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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Trying this tomorrow. Im going to put a lemon and some garlic cloves into the chook.
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.
There is no lemon in this recipe…. did you add lemon?
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
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.
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.
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!