Why You’ll Love This Recipe
- Effortless Preparation: Simply season the chicken, place it in the crockpot, and let it cook. There’s no need for constant monitoring.
- Moist and Tender Results: Slow cooking ensures the chicken remains juicy and tender, making it easy to carve and enjoy.
- Versatile Leftovers: Use any leftover chicken in salads, sandwiches, soups, or casseroles, providing multiple meal options throughout the week.
Ingredients
- 1 whole chicken (approximately 4-5 pounds), giblets removed
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 large onion, quartered
- 2-3 cloves garlic, peeled
- 1 lemon, halved
- Fresh herb sprigs (such as rosemary or thyme)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Crockpot: Place the quartered onion and garlic cloves at the bottom of the crockpot. These will serve as a bed for the chicken, preventing it from sitting directly in its juices.
- Season the Chicken: Pat the chicken dry with paper towels. Rub olive oil over the entire chicken. In a small bowl, mix together the salt, pepper, paprika, garlic powder, onion powder, dried thyme, and dried rosemary. Rub this spice mixture evenly over the chicken, ensuring all areas are covered.
- Stuff the Cavity: Place the lemon halves and fresh herb sprigs inside the cavity of the chicken.
- Place in Crockpot: Lay the seasoned chicken breast-side up on top of the onions and garlic in the crockpot.
- Cook: Cover and cook on high for 3-4 hours or on low for 6-8 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Optional Crisping: For crispy skin, transfer the cooked chicken to a baking sheet and broil in the oven for 4-5 minutes, watching closely to prevent burning.
- Rest and Serve: Let the chicken rest for 10 minutes before carving to allow the juices to redistribute. Serve warm.
Servings and Timing
- Servings: This recipe yields approximately 6 servings, depending on the size of the chicken.
- Preparation Time: 10 minutes
- Cooking Time: 3-4 hours on high or 6-8 hours on low
Variations
- Herb Butter: Mix softened butter with chopped fresh herbs and spread it under the skin before cooking for extra richness.
- Citrus Twist: Add orange or lime slices inside the cavity for a different citrus flavor.
- Spicy Kick: Incorporate cayenne pepper or chili flakes into the spice rub for added heat.
- Vegetable Bed: Add chopped carrots, celery, and potatoes at the bottom of the crockpot to cook alongside the chicken, creating a complete meal.
Storage/Reheating
- Refrigeration: Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
- Freezing: Shred the meat and place it in freezer-safe bags or containers for up to 3 months.
- Reheating: Warm the chicken in the microwave or oven until heated through. To prevent dryness, add a splash of broth or water before reheating.
FAQs
How do I ensure the chicken is fully cooked?
Use an instant-read thermometer to check that the internal temperature has reached 165°F (74°C) in the thickest part of the thigh without touching the bone.
Can I cook a frozen whole chicken in the crockpot?
It’s not recommended to cook a frozen chicken in the crockpot due to food safety concerns. Always thaw the chicken thoroughly in the refrigerator before cooking.
Do I need to add liquid to the crockpot?
No additional liquid is necessary. The chicken will release its own juices during cooking, keeping it moist.
How can I make the skin crispy?
After slow cooking, place the chicken under the broiler for 4-5 minutes until the skin is golden and crispy.
What size crockpot should I use?
A 6-quart crockpot is typically suitable for a 4-5 pound chicken. Ensure there’s enough space around the chicken for even cooking.
Can I use the drippings for gravy?
Yes, the drippings can be strained and used to make a flavorful gravy.
Should I remove the skin before cooking?
It’s best to leave the skin on during cooking to retain moisture and flavor. You can remove it before serving if desired.
Can I stuff the chicken?
It’s safer to cook stuffing separately to ensure both the chicken and stuffing reach appropriate temperatures.
How do I carve the chicken?
Allow the chicken to rest for 10 minutes, then use a sharp knife to separate the legs, wings, and breast meat for easy serving.
Can I use different seasonings?
Absolutely! Experiment with different spice blends such as Cajun, Italian, or lemon pepper seasoning for variety.
Conclusion
Making a whole chicken in a crockpot is an effortless way to enjoy a tender, juicy meal with minimal effort. Whether you’re meal prepping for the week or serving a comforting dinner, this slow-cooked chicken is versatile, flavorful, and incredibly easy to prepare. Try different seasonings, pair it with your favorite sides, and enjoy the convenience of a hands-off cooking method.
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Crockpot Whole Chicken Recipe
- Total Time: 3 hours 10 minutes to 8 hours 10 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Crockpot whole chicken recipe delivers a perfectly tender and flavorful chicken with minimal prep time. Using simple ingredients like garlic, herbs, and lemon, this slow-cooked chicken results in juicy meat and crispy skin. Ideal for busy nights, this recipe is versatile for meal prepping and offers multiple leftover options for salads, soups, and sandwiches.
Ingredients
- 1 whole chicken (approximately 4–5 pounds), giblets removed
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 large onion, quartered
- 2–3 cloves garlic, peeled
- 1 lemon, halved
- Fresh herb sprigs (such as rosemary or thyme)
Instructions
- Prepare the Crockpot: Place the quartered onion and garlic cloves at the bottom of the crockpot to create a bed for the chicken.
- Season the Chicken: Pat the chicken dry and rub it with olive oil. Mix salt, pepper, paprika, garlic powder, onion powder, dried thyme, and rosemary, and rub the mixture evenly on the chicken.
- Stuff the Cavity: Place the lemon halves and fresh herb sprigs inside the chicken’s cavity.
- Place in Crockpot: Set the chicken breast-side up on the onion and garlic bed.
- Cook: Cover and cook on high for 3-4 hours or on low for 6-8 hours, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Optional Crisping: Transfer the cooked chicken to a baking sheet and broil for 4-5 minutes for crispy skin.
- Rest and Serve: Let the chicken rest for 10 minutes before carving.
Notes
- For a richer flavor, you can stuff the chicken with soft herb butter before cooking.
- You can add citrus such as oranges or limes for a zesty twist.
- Add carrots, potatoes, and celery at the bottom of the crockpot to make a one-pot meal.
- Prep Time: 10 minutes
- Cook Time: 3-4 hours on high or 6-8 hours on low
- Category: Main Course
- Method: Slow Cooking (Crockpot)
- Cuisine: American
