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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.
Debbie says
My chicken is almost 7 pounds. How long do I cook it? High or low setting?
Assistant to 100 Days (Jill) says
Hi Debbie. On high. I might just add an hour to the original time. I would just watch it closely towards the end. Jill
Yogaticha says
it is in the crock pot as I type...I will check it out tonight when I get home.
The spices smelled good. Did not have garlic powder...had a frozen cube..I defrosted and mixed with other spices.
Smokinguitars says
I ditched the paprika and garlic/onion powder. Used 3 cloves of pressed garlic, added a tablespoon of olive oil and made a paste of the spices and rubbed it all over. It was so damn good!
mitzi cockrell says
I just made this for the first time, as my family is making a conscious effort to stay away from processed food. It is delicious! I really thought it needed liquid...I was wrong! Excited to make stock for the first time! Thanks for your site.
chris says
Just made this for dinner. Absolutely DELICIOUS! And so easy!
Pat says
What can be used instead of thyme?
Assistant to 100 Days (Jill) says
Hi Pat. You can really use any spices you like. You can try rosemary perhaps...I sometimes do that with some fresh squeezed lemon. Jill
June says
Is this cooked on low or high? Sorry silly question. I would assume low but I'm not sure.
Assistant to 100 Days (Jill) says
Hi June. It's high. Jill
Amanda says
Love this recipe...making it for the 2nd time! This time, will make it into chicken salad. No, Robb, you don't need to line the crockpot :)
Robb says
Did you line the crock pot...since you don't use liquid.
Thanks
Assistant to 100 Days (Jill) says
Hi Robb. No, no need to line the pot. Jill
Chelsee says
Just threw this one in the crockpot and I'm really excited about it. With the whole chicken at less than $1.00/pound I couldn't pass up trying this recipe. Thanks for the recipe and your inspiration on whole food eating. Because of your website/blog, I've been inspired and I'm hoping to revamp a lot of my family recipes to "whole-food friendly" recipes. Thanks!!
Sue says
I will be cooking this tonight it sounds so good and easy. The recipe does not state if the crockpot is on high or low setting.
Jennifer says
It says high in the recipe. It's in Step 4, so I missed it on the first go around.
Assistant to 100 Days (Jill) says
Hi Sue. It's actually in step 4. You cook it on high. Hope you enjoy it. Jill
Susan says
OK - I usually do not leave reviews for recipes, but I had to add mine to the long list of accolades for this recipe. It was SO easy and so delicious that it is now added into my permanent rotation. The only problem I had was that the chicken fell off the bone so easily, it was a bit of a challenge getting the chicken bits out of the slow cooker without all the other "stuff"! My whole family enjoyed it, and the stock I made (following the directions) was so easy as well, that I don't think I will ever purchase store-bought stock again. Thank you so much!
Kristen says
I wondered the same thing as Donna. My family doesn't like eating the skin on the chicken. Is it best to take it off before cooking it or just remove it after?
Assistant to 100 Days (Jill) says
Hi Kristen. I would remove it later as it does help to flavor the chicken while cooking. That's what we do since we also don't eat the skin. Jill
Donna says
Has anyone tried this with the skin removed before cooking to cut down on fat?
Sarah says
Thanks so much for your blog! I keep coming back again and again. It's time for another school year and your blog helped me out so much last year I looked it up again today, it was that memorable. Everyone here is great, the comments and posts are so positive and it feels good to know we are all trying our best in this instant gratification society to give our families real nourishing foods. And we are doing it together, from all over! I'm in Canada, I'm sure a lot of you are in America and other countries also. Please keep up the good work. You are helping people keep healthy. :)
Charlene says
I made the chicken today and it was wonderful and so easy! I have the chicken broth cooking as I type. I really appreciate the info you have given and look forward to trying more recipes!
janet says
Excellent post!
I go one more step:
I make dog biscuts by cooking the bones, fat... 1 more time after the stock.
After cooking the bones until they are soft, I put everything in a blender with 2 eggs, a couple of yams and some oatmeal flour and mix until smooth.
I bake this until firm and cut into biscuts when cool.
Very nutritious and very inexpensive!
Carolyn says
Excellent! Thanks for this recipe, as I have cooked broth several times and ended up with mushy bones. Now I can treat my pups with natural, healthy treats, too! I imagine you could substitute other veggies...mine prefers carrots!
Angie says
@ Janet How long and at what temp do you cook the dog bones I'd like to try it!!
Karen says
Great recipe! In response to Janet above..I love the idea of making dog biscuits from the scraps,but this particular recipe has way too many onions cooked in it for it to be safe for dogs. In my understanding,they are toxic to our pets. Just thought I'd throw t hat out there because I was in the process of making them when I realized this!
Susan says
This recipe is quickly becoming our family's favorite go to easy dinner recipe! Tastes just as yummy as a rotisserie chicken from the supermarket! We keep sharing the recipe with everyone we know. Broth recipe fr the leftover bones is great too! So easy!
Emily says
Okay- I made this today, and it took about 45 seconds to throw in the crock pot, and it was AMAZING!! THANK YOU! My kids love chicken, and I'm thrilled to have such an easy, healthy and versatile way to prepare it. .... off to pop some popcorn in a brown paper bag now for a snack!!
Amanda says
This might be a silly question...but do you thaw the chicken or put it in the crockpot frozen?
Sandra says
No questions is silly (I'm a teacher, can you tell?) Mine was thawed, from the meat case unfrozen.
Sandra says
No question...
I wish I could edit after hitting post :)
Assistant to 100 Days (Jill) says
Hi Amanda. You should use a thawed chicken. I suppose if you tried a frozen one you might just have to increase the cooking time, but, I have not tried that. Jill
Sandra says
Confessions of a McDonald's mama gone 100 Day Real Foodie:
I have been having my 8 year old help me make all our new food recipes to help with buy-in. I find the more she participates in the cooking, the better participation I get in the eating of the meal. So, I had her mix all the spices while I preped the bird. When I moved the bird over to the counter to have her spread the spices in and on the it she said, "Ick! What is that?" A little taken aback, as we have been eating chicken all her life, I said, "It's chicken." She said, "What are those?" pointing at the wings. I told her, realizing she has ever seen a whole chicken before. Then she said, "I don't think I like the chickens that have wings, mom." I laughed and told her that all chickens have wings. She said, "No they don't. McDonald's sells a kind that doesn't." We are truly removed from our food! She did eventually help me spice the bird and she loved the end product...even better than McDonald's :)
Angela says
Is it ok to add carrots and potatoes to the crockpot? I usually roast my chicken with vegetables. I've heard that potatoes draw the juice out of the meat while cooking in the crockpot. I didn't put them in this time,but I did add carrots.
Assistant to 100 Days (Jill) says
Hi Angela. I haven't tried it, but, I don't see why it wouldn't work. Let us know how it turns out. Jill
Alisa says
Couple quick questions...would the taste be altered too much without the cayenne pepper and garlic powder? We're not fans of either...also, is the skin rubbery when done?
Thank you!
Assistant to 100 Days (Jill) says
Hi Alisa. I do not use the pepper since my kids don't like it, so I don't think it would alter it too much. And, no, the skin is not rubbery. Give it a try, I think you'll really enjoy it!. Jill
Andy says
I just had to let you know my wife and I make this about once every other month (with the stock). I tell everyone I know about this recipe because it is so easy and good. You actually get 2 meals (chicken and soup) that taste like you spent all day on it. Thank you so much. And people, it doesn't need water!!! I was skeptical too before I made it.
kelly says
is it spicy at all? my husband doesnt even like a tiny bit hot.
Assistant to 100 Days (Jill) says
Hi Kelly. No, it's not spicy if you just leave out the peppers. Jill
Beth v says
Has anyone ever done 2 chickens at the same time?
Assistant to 100 Days (Jill) says
I'm not sure how big your crockpot is, but, I know I wouldn't be able to fit 2 in mine. I think you would just need to make sure that each has plenty of room and then you might just have to experiment a bit with the cooking time. Jill
joni says
it"s very hot where I live right now, so cooking a chicken in a crock pot was a welcome idea!
I changed it a bit...covered the top of the chicken with thin slices of red, green and yellow peppers, used fresh herbs, put sliced apple in the cavity, laid it on a bed of onion slices, and added some quartered potatoes on top along with sliced zucchini. Everyone loved it, and cooked in the crockpot, kept my kitchen cool! As a bonus, I'll have left over chicken for salads, sandwiches, etc., not to mention the broth!
Roxanne L Larson says
Never posted a comment to a recipe before,but this one was sooo good I just had to let people know. Making it again at the request of my family. The only thing I do differently is I soak the whole chicken in sea salt water for an hour.
Natasha says
About to turn on the slow cooker - I have a long work day so I am putting in on low (with the tinniest) bit of water....have also added some potatoes and carrots as husband is feeding the kids so I wanted to have a complete meal for them. Also added some bay leaves and stuffed some onion and celery in the chicken cavity (probably unnecessary but I fear it will dry out - I am still slightly green when it comes to cooking non-stews in the slow cooker!! :)
Amanda says
This sounds great! I'd like to make it this morning, but have no onions. Is there anything you can substitute for putting on the bottom of the crock pot?
Thanks!!
Lisa says
I may be too late in answering you, but you could just leave out the onions although the flavor might not be as good.
Mindy says
Still fairly new to cook for a family, so I was a little intimadated by this recipe,but I had all the ingredents so thought I would try it. My husband thought the chicken would burn since I disn't add any liquid. But it turned out GREAT!!! My family loved it. I will be making this again!
Beth says
I was looking up how to make a whole chicken in the crockpot when I came across your recipe. I made it exactly as stated and it was wonderful. My family finished off the chicken for supper and I am making the stock now. The chicken was so flavorful and fell off the bones. It was perfect for my toddler as well. Thanks so much for posting.
Sarah says
Lisa! I have to say that I am in love with your website! I just moved in with my boyfriend who is a very picky, bland (as in meat and potatoes with very little seasoning) and overly-processed foods eater. I was worried that living with him would force me to eat and cook more processed foods than I want to eat or that he would be unhappy with the foods I would cook for him. I also refuse to buy meat from places that utilize factory farms and he’s fine with buying chicken from Sam’s Club where one chicken breast is 2-3 pounds!! We moved in together the first of June and since then I've made your buttermilk cheese wheat biscuits (he’s never had wheat biscuits and he loved them!) and egg casserole bites. Yesterday I cooked your whole chicken in a crock pot. I've only cooked one other thing in a crock pot, so this was an adventure. I wanted to tell you it turned out SO WELL!!! Though I think it cooked a little long as I had to leave it for 11 hours while we were both at work, I cooked the 4.7 lb. bird on low and it still turned out so moist and was seasoned so well! After dinner, when I announced that I was going to make stock out of the bones, my bf was disgusted. This was not something his mother, who's cooking consists of a can of cream of mushroom soup over some meat and NEVER uses fresh veggies (only canned!), would do! However, when we awoke this morning to the smell of the stock simmering in the crock pot and I told him I'd make chicken and (wheat!) dumplings later this week with half of it and use the other half for chicken noodle soup, he changed his tune!! Thank you for a wonderful recipe and an easy way to use the whole chicken! If I’m spending $17 on my meat at the farmer’s market, I’m going to get the most from my money! Sorry for such a long post, but this meal was worth it! Thank you for keeping my kitchen “stocked†and my bf happy! :)
Jessie says
Okay, first of all- sorry for all the commenting!, I'm a little in love with your blog right now!
Second- this was the best chicken ever! I added a cup of water because I was afraid to leave it all day at work, but next time I'll just cook it without. I also didn't realize to put the breast down in the slow cooker, but the extra water helped it from drying out. I was trying to figure out what to do with it all day yesterday, but we ended up just eating it straight out of the slow cooker with some whole wheat biscuits (your recipe!) and some edemame. Still no luck with the three year old to eat meat, but she ate all her edemame, her biscuit, and the apple she didn't finish from her snack.
Thanks again for sharing all your work and recipes!
Valerie says
Should the crock pot be on a high or low setting? Thanks!
Jessie says
4-5 hours on high or 7-8 hours on low. I did mine on low since I was at work all day. It was almost 10 hours before I got to it and it was falling apart! So good!
Assistant to 100 Days (Jill) says
Valerie - It should be cooked on high. Jill
Kemothy says
So I just finished this recipe I feel like a real chef! I'm 25 and live alone so I HAVE to cook (which I actually enjoy). I try to go after things that provide a challenge and I was a little intimidated when I saw this recipe but after reading comments felt that it was something I could tackle. Well let's just say I OWNED that chicken lol. Flavorful, moist, and most of all healthy. As of now the Chicken Stock recipe is underway and I will be making the Chicken Noodle Soup. Thanks!!!
Jessie says
This is in my crock pot right now! I was nervous about leaving it all day, so I have it on low and I put some water in it. Hoping it comes out good! Still not sure what I'm going to do with it (how I'm going to serve it and with what), but I love my slow cooker and I'm excited to have another recipe to try!
Katie Burke @ Bella B Designs says
EXCELLENT recipe! I have been doing crockpot chicken for a long time but it was always "so-so." This recipe is absolutely DELICIOUS!!! I will be featuring it on my blog soon. I have the leftover juice in my crockpot right now.... of to make the chicken stock and then your chicken soup! Thanks for a wonderful blog!
Deanna says
Yeah, I don't know why it didn't either. Made the soup either way and it was delicious!!! Probably wouldn't want any flavor removed. Thanks for the quick response. Happy cooking!
Nancy says
It didn't separate because it was either heated on too high a heat or for too long and incorporated itself into the broth. Crockpot is convenient for stock, but has a bigger margin of error.
Deanna says
I just found this recipe/blog yesterday and am so glad. I love cooking, and eating healthy is important to us, so I am excited to try more recipes. I made the chicken and stock yesterday. (The chicken was excellent. Fall off the bone, definitely. I must have a fast crockpot because I had a 4.71 lb. chicken and it cooked in 3.5 hours. I'm glad I was watching it, because the breasts were on the verge of becoming dry. I will do breast side down next time.)
Either way, I have a question about the stock. I love it and think it is beautiful and tasty, it just seems oily. I put it in the fridge overnight (I cooked everything all day yesterday instead of overnight) thinking the fat would separate to scrape off and it didn't. Is there anything I can do? Is this fat okay because it is naturally from the chicken (I didn't add oil or anything)?
Any help or ideas would be great! Thanks for this site again!
100 Days of Real Food says
Welcome to the blog! I am surprised the fat didn't rise to the top and solidify in the fridge (it usually does), but it's totally optional to remove it. There is nothing wrong with good healthy unrefined fats!
Daniel Segura says
Carbs/sugars make you fat not fats. http://articles.mercola.com/sites/articles/archive/2005/06/09/fatburn.aspx
Hilary says
I just read about the stock tasting oily and I have the best news for you. It's not oil that you are tasting but collagen. That is what is so great about homemade chicken stock. That full feeling in your mouth is just plain old fat free collagen and it's what makes the chicken stock turn into jello when it's cooled down. It's a great thing to add to recipes when you want that full flavor without the added fat. So, keep on making your chicken stock, freeze some of it into cubes and use it in sauces and things as well as soups, etc. Happy cooking!
Tasha says
Thanks, Hilary, I always wondered about that! Guess I should go back and read Nourishing Traditions, so I can remind myself why ths stock is so good for us.