Tender Slow Cooker Whole Chicken That Falls Off the Bone

Name: Slow Cooker Whole Chicken
Prep time: 10 min
Cook time: 210 min
Total time: 230 min
Ingredients: 1 whole chicken (4–5 pounds); 2 teaspoons kosher salt; ½ teaspoon ground black pepper; 2 teaspoons poultry seasoning; 2 teaspoons paprika (smoked preferred); 2 teaspoons onion powder; 1 teaspoon garlic powder; 1 cup water

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Learn how to make the most tender Slow Cooker Whole Chicken with simple seasonings and crispy skin finish. This easy crock pot recipe feeds the whole family with minimal effort and maximum flavor!

A slow cooker whole chicken seasoned with spices sits in a white bowl on a striped towel, with part of a blue slow cooker visible in the background.

🍗 The chicken emerges incredibly tender and juicy, practically falling off the bone, with flavors that rival any rotisserie chicken from the store!

My 2 Best Tips For Making Slow Cooker Whole Chicken
Slow Cooker Whole Chicken Recipe
How to Cook a Whole Chicken in Slow Cooker
Recipe FAQs
More Tasty Chicken Recipes To Try

My 2 Best Tips For Making Slow Cooker Whole Chicken

Mix Your Spices in Advance: Combine all the seasonings in a small bowl first, then rub them all over the chicken in one go. This ensures even distribution and saves you from juggling multiple spice containers with chickeny hands!

Let It Rest Before Carving: I know it’s tempting to dig right in, but letting the chicken rest for 10 minutes allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful.

🩷 Melissa

This recipe proves that the best comfort food doesn’t have to be complicated. With just a few minutes of prep time, you’ll have a dinner that brings the whole family to the table – and plenty of leftovers to make tomorrow’s meal planning a breeze!

Use the shredded meat for tacos, chicken salad, pasta dishes, or soups. Plus, those cooking juices make an incredible base for gravy or can be turned into liquid gold chicken stock!

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Slow Cooker Whole Chicken

By: Melissa Griffiths

Prep: 10

Cook: 3 30

Rest Time: 10

Total: 3 50

Servings:

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Ingredients

▢ 1 whole chicken, 4–5 pounds
▢ 2 teaspoons kosher salt
▢ ½ teaspoon ground black pepper
▢ 2 teaspoons poultry seasoning
▢ 2 teaspoons paprika, smoked preferred
▢ 2 teaspoons onion powder
▢ 1 teaspoon garlic powder
▢ 1 cup water

Instructions

In a small bowl, combine salt, pepper, poultry seasoning, paprika, onion powder, and garlic powder.
Remove giblets and neck if they are included.
Sprinkle the seasoning all over all of the chicken.
Pour 1 cup water into the slow cooker. Place chicken in slow cooker breast-side up.
Cover and cook on Low for 6–7 hours or High for 3 ½ – 4 ½ hours, until the thickest part of the thigh reads 165°F and juices run clear.
Optional for crisping skin: Transfer chicken to a foil-lined sheet pan and broil 2–5 minutes, watching closely, until the skin is browned and crisp.
Let rest 10 minutes, carve, and spoon slow-cooker juices over servings.

Notes

Slow Cooker Size: A 6-quart slow cooker works perfectly for a 4-5 pound chicken. If you only have a smaller one, look for a smaller chicken (3-4 pounds), and if you have a larger slow cooker, you can easily fit a bigger bird.

Homemade Gravy: Here is an easy way to make gravy with the juices from the slow cooker! Bring 2 cups strained cooking juices to a simmer on the stove (the juices left in the bottom of the slow cooker). Whisk 2 tablespoons cornstarch with 2 tablespoons cold water, and stir into the juices in the pan to thicken. Season to taste.

Seasonings: This is such a simple recipe! I like the smoked paprika because it gives it a bit of a rotisserie chicken flavor. Feel free to use any seasoning mixes or blends that you like or have on hand.

Cooking Time: If you cook the chicken just until it is cooked through (165°), you can remove it from the slow cooker whole and cut it into pieces (2 thighs, 2 legs, 2 breasts) and served the sliced meat. If it cooks longer it will start to be extra tender and fall apart and you can pick the chicken from the bones and serve it as shredded chicken or just in chunks.

Storing Leftovers: Refrigerate leftovers up to 3 days. Use the shredded meat for tacos, chicken salad, pasta dishes, or soups.

Then Make Stock: I always pick any extra meet off the bones and then make chicken stock with the bones. It’s a great way to use the whole bird. You can make it in the slow cooker by adding the bones and skin (and neck and giblets if yours came with them) back to the slow cooker (no need to wash it out) and cover them with water (about 6-8 cups). Add any veggie scraps you might have and a splash of vinegar. Cover and cook on high for 6-8 hours or low for 10-12. Strain and use. You can store extras in the freezer.

Nutrition

Serving: 1of 6 servings, Calories: 281kcal, Carbohydrates: 2g, Protein: 24g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 95mg, Sodium: 867mg, Potassium: 275mg, Fiber: 0.5g, Sugar: 0.1g, Vitamin A: 525IU, Vitamin C: 2mg, Calcium: 27mg, Iron: 2mg

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How to Cook a Whole Chicken in Slow Cooker

A whole raw chicken on a white plate sits next to a small plate with piles of various powdered spices, all on a gray speckled countertop.

Step 1: In a small bowl, combine salt, pepper, poultry seasoning, paprika, onion powder, and garlic powder.

A whole raw chicken coated with seasoning sits in a white slow cooker on a gray countertop.

Step 2: Remove giblets and neck if they are included. Sprinkle the seasoning all over all of the chicken. Pour 1 cup water into the slow cooker. Place chicken in slow cooker breast-side up.

Step 3: Cover and cook on Low for 6–7 hours or High for 3 ½ – 4 ½ hours, until the thickest part of the thigh reads 165°F and juices run clear. Crisp skin by placing by broiling for 2-3 minutes, if desired.

A bowl of cooked chicken pieces, including a drumstick, breast, and thigh, sits on a white plate atop a striped kitchen towel, with part of a slow cooker visible in the corner.

Step 4: Let rest 10 minutes, carve, and spoon slow-cooker juices over servings.

Recipe FAQs

Do I need to add liquid to the slow cooker?

Yes, the cup of water is essential! It creates steam that helps cook the chicken evenly and prevents the bottom from drying out. Don’t worry – the chicken will release its own juices as it cooks, creating a flavorful cooking liquid.

How do I know when the chicken is done?

The internal temperature should reach 165°F in the thickest part of the thigh. If you don’t have a meat thermometer, the juices should run clear when you pierce the thigh, and the leg should wiggle easily in its socket.

Can I stuff the chicken with aromatics?

While you can add herbs or lemon slices to the cavity, I find this recipe is perfectly flavorful with just the exterior seasoning. If you want extra flavor, try adding fresh rosemary sprigs or halved onions around the chicken in the slow cooker.