Crockpot Whole Chicken
Juicy, tender crockpot whole chicken with a simple seasoning blend. Cooked low and slow for maximum flavor—finish under the broiler for crispy skin! Perfect for an easy dinner or meal prep.
Servings: 6 servings
Calories: 338kcal
Equipment
Ingredients
For the seasoning:
- 1 tablespoon brown sugar
- 1 tablespoon ground paprika
- 1 teaspoon salt
- 1 teaspoon celery salt
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 3 tablespoons butter softened
For the chicken:
- 1 whole chicken (around 5 pounds), innards removed
- 1 lemon cut in half
- 1 fresh rosemary sprig
- 3 fresh thyme sprigs
Instructions
- Prep: Coat a slow cooker large enough to comfortably hold your chicken with cooking spray. Using a large piece of aluminum foil, shape a ring to set on the bottom of the crock as a rack for the chicken to rest on (otherwise it will burn and get stuck to the crock).
- Make seasoning: Combine the ingredients for the seasoning in a small bowl until a paste forms. Set aside.
- Season chicken: Rub the seasoning paste all over the chicken, inside the cavity and underneath the skin (you may need to gently release it with your index finger) - it's important to season underneath the skin even if it's a little fickle, or it will dry out and taste bland. Stuff the chicken's cavity with the cut lemon, fresh rosemary and thyme.
- Cook: Place the chicken on the aluminum foil ring in the crock pot, cover and cook on HIGH for 3-4 hours or until the chicken is no longer pink inside and the internal temperature registers at 165°F at the thickest part.
- For crispy chicken: Transfer the chicken to a sheet pan and broil for 3-5 minutes, or until crispy. Carve and serve immediately, or use shredded.
Video
Notes
Ingredient Notes: The seasoning mix balances savory, sweet, and smoky flavors; swap smoked paprika for depth or omit sugar. Butter helps seasoning stick; use olive oil for dairy-free. A 5 lb chicken fits a 6-quart slow cooker. Lemon and herbs add moisture; use dried if needed (⅓ of fresh amount).
Recipe Tips: Cook to 165°F at the thickest part. For crispy skin, broil 3-5 minutes after slow cooking. Let the chicken rest for 10 minutes before carving for the best texture. Serve with roasted veggies, mashed potatoes, or a fresh salad.
Storing Leftovers: Refrigerate in an airtight container for up to 3 days. Shred and freeze in a sealed bag for up to 3 months.
Nutrition
Serving: 1serving | Calories: 338kcal | Carbohydrates: 4g | Protein: 24g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 110mg | Sodium: 916mg | Potassium: 273mg | Fiber: 1g | Sugar: 2g | Vitamin A: 927IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 2mg