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.
Francene Sheehan says
Why is there no liquid in this recipe? I thought crockpots neede liquid in trhem?
Corey says
Nope. There is plenty of natural liquid in the chicken and the chicken is perched on the foil balls to prevent burning 🙂
Joel says
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.
Debra says
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.
Libby says
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!
Master Chief... says
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…
beginner crock pot cook says
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. =)
Jay Irizarry says
Can this recipe be done with a larger chicken, say 5 1/2 or 6lb ???
Jenae says
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
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).
Love it says
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.
mary-anne mackenzie says
what temp did you cook the kids at? Dave Brown? lol
Zee Man says
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.
Close to nature says
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.
Gibson says
Idk what issues you had but I’ve made this recipe a hundred times and tastes just like a rotisserie chicken. Delicious every time!!
JenniferG says
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.
Jennifer Kotara says
Do you inject that butter into the chicken?? I love herbed butter!
Laura says
I’ve rubbed the chicken with taco seasoning. Makes perfect chicken tacos.
Laura says
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?
Shan Schlatre says
I was woundering the same thing, Laura
Brenda says
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!
Jackie says
I did this, and it turned out perfect.
Corey says
Awesome Jackie! Thanks for stopping by to share 🙂
jen says
Could you use this method with a whole turkey(depending on how big of course)?
Dee says
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.
Cathy says
I have done this for years, but I even putting it in frozen, since I am usually out for work longer than 8 hours.
Heather says
Since you have done it frozen, did you put it on high for 8 hours or did you put it on low?
Close to nature says
It would work on high if frozen. Just make sure before you freeze your chicken you take out all the inerds. Also, not sure how well the seasonings would stick, but you could always spray it with some PAM spray and then do the rub. That would probably work well.
I almost always put food in my crock pot frozen…..I always forget to take stuff out to thaw in time.
Elisabeth McKechnie says
Don’t crockpot a frozen chicken. The bird will take so long defrosting, that bacteria can easily breed before it is even cooked.
Alyson Dawes says
Been doing it this way for a while (starting when we had building works and no kitchen for 10 weeks!) I don’t use foil boils as I can ‘taste’ them. Just chunks of potato or carrot etc under the chicken. I add also don’t add any seasoning except butter and freshly ground pepper corns so I can use the juices as stock for other dishes
Corey says
Yes Alyson! I just did this the other day and am going to add a note to the recipe about using the veggies!
Kelli says
I just put a chicken in this morning. I don’t like veggies cooked in the crockpot so I made the foil balls but wrapped them in parchment to keep the “tin” taste away. Can’t wait to try it!
J says
The parchment paper will not protect the foil balls flavour at all (if it actually does happen) you are worried it will absorb into your chicken but not through parchment paper? I would never use foils balls since it seems gross and chemically to me and a simple natural alternative like onion or even a halved lemon or an apple makes the most sense. Whether or not you eat it after is up to you.
Amy V says
I am no master chef but I made this the other day with veggies in the bottom and it was delicious. Super tender and juicy. Even my picky 2 year old kept coming back asking for more. Will definitely make again.
Janice says
Amy, did your veggies get cooked when putting them under the chicken? Did they get dried out or was there some liquid left in bottom. Also, how long did you cook yours for? What kind of veggies did you use.
Corey says
Janice, I don’t know about Amy, but the times I have used veggies at the bottom, they are super moist! Really, the best tasting roasted veggies 🙂 Make sure to do large 1-2 inch pieces of veggies so they don’t get too mushy, and cook for the same amount of time. I love to use carrots, potatoes, turnips, celery and red onions 🙂
Kenya says
Did you need to put any liquid so that your vegetables didn’t burn or stick to the po?. I just saw this recipe and would like to try it tomarrow it sounds delicious.
Kenya says
I meant to type pot sorry!
Corey says
Nope, once the veggies start heating up and the chicken starts cooking, liquid will be released so no need to add additional liquid.
Emily says
I would really like to try this….it sounds so easy…..do you think it will work in a dutch oven over the stove top? – Thanks.
Jackie says
Will this work in a round crockpot? Or do you have to have an oval crockpot?
Corey says
As along as your chicken fits, it will work 🙂
osmond says
I have cooked chicken this way several times. It is amazing how much liquid comes from the chicken and it still remains moist and so tender. I tend to do this naked, (not me) without seasoning, just butter under the skin.
Tiffany says
Could you transfer the chicken to a pan and stick it under a broiler for a few minutes to crisp up the skin?
Gary says
Looks good. Question: Breast side “Up” or “Down”?
Corey says
I do breast side up, but would be interested to see how it turned out the other way too!
Krystl says
I read on a different site that breast down keeps the breast meat more moist.
Peggy says
I cooked my turkey this Christmas breast down. It was SOOO moist and tasty. I’m going to try this recipe Saturday!
Ann says
Can you stuff the chicken with stuffing ?
JenniferH says
Could this work for a frozen whole chicken?
Corey says
Iv’e never done this…can any of they other readers help?
Stephanie says
I put mine in frozen and it works every time. Just add a little chicken stock and veggies to the bottom and I have a nice dinner when I get home. I also use the left overs for chicken burritos and those are even better!
beginner crock pot cook says
how long do you keep it in the crock pot (frozen) and low or high?
thanks. =)
Gail says
I made this tonight and it was excellent. I used onions as the platform and it really added to the flavor. I definitely will be doing this again.
Linda says
Mine in crock pot now. I put onion and red pots in bottom along with fresh crushed garlic.
I then poured a box of Quinoa across the top. Hoping for
enough liquid for the quinoa. I also stuffed the cavity with carrot, celery, onion and a few Apple
Slices. Looking forward to a fantastic dinner tonight. Oh then I topped with fresh rosemary.
kate says
I just got a crockpot where you can put the ‘crock’ on the stove as it is a pan and then transfer it to the heating element of the pot part of the crockpot. So I wonder if I should saute some veggies and then put the chicken in on top to cook?I have carrots and potatoes but apples sound good as well!
chantelle says
I am anxious to try this recipe tonight. Is there any way of making the skin any least but crispy?
Tracey says
I used this as a guideline, but I guess I wound up doing the whole thing differently. I started with Weber Smokey Mesquite seasoning and sprinkled it over the whole bird. I lined the bottom of the cooker with baby carrots. Once the chicken was in the cooker I covered the top of the chicken with a thin layer of honey. I had a 4 1/2 pound chicken. About half way through I added some more honey. It only took about 3 hours to cook on high. The result was juicy chicken with a flavor that was both a hint of sweet and had a bit of a bite to it. Delicious! And super easy. Will definitely be doing this again.
Carolyn says
If you use a frozen chicken for this, when would you take out the parts that are stuck inside? Just wait until it’s thawed enough? I couldn’t remove them while the chicken is frozen. Silly question I know, but I have no clue. Thanks!
Michelle says
I wondered the same thing!
donna says
Run warm water into cavity to “thaw” the insides a little. It will make the inside removal easier. They should be removed before cooking.
Karen says
I love roasting a whole chicken in the oven. I have been skeptical about cooking a whole chicken in the crock pot, however, after reading this post I am going to give it a try 🙂
dannie says
I work so I’m curious if its cooking for almost 11 hours should I keep out on low the entire time?
Krystl says
I came across a similar recipe that said to put it on high for the 1st hour then turn it down. Maybe this helps to kill bugs int he chicken too??
melody says
I would slow cooking is just as delicious.
Sue says
I’m going to try cooking 2 smaller birds in the same crockpot (as they are all I have in) and rub them in home made piri piri sauce before cooking.
We will have it for dinner with Charlotte potatoes and salad
karen says
I bring my chickens home wash them very well then freeze put them in the slow cooker on low for the day and they are fantastic. My family loves them this way so juicy and gravy to die for
melody says
I was looking for an easy recipe for whole chicken in a crock pot. Got everything ready to go in crockpot and I was out of foil. Hum I thought what can I use, so I searched the house and thought of ball canning lids and it worked perfect it took four of the rings on the bottom and put my chicken on that and it came out wonderful
Rob says
We are a big family, 6. Being a realtor and my wife being a nurse we have busy schedules. I cook my whole chicken I a crock pot for 6-10 hrs sometimes. Even frozen about 3/4 the way through I baste it with bbq sauce, jerk sauce, Hawaiian or whatever. it always turns out delicious. With frozen you have to watch it after about 5 hrs…then decide if you want to add a rub or sauce…I tend to wait until almost done or done before I add sauce or rub.
This also works well for just frozen breast, let cook all day and before you remove add sauce. We make a pulled bbq chicken breast that will blow your mind.
With frozen breast or whole chicken or any meat you will get a lot of water in crock pot that will keep it juicy.. you can add some flour to make a gravy or use stock for something else. If you don’t have time to keep check on it, put frozen chicken in, salt, pepper, garlic powder and parsley flakes…wow!!
Jean says
Have 8 1/2 pound hen. What adjustments should I make for crock pot roasting?
Thank you
Amy says
I was just wondering the same thing! I have an 8 1/2 lb chicken- it fits in the crockpot fine, but I’m wondering if I have to adjust the cooking time…
Steve says
So I’ve been on this site for 5 minutes and already found two things I think my kids will eat (this chicken being one of them) Will try this over the weekend – thanks!
Scott says
The negative comments are right. This does not come out like roast chicken, more like boiled, even when cooked 4 hours on high. I don’t think it is worth wasting a chicken on.
Dana says
It might be that you used a smaller crock pot, leaving no room for the liquid to go. The larger size lets the liquid pool in around the foil or vegetables and the chicken sits up out of it., where it roasts.
Jennifer says
I just got a new crockpot for christmas, and wanted to test it out. (it was the one you featured in this post, actually). It was really easy to throw together, and tasted pretty darn good. i think next time i will rub a few more herbs under the skin for a more seasoned taste, the the chicken was moist, delicately seasoned, and delicious. bookmarking this page to make again, thanks for a great recipe!
Rhonda says
I was a bit skeptical to cook a whole chicken in the slow cooker. We tried it today – and it was delicious! We cooked a 6 1b chicken in the slow cooker for about 7 1/2 hours. I rubbed the chicken with butter, garlic salt, Mrs Dash, pepper and paprika. I used an onion and a potato each cut in half as the vegetables at the bottom to serve as a rack. The chicken was moist, delicious and perfectly cooked. My family loved it.
No need for any liquid at all. There was plenty at the bottom from the chicken over time.
An easy dinner! Thanks for the idea!
Kathleen says
Thanks for this recipe! I tried it tonight. I cooked it on low for 8 hours, then stuck it in the oven for 10 minutes on broiler. It was so good and the meat fell off the bone. My apartment also smells amazing. I’ll definitely be making this again.
Pam says
How do you get the bagged parts out of the inside of the bird if you put it in frozen?
Janet Conner says
I’ve never frozen a whole chicken before, but I assume you’re to remove the inside items prior to freezing. If you don’t do that, you’d have to run the frozen bird under water long enough to loosen the items enough to pull them out and then rinse out the cavity at that time.
Tina says
do I have to use the spices listed here or could I use my own ?
Corey says
Feel free to use whatever spices you love 🙂
Peppermint Patti says
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
Corey says
Sounds delish! I hope you love it!
Gail Chambers says
I have done this and it is great! Thanks! Tonight I am changing it up and using garlic salt, Zataran’s blackened seasoning, and Old Bay. I am going to set the chicken on two sweet potatoes. Yum! Wish me luck!
Fr Nick says
Always do my poultry breast side DOWN AFTER FIRST 45,MINUTES TO KEEP BREAST MOIST WITH NATURAL JUICES AND SEASONINGS. (In oven or in crockpot. But I have to confess the oven method browns the skin, which is my downfall – my tummy tells me its too much of a good thing!)
William howell says
Wow what a great recipe, chicken and foil balls tasted great. Think next time I will try with vegi’s under the chicken. probably will taste a little better than the foil balls…
I really liked the idea of using taco seasoning, hadn’t thought of that one. Will have to try.
Melissa says
I made this chicken tonight and my house smells amazing can’t wait to try it out and I based mine a couple times with the natural juices in the bottom of it
ET says
Male cooks take- bought a bigger bird. Used recipe plus some of the extras others shared. Used Smoked Paprika for an extra kick invthe rub mix. Lemon halves for the prop. Herbed butter j der the skin and celery sticks inside the cavity. I was a 7.5lb chicken. Cooked on low for 4 hours , then switched up to high for final 2. At hour 5, i took chicken out and drained the liquid, as it had almost cove t ed the bird. Returned enough liquid to about half the heigjt of the lemon halves. The chicken turned out great. Very moist and fall 🙂 off the bone tender. Thanks for the recipe.
Lil says
This recipe made my day!! First – I think the water content of the brand of chicken may explain the excess liquid. I used Trader Joe’s organic young hen 5 1/2 lbs and had 3 cups of juices which are gelled this a.m.
A bare bones throw together took less that 10 min. from getting crockpot down to putting the lid on (most of which was peeling the onion). I lined the bottom of crockpot with potatoes smaller than tennis balls – larger than racquet balls, put onion in the cavities, drizzled olive oil over the top and sprinkled thyme (color), salt and garlic powder. It cooked 4 hours on high and fell off the bone but was firm enough to remove it and place it on a plate. The potatoes were perfect.
Today the chicken not flavorless like others I have done in crockpot, but firm and tasty. True no brown crust but it can be sliced like a roast hen instead of falling apart. I have passed this to all my friends and family!!
Grh says
Worked great. Used potatoes as platform. Make sure they’re thick. you have to keep the chicken up above the liquid. Next time I’ll do herb butter under the skin as others suggested and use more salt. Other than that, delish.
Eric says
For those wondering about starting with a frozen bird, it’s a HUGE food poisoning risk because coming from frozen, the bird stays in the risky temperature zone for hours. I’m not conservative on meat temps really, but the way chicken is raised, you have to be with poultry.
Lori says
I made this exactly to the instructions and it was awful!!!! So sorry to be a “debbie downer” but it came out so dry, almost chalky dry. The seasoning even tasted bad. Definitely sticking with my rotisserie.
Corey says
Sorry you didn’t enjoy this recipe Lori. Maybe your crockpot runs a little hot? It’s really hard to make chicken become dry in a slow cooker. Hmmmmmm. Did you use foil balls or veggies as a base? I would love to try to help figure out what happened 🙂
Lag says
I agree! It’s best to do a whole chicken in the oven. I’m a personal chef and would never do a whole chicken in the crock pot! It pretty much does turn out like boiled chicken. Also the purpose of using your crockpot is so you can pretty much put your ingredients in and leave it, because a lot of people use their crockpots for that reason, so they can have supper cooked when they get home from work.
Lag says
I did not give it 3 stars !!
Dale Percy says
I tried this technique today using a double-cut, bone-in pork chop. I brined the chop last night (when you finish off a jar of pickles, don’t throw it away; that’s good stuff!), and put it on top of some tinfoil “wads” in the slow cooker for 3.5 hours on low one side; 3 hours on low for the other side. The bone popped right out, the meat was s-o-o-o-o tender, I just finished it off under the broiler covered in a sauce of: cherry jam, cider vinegar and Dijon mustard. The verdict? One of the best pork chop dinners I’ve ever had! It’s a great technique, I hope more people try dry cooking in the slow cooker. Cheers!
Corey says
Dale!!! This sounds amazing! I am drooling over here. Can’t wait to give this a try!
Rocky says
I have made this 3 times now and it is awesome. Love putting red potatoes and baby carrots in as the base. The veggies cooked in the juice and seasoning gives them extra flavor. In addition to the other ingredients in the base recipe, I added a package of onion soup to the rub and dumped the excess in with the carrots and potatoes. Cook for about 5 1/2 hours on low. Chicken falls off the bone and veggies are perfectly cooked.
Glad I found this one!
thomas says
I did this on a bed of sliced Oranges and grapefruit, it was really good
Corey says
That sounds delish Thomas!
Angela says
I am NOT a cooking person and this was soooo easy and wonderful!! Even my husband the cook was very happy with how it turned out. He was amazed the chicken didn’t turn to mush. Kids loved it too. I used a bag of petite carrots and 2 chunks of onion as the base. My seasoning mixture was a mix of stuff my husband set out: basil leaves, salt, butter, rubbed sage. I put slices of butter under the skin in about 6 different places along with 4 basil leaves under the skin, salt went in the cavity. I did put the breast down (husband did not like that idea because it is hard to get to to slice off a piece). I set my crock on High for 4 hours and left the house 🙂 (It does go to a warm setting after the high 4) Came back home in 5 hours and it was perfect!! The carrots were great also with all the extra seasoning! Highly recommend for the non-cookers out there! My husband, the chef of the house, even approved!!!!
I will add that the skin does not get crisp like a baked rotisserie chicken if that is what you are looking for:)
Corey says
I am so happy you loved it Angela! Yes, those yummy veggies you cook under the chicken are almost the best part! So delish! haha.
Pamela Poindexter says
yes, Yukon Gold potatoes cut into quarters, carrots, garlic, onions all make for a delicious dish when it’s all done. It’s not like a roasted chicken…more like chicken cooked off the bones and the veggies are so good. I used a thyme, paprika rub. I will make again!