Discover the ultimate secret to a perfectly tender and flavorful meal with this Crockpot Whole Chicken recipe. If you’re looking for a hands-off dinner that delivers rotisserie-style results with minimal effort, you’ve found it. This method guarantees a juicy, fall-off-the-bone chicken every single time, making it a perfect solution for busy weeknights or a lazy Sunday dinner.
We’ll walk you through everything, from creating the perfect spice rub to the optional step of getting that irresistibly crispy skin. Get ready to impress your family with a meal that tastes like it took all day to prepare, but only required a few minutes of your time.
Why You’ll Love This Crockpot Whole Chicken Recipe
Making a whole chicken in the slow cooker isn’t just easy; it’s a game-changer. Here’s why this will become your new favorite recipe.
- Incredibly Juicy: The slow, gentle heat of the crockpot locks in moisture, resulting in the most succulent chicken you’ve ever had. No more dry, disappointing chicken!
- Minimal Prep Time: Just 15 minutes of prep is all you need. Simply rub the chicken with spices, place it in the slow cooker, and let it do all the work.
- Versatile and Flavorful: The simple herb and spice rub is packed with flavor and complements any side dish. Use leftovers for salads, wraps, or a delicious homemade chicken noodle soup (coming soon).
- Makes Its Own Gravy: The drippings from the chicken create a rich, savory base for a delicious homemade gravy. We’ll show you how!
Ingredients You’ll Need
This recipe uses simple, pantry-staple ingredients to create a chicken that’s bursting with flavor. You don’t need anything complicated to make a stunning meal.
- Whole Chicken: A 4-5 pound whole chicken works best. Make sure to remove the giblets from the cavity before starting.
- Olive Oil: Helps the seasonings stick to the skin and promotes browning.
- Vegetables: Onion, carrots, and celery create a flavorful “rack” for the chicken to sit on, infusing it with flavor from below.
- For the Rub: A simple yet powerful combination of paprika, dried thyme, garlic powder, onion powder, salt, and black pepper creates a classic, savory crust.
How to Make a Whole Chicken in the Crockpot
Cooking a Crockpot Whole Chicken is as simple as prep, set, and forget. Follow these straightforward steps for a perfect result.
Step 1: Prepare the Chicken and Vegetables
First, pat your whole chicken dry with paper towels. This is a crucial step for a flavorful exterior. Remove any giblets from inside the cavity. Next, chop your onion, carrots, and celery and arrange them in the bottom of your slow cooker. This bed of vegetables not only adds flavor but also elevates the chicken, preventing it from boiling in its own juices.
Step 2: Create the Rub and Season
In a small bowl, mix together the paprika, thyme, garlic powder, onion powder, salt, and pepper. Rub the chicken all over with olive oil, then generously coat the entire surface—including under the skin of the breast—with your spice mixture. Place the seasoned chicken on top of the vegetables in the crockpot.
Step 3: Slow Cook to Perfection
Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The chicken is done when it’s fall-off-the-bone tender and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. There’s no need to add any extra liquid; the chicken and vegetables will release plenty of delicious juices.
The Secret to Crispy Skin
While the slow cooker creates incredibly moist meat, it doesn’t brown the skin. For that delicious, crispy finish, a quick trip under the broiler is all you need.
- Carefully transfer the cooked chicken from the crockpot to a baking sheet.
- Place it under your oven’s broiler for 3-5 minutes.
- Watch it closely to ensure it doesn’t burn. Once the skin is golden brown and crispy, it’s ready to serve!
How to Make Gravy from Crockpot Chicken Drippings
Don’t let those flavorful drippings go to waste! Making a simple gravy is the perfect finishing touch.
- Strain the juices from the bottom of the crockpot into a saucepan, skimming off any excess fat. You should have about 2 cups of liquid.
- In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry.
- Bring the drippings to a simmer over medium heat. Slowly whisk in the cornstarch slurry and continue to simmer, whisking constantly, until the gravy has thickened. Season with salt and pepper to taste.
Tips for the Best Slow Cooker Whole Chicken
- Don’t Skip the Veggie Rack: Elevating the chicken is key to preventing it from becoming soggy.
- Pat it Dry: A dry surface helps the seasoning adhere better and is essential if you plan to crisp the skin later.
- Cook Low and Slow: For the most tender, juicy result, cooking on low is always the best option if you have the time.
- Let it Rest: Allow the chicken to rest for 10 minutes after cooking (and broiling) before carving. This helps the juices redistribute, ensuring a moist bite every time. For another amazing slow cooker recipe, try this Slow Cooker BBQ Chicken.
What to Serve with Your Crockpot Chicken
This crockpot whole chicken is a versatile main course that pairs well with almost anything. For a cozy, comforting meal, serve it alongside roasted acorn squash or creamy mashed potatoes. A fresh apple broccoli salad (coming soon) also adds a wonderful, crisp contrast.
Storing and Using Leftover Chicken
Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days. It’s perfect for meal prep! Use the shredded meat in sandwiches, soups, casseroles, or these cheesy garlic chicken wraps. The possibilities are endless.
Frequently Asked Questions About Crockpot Whole Chicken
It is not recommended to cook a frozen whole chicken in a slow cooker. The slow cooking time can keep the chicken in the ‘danger zone’ (40-140°F) for too long, which can allow harmful bacteria to grow. Always thaw your chicken completely first.
No, you do not need to add any extra liquid like water or broth. The chicken and the vegetables on the bottom will release enough natural juices to keep the chicken moist and create a flavorful base for gravy.
The best way to get crispy skin is to place the cooked chicken on a baking sheet and put it under your oven’s broiler for 3-5 minutes after it’s finished cooking in the crockpot. Watch it carefully to prevent burning.
It typically takes 6-8 hours on the LOW setting or 3-4 hours on the HIGH setting for a 4-5 pound chicken. Always cook until the internal temperature reaches 165°F (74°C).
A standard 6-quart oval slow cooker can comfortably fit a chicken up to 5 or 6 pounds. For smaller, round slow cookers, a 3-4 pound chicken is a better fit.
More Delicious Dinner Recipes
Crockpot Whole Chicken (The Easiest, Juiciest Rotisserie-Style Recipe)
Ingredients
Equipment
Instructions
- Place the chopped onion, carrots, and celery in the bottom of a 6-quart or larger slow cooker. Pat the chicken dry with paper towels and remove giblets.
- In a small bowl, combine paprika, dried thyme, garlic powder, onion powder, salt, and black pepper.
- Rub the entire chicken with olive oil. Generously coat the chicken with the spice mixture, rubbing it under the skin as well. Place the chicken on top of the vegetables in the slow cooker.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender (internal temperature reaches 165°F or 74°C).
- Carefully transfer the cooked chicken to a baking sheet. Broil in the oven for 3-5 minutes, watching closely, until the skin is golden brown and crispy.
- Let the chicken rest for 10 minutes before carving. Serve with your favorite side dishes.
Notes
Storage: Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
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