Crockpot Whole Chicken is a wonderfully simple and satisfying meal to make with just a few ingredients and very little effort. The chicken comes out tender, juicy, and full of flavor, thanks to slow cooking all day in the crockpot. The skin gets nicely seasoned, and the meat is so soft it practically falls off the bone.
I love making this chicken on busy days because I can set it up in the morning and come home to a delicious dinner ready to go. One of my favorite tricks is to add some herbs and garlic right into the crockpot to really boost the taste without extra work. It’s cozy comfort food that feels homemade but without a lot of fuss.
Serving this chicken with some simple roasted veggies or a crisp salad makes it a perfect family meal. Plus, leftovers are fantastic for sandwiches or turning into soups, so nothing goes to waste. This crockpot chicken recipe has become my go-to for easy dinners that everyone enjoys!
Key Ingredients & Substitutions
Whole Chicken: A 4-5 pound bird works well for most slow cookers. If you can find organic or free-range, that usually means better flavor and texture. If you can’t get whole, try using bone-in, skin-on chicken thighs instead.
Herbs: Dried thyme, rosemary, and parsley add lovely earthy notes. Fresh herbs work great too—just use about 3 times the amount. Don’t skip the garlic powder and onion powder; they really boost flavor.
Potatoes & Carrots: Baby potatoes are a perfect size for even cooking. You can use fingerlings or regular potatoes diced into chunks. Carrots add sweetness and color; parsnips or sweet potatoes also work well.
Lemon & Garlic: Adding lemon inside the chicken cavity keeps the meat juicy and adds brightness. If lemons aren’t available, try orange or lime for a twist. Garlic cloves add a mellow depth when slow cooked.
How Do You Make Sure the Chicken Stays Juicy but the Skin Gets Crispy?
Slow cooking keeps the meat tender and juicy by gently breaking down the fibers. However, the skin stays soft in the crockpot due to moisture. Here’s how I make it perfect:
- Rub olive oil and herbs on the skin before cooking for flavor and moisture barrier.
- Place veggies under the chicken to keep it lifted and promote even cooking.
- After the slow cooker finishes, move the chicken under a hot broiler for 3-5 minutes to crisp up the skin. Watch it closely so it doesn’t burn!
- Let the chicken rest for 10 minutes before carving to keep juices locked in.
Following these steps helps you get tender meat with just the right amount of crispy skin on top.
Equipment You’ll Need
- Crockpot/slow cooker – This is perfect for cooking the whole chicken evenly and hands-free. I love it because I can set it and forget it!
- Kitchen knife and cutting board – For prepping the vegetables and trimming the chicken as needed.
- Small bowl – To mix the seasoning rub evenly over the chicken.
- Leveled baking sheet and oven broiler – Used after slow cooking if you want crispy skin; the broiler crisps up the outside quickly.
- Tongs or meat fork – To handle the hot chicken when transferring or carving.
Flavor Variations & Add-Ins
- Swap out lemon with orange or lime for a citrus twist that brightens the flavor.
- Add my favorite herbs like sage or thyme under the skin for extra aroma and depth.
- Place root veggies like sweet potatoes or parsnips along with potatoes for different flavors and textures.
- Sprinkle paprika or smoked paprika on the chicken for a smoky, vibrant color and taste.
Crockpot Whole Chicken
Ingredients You’ll Need:
For The Chicken:
- 1 whole chicken (about 4-5 pounds), giblets removed
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4-5 cloves garlic, peeled and smashed
- 1 lemon, halved
- 1 onion, quartered
For The Vegetables:
- 2 cups baby potatoes, halved
- 2-3 carrots, cut into pieces
For Garnishing (Optional):
- Fresh thyme and parsley sprigs
How Much Time Will You Need?
The total time for this recipe is about 6 to 7 hours on low heat or 4 hours on high in the crockpot. Plus, you’ll want 10 minutes of resting time before carving, and if you want crispy skin, add around 5 minutes for broiling.
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by rinsing your chicken inside and out with cold water, then pat it dry with paper towels. Rub olive oil all over the chicken’s skin. Mix the salt, pepper, dried thyme, rosemary, parsley, garlic powder, and onion powder in a bowl, then rub this seasoning mix all over the chicken, even inside the cavity.
2. Stuff and Arrange:
Stuff the chicken’s cavity with the lemon halves, smashed garlic cloves, and quartered onion. Place the halved potatoes and carrot pieces at the bottom of the crockpot to create a tasty base.
3. Cook the Chicken:
Put the seasoned chicken on top of the veggies, breast-side up. Cover the crockpot and cook on low for 6 to 7 hours or on high for about 4 hours. The chicken is done when the thickest part of the thigh reaches 165°F (74°C).
4. Crisp the Skin and Serve:
If you like crispy skin, transfer the chicken to a baking sheet and place under the oven broiler for 3-5 minutes until the skin looks golden and crispy. Let the chicken rest for 10 minutes before carving. Serve alongside the slow-cooked potatoes and carrots, garnished with fresh thyme and parsley if you like.
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to fully thaw the chicken in the refrigerator before cooking. Cooking a frozen chicken in the crockpot can lead to uneven cooking and potential food safety issues.
Can I Add Other Vegetables to the Crockpot?
Absolutely! Feel free to include vegetables like parsnips, sweet potatoes, or celery. Just cut them into similar sizes so they cook evenly alongside the potatoes and carrots.
How Do I Store Leftovers?
Store any leftover chicken and vegetables in an airtight container in the fridge for up to 3-4 days. Reheat gently in the microwave or oven to keep the chicken moist.
Is It Necessary to Broil the Chicken After Slow Cooking?
Broiling is optional but recommended if you prefer crispy skin. If you skip this step, the chicken skin will be soft but the meat will still be tender and flavorful.
