Cooking a whole chicken in a slow cooker is a convenient and foolproof way to enjoy tender and juicy meat with minimal effort. The low and slow process allows the chicken to become tender and succulent, falling off the bone effortlessly. This Easy Whole Chicken in a Crockpot Recipe will join your favorite recipe cards and probably the weekly rotation!
Easy Whole Chicken in a Crockpot
Serve this deliciously tender chicken with your favorite sides for a satisfying and hassle-free meal that's perfect for any day of the week!
All you have to do is begin by seasoning the thicken generously with your favorite herbs and spices like garlic powder, paprika and dried thyme to ensure the spices penetrate the meat.
Next you place the seasoned chicken in the slow cooker, breast side up and add some aromatic vegetables like onions, garlic, carrots and celery to enhance the flavor of the dish.
Pour a small amount of chicken broth or water into the crockpot to keep the chicken moist during cooking and then cover for 6-8 hours on low for on high for 3-4 hours, depending on the size of the chicken.
It's really that easy! Of course, if you love crispy skin, I'll show you how to do that too, just read on!
You might have tried some of our other chicken recipes like Blueberry Balsamic Chicken Salad or Creamy Thyme Chicken Casserole or even our Teriyaki Chicken! YUM!
Here's What You'll Need
- A roasting hen
- Herbs and Spices
- Broth
- Aromatics
Here's How You Do It
- Season the chicken well.
- Put everything in the crockpot
- Add broth, put the lid on and set on either high or low, come back at supper time!
Tips and Tricks
- You'll want to use a roasting hen. There are different types of whole chicken available and having the right chicken will make the difference in how tender your final product is.
- Try your favorite seasonings. A good start is salt, pepper, garlic and onion powders with some paprika. You can get a little crazy with it by using some whole grain mustard, worcestershire, rosemary, sage and other spices, herbs and flavorings.
- The skin on your chicken won't be crispy unless you take steps to make it so.
- This chicken is great to use for shredded chicken recipes like chicken tacos, casseroles, etc.
- Follow this guide for knowing when your chicken meat is done!
PRO TIP: For crispy skin, set the broiler on high once your chicken is done, set the chicken on a baking dish or a rimmed cookie sheet and place under the broiler for 2-3 minutes.
Storage, Keeping and Reheating
Store this Easy Whole Chicken in a Crockpot in an airtight container in the refrigerator for 3-5 days. Great to use for any recipe needing shredded chicken!
This chicken will freeze really well. Place in a freezer safe container, remove as much air as possible and freeze for up to 3 months.
Thaw by placing in the refrigerator 24 hours before you plan to use.
Reheat chicken in the microwave in a microwave safe dish in 30 sec. intervals. You can reheat in the oven at 350 in an oven safe dish with a few tablespoons of water. Heat on the stovetop in a saucepan with some broth over medium heat until heated through.
Watch Me Make This Dish
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Easy Whole Chicken in a Crockpot
Ingredients
- 1 Whole roasting Hen
- Salt and Pepper to taste
- 1 teaspoon thyme
- ¼ cup broth
- 1 TBS butter – melted optional
- Garnish with lemon slices and rosemary
Instructions
- Remove Hen from packaging and rinse well. Pat dry with paper towels. Salt and pepper the inside of the cavity and the outside very well (should feel like it fell in the sandbox and you quickly dusted him off– use plenty). Sprinkle Thyme over the chicken. Add some broth to the bottom of the crockpot.
- Place the chicken in the crock pot – I like to put it in with breasts facing up – but that is up to you – either way will work.
- Place the lid on the crock pot. Turn crock pot on low. Do not disturb for at least 8 hours. That’s it, don’t add water, don’t add anything. Now, Go to work – chicken will be done when you get home. Seriously. Don’t put anything else in the crock pot. Really. Go to work.
- When you arrive home 8 hours later – a little longer is no big deal – the chicken is ready. Only do this next step if you are super crazy about super crispy chicken skin. The skin will be suitably crispy just from the crock pot.
- (Optional step) Turn the broiler on in your oven. Gently lift the chicken out of the crock pot with two large wooden spoons and place it gently in a cast iron skillet. Gently. Don’t scream or anything but his wings and legs might fall off. Paint the melted butter onto the exposed skin. Place under the broiler for 3-5 minutes until golden brown. Garnish. Serve.
Notes
- You'll want to use a roasting hen. There are different types of whole chicken available and having the right chicken will make the difference in how tender your final product is.
- Try your favorite seasonings. A good start is salt, pepper, garlic and onion powders with some paprika. You can get a little crazy with it by using some whole grain mustard, worcestershire, rosemary, sage and other spices, herbs and flavorings.
- The skin on your chicken won't be crispy unless you take steps to make it so.
- This chicken is great to use for shredded chicken recipes like chicken tacos, casseroles, etc.
- Follow this guide for knowing when your chicken meat is done!
Nutrition
This post originally appeared on the pages of Loaves and Dishes on January 15, 2015 and has been entirely updated with all new helpful content so the reader can make this recipe easily!
Thank you Lord!
Ezekiel 11:19
I will give them an undivided heart and put a new spirit in them; I will remove from them their heart of stone and give them a heart of flesh. ~
Holly says
Does the size of the chicken matter? About what size was your chicken? So if one does not put the chicken under the broiler, the the melted butter is not used, correct?
Wendi Spraker says
Hi Holly, Thanks for the questions. The specific size of the chicken doesn't matter so much as long as you purchase a "roaster" hen. Those will all be about 5lbs. That's kind of the definition of what a roasting bird is. Chickens come in sizes (ages) based on use. For example a "fryer" is a smaller bird and weighs in at 3-4 lbs and is the best size for frying. So, this hen was about 5 lbs in my recipes. I do list the broiling part as optional and that is where you use the butter. So, yes, if you aren't going to broil then you don't need the butter, however, I truly do recommend that step because otherwise, the skin is soft and that is much less appetizing.
Holly says
Thank you ever so much Wendi for responding. I have never known the difference between a roaster and a fryer, so you have already taught me something. Although I have never had much success as a cook, I have been inspired by your recipes to start afresh. I realize that it must take a great deal of time and dedication to create such a wonderful and comforting environment full of recipes and uplifting messages, however please know that your hard work does not go unnoticed and is greatly appreciated.
Wendi Spraker says
That's really sweet Holly, Thank you. It's much appreciated! I'm glad you've found something useful here.
Moxie says
wow!