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Combine the delicious flavor of Rotisserie Chicken with the convenience of your crockpot. This Slow Cooker Whole Chicken has the same spice blend as the store-bought chickens, but they are fresh and made by you, with love.
Based on my wildly popular Rotisserie-Style Chicken Recipe, this version has the same Rotisserie Chicken spice blend combined with the ease and convenience of a crock pot.
This really does simplify things. I love the Rotisserie Chicken version (especially making it in the oven), but a slow cooker removes even more obstacles.
The initial downside was the lack of crispy skin (not that store-bought Rotisserie Chickens have crispy chicken, but personally I prefer that). But if you stick your crock pot whole chicken under the broiler for a few minutes, you too can enjoy crispy chicken skin, even if you made your chicken in a slow cooker.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Chicken: 4 to 5 pounds of chicken pieces such as breast, thighs, or quarters may be substituted for the whole chicken.
- Trussing the chicken: This falls under “optional but recommended.” Trussing your chicken ensures an evenly-cooked, juicier bird, and you have less chance of the skin on the breast splitting open while it cooks.
Step-by-step instructions
- Set chicken breast side up on a rimmed baking sheet or other clean work surface. Remove giblets and pat chicken dry with paper towels. In a small bowl, whisk together the olive oil, paprika, thyme, garlic powder, onion powder, and salt and pepper to taste (I like 1 teaspoon salt and ½ teaspoon pepper) to make a paste.
- Rub spices all over the chicken, then truss if desired (optional but recommended).
- Place in the bottom of the slow cooker.
- Cover and cook on HIGH heat for 3 to 4 hours or LOW heat for 6 to 8 hours. The internal temperature should reach 165 degrees F when tested with a meat thermometer near the legs.
- For browned skin, transfer an oven rack to the middle position and preheat the broiler on HIGH. Transfer the cooked chicken to a rimmed baking sheet. Broil on HIGH for 7 to 10 minutes, until the skin is golden and brown.
- Transfer the chicken to a carving board and tent with aluminum foil and allow to rest for 15 minutes.
- Carve and serve.
Recipe tips and variations
- Yield: The exact yield depends on many factors: the size of the chicken, the weight of the bones, and how well you carve it up. For a 4-pound bird, you should have at least 6 cups of meat, enough for 6 servings, 1 cup each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Put leftover chicken to work in Chicken Salad, Chicken Pot Pie, Chicken Noodle Soup, Chinese Chicken Salad, or Chicken Tetrazzini.
- Make ahead: After rubbing on the spice blend, the chicken can be refrigerated for up to 24 hours before baking.
- Stuff the cavity: For more flavor, add aromatics to the cavity of the chicken before trussing and cooking. Lemons, veggies, fresh herbs (especially fresh rosemary and thyme) and fresh garlic are all delicious additions to this crockpot whole chicken recipe.
- Chicken gravy: Use your pan drippings (in this case, the liquid from the bottom of the slow cooker), chicken broth, cornstarch or flour, and salt and pepper to make delicious chicken gravy anytime.
- Rotisserie Chicken: Not into the slow cooking method? Try my classic Rotisserie Chicken recipe which also includes an oven method. Don’t have a Rotisserie oven? See my post on the Best Rotisserie Ovens to see if one is right for you.
- Put your slow cooker to work: Get the best out of your slow cooker with my favorite weeknight dishes such as Beef Ragu with Pappardelle, Chicken Tortellini Soup, Pasta and Bean Soup, or Taco Soup. Or, try my Slow Cooker Turkey Breast recipe for a delicious, tender bird without taking up any oven space.
- Best Thanksgiving Slow Cooker Recipes: Discover the best slow cooker recipes for your Thanksgiving feast including turkey and all the classic sides. Free up oven and stove top space when you need it most by cooking one (or more!) Thanksgiving recipes in a crockpot.
Frequently Asked Questions
Seek out unbleached cotton kitchen twine, also known as butcher’s twine, which is strong enough to hold a chicken together but won’t burn. Many butchers keep this on hand so you can simply ask for a long piece at the counter while you’re ordering your meat so you’ll always have some on hand. (Alternatively, you can buy your own at retailers like HomeGoods or on Amazon; I buy this twine.)
If you bought a frozen chicken, make sure it is safely thawed before trussing and cooking. The safest way to thaw a frozen chicken is in the refrigerator (and never at room temperature). Check your refrigerator’s internal temperature; it should be 40 degrees Fahrenheit or colder. Keep the chicken in its original wrapping. Place the chicken on a tray or shallow pan to collect any juices that may leak out as it thaws. Store it at or near the bottom of your refrigerator so that if it leaks, it won’t contaminate anything under it. Allow 24 hours for every 4 to 5 pounds of frozen chicken.
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Slow Cooker Whole Chicken
Equipment
- 3 feet kitchen twine
Ingredients
- 1 (4 to 5 pound) whole chicken (see note 1)
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 1/2 teaspoons dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper
Instructions
- Set chicken on a rimmed baking sheet or other clean work surface. Remove giblets and pat chicken dry with paper towels.
- In a small bowl, whisk together the olive oil, paprika, thyme, garlic powder, onion powder, and salt and pepper to taste (I like 1 teaspoon salt and ½ teaspoon pepper) to make a paste.
- Rub spice mixture all over the chicken, then truss if desired (optional but recommended). Place in the bottom of a slow cooker. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours. The internal temperature should reach 165 degrees when tested with a meat thermometer near the legs.
- For browned skin (this step is optional), transfer an oven rack to the middle position and preheat broiler on HIGH. Transfer the cooked chicken to a rimmed baking sheet.
- Broil on HIGH for 7 to 10 minutes, until the skin is golden and brown. Transfer the chicken to a carving board and tent with aluminum foil and allow to rest for 15 minutes. Carve and serve.
Notes
- Chicken: 4 to 5 pounds of chicken pieces such as breast, thighs, or quarters may be substituted for the whole chicken.
- Trussing the chicken: This falls under “optional but recommended.” Trussing your chicken ensures an evenly-cooked, juicier bird, and you have less chance of the skin on the breast splitting open while it cooks.
- Yield: The exact yield depends on my many factors: the size of the chicken, the weight of the bones, and how well you carve it up. For a 4-pound bird, you should have at least 6 cups of meat, enough for 6 servings, 1 cup each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
This was perfect in all ways. So juicy, flavorful, and super easy to follow. thank you!!
You’re so welcome, Tonya! Take care! – Meggan