You’ll never buy a rotisserie chicken again.
Here’s how to roast a whole chicken in the slow cooker.
You are going to be shocked at how EASY it is to Roast a Whole Chicken in the Crockpot. The finished product is a moist, rotisserie like chicken.
Start this recipe in the morning and have the chicken ready to rock by dinner time. Serve with some beautiful veggies and use the leftovers the next day for some chicken salad or some homemade chicken noodle soup!
QUICK TIPS
If I use chunks of root vegetables in place of the crumpled foil, won’t they burn?
- Nope! The juices from the bird will keep them moist. They will be the best tasting veggies around!
Can I use different seasonings on my roast chicken?
- Sure! This is just the way I like to season it. You can rub the bird with pepper, rosemary, thyme – whatever floats your boat. Just don’t leave out the salt.
If I have leftovers, what can I do with them?
- There are tons of ways to use up leftover roast chicken. Slice it for sandwiches. Chop it and add it to chicken noodle soup. Use it in your favorite chicken salad recipe, or bake it into a homemade chicken pot pie. The chicken possibilities are endless.
Whole Chicken in the Crockpot
Ingredients:
1 (4lb) whole chicken, insides removed and washed/patted dry
1/2 TB of paprika
2 TB all purpose seasoning ( such as Mrs. Dash or Archer Farms House Blend)
1/2 TB garlic powder
1 tsp salt
Directions:
- Start by mixing together paprika, all purpose seasoning, garlic powder and salt.
- Place 4 medium sized foil balls in bottom of crockpot. This will act as a stand to prevent the chicken from drying out.
NOTE: You can also use large 2 inch chunks of root vegetables ( potatoes, carrots, onions, turnips) instead of foil for your chicken stand. The when chicken is done, you ALSO have flavorful veggies too!
- Rub seasoning over your entire chicken (including the inside of the bird). Place on top of foil balls. Cover and cook on HIGH for 4 – 5 hours, or LOW for 6 1/2 – 7 hours.
Serve with some roasted veggies, mashed potatoes and out favorite cheesy rolls!
Got leftovers? Use that chicken in one of these recipes!
- Avocado Chicken Enchiladas
- Homemade Chicken Noodle Soup
- Cheesy Hot Wing Dip
- Homemade Chicken Pot Pie
- Greek Yogurt Chicken Salad
- Buffalo Chicken Pasta Salad
- Avocado Chicken Salad
- Easy Chicken Tetrazzini
TOOLS USED FOR THIS WHOLE CHICKEN IN THE CROCKPOT RECIPE
Slow Cooker: Here is one of my favorite crockpots!
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How to Roast a Whole Chicken in the Crockpot
Ingredients
- 1 4lb whole chicken, insides removed and washed/patted dry
- 1/2 TB of paprika
- 2 TB all purpose seasoning such as Mrs. Dash or Archer Farms House Blend
- 1/2 TB garlic powder
- 1 tsp salt
Instructions
- Start by mixing together paprika, all purpose seasoning, garlic powder and salt.
- Place 4 medium sized foil balls in bottom of crockpot. This will act as a stand to prevent the chicken from drying out.
- Rub seasoning over your entire chicken (including the inside of the bird). Place on top of foil balls. Cover and cook on HIGH for 4 - 5 hours, or LOW for 6 1/2 - 7 hours.
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Hannah says
Thank you so much for this awesome, awesome recipe. It was my first time cooking with a whole chicken but it certainly won’t be my last. I didn’t have enough standby time to prepare for my dinner guests so went online looking for an easy recipe for roast chicken and I’m so glad I stumbled upon this! I had a 5½ lb chicken and only spices in my cabinet so I dry rubbed the chicken and put butter underneath the skin. I made sure to keep an eye on the chicken as soon as I got home, which was around the 4 hour mark on high. The chicken turned out perfectly moist (and I’m saying this as someone who prefers dark meat) and seasoned. I just combined the juices with some sour cream in a pan to make gravy to pair with the chicken and noodles. My guests gobbled it up and for 3 girls who claimed to not be that hungry, they sure polished everything off!My reputation as a good cook (among college students mind you) still stands 😉
brenda says
Made your crockpot chicken last night, yummy. With leftovers made Avocado Chicken Enchiladas tonight double yummy.
Corey says
YAY! Two of favorite recipes 🙂 I am so happy you loved them Brenda 🙂
Jayne says
Hi, I’m new to slow cooking, however willing to try a chicken for tomorrow nights dinner. I purchased one already spiced up, should I still put a quartered lemon in the cavity? I was going to sit on some vegetables but have read to put breast side down to cook. I will be having it on low for about 11 hrs. What do you think I should do?
Thank you
Jayne
Becky Jackson says
Used this recipe tonight and the entire family loved it! It was my first time cooking a full chicken and everyone loved it! Thank you for posting it!
Mary says
Has anyone tried using this with the “sittin’ chicken” steamer? It’s a porcelain vessel that you place liquid (beer, wine, broth} and seasonings in, and then insert in the bird’s cavity so the chicken stands up. I’ve searched everywhere on the web, even the maker of the thing has nothing. But they say you can use it on a grill or in an oven, so I’m going for it!
I’ve got it in the largest crock of my Hamilton Beach pick a size slow cooker and I’m using a large size oven bag. I put red wine in the base of the ‘S.C” with some apples and pears for a fall flavor. Covered inside and out side skin with butter and herb de province with lavendar and smoked paprika. I’m going off to church now. Hoping it will go well. I’ll let you know later.
Kansas says
This morning I made this using one of our own meat birds we raised this past summer. The bird was 6.4lbs, took about 4.5 hours, and was delicious!! Instead of using tinfoil I put organic carrots on the bottom. My hubby snuck a few bites and then took the whole thing off to camp in his tote, he’ll make it last a few days for sure! While the chicken was cooking in the crockpot Hubby and I installed our new pellet stove and he still had an awesome few meals to take with him. Thanks for the idea! 🙂
Sean says
Using everyone’s tips to cook a 7.5 chicken –layer of carrots, onion, celery. Cavity filled with lemon, onion and thyme.butter butter the skin…topped with Montreal Steak seasoning…7.5 lb chicken and I’m banking on 8 -9 hrs on low ( new at slow cookers) since I’ll be out.
Heidi says
This sounds great – planning for tomorrow. I want to know where you found that awesome red serving dish/bowl/container 🙂
Corey says
Haha. Isn’t that a fun one? Here is where I got it on Amazon http://amzn.to/1mCJw0H
JKS says
This was a great simple recipe that worked like a charm! I used a 4.3 pound chicken and about 2 pounds of baby potatoes in the bottom (under the chicken instead of foil) in my 4 qt slow cooker for 5 hours on high. DELICIOUS! Everything was tender and delicious – even the potatoes were tender but firm.
As another reader mentioned, there is PLENTY of liquid from the chicken (had over 2 cups broth even with the potatoes). I used some of the broth to make a quick gravy, some in rice for tomorrow, and the rest in ice cube tray for later cooking.
In hindsight, I’d use more veggies at the bottom (to absorb more of those delicious juices) and put a dab of oil under the skin for the breast (it was moist from being in the broth but lacked a little flavor). Also, I’d cook for 4.5 hours – don’t think the extra 30 mins was needed.
Denise says
First time trying this. Mine also was more like a boiled chicken BUT it was the best damn chicken! I took the chicken out and deboned it. Chopped it in mouth-size pieces and put it back in the “soup.” Made some noodles and put the cooked noodles in a serving-size bowl. Grabbed a ladle full of “chicken goodness” and poured over the noodles and it was delish. The veggies that cooked with the chicken were celery, carrots, taters, and onions. Very VERY tasty. Didn’t even need extra seasoning at the end. Thanks for an awesome recipe.
Corey says
So happy to hear you loved it Denise!
Abby says
Love this recipe, have used it twice. For those complaining that it doesn’t taste like a roast chicken, I think you may be asking a little much of a slow cooker? You can always put it in the broiler a bit to crisp up the skin after it’s done?
We usually use this to make a couple of meals, since there’s only 2 of us. The legs and wings become dinner, and then the breast gets chopped up for salads, etc. for the rest of the week. I usually put carrots and onions on the bottom. I hadn’t thought about putting potatoes, since I figure they probably don’t provide much flavour, but I might next time, so I get some good sides!
Does anyone have any suggestion as to what to do with the leftover juices? I already accidentally threw out the carcass, before thinking about making stock…or did I already get all the goodness out of it?
Abby says
OK, I just strained through my strainer into a jar and put it in the fridge…should I have used a cheesecloth or something? (which I don’t own?) There’s still some stuff floating in the broth…is that OK?
Corey says
Yes, that is fine. Enjoy!
Dawn says
What if I have a 6-7 lb bird? How much does that change the cook time on low? Thanks for the help!!
Bruno says
How long did you cook yours? I have a 7.5lb chicken
G says
So I’m using a young chicken instead of a full size. I was wondering if I should lessen the cooking time
Corey says
I would still keep a similar cooking time. Check it an hour earlier to see if it done maybe?
Mitchell says
So for the first time in my 55 years, I decided to ‘cheat’ and use the crock pot to cook a whole chicken. Where have I been all these years. What a great way to cook a chicken!!! Recipes are all across the board, and I do get that. The basic principle of letting the chicken cook in the pot under high heat, without liquids, is just spot on. I put the chicken in the pot last night on high. I let it cook for 7 hours. I did follow the suggestion about using the tin foil balls, and while they worked as suggested, I guess I placed mine wrong and the chicken slid a little off the balls. But with that aside, the chicken was absolutely perfect. And it was extremely juicy. And if you will notice, I did not say what spices I used. It really does not matter as each of us have our own choices. But the cooking of the chicken in the pot is the key. It works. You can take that from a 55 year old BBQ Smoker Guy. I am sold. I am now thawing out another chicken as I type. Besides, I do not want to clean out the pot. I am late for work now and still I sit and type…..Happy Crocking To You!
Hope D. Algeo says
Thank you so much for your recipe for the whole chicken in a crock pot. I have not tried it yet but, will very soon.
Now do you have a recipe for a meat loaf in a crock pot? I would appreciate one if it is possible.
I work such long hours that I use the slow cooker in my office and cook while I work. I have looked for a recipe book for slow cookers but, most of the recipes are over my head and not appealing
Nicole says
Thank you for this, it was hands down the easiest/best whole chicken I have made at home! Ended up with an almost 5 pound bird, threw some root vegetables in as a bottom layer instead of tin foil, and cooked on low for about 7 hours and 15 minutes or so. It was SO tender and juicy, and perfectly cooked. Cant wait to eat the leftovers later this week!
Countess.cerulean says
Have you tried it breast facing down? Will it be more moist ?
LL says
our*
James says
I haven’t used my crock pot in twenty years…Sure it’s obviously an older model but I haven’t heard anyone mention soaking the crcok pot first. Is this no longer a practice or what? Thats what I remember, soak the pot for an hour before putting in food and baking, supposedly really keeps in the moisture. Course mine is made out of clay, are they still? I laid on some big brussels,various colored organic carrots, seasoned inside stuffed with onion garlic, mixed herbs and olive oil, garlic, and carefully pressed under the top skin and seasoned the whole 5.5 bird garlic salt lemon pepper. Started with 400degree oven one hour, cut back to 350 degree for 1 1/2 hours. Should be great, I will let you know on Sunday, after I try it. Smile
Frank Zwolinski says
James,
NEVER soak your crock pot. You ONLY do that with a oven type clay cooker.
Frank
Louise says
I think it’s pretty obvious that James was referring to a clay cooker, as he said he put it in the oven at 400 degrees! (The roasted electronics would have been horrific.) He must just call it a crock pot…
Frank Zwolinski says
Hi, This is a great recipe, I really liked and now wonder if anyone has tried it with Turkey parts? If, so, how about thighs and breast at the same time, or do all parts need to be the same or the same color meat?
Any ideas would be appreciated.
Frank
PS: How come I am unable to rate this recipe any higher than three stars?
Nicole says
Trying this tomorrow. Im going to put a lemon and some garlic cloves into the chook.
Lemon says
The chicken was tasty but the carrots were so lemony and acidic that I could not eat them at all. The lemon must have leached out into the broth.
Corey says
There is no lemon in this recipe…. did you add lemon?
Sarah says
I make this weekly. Usually buy a pre-made seasoning and change it up often. The liquid left behind Is usually about 500ml and I label as ‘gravy stock’ to make gravy as its so strong.
I then return the frame and veggies back to the slow cooker and season and roast 2 fresh chicken frames in the oven for about half and hour and put them in the slow cooker. I add 2L of water and some apple cider vinegar and leave for another 6-8 hours and that leaves me with full flavour 2L chicken stock.
In the end I have 2.5L of chicken stock and shredded chook meat that covers many lunches and dinner. My average chook is 2.3kg
mommabee says
I gave this a try. I had a huge bird- like 8 pounds…………..I cut potatoes in half and put them on the bottom. I rinsed the bird and put it in the cooker. Mind you, the lid rested on the bird!! I put it on low and cooked for 7 hours. The liquid from the bird filled half the pot when it was done. Still, it came out great.
sharon says
I found a delecious marinade/ sauce called Soy Vay Hoison Garlic. I was wondering if marinating the chicken first and then putting it in the slow cooker would flavor it enough? Has anybody out there made it with a similar sauce? Thank you in advance.
Lisa says
I tried this recipe the other night in my round crock pot. I used whole nugget potatoes on the bottom for the “stand” and seasoned it with whatever I had and whole garlic cloves. Before I put it in the crock pot, I seared the chicken in a frying pan with oil to crisp up the skin a bit. Then, cooked it on low for about 6 1/2 -7 hours. The chicken was so moist, and tasty. My daughter even came back for seconds. I love this way of no-fuss cooking for a family. I spent the day with my kids, and came home to a cooked meal. We just added a salad and voila…. Dinner!
Pauline says
Hello, I was looking for a way to cook a whole chicken, my sister did one in the oven, but it`s so blasted hot here in GA, so I wanted to do one in a slow cooker and just saw your web page. I read the reviews and followed your instructions almost to a T. I didn`t use foil balls, but did peel and cut up carrots, a couple of potatoes (have left over mashed potatoes and will warm them up, but wanted something to help chicken from being on bottom of slow cooker), and a whole white onoin, I put some of the onion in the cavity.
I also mixed some lemon pepper seasoning in with the spices (hubby loves lemon pepper). It`s cooking now.
I will cook on high for abt. 1 hr. and then on low. The chicken is 6lb, do you have an idea about how long I should cook on low?
Thank you for this recipe, and if there is any leftovers, I am going to try your recipe for the pot pie. Another sister makes a really good one, but she uses cream of chicken soup and canned veggies and I want to try yours, so I can freeze one for later. (I love pot pies, any kind, even easy, cheap ones).
K says
I made this chicken tonight for dinner and it turned out really well. I got a little freaked out about the aluminum foil so instead I used 3 whole potatoes unpeeled on the bottom to prop the chicken up. The flavour was really good but I would use seasoning salt instead of plain salt in the spice mixture. Also I prepared the chicken the night before and set it in the fridge overnight so in the morning I just had to plug it in and away i went.
I did not add liquid and ended up with about 1 cup of juices at the bottom. Meat fell right off the bone.
Will make again!
CHASE says
I rubbed the entire chicken with organic lemon juice then sprinkled 1 package of Knorr’s French onion soup mix. I don’t cook with aluminum so I lined the bottom of the crockpot with 1″ cubed organic potatoes, carrots, minced garlic, white & green onions, added sea salt, ground pepper & celery salt and 1 pint of chicken bone broth. I also took 1/4 of the lemon & cut it into 4 smaller pieces & placed inside the bird to all additional moisture. Going with high temp as I started after 1pm and was planning on having it for dinner tonight. Will check back after the feast, this might be a 5 star recipe!
Becky says
I know this Recipe is old but it was the first thing that came up when I was looking for recipes to try so I’m commenting. It did NOT go well. I had a three pound bird, a more expensive one. Cooked it over some chopped potatoes.
When I took it out, it was just straight up boiled chicken. I didn’t even add any fluid, but the juices inside just boiled the flesh and it tasted like..boiled chicken. Which is disgusting.
I’ll stick to rotisserie, thanks.
Corey says
So sorry this didn’t work out for you Becky.
Kristin says
This was so easy, and delicious! I used sweet & Yukon gold potatoes and onions for my base instead of the foil balls. My daughter was literally attacking the chicken when it was still in the pot! The only thing less than ideal is dealing with whole chickens. I was even a biology major in college, so am used to gutting things, but somehow pulling the cold insides out, and then dealing with them, Yuck! But it’s worth it to have all of that meat for several meals, at a can’t beat it price. Thanks for a great recipe 🙂
Deborah Griffeth says
When would be the best time to add in rice?
Andrea says
Thankyou for all the tips on cooking a roast chicken in the slow coover. Didn’t think you could. Will be trying this one tomorrow. Cant wait to see how it turns out. Im confident it will be great. Definitely wont be using a frozen chicken. the worst thing I have ever heard. I work making food for hospitals and my food and hygiene training specifies that procedure is a big no.
Katie says
I’m newer to the cooking field; but I am looking for different ways to cook chicken and try to be healthy. This seems like a good route to take!
Kate says
An important step at the end for crispy skin: Once cooked place the entire chicken in the oven to broil for 3 to 4 minutes. The moist chicken skin will crisp up to perfection.
Janine says
I’ve done this for years, but always with a frozen solid bird right out of the freezer. All day on low and it’s perfect when you get home from work.
sammijo says
Wow, everyone is so complicated. Put it in there and cook it…take it out and eat it…it’s really good and very easy. I’ve used large chickens and smaller ones. Mine never has too much liquid. It’s great and easy.
DEE says
Great Receipt!!! I rubbed chicken with Old Bay and butter. cut corn, carrots and potatoes sprinkled with old bay cooked in the slow cooker for 6 hrs on low Perfect!!!
Nina Thibodeau says
What temp and how long to do this recipe in the oven instead ? I’m doing 2 chickens and they won’t both fit in the crock pot. I’ve used this recipe before and it’s amazing.
Jack Rokon says
Hi,
Ive got a whole chicken ready to go… Im using my famous award winning rub., that I use on my ribs. I’m gonna put thick sliced onions on the bottom as a bed in the oval crockpot. and rub butter under skin with fresh rosemary and thyme…. wish me luck
Tracie says
Loved the spice blend in this chicken!!!
cindy says
I made this chicken tonight and was also leery about not having any liquid in the crock pot. It turned out moist and pretty darn good. Even my husband who does the cooking normally thought it was pretty good. Since we are eating low sodium, I think I am going to use the juice from the chicken from cooking and add whatever chicken I have left and make chicken noodle soup. , Did not use the foil underneath the chicken- used potatoes, onions and carrots. Will definitely make again.
Emilio Driscoll says
This was a great recipe!!!! I messed up a little and added 2 more hours on high because the chicken wasnt completely thawed out. The chicken was a “little” dry,; nothing another try won’t fix. This was great though, and everything came out AMAZING. .
Max says
Like most crock pot recipes, I don’t see what size crock pot to use. Maybe I missed it? I have a 4 and a 4.5 qt pot.
Corey says
Depending on the size of your chicken, I have used a 4.5-6qt crockpot for this recipe.
Donna Sites says
What is the actual size of a “medium” ball of aluminum foil? In the picture it is difficult to tell what size the crock pot is. I’ve never used balls of aluminum foil so I have no comparison. Thank you.
Corey says
About the size of a tennis ball.
Marc says
I just made this, and think it would have to be called a success, considering that I’ve never made a whole chicken by any method. I’d gotten a “free” 5 lb kosher frozen roasting chicken from a local store by spending a lot of money there in the run-up to Easter, and thought, “why not?” After thawing, I made it on the low setting of my 4 quart Crock Pot, using potato chunks as a base, and cooking it for the full 7 hours.
It tasted very good, and was plenty to feed two people, with enough leftovers to try making that Greek Yogurt chicken salad recipe you link to.
But, it was falling apart like a well boiled chicken. The liquid level at the end was maybe a little more than an inch from the top of the pot. One leg and a wing fell off when I moved it to a cutting board, and carving it was more like just pulling it apart. We ended up just throwing away most of the skin, which I’d naively expected to be at least a little crisp. There was so much juice that I’ve saved it in a jar. Must be good for something. The potato “base” was too overcooked to be much good. Next time I’d just use the foil under the chicken and maybe bake a couple of potatoes.
Any suggestions about all that juice? Maybe drain most of it to another container at some point and finish the cooking without it?
Rachael says
Hi everyone! Wondering how long to cook a 7 lb chicken on high? Do you think 5.5 hours is enough?
Cindy says
What if I stuffed the chicken
Corey says
Iv’e never done that before. Please let us know how it turns out if you give it a try!
fred culas says
I wish to cook whole chicken in a rival crock-pot, which I never did it before. how much water will I put.
Corey says
Hi Fred, I would just follow the recipe as written.
Kristin N Hamann says
We’ve used this recipe several times, and each time, so amazing! My husband is usually not a fan of meat in the crockpot, as he says it dries it out. But this is the one he asks for. It’s so easy! We start it out on HIGH for 4 hours but then if it’s not done, we drop it to low and let it just do its thing. Perfect for those nights when everyone has soccer & band practice. Thanks for the great recipe 🙂
Karen c. says
My go to chicken crockpot recipe! I used hunks of kerrygold seasoned garlic and herbs butter on top and inside the bird. Then basted it couple of times . Always so juicy and flavorful!