How to Roast a Whole Chicken in the Crockpot

Whole Chicken in a slow cooker

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!

Please enable JavaScript in your browser to complete this form.

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?


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:

  1. Start by mixing together paprika, all purpose seasoning, garlic powder and salt.
    Dry seasoning in small blue bowl
  2. 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!
    Slow Cooker Chicken with aluminum balls
  3. 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.
    How to Roast a Whole Chicken in the Crockpot - Raw chicken in slow cooker with dry rub

Serve with some roasted veggies, mashed potatoes and out favorite cheesy rolls!
Roasted chicken with vegetables in a red serving dish

Got leftovers? Use that chicken in one of these recipes!

  1. Avocado Chicken Enchiladas
  2. Homemade Chicken Noodle Soup
  3. Cheesy Hot Wing Dip
  4. Homemade Chicken Pot Pie
  5. Greek Yogurt Chicken Salad
  6. Buffalo Chicken Pasta Salad
  7. Avocado Chicken Salad
  8. Easy Chicken Tetrazzini

child sitting next to the roasted chicken in a serving platter

TOOLS USED FOR THIS WHOLE CHICKEN IN THE CROCKPOT RECIPE

Slow Cooker: Here is one of my favorite crockpots!

4.50 from 64 votes

How to Roast a Whole Chicken in the Crockpot

Author Corey Valley
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.
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes

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

Calories: 422kcal | Carbohydrates: 2g | Protein: 35g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 142mg | Sodium: 716mg | Potassium: 408mg | Vitamin A: 745IU | Vitamin C: 3.3mg | Calcium: 43mg | Iron: 2.7mg

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.

Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.

Did You Make This Recipe?

Make sure to share it with me below!

 

4.50 from 64 votes (7 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Did you make this recipe? Rate it:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

170 Comments

  1. I have done this for years, but I even putting it in frozen, since I am usually out for work longer than 8 hours.

    1. Since you have done it frozen, did you put it on high for 8 hours or did you put it on low?

    2. Close to nature says:

      It would work on high if frozen. Just make sure before you freeze your chicken you take out all the inerds. Also, not sure how well the seasonings would stick, but you could always spray it with some PAM spray and then do the rub. That would probably work well.

      I almost always put food in my crock pot frozen…..I always forget to take stuff out to thaw in time.

    3. Elisabeth McKechnie says:

      Don’t crockpot a frozen chicken. The bird will take so long defrosting, that bacteria can easily breed before it is even cooked.

  2. Alyson Dawes says:

    Been doing it this way for a while (starting when we had building works and no kitchen for 10 weeks!) I don’t use foil boils as I can ‘taste’ them. Just chunks of potato or carrot etc under the chicken. I add also don’t add any seasoning except butter and freshly ground pepper corns so I can use the juices as stock for other dishes

    1. Yes Alyson! I just did this the other day and am going to add a note to the recipe about using the veggies!

  3. I just put a chicken in this morning. I don’t like veggies cooked in the crockpot so I made the foil balls but wrapped them in parchment to keep the “tin” taste away. Can’t wait to try it!

    1. The parchment paper will not protect the foil balls flavour at all (if it actually does happen) you are worried it will absorb into your chicken but not through parchment paper? I would never use foils balls since it seems gross and chemically to me and a simple natural alternative like onion or even a halved lemon or an apple makes the most sense. Whether or not you eat it after is up to you.

  4. 5 stars
    I am no master chef but I made this the other day with veggies in the bottom and it was delicious. Super tender and juicy. Even my picky 2 year old kept coming back asking for more. Will definitely make again.

    1. Amy, did your veggies get cooked when putting them under the chicken? Did they get dried out or was there some liquid left in bottom. Also, how long did you cook yours for? What kind of veggies did you use.

    2. Janice, I don’t know about Amy, but the times I have used veggies at the bottom, they are super moist! Really, the best tasting roasted veggies 🙂 Make sure to do large 1-2 inch pieces of veggies so they don’t get too mushy, and cook for the same amount of time. I love to use carrots, potatoes, turnips, celery and red onions 🙂

    3. Did you need to put any liquid so that your vegetables didn’t burn or stick to the po?. I just saw this recipe and would like to try it tomarrow it sounds delicious.

    4. I meant to type pot sorry!

    5. Nope, once the veggies start heating up and the chicken starts cooking, liquid will be released so no need to add additional liquid.

  5. I would really like to try this….it sounds so easy…..do you think it will work in a dutch oven over the stove top? – Thanks.