Slow Cooker Whole Chicken

Absolutely dreamy, fall-apart tender, and packed with herby goodness, this Slow Cooker Whole Chicken is the weeknight hero you did not know you needed.

You get all the rotisserie-style flavor with almost zero effort. Toss it in the crockpot in the morning, broil for a few minutes to crisp the skin, and dinner practically serves itself.

It is perfect for family dinners, meal prep, or anytime you want juicy chicken with comforting pan drippings for quick gravy. This recipe has been a longtime Sunday staple in my kitchen.

Why You'll Love This Recipe

• Set it and forget it convenience: Minimal prep and the slow cooker does the work while you get on with your day.
• Rotisserie flavor at home: A simple spice rub and aromatics deliver that savory, herby, restaurant-quality taste.
• Juicy meat, crisp skin: Tender chicken from the crockpot with a quick broiler finish for beautifully golden skin.
• Budget friendly and versatile: One whole chicken feeds a crowd and the leftovers make soups, salads, tacos, and more.

Key Ingredients for Slow Cooker Whole Chicken

See recipe card below for full list of measurements, ingredients, and instructions.

Whole Chicken

The star of the show and the most economical way to serve a crowd. Choose a 4 to 5 pound bird so it fits comfortably in the slow cooker and cooks evenly. Pat it very dry for better browning and rub the seasoning under the skin for extra flavor. If yours is larger, add 30 to 60 minutes. A smaller 3 to 3.5 pound chicken will cook faster. You can also use two cornish hens for a shorter cook time.

Spice Rub: Paprika, Garlic, Onion, Thyme

This simple blend delivers that classic rotisserie vibe. Sweet paprika adds color, garlic and onion powders boost savory depth, and thyme brings warm herbiness. Smoked paprika adds a subtle smoky note. Use kosher salt to season deeply without over-salting. You can swap thyme for Italian seasoning or rosemary. For a salt-sensitive diet, reduce the salt and taste the drippings before adding more.

Aromatics: Onion, Garlic, Lemon

A bed of onion wedges and smashed garlic elevates the chicken off the bottom, keeping the skin from getting soggy and flavoring the drippings. A halved lemon stuffed inside gently perfumes the meat as it cooks. No lemon on hand? Use an orange or skip citrus and add more onion and a bay leaf.

Olive Oil or Butter

Fat helps the rub adhere and encourages browning during the broil finish. Olive oil gives a clean, savory flavor while butter adds richness. Either works great. If dairy-free, stick with oil. For even more richness, rub softened butter under the skin of the breasts.

Chicken Broth

A small splash prevents scorching and becomes liquid gold for quick gravy. Low-sodium broth gives you control over the final seasoning. Water works in a pinch, though the drippings will be slightly less robust. White wine can replace part of the broth for a brighter finish.

Instructions for Slow Cooker Whole Chicken

See recipe card below for full list of measurements, ingredients, and instructions.

Make the spice rub

In a small bowl, combine salt, pepper, sweet paprika, smoked paprika, garlic powder, onion powder, and thyme. Stir in the olive oil or melted butter to form a thick paste that spreads easily.

Prep the chicken

Pat the chicken very dry with paper towels, including the cavity. Gently loosen the skin over the breasts with your fingers and rub a little seasoning underneath for maximum flavor. Rub the remaining paste all over the chicken, including the cavity. Stuff the cavity with the lemon halves.

Build the aromatics bed

Add onion wedges and smashed garlic to the slow cooker, spreading them in an even layer to create a trivet that lifts the chicken. Pour in the chicken broth.

Slow cook until tender

Place the chicken breast side up on top of the onions. Cover and cook on High for 4 to 5 hours or on Low for 7 to 8 hours, until an instant-read thermometer in the thickest part of the thigh reads 165 F and the juices run clear. Avoid opening the lid during cooking, which drops the temperature and extends the time.

Crisp the skin under the broiler

Carefully transfer the chicken to a foil-lined baking sheet using two spatulas or a slotted spoon under each side. Broil 4 to 6 inches from the heat for 3 to 6 minutes, until the skin is deep golden and crisp. Watch closely to prevent burning.

Rest, carve, and serve

Let the chicken rest 10 minutes so the juices redistribute. Carve and serve with chopped parsley. Strain the slow cooker drippings and skim fat for an instant au jus, or whisk with a cornstarch slurry on the stovetop to make quick gravy.

Recipe Variations

Lemon Herb Butter

Swap olive oil for 3 tbsp softened butter and mash with 1 tbsp minced fresh parsley, 1 tsp lemon zest, and a pinch of rosemary. Rub under and over the skin for a brighter, richer finish.

Smoky Chipotle

Replace smoked paprika with 1 to 2 tsp minced canned chipotle in adobo and add 1 tsp ground cumin. Expect a gentle heat and deep smoky flavor perfect for tacos and burrito bowls.

Garlic Parmesan

Add 2 tbsp finely grated Parmesan and 1/2 tsp dried oregano to the rub. Broil just until golden and shower with extra Parmesan after slicing.

Veg and Potato One-Pot

Nestle 1 lb baby potatoes and 3 large carrots cut into chunks under and around the chicken with the onions. Season the veggies with a pinch of salt and pepper. They will cook in the drippings for an easy complete meal.

Low Sodium or No Added Sugar

Cut the kosher salt to 1 tsp and use low-sodium broth. This recipe is naturally free of added sugar and gluten, making it an easy fit for many diets.

Serving Suggestions

Serve with creamy mashed potatoes or buttered egg noodles to catch the savory drippings, plus a bright side like lemony green beans or a crisp arugula salad. Garnish the chicken with chopped parsley and a squeeze of fresh lemon. Add warm crusty bread for dipping if you are feeling cozy.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 4 days. For best results, reheat sliced chicken covered in a 325 F oven for 10 to 15 minutes until warmed through. Microwave in short bursts with a splash of broth to keep it moist. Freeze meat in portions for up to 3 months. Thaw overnight in the fridge and reheat gently. Save the carcass for homemade stock.

Frequently Asked Questions About Slow Cooker Whole Chicken (FAQ)

Q: Can I cook a whole chicken from frozen in the slow cooker?
A: No. For food safety, always thaw the chicken completely in the refrigerator before slow cooking. Frozen poultry can spend too long in the temperature danger zone.

Q: How do I keep the skin from getting soggy?
A: Elevate the chicken on onions to keep it out of the liquid, then broil for 3 to 6 minutes after slow cooking. Patting the skin dry before seasoning also helps.

Q: How can I tell when the chicken is done?
A: Use an instant-read thermometer. The thickest part of the thigh should reach 165 F and the juices should run clear. If it is not there yet, cover and continue cooking in 20 minute increments.

Q: Can I add vegetables to cook with the chicken?
A: Yes. Potatoes and carrots do great. Cut them into large chunks so they do not overcook and season lightly. Place them under the chicken so they soak up the flavorful juices.

This is the very best kind of easy comfort food: juicy, herby, and almost effortless. I cannot wait for you to try it. If you make this Slow Cooker Whole Chicken, leave a comment and rating to let me know how it went and what you served with it.