Slow Cooker Whole Chicken

A rotisserie chicken in a black crock pot.

Slow Cooker Whole Chicken

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.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 3 10

Total Time 3 20

Servings servings (1 cup each)

Calories 359kcal

Author Meggan Hill

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

US Customary - Metric

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 1/2 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