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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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! 🙂
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.
This sounds great – planning for tomorrow. I want to know where you found that awesome red serving dish/bowl/container 🙂
Haha. Isn’t that a fun one? Here is where I got it on Amazon http://amzn.to/1mCJw0H
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.
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.
So happy to hear you loved it Denise!