Introduction
Slow Cooker Whole Chicken is one of the easiest ways to get tender, juicy, fall-off-the-bone chicken with almost no effort. This recipe delivers the flavor of a traditional roast chicken without turning on the oven. The slow cooker gently cooks the chicken in its own juices, creating moist meat and rich natural drippings perfect for gravy.
Whether you’re meal prepping for the week, feeding your family, or simply want a hands-off dinner, this crockpot whole chicken recipe is reliable and foolproof. Plus, it’s budget-friendly and versatile—you can use the leftovers for soups, sandwiches, salads, or casseroles.
If you’re searching for an easy slow cooker whole chicken recipe that turns out perfectly every time, this one will not disappoint.
Ingredients
- 1 whole chicken (4–5 pounds), giblets removed
- 2 tablespoons olive oil or melted butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme or Italian seasoning
- 1 lemon, halved (optional)
- 4 cloves garlic, smashed (optional)
- 1 small onion, quartered (optional)
Instructions
- Pat the chicken completely dry with paper towels.
- Rub olive oil or melted butter all over the chicken.
- In a small bowl, combine salt, pepper, garlic powder, onion powder, paprika, and thyme.
- Season the chicken generously on all sides and under the skin if possible.
- Place the onion and garlic in the bottom of the slow cooker to create a rack.
- Place the chicken breast-side up on top of the vegetables.
- Squeeze lemon over the chicken and place the halves inside the cavity if using.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until internal temperature reaches 165°F (74°C).
- For crispy skin, transfer chicken to a baking sheet and broil for 3–5 minutes.
- Let rest for 10 minutes before carving.
Tips for Perfect Slow Cooker Whole Chicken
- Do not add extra liquid—the chicken releases its own juices.
- Use a meat thermometer for accurate doneness.
- Broiling at the end improves texture and color.
- Let the chicken rest before slicing to retain juices.
Flavor Variations
- Herb & Butter: Add fresh rosemary and thyme.
- Lemon Garlic: Increase lemon zest and fresh garlic.
- Spicy Roast: Add cayenne or chili powder.
- BBQ Style: Brush with barbecue sauce during the last 30 minutes.
Serving Suggestions
- Mashed potatoes
- Roasted vegetables
- Rice or quinoa
- Fresh green salad
Storage Instructions
- Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
- Freeze shredded chicken for up to 3 months.
- Use bones to make homemade chicken broth.