Crockpot Whole Chicken
The ultimate comfort food, this Crockpot Whole Chicken is tender, juicy, and bursting with flavor. Perfect for an easy weeknight dinner or a cozy family gathering, it’s a dish that will satisfy everyone at the table. With minimal prep and maximum flavor, you'll want to make this tonight!
Equipment
- Crockpot
- 9×13-inch Baking Dish
Ingredients
- 1 whole chicken thawed if frozen; giblets removed
- 1 whole sweet onion roughly chopped
- 1 whole bell pepper any color, roughly chopped
- 1 rib celery roughly chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- 1 teaspoon poultry seasoning
Instructions
- Start by spraying the inside of your slow cooker with cooking spray. This will prevent the chicken from sticking, making it easier to remove once cooked.
- Next, take some kitchen foil and create a ring on the bottom of the slow cooker. This ring will act as a rack for the chicken and allow airflow under it, ensuring even cooking.
- Add the chopped onion, bell pepper, and celery to the bottom of the pot. These vegetables not only add flavor but also help to keep the chicken moist during the cooking process.
- Create two strips of foil by folding them over and over, letting them hang over the sides. These will serve as handles to easily lift the chicken out once it’s fully cooked.
- In a small bowl, mix together the seasonings: garlic powder, onion powder, kosher salt, and poultry seasoning. This combination adds a savory depth of flavor to the chicken.
- Take your whole chicken and pat it dry with paper towels. This helps the skin crisp up. Then, rub the seasoning mixture all over the chicken, ensuring it’s evenly coated.
- Place the seasoned chicken inside the slow cooker, on top of the foil strips and ring. The foil strips will help lift the chicken out once it’s fully cooked.
- Cover the slow cooker with the lid and cook the chicken on HIGH for 4 to 6 hours, or on LOW for 6 to 8 hours. The cooking time will vary depending on the size of the bird and your slow cooker model.
- When the chicken is ready, the internal temperature should reach 170 to 175 degrees Fahrenheit. Use a thermometer for accuracy.
- Carefully remove the chicken and transfer it to an oven-safe dish. Broil it for about 5 minutes in the oven until the skin is crispy and golden brown. This step adds a delightful crunch to the dish.
- Serve the chicken hot with your choice of sides. Enjoy the fruits of your labor!
Notes
- Tip 1: I like to use 3.5 to 4.5-pound whole chickens in my slow cooker. These sizes seem to fit just perfectly with the veggies.
- Tip 2: A crockpot rack works well in place of the foil ring and sling.
- Tip 3: Feel free to change up the seasonings to suit your tastes. Check out my chicken seasoning for a family favorite with a kick!
- Tip 4: The vegetables at the bottom of the slow cooker are there to add flavor and steam the chicken so it stays moist.
- Tip 5: Instead of tossing the onion, bell pepper, and celery from the bottom of the pot, blend them into a quick gravy or sauce. It’s a flavor-packed base you don’t get from just broth and cornstarch, and it saves food waste.
- Tip 6: Just like roasting, letting your slow-cooked chicken rest (10–15 minutes loosely covered with foil) before carving allows the juices to redistribute. It prevents the meat from drying out the second you slice in.
- Tip 7: Leftover slow cooker whole chicken is so yummy in a number of recipes. I think it tastes great in crockpot chicken noodle soup or my favorite crack chicken tacos.