Whole Chicken in the Crockpot
Make a whole chicken in a crockpot and come home to a cozy dinner complete with tender, slow-cooked veggies and juicy seasoned chicken. Spend a few more minutes and make homemade gravy with the drippings!
Servings: 4 servings
Ingredients
- 1 whole chicken (4 to 5 pounds)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 small yellow onion, quartered
- 5 garlic cloves
- ½ lemon
- ½ cup low sodium chicken broth
Optional Added Ingredients
- 1 large onion, 1-inch chunks
- 3 carrots, cut into 1-inch chunks
- 3 to 4 red potatoes, cut into 1-inch chunks
Optional Gravy
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 2 cups reserved pan juices
Instructions
- Spray the inside of the crockpot with nonstick cooking spray.
- In a small bowl, mix together salt, black pepper, garlic powder, onion powder, paprika, dried thyme, and dried rosemary.1 teaspoon kosher salt, ½ teaspoon coarse ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, ½ teaspoon dried thyme, ½ teaspoon dried rosemary
- Remove any giblets from the cavity of the chicken if they are included. Pat the chicken dry with paper towels. Rub the outside of the chicken with olive oil.1 whole chicken , 1 tablespoon olive oil
- Season the chicken inside and out with the spice mixture, making sure to rub some seasoning under the skin as well. Place the onion, garlic, and lemon inside the chicken's cavity.1 small yellow onion, quartered, 5 garlic cloves, ½ lemon
- If using the additional ingredients (additional onion, carrots, potatoes), place in an even layer in the bottom of the crockpot.1 large onion, 1-inch chunks, 3 carrots, cut into 1-inch chunks, 3 to 4 red potatoes, cut into 1-inch chunks
- Carefully place the seasoned whole chicken into the crockpot, breast side up. Pour broth in the crockpot around chicken (not on top).½ cup low sodium chicken broth
- Cover the crockpot with the lid and set it to cook on High heat. Cook for at least 1 hour on high.
- Continue cooking on High for 3 more hours OR turn it to Low and cook for 6 to 7 hours. The internal temperature of the chicken should reach 165°F (74°C) in the thickest part of the meat when it's done. Cooking times may vary based on size of chicken, starting temperature, and model of slow cooker.
- When chicken is fully cooked, remove it from the crockpot and allow the chicken to rest for 5 minutes before carving.
- Optional: If you want crispy skin, you can transfer the chicken to a baking dish, brush the skin with additional melted butter or oil, and broil it in the oven for a few minutes until it crisps up. Keep a close eye on it to avoid burning.
- Optional Gravy: Reserve 2 cups of juices from slow cooker. Melt butter in a saucepan over medium heat. Whisk in flour and continue to cook, whisking constantly, until lightly browned, 5 to 7 minutes.4 tablespoons butter, ¼ cup all-purpose flour, 2 cups reserved pan juices
- Gradually whisk in pan juices. Increase heat to medium high, bring to a boil.
- Reduce heat to medium and continue to cook until thickened, about 5 minutes, stirring frequently. Gravy will thicken significantly as it cools.
- Taste and season with salt and pepper.
Video
Notes
- You can use 1 whole lemon, cut in half, if the cavity is large.
- The nutritional information is calculated for ¼ chicken without the optional vegetables and gravy.
- Storage & Reheating:
- 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.
Nutrition
Calories: 409kcal | Protein: 35g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 143mg | Sodium: 133mg | Potassium: 360mg | Vitamin A: 267IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 2mg
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