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5 stars from 1 review

Slow Cooker Whole Chicken (Easy Crockpot Recipe)

Slow cooker whole chicken comes out perfectly tender, juicy, and full of flavor. Broil it just before serving for deliciously crispy skin!
Author: Donna Elick
Servings: 5 - 7
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes

Ingredients

  • 1 whole chicken about 5 pounds, be sure it will fit in your slow cooker
  • 1/4 cup salted butter melted
  • 1/2 teaspoon ground thyme
  • 2 teaspoons garlic salt
  • 1 tablespoon minced onion flakes
  • 1 teaspoon paprika
  • 1/2 teaspoon coarse black pepper

Instructions

  • Clean chicken, remove giblets and neck, rinse bird and pat dry.
  • Place chicken on a raised rack (I use the rack from my instant pot, but you make a rack with some crumpled aluminum foil shaped into a ring).
  • Spread melted butter over the entire outside of the chicken (top and bottom) as well as inside the cavities.
  • Stir together thyme, garlic salt, onion flakes, paprika, and pepper until combined.
  • Sprinkle spice and herb mixture over the chicken and then use your hands to rub the mixture over the entire outside of the chicken, as well as inside the cavities.
  • Place the lid on the slow cooker and program to cook on HIGH for 3-4 hours. Test the temperature between the leg and the breast occasionally so that you do not overcook. Internal temp should reach 165°F.
  • Lift cooked chicken from the slow cooker and transfer to a baking sheet. Broil for 2-3 minutes or to achieve desired browning and crisp on the skin.

Notes

Chicken should be thawed so that you can properly remove giblets and clean chicken.
Broiling isn’t necessary, but it gives the chicken some nice golden color and makes the skin crispy.
You can substitute a cooking oil for the butter, but the butter adds some nice flavor and also contributes to a flavorful gravy if you want to use the drippings in the bottom of the slow cooker to make gravy.
Lifting the chicken up onto a rack while cooking keeps the chicken from boiling in its own juices. It also helps the underside of the chicken stay intact.
Overcooking will dry out your chicken. 165°F is the proper temperature to reach. Check the chicken’s internal temp in several spots to make sure it is done.

Nutrition

Serving: 1 | Calories: 413cal | Carbohydrates: 1g | Protein: 29g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 139mg | Sodium: 1110mg | Sugar: 1g | Fiber: 1g | Calcium: 25mg | Iron: 2mg