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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Hello, I was looking for a way to cook a whole chicken, my sister did one in the oven, but it`s so blasted hot here in GA, so I wanted to do one in a slow cooker and just saw your web page. I read the reviews and followed your instructions almost to a T. I didn`t use foil balls, but did peel and cut up carrots, a couple of potatoes (have left over mashed potatoes and will warm them up, but wanted something to help chicken from being on bottom of slow cooker), and a whole white onoin, I put some of the onion in the cavity.
I also mixed some lemon pepper seasoning in with the spices (hubby loves lemon pepper). It`s cooking now.
I will cook on high for abt. 1 hr. and then on low. The chicken is 6lb, do you have an idea about how long I should cook on low?
Thank you for this recipe, and if there is any leftovers, I am going to try your recipe for the pot pie. Another sister makes a really good one, but she uses cream of chicken soup and canned veggies and I want to try yours, so I can freeze one for later. (I love pot pies, any kind, even easy, cheap ones).
I made this chicken tonight for dinner and it turned out really well. I got a little freaked out about the aluminum foil so instead I used 3 whole potatoes unpeeled on the bottom to prop the chicken up. The flavour was really good but I would use seasoning salt instead of plain salt in the spice mixture. Also I prepared the chicken the night before and set it in the fridge overnight so in the morning I just had to plug it in and away i went.
I did not add liquid and ended up with about 1 cup of juices at the bottom. Meat fell right off the bone.
Will make again!
I rubbed the entire chicken with organic lemon juice then sprinkled 1 package of Knorr’s French onion soup mix. I don’t cook with aluminum so I lined the bottom of the crockpot with 1″ cubed organic potatoes, carrots, minced garlic, white & green onions, added sea salt, ground pepper & celery salt and 1 pint of chicken bone broth. I also took 1/4 of the lemon & cut it into 4 smaller pieces & placed inside the bird to all additional moisture. Going with high temp as I started after 1pm and was planning on having it for dinner tonight. Will check back after the feast, this might be a 5 star recipe!
I know this Recipe is old but it was the first thing that came up when I was looking for recipes to try so I’m commenting. It did NOT go well. I had a three pound bird, a more expensive one. Cooked it over some chopped potatoes.
When I took it out, it was just straight up boiled chicken. I didn’t even add any fluid, but the juices inside just boiled the flesh and it tasted like..boiled chicken. Which is disgusting.
I’ll stick to rotisserie, thanks.
So sorry this didn’t work out for you Becky.
This was so easy, and delicious! I used sweet & Yukon gold potatoes and onions for my base instead of the foil balls. My daughter was literally attacking the chicken when it was still in the pot! The only thing less than ideal is dealing with whole chickens. I was even a biology major in college, so am used to gutting things, but somehow pulling the cold insides out, and then dealing with them, Yuck! But it’s worth it to have all of that meat for several meals, at a can’t beat it price. Thanks for a great recipe 🙂