The Best Whole Chicken in a Crock Pot

212 Reviews / 4.7 Average
I’ve tried a ridiculous amount of crock pot chicken recipes, and this is by far the best (and easiest) slow cooker whole chicken recipe that keeps the meat super moist and falling-off-the-bone delicious—plus it's a great way to switch things up if you usually only make chicken breasts!
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Cooked whole chicken in a crock pot
Finished whole chicken in a crock pot

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 cabinet, you’ll hardly have to buy anything to make this dish.

the best whole chicken in a crockpot
This recipe is a staple in our house…here’s a vintage photo from 2010!

How to Cook Chicken in a Crock Pot

Chicken rubbed with spices and ready for the crock pot

Simply combine a few basic herbs and spices, rub them all over the chicken (I even season inside the cavity and under the skin on the breasts), add the onion and chicken to the slow cooker, and cook on high for 4-5 hours. That’s it! No liquid is needed.

Chicken and chopped onion, ready for slow cooking

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.

Delicious, tender cooked chicken

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.

Overnight chicken stock is great for soups and sauces! We make it almost every time we cook a whole chicken at our house.
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!
– Bridget

Ideas for Your Leftover Chicken

More Crock Pot Chicken Recipes


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1,392 thoughts on “The Best Whole Chicken in a Crock Pot”

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Recipe Rating

  1. 5 stars
    YAY!!!!! I made this the other day when my family was on the 10-day Fed Up Challenge. We’re off of it now and we wanted this chicken again. I couldn’t find it and didn’t save it. I’ve been searching and searching for it and finally just found it. We LOVED this recipe. I’ll bookmark your site this time and look forward to reading your blog. YUM!

  2. 5 stars
    This recipe also works well if you roast the chicken and the chicken comes out super moist. We made burritos one night with the chicken breasts and will have the roasted thighs & legs another night later this week. PLUS, I’m making a chicken & sausage veggies soup now from what’s left!

    I did have a trouble getting the spices to stay put when I patted them on the chicken…most of the spices ended up on my hands. So, I sprinkled them on and they seemed to stay put.

    1. You can use carrots in this recipe. You could also leave the onions out if you want, but it will change the flavor slightly.

  3. Hello Lisa,

    I came across your blog as I was searching for a slow cooker recipe for a whole chicken since I got a new Cuisinart 6.5 qt slow cooker for Christmas. I was excited to see that it was possible to cook my whole chickens without roasting them and smoking up the whole house. Although we love the crispy skin from roasted chicken and it always seem to turn out just right, I had to give your recipe a shot. I ended up using two small chickens around 3.5 lbs. each since I have big eaters in my family. I followed your recipe exactly (doubling it of course) and set the crock pot on high for 4 hours. It smelled great while cooking and I was so excited to serve it but when I went to take it out, it literally fell apart. The meat was way overcooked, the skin was soggy mush and it was really bland. So please, in all your experience, can you tell me what may have gone wrong. Can slow cookers vary that much in degrees of a “high” setting? I was just crushed that they turned out so bad because these were very expensive organic, pasture raised chickens. If you have any insight, I’d love to hear from you.

    1. You will probably never get a crispy skin in a slow cooker, it is too moist with the lid and all. This would probably be best for people who don’t eat the skin.

    2. I always start with the lowest time setting as I know my slow cooker runs hot. One way to crisp the skin up would be to transfer it to the oven and broil it for a bit.

      1. You used 2 small chickens instead of one large one. Density of chicken reduced so you need to adjust time cooking.

  4. I thought I saw a recipe similar to this but was with vegetables and other items included to be a full meal. Where can I find that recipe?

    1. Amy Taylor (comment moderator)

      Hmm. I’m not sure what you are referring to. There is another whole chicken recipe (roasted) but it does not have other recipes included either.

  5. Don’t bother trying this in a Cuisinart slow cooker. It will never cook thoroughly. Just threw out the chicken (expensive Amish chicken) and the slow cooker. Such a waste of time and money. Won’t even tell you how many hours and temperatures I used to try to get it to cook. I assume it will work in the original crock pot but it doesn’t with a Cuisinart. Read the reviews for Cuisinart before buying/using.

    1. I just bought a Cuisinart 4 qt slow cooker, but haven’t taken it out of the box yet. Was intending to roast chicken frequently. Please tell me why it doesn’t work in the Cuise…so I can return it if need be. Thanks!

  6. Hi – If using a cut up chicken, should I reduce the cooking time? I’ve only ever tried skinless/boneless breasts in the crockpot which come out too dry. Hoping this works better!

  7. Are adding the onions crucial for the moisture content? I am experimenting making my own dog food and would like to be able to use the resulting broth from the cooked chicken but would have to leave out the onions in all stages of the cooking.

  8. Alternatively, you can take an already brined and seasoned Costco rotisserie chicken (about $5.00), add some fresh chopped carrots, celery, parsley, and onions and put that in your crockpot for a few hours. Maybe add a little chicken or vegetable stock if you want some extra flavorful broth. Tender, moist, and yummy!

  9. 5 stars
    Yay! So glad to find this recipe again! I shared it on my News feed a couple years ago and it popped up in my FB memories. This truly is a DELICIOUS chicken recipe and it smells soooooo good! It makes terrific bone broth, too!

    I like to stuff the bird with some onion and garlic, too, sometimes a lemon, depending on my mood :)

  10. 5 stars
    This was great…even my very picky daughter ate every bit of it and went back for seconds. I used an Organic, unfrozen fryer and followed the spice/onion directions exactly and it took about 4.5-5 hrs on high. Lots of juice left in the pot afterwards so no issues for us with it being to dry based on the time/temp I used. Thanks for sharing, we’ll definitely make again!

  11. Hi Lisa,

    Is it safe to cook the using the crock pot without liquid in it? I am afraid that the vessel in the crock pot will break if cooking without liquid.
    I have never tried it yet.

  12. Hi Lisa,

    This will be my first time to use a crock pot without liquid in it. I am afraid the pot will break without liquid?


  13. I have a couple of questions.
    1. Do you put the chicken in frozen or thawed?
    2. if frozen, for how long do you recommend?
    3. skin on or off?

    I’m going to attempt to make this tomorrow. Any help is greatly appreciated.

    1. Amy Taylor (comment moderator)

      Hi. We recommend only cooking a fully thawed chicken otherwise you risk an unevenly cooked bird. Skin in will hold in the juices and create more moisture.

  14. I am wanting to make this today but in the cookbook it says to put the chicken breast side down in the crockpot but this version doesn’t specify. Does it matter??

  15. i made this chicken for dinner tonight and it smelled delicious! The meat truly did fall off the bone, however, the meat was very dry. I cooked it for 7 hrs on low, and it stayed covered in the crockpot for an additional 1-1 1/2 hrs on warm until we were ready to eat. Any suggestions on how to make it more moist would be greatly appreciated. Thanks!

    1. Amy Taylor (comment moderator)

      Hi there. Curious, did you leave the skin on? I’ve done it both ways. If I take the skin off, I rub it with olive oil before adding the spice rub.

    2. Kristin, place the chicken in the slow cooker with the breast down. Turkey is also best this way. It will keep your white meat moist.

    3. 5 stars
      I have made this recipe maybe 20 times already (and the bone broth, too!) and have noticed my chicken only needs abut 4 – 4 1/2 hours. Sometimes if I put it on then leave the house and make it back a little late it is dry. Especially using an all natural/organic chicken – they seem to cook quickly as they tend to be a little smaller to begin with….or maybe different crock pots cook at different speeds. In any case, I would try it with less time and see how it goes.

  16. 5 stars
    I made this recipe last night, as I was in a panic to find a whole chicken recipe that was fast and easy. And this recipe was both also very tasty! I used our rooster who was reaching havoc with the rest of our flock. RIP Mr. Bird Beak Mouth!

  17. 5 stars
    I had never cooked a whole chicken in the crock pot before and I found your recipe when searching for ideas. I just have to tell you, this was absolutely delicious! Thank you so much for sharing this.

  18. Instead of the onion I use 4-8 ounces of applesauce with a little onion powder for flavor. The chicken is still tender and easily slides off the bone but you don’t have to mess with picking the bones out of the chicken when the meat falls off the bones using an onion.

  19. Tiffany Rohani

    Any concern about lead in ceramic slow cookers? Any ceramic insert made in China cannot be trusted. Lead is a problem that all families need to be aware of.

      1. Yes, and have tried these swabs around my house, thanks to Tamera is wonderful, and her work is inspiring. My concern is the lead leaching out of the glaze, which happens when heated above 80 degrees. (Low setting on crock pots easily goes to 180.) You’d only get a red swab if your crock was cracked or broken, and at that point you shouldn’t be using it anyway. Perhaps we need to test when the crock is hot. I will try that. However, an XRF gun would be the best way to find out.

  20. Made this recipe about a month ago….it was delicious and literally falling off the bone! This will be my go to crock pot recipe! Thanks for sharing it.

  21. Nice blog and thanks for the tips, I love cooking chicken whole in crock, i do both, high and low when time is needed or not. But i go one step further for my dogs… after taking the broth up, i leave the bones in the crock and cover with some water again, (taking out all the salty flavored water as you should not give your dogs salt, and other flavorings like onions etc) cook for a day and test the bones to see if they crumble a bit by pinching. When they get real soft, put the bones with a little water from the cooking water, cup, more or less, in your food processor, blender, ninja or whatever to pulverize it. Make a dough using one of the many dog cookie recipes avail online, incorporating the marrow paste you have made. My doggies love these cookies and I know what is in them… I keep them in the freezer as l till its time to get a handful out for treats all around.

      1. Hi Lillian. my recipe is a loose configuration as i went by some recipes on the web i found for dog cookies… looked at what i had on hand, and the happy accident that led me to the crumbly bones of the chicken carcass after being in the crock for 3 days.
        so, here goes with that in mind– assemble a couple of cups of oatmeal, reg kind not sweetened, some oat bran or wheat bran and some PLAIN cornmeal (not self rising, it has salt) about a handful of each of those two items, and if you dont have them on hand, then leave it out , its ok and a forgiving recipe.
        When your carcass gets crumbly, put it in the blender/ninja/food processor with a cup or so of the broth and process to a thin paste. Pour that into a large bowl, then add two eggs, shell and all, and a few tablespoons of coconut oil into the blender, you can add a little more warm broth to process. then add it to the other marrow liquid. at this point add the oatmeal and the cornmeal and the bran and let it sit for about 10 – 15 minutes as it will swell with the warm water, you want it to get to its full puff before adding the Rye flour. keep adding flour till you get a good kneadable dough. Let it rest for 10 minutes and then cut off pieces to roll into logs about 3/4 inch around and put them in the freezer for better slicing. You can leave most of them in the freezer (oh, once they are frozen put them in a plastic bag to keep them from freezer burn. Once they are frozen, i take some out and let them rest on counter for about 10 minutes and begin slicing them about 1/4 inches.. lay out on baking sheet with parchment paper and sprinkle with a little flour and make and indentation in the middle of each one. This helps with baking them to a nice moisture free crispness ( you want them to be crisp with no moisture left in them for keeping in the “cookie” jar, but you can also keep them in the freezer or fridge til giving them to your pups. i bake mine at 350 for about 18 min. to insure they are all crisp enough to sit in the cookie jar on the counter, i sometimes put the batches back in the oven and turn it on to 200 for ten min, then turn it off and take them out in an hour. that really gets the moisture out.. i hope you try it and ALSO important tip.. make your broth to keep the first day then take it up and add clean water to the dog cookie broth, as you dont want to have onions or salt left in the broth as they are not good for our babies. enjoy and let me know if you try it and like it!

  22. 5 stars
    I just wanted to say THANK YOU! I’ve been using this recipe once a week and then I use the bones to create stock, and I also love that I can use some of your other (amazing!) recipes to use up the leftovers. Best.Idea. Ever.


  23. I forgot to take my chicken out of the freezer. Is it possible to do this with a frozen chicken? If so for how long? On low or high?

    1. Amy Taylor (comment moderator)

      Hi Renee. No, we do not recommend using a frozen chicken. It will not cook evenly.

      1. Julie Ann Lunt

        As a general rule, NEVER cook frozen meat in a crock pot. The transition from frozen to cooking is slow enough to allow bacteria to flourish.

  24. 5 stars
    I make this recipe a lot bc I like to make your chicken broth recipe afterward. We eat the chicken for dinner then I make another dish with leftovers. Tomorrow I’m trying the chicken tostadas. I really love how your readers add tips and variations in the comments; it is really helpful. I was never a very good cook til I started following your blog ☺ Now we eat clean 90% of the time.

  25. This recipe is fantastic!! My 2 year old LOOOVES this chicken prepared with the spice rub listed above. The subsequent broth that I make from the chicken scraps is sooo flavorful and works perfectly in so many recipes (ie. rice, chicken noodle soup, etc.). I used smoke paprika in my rub as that’s all I had on hand and the outcome was so tasty! This is definitely a staple recipe in our house!! Thanks!

  26. I put a whole chicken in my crock pot with onion carrot and celery medley, covered the chicken almost completely and want to use end product as pulled chicken to freeze and broth. How long should his cook on high do you think?

    1. Amy Taylor (comment moderator)

      I think you could use the same cooking guidelines as this recipe as long as the chicken is a similar size.

    1. Hi Debbi, I want to try the apples. Do you use the same spices? Also what do you think about making a broth after with the apple flavour?

  27. I have been making this chicken for a while now and it is the best chicken I have ever had. My entire family loves it! I have recently started making the chicken broth too! The only change I made is the cooking time. I use two different crock pots and generally the chicken cooks in both in about 3 hours. I use a meat thermometer to check it so that it doesn’t overcook.

  28. 4 stars
    I made this yesterday and it worked great! I took a picture because it was so pretty. I had a 6lb chicken, and cooked it on high for 10 hours (7:30am-5:30pm). It was tender, but did not completely fall apart. I was able to remove it from the Crockpot and carve it.

  29. I have never cooked chicken without first slathering it with butter or oil – is there a reason not to, when cooking it in a crock pot? Thanks! I’m going to try this tonight – seems much easier than roasting a chicken :-)

  30. 5 stars
    I will start with OMG!!!! We couldn’t believe how delicious the chicken was….fell off the bone, eaten with only a fork, & super moist. Absolutely, amazing & we cant wait to enjoy the leftovers. I HIGHLY recommend making this. I wouldn’t change one thing. We can’t wait to make it again. Thanks…

  31. Best chicken I’ve EVER had! I have passed this recipe on to all of my friends. My kids absolutely destroyed their plates! THANK YOU!

  32. I tried this & I guess I cooked it too long – 7 hours on low. The whole chicken fell apart in the crockpot unless there is something I did wrong to get it out of the crockpot. The parts that we ate were very tender, but it was difficult to serve with it falling apart like that. Did anyone else have that problem?

    1. Amy Taylor (comment moderator)

      Hi Dede. It is normal that the chicken is falling off the bone in this recipe: “Cook for 4 – 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone.” It happens to me every time. I’ve adjusted my serving expectations accepting that mine doesn’t look as pretty as Lisa’s. :)

  33. 5 stars
    I have made this chicken at least 5 times. My family & I love it. Excellent. Thank you. I would love to see a way to easily view “helpful” reviews or “variations on spice” reviews if your site could do that. Or if had made any yummy variations you could share. Thank you for what you do!

  34. Thanks so much for a great recipe! I always save all chicken bones as well as veg scraps like carrot peals and onion ends to make a stock. I just collect everything in a gallon zip bag in my freezer and when it’s full I make a stock!! It’s good with garlic and ginger too!!

    1. Amy Taylor (comment moderator)

      Hi Desiree. My Costco organic chickens are usually around 5 lbs. I cook them for about 5.5 – 6 hours typically.

    1. Amy Taylor (comment moderator)

      Hi Sarah. We are rarely able to answer recipe questions in real time. How did it turn out? You can see the picture above for a look at the chicken/skin.

  35. Chicken thighs work great! You can even stack them in needed.
    Add whole cloves of garlic wrapped inside them with a sprig of
    Your favorite herb.

    1. Amy Taylor (comment moderator)

      Hi Lisa. Other readers have used chicken parts but we have not. I think it will be fine but you may find a need to add liquid.

  36. Question: does the chicken go in breast side down? I’ve read comments as to that effect.
    Comment: I wish the recipe had stated ‘fresh’ thyme as I always have it on hand but I used the ground because it’s a rub. Recipe should state ‘fresh’ or dried or ground. Just saying.

  37. would this recipe work as well in a slow cooker if you had a whole chicken cut up into pieces? or without adding water would the meat be too dry because it’s not all one piece?

    1. Amy Taylor (comment moderator)

      Hi Sana. Other readers have used chicken pieces successfully but we have not tried. I am uncertain if any water was added. You could give it a try and add water if you see that adequate juices are not being produced. Be sure to use as many different pieces of the chicken as you can…a good mix of white and dark. When you do use the whole chicken, the amount of liquid that results is surprising. :)

  38. 5 stars
    I ball up 3 small sheets of foil in the bottom of the crock pot so the chicken doesn’t sit in it’s own grease. The onions get stuffed in to the cavity. Delicious!

    Don’t cook too long or it the white meat will be dry. 5 hours max.

    1. Amy Taylor (comment moderator)

      Hi Evelyn. Well, you will find that the chicken is falling off the bone by the time cooking is over. I just separate it from the carcass and put in a freezer safe container. I always go ahead and make stock and then bone broth but you can freeze the carcass (it will be in pieces most likely), too.

    1. Amy Taylor (comment moderator)

      Hi Claudia. The onion is both to keep the chicken off the bottom of the pot and for adding nice flavor. You could choose another veggie if you prefer.

  39. I was wondering, Can this be done with a frozen chicken? I know some people put a frozen chicken in the CP and cook all day…

  40. 3 stars
    I used half split potatoes, yams, and cooking onions for the bottom, and substituted 10 whole juniper berries (ground with a mortar a pestle) for the thyme, and all agreed it was the best hen in a pot I’ve ever made! Brilliantly easy recipe that could tweaked a million ways. Well done!!

    (For some reason the website won’t let me give it 5 stars, only 3. Maybe someone could change it to 5 for me, please? Thanks a million!)

  41. I used half split potatoes, yams, and cooking onions for the bottom, and substituted 10 whole juniper berries (ground with a mortar a pestle) for the thyme, and all agreed it was the best hen in a pot I’ve ever made! Brilliantly easy recipe that could tweaked a million ways. Well done!!

  42. I do the exact same thing after I roast a chicken…….. Cover with filtered & add some veggies and spices…… But for some crazy reason, I can’t sleep when there’s food cooking. The smell keeps me awake. I have to either put it on the back porch so I can’t smell it; or put the whole project in the fridge til morning… Then fire up the crockpot.

    I’m weird. If something’s cooking – apparently, my nose thinks I should be awake.

  43. you say place chicken in the crock pot then cover it…what does this mean please,cover it with what.foil? film? or just a lid..never used a CP or SC before sorry

    1. I believe it would just mean lid, as you do not typically need to cover foods in the crock pot with anything but the lid. Prepping this tonight to cook all day tomorrow.

    2. 5 stars
      Cover it with the lid, Angie. I made this recipe today and it couldn’t be better (and easier). Super tender and tasty.

  44. I love this recipe. I also add potatoes, carrots and turnips to the layer of onions and it makes almost a stew. Lots of deep rich flavors and the chicken is never dry. My family loves it!

  45. great recipe!! Made this tonight and even my 4-year-old liked it. The real test will be when my 11-year-old comes home from dance class and tastes it, but I think she will like it. It is very savory.

  46. I made this last weekend, and it was the best I ever had. I added water when the chicken was done and the broth was delicious. I have been having the broth every night for dinner, sometimes adding whatever vegetable I am eating with my dinner or some of the chicken. I will make this again very, very soon because I have been adding the chicken to my salads I bring for lunch every day.

  47. 5 stars
    This is a wonderful recipe! I am not the best cook, in fact I like to eat the same things over and over because I do know how to cook them and making my own chicken stock seemed way out of my reach but this recipe made it so simple. I ended up using the chicken and the stock for a chicken pot pie and it was so good!!

  48. This chicken is very good but the recipe for the chicken stock afterwards is TO DIE FOR!! Everyone is asking for my chicken noodles recipe and the secret is that stock I keep frozen…..with some of those frozen Reames noodles is heaven:) Thanks for these recipes. Yummy!

  49. Winner winner chicken dinner! After years of not having a working crockpot we finally got one for Christmas. This was one of the first things we tried, and it was so fabulous! The chicken was incredibly tender and falling off the bone. After dinner I made the stock, as suggested. Yumm!

  50. 5 stars
    This recipe is fabulous! I used a bit more of all the spices because I followed some other suggestions and added multicolored baby potatoes, multicolored baby carrots and the onions. With 5 1/2 hrs of cooking, the onions were still a bit crunchy, more so than I expected. However, the spices were spectacular and this recipe will be an easy staple for the future!

  51. Would this recipe turn out as good using a whole, cut up chicken, or could you fit two whole uncut chickens in a larger crock pot? I have 4 hungry men to feed so 1 chicken won’t cut it. I could fit 1.5 to 2 whole cut up chickens in there.

  52. I would really like to try this recipe. I work outside the home, so I need to be gone for more than the 4-5 hour cook time. Can I cook this on low for 7-8 hours and expect the same result? Thanks!

  53. 5 stars
    I made this chicken and added some sweet potatoes and Idaho potatoes. It was delicious! The chicken was so moist it was falling off the bone.

  54. 5 stars
    I made this for dinner tonight and it was delicious. My hubby and I loved it. After we were done i kept all the scraps, bones, added onions, carrots, celery, bay leaves, filtered water and Bragg’s Apple cider vinegar to make bone broth!

  55. I absolutely love this recipe! I was wondering if anyone has used already cooked meat (chicken or turkey) like leftovers instead of the raw chicken breasts? If so, when do you add the precooked meat to the crock pot? Will it make the meat tasteless if I use leftovers? I have a tone of leftover turkey from an early Holiday party that I thought would be great in this recipe. Thoughts?

    1. Heather, A crock pot is much like an oven. If you were to put precooked chicken in a crock pot you will dry it out, rendering the meal useless.

      Your best bet is to google leftover turkey recipes. There are a ton of them.

      1. Heather, Add the leftover meat, shredded, in the fifteen minutes prior to serving…If you will be able to eat all the food. Otherwise, add the ROOM temperature shredded meat to the bowl, or plate just before serving and mix with the hot food.

      2. Heather,

        Add the leftover meat, shredded, in the fifteen minutes prior to serving…If you will be able to eat all the food. Otherwise, add the ROOM temperature shredded meat to the bowl, or plate just before serving and mix with the hot food.

  56. Do you put the chicken in breast up or breast down? Or does it not matter?
    And- I am cooking this right now (so I can change it if needed)

    1. Amy Taylor (comment moderator)

      Hi Holly. We can rarely answer recipe questions in real time. ;) I typically cook it breast down. ~Amy

  57. 5 stars
    Yum! I’m putting this on for the second time. It was delish the first time! I’m doing it early today & trying it on low for extended time. Can’t wait for dinner!

  58. 5 stars
    This is such a good and easy recipe! I have always roasted chickens in then oven, which is great too. But you have to hang around home to watch the oven and worry about overcooking/drying out etc. My chicken came out tender and juicy. You don’t get crispy skin, but that wasn’t a big deal to me. The leftover meat makes great soup and do go ahead and make Lisa’s recipe for crockpot stock with the bones. It’s easy and yummy too. I used Lisa’s spice rub, mixed with a little butter the first time I tried this and it was great. I rub the butter all over the bird and then slide some of it under the breast skin as well. I’m making it again tonight fresh minced rosemary, thyme, salt, pepper and lemon zest mixed with softened butter and applied to the chicken as above. It smells divine! Thank you!

  59. 5 stars
    This was such an easy and delicious recipe! I made a great gravy with the drippings too. Has anyone tried this with a turkey?? I’d love to free up some oven space this Thanksgiving.

  60. Hi, I love this recipe and make it almost weekly for my family, but when I loaded the page just now the recipe is gone! Can you check and see what happened and fix it? Thanks,we love your recipes!!

  61. I would love to make the chicken stock recipe,but I have 4 different sizes of crock pots and I do not see a note for size of pots. Depending of size the stock will not be good as you say “fill pot up to top with water. Could you please specify how much water to ratio of chicken?
    Thank you very much!
    I appreciate your time to help!

    Heidi Bendick

    1. The crock pot that she said she used and recommends was a 6 qt. it is in the paragraphs above the recipe. She also talked about a 4 a 5 pound chicken. Hope this helps.

  62. 5 stars
    This is truly the best chicken recipe – I tried it a few months ago and now I make it for my family at least once a week and everyone loves it. Super easy to prep in the morning and it’s ready by the time I get home from work.

    1. 5 stars
      Hi Sarah, I just made this for dinner tonight. It was delicious! I put my 5 lb chicken in the crock pot on low for 7.5 hours, then it sat in there warming for another 2.5 hours or so, it turned out perfectly :)

  63. 5 stars

    I thought to myself, how can this be so great without all the other “stuff” other recipes have in there….celery….lemons…carrots….et al. Oh my gosh, I was eating the onions (I used red because that is all I had) direct from the pot. The house smelled incredible and it really was delicious!!! The dark meat was so juicy! The breasts were a little dry but that was probably operator error. I will keep attempting to make it perfect!! Thank you for sharing this recipe!

  64. Great recipe…. but even better if you cut the top off bell pepper/onion and place them whole inside the cavity. The hint of the peppers/onions cooks right into the chicken, therefore, you don’t have to use a large amount of seasoning. Great tip for those dieting or with sodium restrictions.