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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 says
This sounds delicious, thank you for revealing your recipe and method. I love the tip about creating the stock also. I think I will give this a go next weekend!
Assistant to 100 Days (Amy) says
Hello Sam. This recipe makes its own liquid. ~Amy
Sam says
I thought you couldn't leave a slow cooker on with no liquid in it?
ddennski says
Sam, the chicken will release plenty of liquid as it cooks; as well as the onion, or whatever vegetable you add beneath it. We make our variation on this recipe once a week, and it is absolutely fantastic; hands down the easiest way to prepare a whole bird.
dd
Jessica says
I made the crockpot chicken last night along with the garlic cheese drop muffins and both were a HUGE hit!! I'm going to be making stick with the bones and other leftovers and it sounds crazy, but I'm super excited!!! I love the idea of adding a few more items to the non-processed list in our house!!! I can't thank you enough for all you do!! I have recommended this website to SEVERAL friends and family members!!
Michelle G says
Trying out this recipe tonight! Ended up
Marinating the chicken in the fridge overnight with the spices. If its about 2 lbs of a young chicken, how
Long should I keep it in the crockpot for?
Assistant to 100 Days (Amy) says
Hi Michelle. I'd check it after 3 hours and wait until it is falling off the bone. If you are in doubt, use a thermometer to check the internal temperature. ~Amy
Elizabeth says
This is handsdown THE best crockpot chicken ever! Very flavorful. The added bonus was making the chicken stock out of the remains. I literally threw all the bones and skin back in the pot and added what I normally would add when I make a stock and OMG this was the richest most robust stock I have ever made. I froze it but not before I drank 2 cupfuls. I can't wait to make a yummy soup with this stock. Thanks so much for this delicious recipe!!!
Opg says
I would love your yummy stock recipe! Would you consider sharing? I shy away from it usually because of the greasiness of the remains. How do you deal with that? Thanks much!
Jenn says
You can refrigerate the stock when done and all the fat will rise to the top where you can scrape it off. Then your stock won't be greasy at all! I save the fat (schmaltz) for cooking.
Ann says
Hi there, Thank you all of you for the wonderful comments. I just wondering if any of you know what should be the inside chicken temperature to know it's done?
Assistant to 100 Days (Amy) says
Hi Ann. The official FDA recommendation is 165°. ~Amy
Kristen says
This is the same recipe I use for my chicken rub with the only difference being that I rub the chicken and wrap it with plastic wrap at least 4-6 hours or longer before I plan on cooking it. I have used this on oven roasted whole chicken and grilled chicken leg quarters and my whole family loves it. Now I feel challenged to make the chicken in the crockpot. As I type this, I am using the carcass from my last oven roasted chicken to make homemade stock on the stove. I am thinking that I will divide the carcass between both of my slow cookers and make double the stock the next time. Thank you for posting this.
Naomi says
I have been making this for years but crumbled balls of aluminum foil on the bottom of the crockpot to put the chicken on. Definitely going to try the onions next time.
Onnie Eddleman says
Just found this recipe.Been looking for a time for it. I used it years ago and misplaced it.Thank you for posting it.Will use it often.
DavetteB says
when I saw this heading I was wondering if it was better than my favorite Sticky chicken recipe. Lo and behold it is the same recipe! I have been making this for years with a few variations (more garlic and less cayenne for our house) and for the person that asked It is fine to make without the onions on the bottom and it also works well as chicken parts - leg and thigh quarters take about the same time (I loaded my crockpot) It can also be done in a regular oven, but I've never tried that version, so I guess it would be fine in the PresCo as well - try it and tell us :o)
Sandy says
ARE YOU KIDDING ME!?? That was awesome!!! Thank you :)
cecilia says
Do you guys think I could make this recipe in a pressure cooker ? I think I should be able to do it in half the time.... Has anyone tried that?
Robin says
Well, I have the chicken in the crock pot on a bed of fresh rosemary. Will let you know how it turns out!
Assistant to 100 Days (Amy) says
Hi Robin. How did it turn out? Apologies, but we can rarely answer in real time. ~Amy
Robin says
My son won't eat anything cooked in onions. If I put lots of fresh sprigs
of rosemary on the bottom of crock pot, will that suffice?
Lisa says
I use foil simply make 4 small balls and place chicken on the balls so that it does not touch the bottom of the pot. Can also use apple or carrots anything.
Dianna says
My friends and family loved this recipe, I am NOT a cook but wanted to try this so I could select my own chicken with no hormones etc. Everyone walked away with the recipe. That doesn't often happen when I cook!
Ashleigh says
Do you think that you could put root vegetable in the bottom with the onion? Looking forward to giving this a try :)
Assistant to 100 Days (Amy) says
Hi Ashleigh. I think it would be fine. Let us know your results. ~Amy
Leta S says
Love this Recipe. and full of flavor not to mention i have the chicken left overs for my Curry Chicken Salad with Mayo, Celery, Onion, Major Grays Chutney, Curry and Roasted Pecans... My sons (30 and 27 love this) Serve it on Hawaiian Sweet bread. Making one today.AGAIN.
Christina N. says
I made the chicken this week and it was very good, I was hesitant about not adding any liquid, but was surprised at how much liquid the chicken made itself and even the breast was juicy. My chicken was almost 6lbs and cooked in 4hrs and completely fell off the bone. Made the stock too, didn't want to waste that juicy goodness!! thanks for the awesome recipes!!
Erin says
How long on low can you cook if you only have a 1-2lb chicken?
Assistant to 100 Days (Amy) says
Hi Erin. For a smaller chicken I am somewhat uncertain. I am also not able to find any reference material for a chicken that small. I think I would start with 4 hours and keep checking the internal temperature with a pop-up thermometer to assure it is thoroughly cooked. ~Amy
Stacy Loren says
Last night I made chicken using your fabulous recipe, then afterwards I made a whole crockpot full of broth using your other recipe. I now have several meals for this week and a freezer full of broth for future uses. Thank you for sharing it and for all your other wonderful ideas that I don't say thank you for but truly appreciate. Your crockpot refried beans have become a staple in our home, just love them.
Katy says
Instead of a whole chicken, can I just use chicken legs for this recipe and just stack them (about 5 pieces) on the onion?
Assistant to 100 Days (Amy) says
Hello Katy. I think that would work okay. You might want to use a few smaller onions in the bottom rather than one large one so the chicken legs don't "fall in". ~Amy
Assistant to 100 Days (Amy) says
Hi Heather. We are rarely able to respond to questions in real time. How did your chicken turn out? :) ~Amy
Heather says
Hi! I literally just placed the chicken in my crockpot for supper but I was reading over a few comments and I read something about the texture of the meat not being as good if the breast side is up... The recipe doesn't specify to place it breast side down on the onions and now I'm wondering if I need to flip it over to get nicer white meat before it gets too hot to change it? I normally roast a chicken with breast side up so it only made sense to do it the same way in the crockpot. Should I flip it over? Thanks!
Jan says
This is the first time I've ever cooked a chicken! I even took out the insides myself! And it turned out AMAZING! I thank you and my family thanks you...probably more so the latter...lol.
Catherine says
The BEST chicken I have ever eaten! We had tons left over, so we're putting them in your homemade whole wheat tortillas and having wraps for lunch this week!
The chicken was literally falling off the bone, and I couldn't get it out of the crock pot without it falling into a million different pieces in the process. How did you keep yours together in such whole pretty pieces??
Assistant to 100 Days (Amy) says
Hi Catherine. This answer come directly from Jason:
"The best way is to completely remove the chicken from the crock pot (draining as you go) using tongs and a spoon and place it on a platter. Do this carefully so as to leave the chicken as intact as possible...I can usually get it out in one or two pieces. Put the platter next to a large empty bowl placed alongside the crockpot. Then you use the tongs, a fork, and your hands (as the meat cools off a bit) to separate the meat into the bowl and everything else back into the crock pot (to make stock).
You can do it in the crock pot if you place the chicken breast side up, but the results are not as good (both in the amount of meat you remove and the texture of the chicken)."
Good luck! ~Amy
Jacque says
The chicken turned out delicious. I have a question though, do you have any tips or tricks to cut it up? Mine was a mess by the time I was done with it. I wasn't sure what was good meat and what wasn't. Hahaha. I ended up dumping whatever I hadn't cut off back into the crockpot to make stock.
CJ says
Thanks for another awesome recipe. This one has also been a hit with our entire family.
Katie says
Can I do this w a frozen chicken?
Assistant to 100 Days (Amy) says
Hi Katie. This is how I have answered this question previously: "I think so but the cook times would have to be adjusted. Here is a recipe from another site that uses a frozen chicken. Perhaps you could adjust your cook times per their advice: http://www.food.com/recipe/frozen-chicken-in-the-crock-pot-98478. Also, there is a school of thought out there that would say it is a food safety issue because it takes such a long time to get the chicken to a safe temperature. So, you may want to do a bit of research on that."
~Amy
nicole says
Very good. The chicken was so moist. This was my first experience with a whole chicken and I accidentally put it in the crock pot with the breasts down but it still turned out great. I had a 5 lb chicken and it took about 5 hours on high. Will definitely make again. Thanks so much for the yummy easy recipe. Used the leftover bones to make homemade stock last night. Can't wait to use it for chicken noodle soup tomorrow.
Lisa says
This is a great recipe. I put it under the broiler for few minutes to brown up the top when its done. It makes the skin crisp but leaves the chicken juicy!
Natalie says
My chicken turned out great and my stock is currently brewing in the crock pot overnight. To answer my own question about cooking the chicken on low...I was able to keep my crock pot on high for 2 hours and then turned it to low for another 6 hours (while I was out of the house). It turned out great! Super moist and tasty. I put the dry rub seasoning on the skin, in the body and under the skin. I also added two pats of organic salted butter under the skin of the breast. I will definitely make this chicken again!
Susie says
I'll have to say this was very easy and tasty, but next time I will take the extra effort to rub the spices UNDER the skin to flavor the meat. When this was done (in about 4.5 hrs), we needed to salt our meat, so I think by rubbing the spices under the skin, we will eliminate this need. And more than 1 tsp salt for a whole chicken is needed, imo. Rest is golden!
vic says
This chicken is bland and generally flavorless, although it is tender and moist.
Natalie says
This is my first time cooking a whole chicken and I'm really excited to be doing it in my crock pot! Do you think I can cook it on low for 8-10 hours and get the same result?
Assistant to 100 Days (Amy) says
Hi Natalie. You could try but that is a very long time to cook a chicken and it might overcook. Perhaps consider trying it on a day when you don't have to leave it for so long?
I would love to hear any reader comments regarding their own experiences with this.
~Amy
Frances says
Simple,easy,and delicious.
Brittany says
I never really use my crock pot, but I'm starting to make more meals with it. The meals usually are limited to casseroles or soups. Your whole chicken recipe says you don't have to add water. I'm confused, will it burn the onions and chicken without adding any juices??
Mary says
If you cook a whole chicken, the chicken will create it's own juices. Onions shouldn't burn.
Sandi says
I saw someone allergic to onions and then someone suggested using balls of aluminum foil. Really? I would suggest cutting up celery or green beans or potatoes. Something not toxic like aluminum though....The chicken will make it's own juice. I'm getting ready to put this together. Thanks for all the good ideas.
NaturalSelfHeal says
Will definitely try this soon! What about a liquid for this recipe? Doesn't it need any at all?
Assistant to 100 Days (Amy) says
Hi. No added liquid is necessary. It creates its own. ~Amy
Ashley says
Made this recipe last night. Super easy, healthy, and delicious. I have a 2 month old so easy healthy recipes are the only thing I can make right now for my husband and I. Thank you.