One of my favorite ways to make a whole chicken is in my slow cooker. Slow Cooker Chicken is so easy to throw together, and at dinner time you have a lovely whole chicken to eat or shred and use in another recipe. BBQ Chicken Tacos and Chicken Pot Pie Soup are two of my favorites!
Start by placing foil balls in the bottom of the slow cooker. This step is not absolutely neccassary. I have thrown the chicken in many times without. The benefit is that it is easier to remove from the slow cooker in one piece if the bottom of the chicken hasn’t been simmering away in the juices all day. It’s really delicious either way, but creating a foil ball rack in the slow cooker makes it more like a traditional roasted chicken you can carve.
Remove any insides and rinse chicken well. Pat dry with paper towels. Season the entire chicken, inside and out. I use salt, pepper, paprika and all-purpose steak seasoning.
Cook chicken on high for 4 to 4 1/2 hours depending on size of chicken and strength of your slow cooker. Times will vary, so use a food thermometer to ensure the chicken has reached 165 degrees. Let your chicken rest on a cutting board for about 20 minutes before carving.
Slow Cooker Chicken
Ingredients
1 whole chicken around 5 pounds, insides removed and washed and patted dry
1 tablespoon of paprika – more or less to taste
3 Tablespoons of steak seasoning – more or less to taste
Salt and Pepper
Directions
Season chicken, inside and out. Cook in slow cooker lined with foil balls on high for 4 to 4 1/2 hours. Chicken should be cooked to 165 degrees.
Recipe notes:
I like to use the juices at the bottom of the slow cooker to baste the chicken while it is resting, just to add even more flavor.
Though the skin is flavorful, it doesn’t really get super crispy with this cooking method.
I use a 5 quart slow cooker, and my chicken fits perfectly.
Resist opening the lid to check progress, slow cookers take a long time to come back up to temperature and cooking time will need to be extended.
I make whole chicken in my crock pot all of the time. I will try the foil ball tip! I hope to meet you at Snap!
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This sounds delcious; I am always looking for new crockpot recipes! Thanks!
Mackenzie
I have a beautiful new crockpot and have yet to try a chicken in it..I think I seen Friday night dinner!
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Can you cook it on low?
Hi Sarah,
I have tried it on low and had the entire chicken fall apart, tiny bones and all, when I tried to take it out of the slow cooker. It was a disaster. Let us know if you try it and it works out. I’m sure a lot of people have the same question. Thank you!
You may have to adjust your cooking time. I have 2 crockpots and 1 cooks faster than the other. and make sure the chicken is not sitting in a lot of the juice.
Please, PLEASE remember to use the meat thermometer to check temperature correctly. I work in a hospital and we had an entire family come in with food poisoning from a crockpot turkey. There are a lot of variables when cooking bone-in poultry like this. Stay safe!
Thank you for this. People don’t always see the thermometer information, and it helps to remind them. You are a good healthworker and I appreciate you!
This looks delicious! I love the feeling of accomplishment that comes with cooking a whole chicken… it makes me feel like super mom!
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Do you add any liquid to the bottom, or does it create its own juices?
No need to add any liquid! :0)
I’m making this for dinner tonight! I have a couple of questions though.. I’m young and inexperienced with cooking
so I just need some advice.
1. I am using a smaller chicken, about 3.5 pounds. How long should I expect to keep it in my crockpot?
2. My small chicken is frozen, so should I wait for it to thaw our completely or..? My husband suggested defrosting in the microwave but that worries me a bit..any suggestions?
Thanks!
Hi there!
This is a great beginner recipe!
1. You can check the temperature after 3.5 hours. It’s really important to use a meat thermometer, and they are very inexpensive to buy. The chicken should be cooked to 165 degrees.
2. Yes, definitely wait for it to thaw. I would not use the microwave. If you need to speed thawing, keep the chicken in it’s original packaging and thaw in fresh cold water. I usually fill one side of the sink and change the water out every thirty minutes or so. Make sure to clean your sink after as well!
do yourself a favor and use only fresh poultry and meats. frozen never seems to taste as good. you can do it!
I made this for dinner today.. and it was soo good. My chicken was slightly less than 5lbs, thoroughly defrosted in the fridge and it cooked to a good 165F in 4 hours.. I served it comfort style with mashed potatoes and veggies.. It was delicious.. the meat was flaking off the chicken.. I wish I had a huge crock for my Thanksgiving turkey to try this on.. Yum yum.. not much leftover, just enough for a sandwich. Thanks, recommended for ease and taste! Thank you.
I have a 3 x 1.5qt Crock pot. I cut the whole chicken in half, placed the foil balls in the bottom, and cooked it 6 hours on high, skin side up. It turned out perfectly. Thanks for the inspiration! I love being able to cook 2 sides and roast half a chicken simultaneously!
That was a super-delish recipe! I will use that again and again. Has anyone ever tried to do multiple chickies, like in a roaster using this method. If so, what temp do you think???? I do a lot of charity cooking and love to save time, too!
Ok..crazy question..how do you baste with the juices? Do you just pour it over the top?
Exactly! Or you can brush it on:0)
Trying this tonight! I have a chicken that needs to be cooked an a craving for chicken salad. Today’s chicken is going to be portioned and frozen for future meals.
I have a roasting rack for my slow cooker, so no need for the foil!
I found your blog on Pinterest and I can not wait to try this. It has been added to my dinner plan for May. I am now following so I can read more of what you post in the future.
Can you cook it on low for 6-8 hours instead?
I have not had good success with it on low, but you could try it. I would test the temp at 6 hours and see if it works with your slow cooker. They really vary!
When I roast chicken, I use to fill the with mashed potatoes, olives, hard eggs and green onions, closing the openings. Do you think I can to the same with this recipe?
Hi Regina,
I wouldn’t fill it with anything you plan to eat, like stuffing. I don’t think it would get to the proper temp to make it safe to eat.
The “insides” is merely a bag that your remove. Inside the bag are the neck, giblets, and what not of the chicken that can be used if you want although I think most of us just throw the bag in the trash. Not complicated so don’t be intimidated or disgusted.
when using a store bought chicken, “the insides” are only the giblets & neck & they are in a paper type bag ‘inside’ the chicken, (I promise no guts & gore are in there) & all you do is pull out the bag & toss it or empty into a pan to boil to flavor noodles, dressing or whatever. Hope this helps & you do make the chicken, as it is a delicious way to make it!