Whole Chicken in the Crockpot

When we’re thinking chicken for a weeknight, you probably default to chicken breasts (as in these air fryer chicken breasts and easy chicken bites) or maybe chicken thighs (Instant Pot chicken thighs or honey balsamic chicken thighs) if you prefer dark meat.

A whole chicken? Well, that seems like a production, or maybe something for a Sunday dinner. This crockpot whole chicken recipe proves that you can make a whole chicken for a weeknight meal.

As with most slow cooker recipes, all the heavy lifting is done at the beginning. When you’re making a whole chicken in a crockpot, this could be the morning if you cook it on Low, the afternoon if you cook it on High, or even the night before if you want to assemble everything when you’ve got a little more time.

P.S. Did you know you can cook a meatloaf in your crockpot too? Try crockpot meatloaf, it’s the best!

Cook A Whole Chicken in a Crockpot

Crockpot meals are the best meals. Don’t get me wrong, I love the Instant Pot and the air fryer, but nothing beats being able to assemble a meal in the morning and have it ready and waiting by the time dinner rolls around. If you like the idea of your whole dinner cooked in a slow cooker, be sure to try my slow cooker corned beef or crockpot beef stew, too.

Classic, comfort food flavors. There’s nothing complicated here! Nothing spicy, nothing your kids will turn up their noses at, just juicy chicken, simple herbs and spices, and tender veggies that are infused with flavor from the slow cooking process.

Hearty and satisfying. This is a dinner that’s filling without making you feel overly full. It’s the perfect kind of meal for those chilly winter evenings when you want something that will warm you up.

Easy. While the ingredient list might look daunting, seven of the items are spices or herbs, so there’s really not all that much you’ll need to pick up at the grocery store. You can choose to make the chicken with the optional veggies or without; I like making adding them so I can have an (almost) complete dinner in one pot!

Gravy! The gravy is optional, but let’s be real: is it really optional? My motto in life is “always make the optional gravy.” It’s a really easy additional step that adds a lot of wow factor to the meal.

Ingredient Notes

Be sure to check the complete details on the recipe card below!

• Whole Chicken: You’ll need a raw chicken that’s 4 to 5 pounds, basically one that fits in your slow cooker.
• Olive Oil: Rubbing the chicken with olive oil allows the seasonings to stick.
• Seasonings: You’ll need standard salt and black pepper, then pantry staples like garlic powder, onion powder, paprika, dried thyme, and dried rosemary.
• Yellow Onion, Garlic, and Lemon: These ingredients are stuffed into the cavity of the chicken. As the chicken cooks, they’ll infuse the bird with flavor.
• Low-Sodium Chicken Broth: Homemade broth is fantastic too, but a good quality store-bought brand is fine. 
• Optional Vegetables: If you like, add another onion, carrots, and red potatoes to the crockpot to cook with the chicken. By the time the cooking is done, they’ll be tender and flavorful.
• Optional Gravy: Want to make gravy too? You’ll need butter, all-purpose flour, and the savory juices from the crockpot.

How to make Crockpot Chicken

Coat the inside of the crockpot with nonstick cooking spray. In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, paprika, dried thyme, and dried rosemary.

Remove any giblets from the cavity of the chicken and pat the chicken dry with paper towels. Rub the outside of the chicken with olive oil. 

Season the chicken inside, outside, and under the skin with the spice mixture. Place the onion, garlic, and lemon inside the chicken’s cavity.

Place the additional onion, carrots, and potatoes in an even layer in the bottom of the crockpot, if you’re using them. Then, place the seasoned whole chicken into the crockpot, breast side up. 

Pour broth in the crockpot around chicken—not on top, or you’ll rinse away the seasonings!

Cover the crockpot with the lid and set it to cook on high heat. Cook for at least 1 hour on high. Then, you can either continue cooking on high for 3 more hours, or turn to low and cook for 6 to 7 hours. 

When fully cooked, remove from the crockpot and allow the chicken to rest for 5 minutes before carving.

Optional Steps

To crisp the skin: Transfer the chicken to a baking dish, then brush the skin with additional melted butter or oil. Broil it in the oven for a few minutes until it crisps up. 

To make the gravy: Melt the butter in a saucepan over medium heat. Whisk in the flour and continue to cook, whisking constantly, until lightly browned. Gradually whisk in the reserved pan juices. Increase the heat to medium high to bring to a boil, then reduce the heat to medium and cook until thickened. Season to taste.

FAQs

Recipe Variations

• Customize the seasonings. You can use your favorite store-bought or homemade chicken rub, or my BBQ rub. (If you use the BBQ rub, serve the chicken with BBQ sauce!) For a European feel, try my herbes de Provence blend.
• Use fresh herbs. Infuse your whole chicken in a crockpot with some herbaceous flavor! Fresh thyme, rosemary, or sage (or a combination of the three) can be added to the cavity with the garlic, lemon, and onion.
• Switch up the veggies. Other root vegetables, like parsnips, turnips, and sweet potatoes, will work with this crockpot whole chicken too. Whole mushrooms are great, too. You want a firm vegetable that will stand up to a long cooking time. Soft vegetables with a high water content such as zucchini, tomatoes, or eggplant won’t work well. They’ll get too mushy.
• Oven method: If you prefer using your oven to a slow cooker, try my roasted chicken recipe. It’s similar to this one.
• Don’t want to make a whole chicken? Try my crockpot chicken and rice. It’s super easy and it includes veggies, too.

Serving Ideas

If you don’t add the optional veggies, crockpot mashed potatoes or roasted vegetables are great for rounding out this meal. If you do make the veggies in the slow cooker, a fresh salad, Instant Pot brown rice, or crusty Dutch oven bread are delicious accompaniments.

Make Ahead Ideas

To get a head start on your whole chicken in a crockpot, you can assemble everything in the slow cooker insert the night before and refrigerate it until you’re ready to cook. Never put a chilled insert into a preheated crockpot; the ceramic insert may crack.

Storage & Reheating Tips

Refrigerate: Cut the chicken into parts so it cools more quickly. Store leftover crockpot chicken and vegetables in the refrigerator for 3 to 4 days in an airtight container.

Freeze: Place the cooked cut-apart chicken in an airtight container or zip-top bag; it can be frozen for up to 3 months. Let it thaw in the refrigerator before reheating it according to the instructions below.

Reheat: Leftovers can be warmed up in the microwave or in a baking dish in a 350ºF oven; add a splash of broth and cover the dish with foil, then heat until the chicken is warmed through.

Leftover Love

Leftover whole chicken in a crockpot can be cut into pieces or shredded for using in chicken salads, BBQ chicken nachos, chicken tortellini soup, and more. Use the carcass to make homemade chicken stock too! Strain the stock before using to remove any small bones.