Slow Cooker Whole Chicken

A whole cooked chicken with seasoned skin sits in a white slow cooker, surrounded by brown cooking juices.

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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!

Prep Time10

Cook Time3 30

Rest Time10

Total Time3 50

Course: Dinner

Cuisine: American

Servings:

Author: Melissa Griffiths

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

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