How to Roast a Whole Chicken in the Crockpot
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?
- 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!
How to Roast a Whole Chicken in the Crockpot
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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
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.
Did You Make This Recipe?
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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.
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 🙂
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.
I did not give it 3 stars !!
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!
Dale!!! This sounds amazing! I am drooling over here. Can’t wait to give this a try!
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!
I did this on a bed of sliced Oranges and grapefruit, it was really good
That sounds delish Thomas!
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:)
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.
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!