in a plastic or paper bag and grind them up by hitting them with a hammer, then rolling them with a rolling pin. Mix the resulting powder into your soil for a life-producing treat for your plants. And you didn’t spend a cent!
Shannon says
Another tip I picked up from a friend who worked in a restaurant - keep a Ziploc bag in the freezer to hold veggie scraps throughout the week/month. Then, when it's time to make stock, you have plenty of veggies on hand to add to the stock.
Jinger says
Another use: I have the "garbage bag" in the freezer for those left over veggies... One spoonful of this left over, another of that... I make garbage soup with it! Just dump bag in pot, add a large can (bottle) of tomato juice and any veggies that seem to be short (I rarely have to add any, but a chopped head of cabbage sure goes in great!). Simmer until all is hot and it's garbage soup! I've added browned gr. beef, ABC noodles, and any other left overs I've got laying around... results vary (left over pork chops didn't go over as well). I crave this more than chicken soup with a cold... and it's full of vitamins!
agnes says
So I really want to make my own chicken stock but I don't own a crock pot. is there another way of making your own stock without it?
hgirl says
Here you go.
http://www.home-ec101.com/questions-about-making-homemade-chicken-stock/
I prefer the asian method - not as much skimming
Candice says
This is so easy! Plus, it was a smashing success. It seems that people are complaining that it's disintegrating, I love it. Not a piece of edible meat is wasted. Not even the carcass is wasted because I make the stock afterwards. :)
christina says
This is my go to chicken recipe. Every time I need chicken stock, I make this chicken first. The only thing I do differently, is to stuff some lemons, thyme and rosemary into the chicken, truss it, and then follow the recipe. I have made it more times than I can count and it always turns out perfect. I strip the chicken and put the bones and skin back in, add more seasoning, minced garlic, carrots, onion, and celery, and make my stock right in the crock pot!
Samantha says
So good! I added some chopped up carrots to the onions on the bottom, and when I took the chicken out I added a tablespoon of coconut flour to the liquid, used an immersion blender and turned the liquid/vegetables into gravy for the meat.
Kristin says
I'm looking forward to making this! Would it work to add some chopped sweet potatoes & mushrooms to the bottom as well? Or should I add some liquid as well?
Assistant to 100 Days (Amy) says
Hi Kristin. We've not added other vegetables. I would love to know how yours turned out. ~Amy
Heather says
I just tried this tonight in my oval crockpot. Layer of onion on the bottom, rub on the chicken, no extra added water and it was delicious! Great combination. I also like it more than a lot of the sky-rocket sodium recipes for some crockpot dishes. Consider that a single teaspoon of table salt, which is a combination of sodium and chloride, has 2,325 milligrams (mg) of sodium. One tablespoon (15 milliliters) of soy sauce, for example, has about 1,000 mg of sodium. But who just uses one tablespoon in a crock pot dish?
Stephanie says
I was desperate for a whole chicken recipe when I had a busy day off planned and knew I wouldn't be home early enough to cook something great. I came across this one with great reviews so I decided to give it a try! I'm glad I did. The first three sentences my husband said as he sat down at the table were "Dang! Falling right off the bone!" "This is really good chicken baby!" And "Seriously babe, I think this is the best whole chicken you've ever cooked!!"
He's happy, I'm happy! Thank you!
I also chose to do it low and slow for 8 hours and it came out perfect. I took the drippings to the stove and mixed up some corn starch to thicken it up and make a gravy. It worked really well! There was plenty of chicken and gravy left over I bagged it up and put them in the freezer. Thank you!
Elanor says
Something to consider - newer crockpots run MUCH HOTTER than their older, traditional counterparts. If you're cooking this on high, you should stick around to watch it. If in doubt, cook it on low and just check the temp before you plan to eat it to ensure its safe.
I started mine on high for the first hour and turned it down to low - with a 4 pound bird it was already up to 140 degrees after 3.5 hours, so low was much more than sufficient to get it properly done by dinner time.
Paula says
I made this in my big slow cooker, but I used the low setting for 8 hours. Turned out great! I don't know if anyone has mentioned this yet, but it helps the breast meat stay moist if you turn the bird breast down while it cooks. That way, all that good juice runs into the the breast instead of the backbone. I also place it on a shallow rack to keep the bird above the floor of the pot. If you used enough veggies, they would serve the same purpose, but I actually prefer the rack.
Whitney says
thanks for your recipe! I made this today with a 3.5 lb chicken cooked on low for 8 hours. I added 2 c broth in case the onions didn't provide enough moisture, since I wasn't going to be home to check it. the chicken fell off the bone and was delicious! the only thing I don't like is that my apartment smells strongly of onions and no one in my family eats them except me. any suggestions for a different veggie at the bottom?
Rebecca says
You could try celery on the bottom. It has a similar texture once cooked and has a fairly neutral flavor. I am thinking of trying this with onion, celery, and carrots (My three favorite crock-pot veggies). Oh, and mushrooms!
Lark says
I made this today. Apparently 4 and 1/2 hours is too long for my crockpot. I should have checked it at 4. Can you skin the bird first and then cook it? My family likes the spice on the chicken meat and we don't eat the skin.
I am making the stock now. Break bones? Don't break bones?
Assistant to 100 Days (Amy) says
Hi Lark. Sorry, but we rarely have the luxury of answering comments in real time. How did your stock turn out? ~Amy
Lark says
I figured as much, but thought it wouldn't hurt to try. Stock was fine. So what about removing the skin before cooking? Will that greatly change the moisture or texture?
Assistant to 100 Days (Amy) says
Hi Lark. I would leave the skin on. If you are concerned about fat, you could skim it off later. But the skin adds richness to the flavor. ~Amy
Lark says
Thanks Amy. I figured as much. Honestly, we couldn't care less about the fat, but we have all been raised not to eat it (under the fat premise) and now it just doesn't taste good to us. Go figure. Thanks for all you do!
Mike Duggan says
Have done this recipe a ton of times. Have never done anything fast in a crock-pot. Long and slow, 8 hrs. is the only way to go, ready when you get home, will not dry out if it goes a little longer.
Ashley says
I make this all the time and it always turns out good. I have done it on low for 8 hours and high for 4-5 hours. I also take the liquid leftover in crockpot, strain it, and heat in a pan on the stove and add cornstarch to thicken. It makes a great gravy!
Lindz says
Can I do this for longer on low? Like over 8 hours since I have to work most days? Or will the chicken not cook fully?
Assistant to 100 Days (Amy) says
Hi Lindz. Several readers have reported cooking on a lower setting for longer with success. ~Amy
Nicole says
I like this recipe. I still don't think this is as good as a true roast chicken or a BBQ one but it is easy and tasty. Plus the texture of a slow cooker chicken is good for a change. This time I cheated and used Emeril's original essence, which has many of the same ingredients as the rub. I do think the handmade rub is better though and I will probably do it by the book next time.
One thing I am finding is that the cooking time seems long. My chicken was nearly 6lbs and it is falling off the bone after just 3.5 hours on high. What's the deal?
Assistant to 100 Days (Amy) says
Hi Nicole. Wow, that is fast for such a big chicken but I can't really guess as to why. Really hot crock pot? :) ~Amy
Gail Bergan says
I agree with the cooking time...for a 4 lb chicken, 4 1/2 hrs had it almost in shreds. I couldn't cut off a piece intact. But I do have a brand new crock pot so it may run hotter than yours.
That said, it was definitely tasty.
Danielle says
You must first let the chicken come to room temperature and put the chicken in a cold crock pot. Let them warm together. It's in the manual..
Jeannie says
@angie. I'm sure there was something wrong with your crockpot already and the chicken didn't cause it to break. I've made this recipe a hundred times and my family begs for it!
Angie says
My crockpot cracked when I made this. The liquid hadn't made itself yet. We heard a really loud crack but couldn't see anything wrong so we left it going. I didn't realize until I went to clean it, so the chicken was good but not so good it's worth risking another crockpot over :(
Lindsay says
This chicken was fall off the bone good. But I do think its important to let readers know that the skin wont be crispy like in an oven baked chicken. So if you love crispy skin, you will be disappointed. But I usually peel the skin off so it wasn't a big deal.
Jessica says
My brother in law does not like onions. Is there another suggested vegtable to put underneath the chicken? Thank you so much.
Larisa (The Momma Hen) says
So, I've made this before and it's amazing. I made it again last night and my mom accidentally threw away the bones (horrors!). All I have left is the broth and chicken bits from the crockpot chicken. Recommendations on how to extend what I have left to make more broth or am I out of luck? Thanks in advance!
Assistant to 100 Days (Amy) says
Hi Larisa. I would just save it (freeze it) and use it as in ingredient in another yummy dish. ~Amy
Charmaine says
Great taste to the chicken, but tons of tiny bones when you are eating it. Very dangerous choking hazard. No one else has this problem?
Assistant to 100 Days (Amy) says
Hello Charmaine. No, we haven't had anyone else report that experience. Not sure what might have happened. ~Amy
Stephanie says
What is the best way to place chicken in crockpot...breast side up or down? Also, can potatoes and carrots be added at the bottom with the onion? Thanks; I can't wait to make this!
Assistant to 100 Days (Amy) says
Hello Stephanie. I've always placed the chicken breast side down. I would place additional vegetables around and on top of the bird leaving just the onions at the bottom. ~Amy
Sherry says
I did exactly as the recipe stated. The results were nothing like what the other reviewers say. There's this strong chicken cartilage taste to the meal. The spices didn't really do it any favors either. It just tasted greasy. Sure, the meat was tender, but it was gross.
Assistant to 100 Days (Amy) says
Hello Sherry. I am not sure what might have gone wrong. I'm sorry that the recipe did not work for you. ~Amy
Rae Dawn says
I've got two questions. 1) I'm trying to reduce phenols in my cooking. Is there another low-phenol spice I could use in place of the paprika? 2) My chicken if 5 lbs. What is your recommended cook time for a five pound bird?
Assistant to 100 Days (Amy) says
Hi Rae. I apologize but phenol content is not something I've researched and cannot make a recommendation. Regarding cook time, I think I would up it to 6 hours for a 5 lb bird. ~Amy
Rae Dawn Hadinger says
I made this recipe with a 5 lb. chicken and cooked it for 5 hours on high. I may have been able to cook it for 4.5 or 4.75 and it may have been better. But I still thought it was fantastic. Next time, I will eliminate the cayenne and go heavier on the thyme with less paprika. But still awesome. I also went on and made your stock recipe. Fantastic all the way around. Thanks for sharing!
Nikkii says
Hi, I was wondering if you could do this with a frozen chicken? I have seen a similar recipe that did use a frozen chicken but they roasted it in the oven so I wasn't sure if this would be suitable for a crock pot. Looks delish!
Cheryl says
I've been making this recipe, or variations, about once every two weeks for a few months now. I have done it with frozen birds, but I try to defrost them beforehand. Otherwise they might not cook evenly all the way through. I did just put one into the crock pot that wasn't completely 100% defrosted, but I'm keeping it on low so hopefully that will compensate for my impatience ;)
Laura says
Can I cook the chicken on low for longer?
Cheri says
I would love it if I could cook it at a lower temp for longer. This is a great workday meal, but I need at least 8 hours of cooking time. Thoughts?
Assistant to 100 Days (Amy) says
Hi Laura and Cheri. Some readers have cooked on a lower setting for 8 hours. ~Amy