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 chicken tonight and was also leery about not having any liquid in the crock pot. It turned out moist and pretty darn good. Even my husband who does the cooking normally thought it was pretty good. Since we are eating low sodium, I think I am going to use the juice from the chicken from cooking and add whatever chicken I have left and make chicken noodle soup. , Did not use the foil underneath the chicken- used potatoes, onions and carrots. Will definitely make again.
This was a great recipe!!!! I messed up a little and added 2 more hours on high because the chicken wasnt completely thawed out. The chicken was a “little” dry,; nothing another try won’t fix. This was great though, and everything came out AMAZING. .
Like most crock pot recipes, I don’t see what size crock pot to use. Maybe I missed it? I have a 4 and a 4.5 qt pot.
Depending on the size of your chicken, I have used a 4.5-6qt crockpot for this recipe.
What is the actual size of a “medium” ball of aluminum foil? In the picture it is difficult to tell what size the crock pot is. I’ve never used balls of aluminum foil so I have no comparison. Thank you.
About the size of a tennis ball.
I just made this, and think it would have to be called a success, considering that I’ve never made a whole chicken by any method. I’d gotten a “free” 5 lb kosher frozen roasting chicken from a local store by spending a lot of money there in the run-up to Easter, and thought, “why not?” After thawing, I made it on the low setting of my 4 quart Crock Pot, using potato chunks as a base, and cooking it for the full 7 hours.
It tasted very good, and was plenty to feed two people, with enough leftovers to try making that Greek Yogurt chicken salad recipe you link to.
But, it was falling apart like a well boiled chicken. The liquid level at the end was maybe a little more than an inch from the top of the pot. One leg and a wing fell off when I moved it to a cutting board, and carving it was more like just pulling it apart. We ended up just throwing away most of the skin, which I’d naively expected to be at least a little crisp. There was so much juice that I’ve saved it in a jar. Must be good for something. The potato “base” was too overcooked to be much good. Next time I’d just use the foil under the chicken and maybe bake a couple of potatoes.
Any suggestions about all that juice? Maybe drain most of it to another container at some point and finish the cooking without it?