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 my house smells amazing can’t wait to try it out and I based mine a couple times with the natural juices in the bottom of it
Male cooks take- bought a bigger bird. Used recipe plus some of the extras others shared. Used Smoked Paprika for an extra kick invthe rub mix. Lemon halves for the prop. Herbed butter j der the skin and celery sticks inside the cavity. I was a 7.5lb chicken. Cooked on low for 4 hours , then switched up to high for final 2. At hour 5, i took chicken out and drained the liquid, as it had almost cove t ed the bird. Returned enough liquid to about half the heigjt of the lemon halves. The chicken turned out great. Very moist and fall 🙂 off the bone tender. Thanks for the recipe.
This recipe made my day!! First – I think the water content of the brand of chicken may explain the excess liquid. I used Trader Joe’s organic young hen 5 1/2 lbs and had 3 cups of juices which are gelled this a.m.
A bare bones throw together took less that 10 min. from getting crockpot down to putting the lid on (most of which was peeling the onion). I lined the bottom of crockpot with potatoes smaller than tennis balls – larger than racquet balls, put onion in the cavities, drizzled olive oil over the top and sprinkled thyme (color), salt and garlic powder. It cooked 4 hours on high and fell off the bone but was firm enough to remove it and place it on a plate. The potatoes were perfect.
Today the chicken not flavorless like others I have done in crockpot, but firm and tasty. True no brown crust but it can be sliced like a roast hen instead of falling apart. I have passed this to all my friends and family!!
Worked great. Used potatoes as platform. Make sure they’re thick. you have to keep the chicken up above the liquid. Next time I’ll do herb butter under the skin as others suggested and use more salt. Other than that, delish.
For those wondering about starting with a frozen bird, it’s a HUGE food poisoning risk because coming from frozen, the bird stays in the risky temperature zone for hours. I’m not conservative on meat temps really, but the way chicken is raised, you have to be with poultry.