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CrockPot Whole Chicken Rotisserie Style Chicken

July 19, 2019 by Melissa 126 Comments

This CrockPot Whole Chicken is the best and easiest way to make a seasoned rotisserie style chicken at home. 

CrockPot Whole Chicken Rotisserie Style Chicken

CrockPot Whole Chicken

One of my favorite ways to make a whole chicken is in my CrockPot. It’s so easy to throw together, and at dinner time you have a perfect whole chicken to eat or shred and use in another recipe. It’s budget friendly and perfect for meal prep!

 

How to Make a Whole Chicken in a Slow Cooker

  • Start by placing foil balls in the bottom of the slow cooker. This step is not absolutely necessary, 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. If you have a rack that came with your slow cooker or even your Instant Pot, you can use that instead. If it fits and is heat proof, it works!
  • Remove any insides and place chicken on foil balls and pat dry with paper towels. Season the entire chicken, inside and out. I use salt, pepper, paprika and coarse all-purpose steak seasoning.
  • Cook chicken on high for 3 to 4 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.

 

Crockpot Whole Chicken

This post was originally published and went viral in 2013. The recipe is so simple and good, so I haven’t made any changes, just updated the pictures. This is still one of my favorite ways to make a whole chicken. So easy and hands off!

Rotisserie Style Chicken

Rotisserie Style Chicken is perfect for:

  • Serving as a Main Dish
  • Make Ahead Meal Prep
  • Chicken Pot Pie Soup

Serve with:

Instant Pot Mashed Red Potatoes 

Corn Casserole 

Corn on the Cob

 

Slow Cooker Whole Chicken

5 from 45 votes
Print
Crockpot Whole Chicken
Prep Time
5 mins
Cook Time
4 hrs
Total Time
4 hrs 5 mins
 

Making a whole rotessierie style chicken is a snap in the Crockpot.

Course: Dinner
Cuisine: American
Keyword: Crockpot Whole Chicken
Servings: 4
Calories: 599 kcal
Ingredients
  • 5 pound chicken giblets removed and patted dry
  • 1 tablespoon paprika
  • 3 tablespoons steak seasoning coarse gourmet style blend
  • kosher salt and freshly ground black pepper
Instructions
  1. Season whole chicken inside and out. Spray slow cooker insert wkith non stick cooking spray for easier clean up. Place chicken on foil balls inside crockpot and cook on high for 3-4 hours. Instant Read thermometer should read 165 degrees when inserted in thickest part of thigh..

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 crispy with this cooking method.

I use a 6 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.

Cooking time really varies with slow cookers. If your slow cooker runs hot on the high setting, it may be ready closer to the 3 hour mark. If you are using a larger chicken, it will probably be ready around 4 hours. 

Nutrition Facts
Crockpot Whole Chicken
Amount Per Serving
Calories 599 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 12g75%
Cholesterol 204mg68%
Sodium 193mg8%
Potassium 575mg16%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 51g102%
Vitamin A 1322IU26%
Vitamin C 5mg6%
Calcium 64mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Slow Cooker Whole Chicken

 

 

5 Easy Dinner Ideas for Busy Weeknights

My five FAVORITE recipes for busy families!

  • Quick to make
  • Light on your budget
  • Easy to clean-up
  • and...most important...absolutely DELICIOUS


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Filed Under: chicken, Dinner, featured, Recipes, Slow Cooker

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Reader Interactions

Comments

  1. DeDe@DesignedDecor

    March 14, 2013 at 3:59 pm

    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!
    DeDe@DesignedDecor recently posted…Talkin About Thursday Link Party #11My Profile

    Reply
    • Maureen

      November 5, 2014 at 9:31 am

      I love to make boneless skinless chicken breasts with stuffing thrown right in, in my crockpot! A friend gave me this recipe: 1 cup of chicken broth, then add about 4 to 5 breasts, layer swiss cheese slices on top, pour cream of chicken soup over that (do not prepare the soup, just pour), next add 1 to 1/12 bags of stovetop stuffing mix over that, next drizzle 2 tablespoons of butter. This will be your new favorite.

      Reply
      • nesh

        December 2, 2014 at 12:24 pm

        how much cream of chicken you use?

        Reply
      • marg

        October 18, 2015 at 12:38 pm

        Maureen, Do you cook the boneless chicken breast on low, med or high & for how long?

        Reply
    • Charlotte martin

      January 11, 2015 at 10:40 am

      I wrap sweet potatoes and put on bottom , with chicken on top, the potatoes are awesome.

      Reply
      • Christie

        July 7, 2015 at 9:47 am

        This would be perfect! I love sweet potatoes and believe they would make a PERFECT side dish to the chicken. Definitely going to try this tonight.

        Reply
    • Gloria Martha Cheetham

      February 13, 2019 at 5:55 am

      5 stars
      First time I made this and definitly will never put in the oven again the chicken when you cut into it the meat is moist and juciy

      Reply
  2. Mackenzie

    March 19, 2013 at 7:44 pm

    This sounds delcious; I am always looking for new crockpot recipes! Thanks!
    Mackenzie 🙂

    Reply
  3. Holly Lefevre

    March 20, 2013 at 11:09 pm

    I have a beautiful new crockpot and have yet to try a chicken in it..I think I seen Friday night dinner!
    Holly Lefevre recently posted…Spicy Carrot Hummus (recipe)My Profile

    Reply
    • Brenna Ratrell

      February 3, 2015 at 2:37 pm

      Making this tonight, smells wonderful. Roast chicken is my husbands favorite but the timing is so tricky late in the day. I love the idea of sweet potatoes or potatoes in the foil will try that next time. I read that you can broil the skin for crispiness, but that means another dirty pan.

      Reply
  4. Sarah

    March 22, 2013 at 7:46 am

    Can you cook it on low?

    Reply
    • admin

      March 22, 2013 at 2:24 pm

      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!

      Reply
      • Jolene

        April 11, 2013 at 5:39 am

        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.

        Reply
  5. Erin

    March 24, 2013 at 9:12 am

    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!

    Reply
    • Michelle R.

      April 30, 2013 at 1:14 pm

      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!

      Reply
  6. Alicia

    March 25, 2013 at 11:22 am

    This looks delicious! I love the feeling of accomplishment that comes with cooking a whole chicken… it makes me feel like super mom!
    Alicia recently posted…homemade jammie dodgersMy Profile

    Reply
  7. robin

    April 2, 2013 at 11:45 am

    Do you add any liquid to the bottom, or does it create its own juices?

    Reply
    • Melissa

      April 2, 2013 at 6:23 pm

      No need to add any liquid! :0)

      Reply
  8. Dzenita

    April 6, 2013 at 8:50 am

    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!

    Reply
    • Melissa

      April 6, 2013 at 9:08 am

      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!

      Reply
      • Leslie

        October 14, 2015 at 4:25 am

        I frequently put a still partially frozen chicken in my slow cooker.
        I set it up at 06:00 a.m. before I leave for work , but we only get home & have dinner around 7:30p.m., so I put my slow cooker on a timer to start cooking around 2:00 p.m.
        I figure it mostly defrosts while waiting to start cooking, I don’t want a raw chicken counter-top waiting to cook for 8 hours so I deliberately use frozen.
        So long as you are careful to use a thermometer, & make sure it is cooked through, I have never had a problem.
        Also, I like to rest my chicken on root vegetable chunks, like carrot, parsnip, onion, celery – they get a great flavor from the chicken without absorbing too much of the fat, like (unwrapped) potatoes do.

        Reply
        • Sylvie

          January 3, 2019 at 4:48 pm

          I do the same with my chicken and bottom root veggies eggless, however, my spicing is different. We take pieces of the chicken out of the slow cooker directly.
          After we are done eating we leave the bone so and rest of chicken and veggies from the bottom, I half a garlic bulb, onion, spices and fill the slow cooker with water. It runs all night and you have excellent stock for the morning and some for soup and frozen.
          I freeze my stock in 2cups baggies on a cookie sheet and I have some when ever a recipe calls for.

          Reply
    • kates

      April 12, 2013 at 4:13 pm

      do yourself a favor and use only fresh poultry and meats. frozen never seems to taste as good. you can do it!

      Reply
      • Annie

        February 27, 2014 at 8:13 am

        Not always true the only way to buy organic, local, hormone free meat in my area is frozen. And it’s a million times better than fresh grocery store meat.

        Also Melissa, the USDA recommends NOT rinsing poultry as it doesn’t kill any bacteria and in fact spreads it around your kitchen.

        Reply
        • SYlvi

          January 3, 2019 at 4:51 pm

          I bleach everything after when ever I use meat. Better to be safe.

          Reply
  9. Nikki

    April 11, 2013 at 9:21 pm

    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.

    Reply
  10. Jeanette

    April 14, 2013 at 10:45 pm

    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!

    Reply
  11. Debi :)

    April 15, 2013 at 10:05 am

    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!

    Reply
  12. Terra

    April 18, 2013 at 8:08 pm

    Ok..crazy question..how do you baste with the juices? Do you just pour it over the top?

    Reply
    • Melissa

      April 22, 2013 at 8:59 am

      Exactly! Or you can brush it on:0)

      Reply
  13. Kelly

    April 19, 2013 at 1:54 pm

    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!

    Reply
    • Rita Spies

      November 23, 2014 at 1:46 pm

      What type of crock pot do you have that came with a roasting rack? By the way, I would have never thought of the aluminum balls. Great idea!

      Reply
  14. Patricia @ The TT Diaries

    April 29, 2013 at 5:53 am

    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.

    Reply
  15. Renee

    April 29, 2013 at 8:15 pm

    Can you cook it on low for 6-8 hours instead?

    Reply
    • Melissa

      April 30, 2013 at 9:41 am

      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!

      Reply
  16. Regina Fitzgerald

    May 14, 2013 at 5:05 am

    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?

    Reply
    • Melissa

      May 14, 2013 at 12:59 pm

      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.

      Reply
  17. Aimee

    May 24, 2013 at 5:06 am

    Saw where someone popped in the oven for 30 mins…to roast…after cooking in crock…might give skin a crisper skin…

    Reply
    • Melissa

      May 28, 2013 at 9:57 am

      Love that idea! Thanks for sharing!

      Reply
      • Jessi @ Quirky Cookery

        October 3, 2013 at 4:15 pm

        Hmm. It usually only takes about an hour to roast a chicken in the oven. If I’m going to heat up the kitchen by having the oven on for half an hour to get it crispy, I’m thinking I might as well just let it spend the whole time in there anyway.

        Reply
        • Mary

          October 6, 2013 at 3:49 am

          That’s fine if you have the time to be at home for several hours to do it in the oven. The beauty of using a crock pot is that you don’t have to be at home. If you want it crisp, then put in in the oven while you are preparing the sides and getting the table ready.

          Reply
          • jacqueline

            February 14, 2014 at 6:53 am

            Several hours? I’m afraid I simply must disagree. If you prep your chicken properly it really does only take about an hour to do. That aside, it takes an oven an hour to preheat properly…and less than 15 minutes for from fresh mashed potatoes and a veg side.

    • Josh

      February 17, 2016 at 8:24 am

      What temperature did they set the oven on?

      Reply
  18. Lynda King

    July 17, 2013 at 4:00 pm

    My family only like breasts. I don’t see any reason why chicken pieces couldn’t be used instead of a whole chicken. Do you?

    Reply
    • Melissa

      July 18, 2013 at 11:01 am

      I use the bone-in chicken breasts all the time! Works perfectly and they are inexpensive:0)

      Reply
  19. Lacey

    July 27, 2013 at 6:14 pm

    I use my slow cooker a lot. I’m thinking the chicken skin probably isn’t crispy like when roasted so I probably would not try. Using the crock then having to brown in the oven seems like double work and clean up. I would just use the oven and skip the slow cooker on this one.

    Reply
  20. Paula

    July 30, 2013 at 2:28 pm

    Can you make this with boneless chicken?

    Reply
    • Melissa

      August 1, 2013 at 8:02 pm

      Hey Paula!

      Check out this post, I have tips for chicken breasts here! https://www.number-2-pencil.com/2013/07/25/slow-cooker-bbq-chicken/

      Reply
  21. Trish

    August 14, 2013 at 6:41 pm

    this looks great – I love being able to use my slow cooker, especially as it uses less electricity than the oven. I am a rabid environmentalist, and was just wondering if I could use something other than foil as a prop – like a ramekin or something. Will have to look into it.

    Reply
    • Melissa

      August 18, 2013 at 5:24 am

      You could definitely use onions or garlic. In my slow cooker lemon garlic chicken recipe, I use lemons and garlic heads. Let me know what you come up with, I would love to hear!

      Reply
  22. Lorah

    August 23, 2013 at 9:57 am

    Think you could pop it in the broiler afterward to crisp the skin up a bit? Just a thought. I’ve never done it, so no idea if it would work. Anyone else know?

    Reply
    • Shelia Holcomb

      September 16, 2013 at 12:58 pm

      I read on my new crock pot instructions not to put the crock pot in the oven. You could take the chicken out and place it on a broiler pan though, after cooking it in the crock pot.

      Reply
  23. Chrissi Colquitt

    August 24, 2013 at 3:14 pm

    When I take my chicken or turkey out of the crock pot, I put it on my broiler pan and put it under just long enough to get some pretty color. It also crisps up the skin for those in my bunch who still eat that stuff. 🙂

    Reply
  24. A_Shearer

    September 24, 2013 at 8:06 am

    I set my chicken on large potato pieces and onions.

    Reply
    • Sonia

      February 2, 2016 at 6:07 pm

      Great idea! I will try that next time:)

      Reply
  25. Olivia

    September 24, 2013 at 10:51 pm

    5 stars
    Saw this recipe on Monday night, made for Tuesday dinner..a big hit. I didn’t season it as suggested had a mesquite dry rub I wanted to try and the family declared it was a “keeper” so easy to make added some California sweet cob corn and cal-rose rice , easiest dinner so far. Love crock pot cooking. The suggestion to take juices to pour over the chicken was perfect. The only thing on would do differently is place my chicken on its breast for extra moisture. Thank you for a great idea and the idea for the foil balls really works too!

    Reply
  26. Heather

    October 29, 2013 at 6:19 am

    I tried this chicken last night for dinner. I didn’t have any steak seasoning on hand so I just used some Lawry’s seaming with salt and pepper and it was amazing! Thanks for all of your wonderful recipes!?

    Reply
  27. Renee

    November 4, 2013 at 1:08 pm

    Think I can use whole lemons in place of the aluminum balls and stuff the cavity with one as well? I am also going to add a small bag of the red inspiration potatoes.

    Reply
    • Melissa

      November 4, 2013 at 2:58 pm

      You sure can! Check out my lemon garlic chicken for tips! https://www.number-2-pencil.com/2013/05/23/slow-cooker-lemon-garlic-chicken/

      Reply
      • Ben

        August 10, 2014 at 2:56 pm

        The consistency of the chicken was amazing, but in retrospect, we didn’t “love” the taste that the lemons gave. Our meal was good. I just would stick to the original foil plan next time.

        Reply
  28. SallyJoJo

    January 9, 2014 at 5:07 pm

    I have done whole chicken successfully many times in the crockpot. This is a GREAT one to try: http://homecooking.about.com/od/chickenrecipes/r/Crockpot-Chicken-Recipe-blchicken52.htm

    I will trying your recipe tomorrow, 4 – 6 hours on low.

    Reply
  29. Sister Maureen

    January 14, 2014 at 7:23 am

    I do not cook a lot in a slow cooker, do I need to put water into it with the chicken?

    Reply
    • Melissa

      January 16, 2014 at 9:07 am

      Not with this recipe! Thanks for the question!

      Reply
  30. Glenda Trey

    February 9, 2014 at 10:59 am

    Anyone know the calories on this recipe?

    Reply
  31. Tracy

    March 15, 2014 at 10:08 am

    5 stars
    This is, by far, my favorite way to “roast a chicken”. I’ve used this method for years and it never fails. Gotta cook it on High, though. I have used the foil balls in the bottom but now just use my small oval roasting rack. Fits perfectly and keeps the chicken off the hot bottom of the slow cooker and partially out of all the juices. Use the same method for a pork tenderloin, too. Just cut the time down according to the tenderloin size. You’re recipe is a lifetime keeper ♥Ü♥

    Reply
  32. dorkorpington

    April 2, 2014 at 4:51 am

    So glad I’m not the only one to do this lol. After I cook it and right before it’s done, I put it under my broiler to get a crispy skin. So there’s an easy fix to the skin issue.

    Reply
  33. dorkorpington

    April 2, 2014 at 5:08 am

    Oh and by using the broiler you don’t have to wait for the oven to preheat and it takes 5 minutes or less.

    Reply
  34. Katie M

    August 14, 2014 at 9:38 pm

    5 stars
    Very good recipe! I cooked mine on low for 7 hours and it turned out perfectly. When it was done, I took the chicken out of my crock pot and placed it in a baking dish so I could broil the skin nice and crispy for about 5 minutes. Thanks for sharing!

    Reply
  35. Lisa

    August 26, 2014 at 6:21 pm

    Can I take the skin off before I cook?

    Reply
    • Melissa

      September 7, 2014 at 12:05 pm

      I would suggest waiting until after, it comes off really easily after cooking.

      Reply
  36. AnneH

    August 31, 2014 at 8:02 pm

    I brown the entire chicken before I put it in the crock pot. Takes about 8-9 minutes and makes a lot of difference in the flavor of the meat and the juices. I just put it in my dutch oven with a bit of oil and turn it over a few times so that all sides are browned. That way I am sure all the seasoning stays on the chicken!

    Reply
  37. Harvestland

    December 19, 2014 at 9:42 am

    5 stars
    Nice touch using the balls of foil to lift the chicken off the floor of the cooker, a great meal is all in the details!

    Reply
  38. joan

    January 15, 2015 at 4:39 pm

    Whomever said it takes an hour to preheat an oven is misinformed. My oven beeps when it is up to the temperature I set it at and it is no more than 10 minutes. Saves energy to know this.

    Reply
  39. Brandi

    January 18, 2015 at 6:37 pm

    try brining a chicken or the chicken pieces before cooking. It makes a huge difference.

    Reply
  40. Jill

    March 3, 2015 at 10:48 am

    Ridiculously easy, I’ve made your recipe a few times. When are done eating I strip of the rest of the meat and then use the bones to make homemade stock (also on my Pinterest board). So much better than store bought and simple once you have the bones.

    Reply
  41. Bob

    May 28, 2015 at 6:35 am

    I’ve made roast chicken in the crock-pot a couple of times, and the trickiest part of the whole process was getting it out in one piece. I’ve found this technique useful. Put the balls (or potatoes) in the bottom. Cut a long piece of cheese cloth, and lay it on top of the balls. Insert the bird. Put the top on, letting the ends of the cheese cloth flop over the sides of the crock-pot, or fold them over the top. Cook as instructed. When done, take the top off, tie the ends of the cheese cloth into a knot and lift the bird out onto a platter. Works like a charm.

    Reply
  42. Donna Ausmus

    June 10, 2015 at 7:39 am

    5 stars
    I love this! It’s a great way to not only feed my family dinner but to also use all the left-over chicken for salads threw the week. I used this seasoning and I’ve tried lemon pepper both have turned out GREAT!

    Reply
  43. Olivia

    August 7, 2015 at 9:32 am

    5 stars
    Made this and family loved it. I did use my own dry rub and turned the chicken upside down so the breast would be juicy, no

    Reply
  44. Ginny R.

    August 24, 2015 at 6:16 am

    Instead of foil balls put potatoes or other veggies under roast chicken. I have just started doing the chicken in the crock pot and my husband loves potatoes that I put in with it. So easy.

    Reply
    • Amanda West

      October 30, 2015 at 2:51 pm

      Ginny, are you putting whole potatoes under there or quartering them? I’m curious the size of the potatoes or what kind that you use underneath. Thanks!

      Reply
  45. Joan

    September 20, 2015 at 6:23 pm

    I’ll have to try the steak spice. I put all my vegetables, potatoes, onion, carrots, and turnip, under my chicken. Just like I would in the oven so it’s a one pot meal!

    Reply
  46. Cheryl Kelley

    January 8, 2016 at 3:15 pm

    made this tonight, very tasty

    Reply
  47. Sonia

    February 2, 2016 at 6:04 pm

    I made this tonight for the family and it was a hit!! Paired it with mashed potatoes and broccoli with cheese sauce. This recipe is a definite keeper. Thank you for sharing 🙂

    Reply
  48. NeNe

    June 21, 2016 at 4:44 pm

    5 stars
    I did the whole chicken in the crock pot for the first time and have been hook every since and pass it along to family and friends.

    Reply
  49. Chris K

    January 23, 2018 at 3:13 pm

    5 stars
    This was absolutely amazing!!!! Tha flavor was all the way to the bone…Thank you for this great recipe!

    Reply
  50. Valentina

    July 1, 2019 at 3:35 pm

    5 stars
    This slow cooker chicken looks amazing! The chicken is so tender and juicy!

    Reply
  51. Julie

    July 1, 2019 at 3:36 pm

    5 stars
    This is perfect for those crazy weeknight dinners! Love the flavor of it an so easy to prepare.

    Reply
  52. lauren kelly

    July 1, 2019 at 3:51 pm

    5 stars
    I’ve made this several times and it’s always been perfect. I’m so happy I stumbled on it again because I use my slow cooker all year long! It’s time to make it again!

    Reply
  53. Beth Pierce

    July 1, 2019 at 5:50 pm

    5 stars
    Loved how easy this recipe was a packed with so much flavor! Loved it!

    Reply
  54. Ashley F

    July 1, 2019 at 7:03 pm

    So delicious and flavorful! Definitely will make it again!

    Reply
  55. Cindy Hopper

    July 26, 2019 at 3:21 pm

    5 stars
    This looks delicious. I can’t to try it.

    Reply
  56. April

    July 26, 2019 at 4:02 pm

    5 stars
    This was so good! Who knew you could make such an awesome chicken like this in the slow cooker??

    Reply
  57. Suzy

    July 26, 2019 at 7:13 pm

    5 stars
    This is the best kind of chicken and so easy to make!

    Reply
  58. Demeter

    July 27, 2019 at 7:01 am

    5 stars
    It really doesn’t get any easier than this to get the perfect crispy chicken! Sounds so flavorful!

    Reply
  59. Beth Pierce

    July 27, 2019 at 9:04 am

    5 stars
    Love how easy this was! A great recipe for busy weeknights and holidays too! Deliciously flavorful!

    Reply
  60. Pat

    July 29, 2019 at 8:07 am

    5 stars
    If you like crispy skin, just put the chicken on a rack in a pan, and put under your broiler for a few minutes. Keep an eye on it so it doesn’t burn. I do this right when it come out of the slow cooker, crisp the skin, and then pull out and let rest.

    Reply
  61. Julie Blanner

    August 13, 2019 at 5:40 pm

    5 stars
    I love this! It’s so easy and so delicious. It’s perfect for dinner and the leftovers are amazing as well!

    Reply
  62. Beth Pierce

    August 13, 2019 at 6:08 pm

    5 stars
    This is exactly the sort of recipe I needed for busy school nights! Looks so easy and flavorful; adding this to my dinner line up for the week!

    Reply
  63. Billy

    August 14, 2019 at 4:19 am

    5 stars
    This may be the easiest most delicious recipe of all time, the chicken comes out absolutely perfect!

    Reply
  64. Toni

    August 14, 2019 at 6:09 am

    5 stars
    It was really good!! Everyone at my house loved it!

    Reply
  65. April

    February 24, 2020 at 10:17 am

    5 stars
    Tried this the other day and it came out perfectly! Don’t think I’ll ever cook chicken in the oven again.

    Reply
  66. katerina @ diethood.com

    February 24, 2020 at 10:46 am

    5 stars
    This looks incredibly delicious!! YUM!

    Reply
  67. Kim Demmon

    February 24, 2020 at 12:03 pm

    5 stars
    Thanks for the recipe, Melissa. Tried it, loved it!

    Reply
  68. Lori

    April 26, 2020 at 3:29 pm

    5 stars
    Instead of foil balls, I lined the bottom of the crockpot with mini potatoes. The chicken was awesome and the potatoes came out perfect!

    Reply
  69. Toni

    May 11, 2020 at 1:50 pm

    5 stars
    I loved it! Perfectly seasoned! So easy and delicious!

    Reply
  70. Allyson Zea

    May 11, 2020 at 2:25 pm

    5 stars
    This turned out better than the Costco chicken that I always buy! Thank you for the easiest recipe!

    Reply
  71. Laura Reese

    May 12, 2020 at 11:40 pm

    5 stars
    This chicken was so moist and tender I’ll never make it any other way.

    Reply
  72. Kristyn

    July 2, 2020 at 11:39 am

    5 stars
    My favorite way to cook chicken!! So easy & has great flavor! Perfect on its own or great for so many recipes!

    Reply
  73. Ashley F

    July 2, 2020 at 12:05 pm

    5 stars
    We loved how easy and hands off this was to make! Came out so moist and tender!

    Reply
  74. Laura Reese

    January 15, 2021 at 1:37 pm

    5 stars
    The ease of this recipe got me to cook my first whole chicken! The crock pot made is so juicy and tender. We just loved it. So many helpful trips.

    Reply
  75. Natalie

    January 15, 2021 at 1:45 pm

    5 stars
    Your chicken looks beautifully, delicious & juicy! This recipe is great for having tasty chicken on hand all week!

    Reply
  76. Betsy

    January 15, 2021 at 4:13 pm

    5 stars
    So flavorful and moist! So delicious! Love this!

    Reply
  77. J Mason

    February 20, 2021 at 7:47 am

    5 stars
    Better than roasting it in the oven, it was fantastic! 😀

    Reply
  78. Katie

    April 20, 2021 at 1:59 pm

    5 stars
    I absolutely love a roasted chicken, and this recipe is just that! Such amazing flavors and the chicken is always cooked perfectly.

    Reply
  79. Kellie H

    April 20, 2021 at 2:09 pm

    5 stars
    We love how easy this is….it’s been on our weekly rotation for a few months now!

    Reply
  80. Betsy

    April 20, 2021 at 2:17 pm

    5 stars
    This was so easy! I ended up using upside down small glass bowls instead of tin foil because I didn’t want to waste the foil. Still turned out fantastic! The chicken just fell right off the bones and the flavor was so incredible! I need to do this more often for sure!

    Reply
  81. Mindy

    April 14, 2013 at 3:49 pm

    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.

    Reply
  82. Kayren

    April 27, 2013 at 6:45 am

    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!

    Reply
  83. Vera Jackson

    January 6, 2014 at 4:46 pm

    Tried this recipe today, super good!!!!!

    Reply

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