This slow cooker whole chicken is an easy, hands-off way to prepare a juicy chicken in a Crockpot. Deliciously seasoned and cooked low and slow, it’s ideal for busy days.
If you didn’t know you could create a tender, juicy chicken dinner with your Crockpot and a whole chicken—virtually hands-free, I’m here to change that. This is an actual set-it-and-forget-it recipe—the slow cooker does all the work while you focus on the rest of your day. The simple seasoning blend and slow-cooked method create layers of flavor that taste fresh out of the pot and even better when repurposed as shredded chicken for soups, tacos, or salads. Crockpot whole chicken is the kind of dinner you’ll find yourself making again and again!
Ingredients you’ll need
- Whole chicken – The star of the dish. No special skills are needed to prep and slow cook a whole chicken to perfection.
- Salt and pepper – These are essential for bringing out the chicken’s natural flavors.
- Extra virgin olive oil – Helps the seasoning stick and prevents the skin from drying out.
- Chicken seasoning -My simple chicken seasoning recipe adds so much flavor and you probably have the ingredients on hand.
How to cook a whole chicken in a slow cooker
Crockpot whole chicken doesn’t get easier than this! It only takes 5 minutes to season it, put the lid on, press a button, and go do other things while your full chicken gets beautifully cooked.
- Pat the chicken dry and generously season with salt and pepper.
- Combine olive oil and chicken seasoning and rub over the chicken surface.
- Cover and slow cook the chicken on low for 4 to 6 hours until the internal temperature reaches 165°F.
- (Optional) Broil the chicken for a few minutes if you want crispy skin.
- Rest the chicken for a few minutes and serve warm.
Look how effortless this golden brown chicken is!
Recipe tips
- Thaw your whole chicken completely to ensure it cooks evenly in the Crockpot and reaches the proper internal serving temperature.
- Stuffing the cavity is optional. The chicken will cook perfectly without it, but you can stuff it with your favorite citrus to add a bright aroma and flavor.
- Always use a meat thermometer to check for doneness by inserting it into the thickest part of the whole chicken next to the bone.
- Cut the slow cooker time in half by setting your Crockpot to HIGH for 2 to 3 hours, checking the internal temperature at the 2-hour mark.
- The juices at the bottom of the slow cooker are perfect for making gravy from drippings. Strain it and store it separately in the refrigerator if you plan to use it later.
Recipe variations
- Swap the chicken seasoning with a Cajun or Italian blend to change up the flavor profile.
- Add coarsely chopped vegetables like carrots, onions, and potatoes to the bottom of the slow cooker, along with a few cups of chicken broth, to create a complete meal.
- Serve whole chicken with a squeeze of lemon juice or lemon wedges to brighten the savory chicken flavor.
Serving Ideas
- Create a whole meal while your chicken cooks in the crockpot by making my quick mashed potatoes and green beans for a classic comfort meal.
- Pair with a fresh garden salad and French bread for a lighter option.
- Shred the chicken and use it in tacos, wraps, or sandwiches.
- Serve over rice or quinoa with a side of roasted vegetables.
- Use the leftovers for soup or chicken fried rice.
Slow Cooker Whole Chicken
Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
- 1 Whole Chicken, about 4-5 pounds
- Salt and Pepper, for seasoning
- 1 tablespoon Extra Virgin Olive Oil
- 1 tablespoon Chicken Seasoning
Instructions
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Remove any giblets from the CHICKEN cavity and pat the skin dry with paper towels.
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Lightly coat the inside of the slow cooker with oil.
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Generously season the CHICKEN with SALT and PEPPER, including inside the cavity.
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Place the CHICKEN in the slow cooker.
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Mix the OLIVE OIL and CHICKEN SEASONING in a small bowl, then rub it all over the CHICKEN to coat evenly.
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Turn the chicken breast side up, cover, and slow cook on LOW heat for 4 to 6 hours. *See recipe footnote for variation.
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At the 4-hour mark, use a meat thermometer to test the internal temperature. You’re looking for a minimum temperature of 160°F.
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(optional) For crispy skin, preheat the broiler to high and adjust the top oven rack 6-8 inches from the broiler. Transfer the CHICKEN to a roasting pan. Brush the CHICKEN with OLIVE OIL and broil for 5 to 8 minutes, until the skin is golden brown.
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If not broiling, turn off the slow cooker and let the CHICKEN rest for 5 minutes until it reaches 165°F internal temperature.
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Serve warm with your favorite sides.
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To store, let it cool completely and refrigerate in an airtight container for up to 5 days.
Recipe Notes
Stuffing the cavity is optional. The chicken will cook perfectly without it, but you can stuff it with your favorite citrus too add a bright aroma and flavor.
Always use a meat thermometer to check for doneness by inserting it into the thickest part of the whole chicken next to the bone.
Cut the slow cooker time in half by setting your Crockpot to HIGH for 2 to 3 hours, checking the internal temperature at the 2-hour mark.
The juices at the bottom of the slow cooker are perfect for making a rich, pan-dripping gravy. Strain it and store it separately in the refrigerator if you plan to use it later.
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Frequently Asked Questions
No. A rack or trivet isn’t necessary, but if you have one, it can make lifting the chicken out easier.
No, the chicken will release enough juices as it cooks, creating a flavorful broth at the bottom.
It’s best to use fully thawed chicken for the Crockpot. A frozen chicken may not cook evenly, resulting in an undercooked center.
Cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours until the chicken reaches the proper internal temperature.