How to Roast a Whole Chicken in the Crockpot

Whole Chicken in a slow cooker

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!

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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?


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:

  1. Start by mixing together paprika, all purpose seasoning, garlic powder and salt.
    Dry seasoning in small blue bowl
  2. 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!
    Slow Cooker Chicken with aluminum balls
  3. 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.
    How to Roast a Whole Chicken in the Crockpot - Raw chicken in slow cooker with dry rub

Serve with some roasted veggies, mashed potatoes and out favorite cheesy rolls!
Roasted chicken with vegetables in a red serving dish

Got leftovers? Use that chicken in one of these recipes!

  1. Avocado Chicken Enchiladas
  2. Homemade Chicken Noodle Soup
  3. Cheesy Hot Wing Dip
  4. Homemade Chicken Pot Pie
  5. Greek Yogurt Chicken Salad
  6. Buffalo Chicken Pasta Salad
  7. Avocado Chicken Salad
  8. Easy Chicken Tetrazzini

child sitting next to the roasted chicken in a serving platter

TOOLS USED FOR THIS WHOLE CHICKEN IN THE CROCKPOT RECIPE

Slow Cooker: Here is one of my favorite crockpots!

4.50 from 64 votes

How to Roast a Whole Chicken in the Crockpot

Author Corey Valley
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.
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes

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.

Nutrition

Calories: 422kcal | Carbohydrates: 2g | Protein: 35g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 142mg | Sodium: 716mg | Potassium: 408mg | Vitamin A: 745IU | Vitamin C: 3.3mg | Calcium: 43mg | Iron: 2.7mg

Nutritional 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.

Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.

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4.50 from 64 votes (7 ratings without comment)

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170 Comments

  1. Francene Sheehan says:

    Why is there no liquid in this recipe? I thought crockpots neede liquid in trhem?

    1. Nope. There is plenty of natural liquid in the chicken and the chicken is perched on the foil balls to prevent burning 🙂

    2. I wondered about the liquid as well. My variation is to use liquid, such as a can of beer OR a can of classic Coke instead of placing it on the foil balls. Moist and flavorful and just as easy.

    3. 5 stars
      Variation using what I had on hand. Filled the bottom of the crockpot with baby carrots, fresh chopped ginger, chopped fresh garlic. Rubbed entire chicken inside and out with lemon pepper seasoning. Placed chicken on top of veggies. Cooked for 4 1/2 hours on high. Made roasted yukon golds on in oven. When done removed and chicken. Removed carrots from crock, topped them with fresh cilantro and roasted them in a hot oven for ten minutes.

    4. 3 stars
      Oh don’t worry about the liquid, mine turned into boiled chicken. I didn’t add any liquid, but potatoes and carrots on the bottom of the crock. Cooking for eight hours? Don’t think so! Ready in six, following the directions. And this is NOT like a roasted chicken, again, boiled and you might as well make soup! (But that works too). ROAST YOUR CHICKENS IN THE OVEN OR A ROTISSERIE IF YOU WANT ROASTED CHICKEN, PEOPLE!

    5. Master Chief... says:

      5 stars
      Out of all the people that has made this including myself you’re the only one to complain, what does that tell you? you cooked it to long.. Cover and cook on HIGH for 4 – 4 1/2 hours, or LOW for 6 1/2 – 8 hours does not mean throw it in a pot come back 8 hours later its done. A lot of things factor in for the cooking time, size of pot, size of bird, the amount and size of the veggies, how hot the particular pot you have gets. Next time keep an eye on you’re food and it will turn out as it is supposed to…

    6. beginner crock pot cook says:

      5 stars
      i agree, the first time i did this, i didnt watch my time, and i added liquid…which make for a wonderful chicken soup, even though that wasnt the plan…we loved it. the second time, no liquid and watched my time…pretty much cut it in half..perfect! will be doing it again this time!!! great way to make dinner without actually being in the kitchen all day. =)

    7. Jay Irizarry says:

      5 stars
      Can this recipe be done with a larger chicken, say 5 1/2 or 6lb ???

    8. 3 stars
      I used a 7.93 lb in my 8QT crockpot. I cooked on high for 4.5 hours and it was done to the point where it split open, but was still good. I cooked over carrots and onions. The carrots were perfect. I also added a little water in beginning. Great stock resulted but watch cooking time for sure. I used a Perdue oven roaster with the pop-out timer

    9. Dave Brown says:

      I like to bake in oven in a clay pot. Use butter pam spray, sprinkle liberally with chicken seasoning (used several kids – all turned out great). 350 degrees for 2 to 3 hrs (depending on size).

    10. 5 stars
      Done it twice got time mixed up and did extra hour, 8 hrs first time, 9 hrs second with 3.72lb bird. The first time came out perfect with moist juice chicken and better than rotisserie crispy skin. Second was a bit dry but still crispy skin. Your chicken must be getting too wet from your veggies. Try just using foil.

    11. mary-anne mackenzie says:

      what temp did you cook the kids at? Dave Brown? lol

    12. 5 stars
      I’ve made crockpot chicken a few times now. I noticed if you by cheaper chicken like at walmart even if it’s a name brand the crock pot will fill up with water. I have used organic chicken and minimal water, it came out perfect.

    13. Close to nature says:

      5 stars
      This was absolutely fabulous. And I messed up and actually added about 1/2 Cup of water without thinking…..habit.

      Wonderful, wonderful, wonderful. One to go in my recipe box.

    14. 5 stars
      Idk what issues you had but I’ve made this recipe a hundred times and tastes just like a rotisserie chicken. Delicious every time!!

  2. JenniferG says:

    5 stars
    I have made chicken this way for years and it turns out wonderful everytime. Using the foil balls keeps the chicken from getting greasy. Whether doing a whole chicken or whole chicken breasts, I like to make an herbed butter mixture under the skin to make an extremely moist and flavorful chicken.

    1. Jennifer Kotara says:

      Do you inject that butter into the chicken?? I love herbed butter!

  3. 5 stars
    I’ve rubbed the chicken with taco seasoning. Makes perfect chicken tacos.

  4. Could I add carrots and potatoes and an onion in the bottom of the crock pot to make it a meal and still turn out OK?

    1. Shan Schlatre says:

      I was woundering the same thing, Laura

    2. 5 stars
      I have made this in the past and put it on thick sliced onions. It keeps the chicken from sitting in its own grease and adds a little flavor. Also, if you put a couple of sticks of celery inside both cavities of the chicken while it is cooking, it prevents the chicken from drying out!

    3. 5 stars
      I did this, and it turned out perfect.

    4. Awesome Jackie! Thanks for stopping by to share 🙂

  5. Could you use this method with a whole turkey(depending on how big of course)?

    1. 5 stars
      I don’t get a whole turkey anymore. I get a boneless turkey roast and cook it the same way as the chicken. I don’t like white meat but fixed like this it is very juicey and I love it.