How to Cook a Whole Chicken in Crockpot Recipe

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I love the idea of Sunday Supper, don't you?  Beautiful spread on the table, family gather around. But the reality of the situation is, Sunday is one of the busiest days of the week for me.  I have to be at church early for worship practice.  I'm usually there till 12:30, 1:00.  By the time I get home I'm in no mood to spend hours in the kitchen cooking.  That's why usually we eat out on Sunday.  But yesterday I decided to try something new.  I decided to try cooking a whole chicken in my crock pot. 

Pieces of cooked chicken on a plate with roasted vegetables behind it.  The title is at the top.

My good friend Catherine has been after me for a while to try this.  I was skeptical at best, but decided to go for it.  All I have to say is OH.MY.WORD!  This was literally THE BEST chicken I have EVER made!  It was tender, juicy, and every bit as good as a store bought rotisserie.  I am so excited to share with you how I made it so...

LET'S GET STARTED....

Crock Pot Rotisserie Chicken:
*Prep Time:  3 min.  *Cook Time: 4-8 Hours *Difficulty:  Easy  *Servings: 4-6

Ingredients:

Picture of the ingredients needed to make the chicken.

  • 1 Whole Chicken, frozen or thawed (mine was roughly 5 pounds)
  • Extra Virgin Olive Oil
  • 2 tbsp. Paprika
  • 1 tbsp. Seasoning Salt
  • 1 tbsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1 tsp. Salt
  • 1 tsp. Fresh Ground Pepper
  • 1 tsp. Thyme
  • Pinch of Cayenne Pepper
  • 1 Onion
Before I jump into explaining how I did this, I need to go over a couple things.  
If you are working with a thawed chicken, you will want to make sure you remove the neck and giblets from the cavity and pat it dry before putting it in the crock pot.  

If you are working with a frozen chicken, YES I said FROZEN, you are going to want to look for a chicken that doesn't have the giblet bag in it.  If you can't, no big deal.  A little giblet bag and neck never hurt anyone.  ;)


Four aluminum foil balls in the bottom of my slow cooker.

To begin I placed four, golf ball sized, aluminum balls in the bottom of my crock pot.
This will help keep the chicken elevated out of the juices, so that it can evenly brown.

A picture of and onion, cut in half, and stuffed in the cavity of the chicken.

If your chicken is thawed, cut the onion in half and place in the cavity.

A picture of the whole chicken sitting in the crock pot.

Now place the chicken, breast side up, on top of the aluminum foil balls in the crock pot.

Olive oil being drizzled over the whole chicken in the crock pot.

Drizzle with extra virgin olive oil and rub it all over the chicken.
You can also use unsalted butter if you so desire.

All of the seasonings combined in a bowl.

In a small bowl combine the seasoning salt, paprika, garlic powder, onion powder, salt, pepper, cayenne, and thyme.
Mix it all together.

The whole chicken in the crock pot, heavily seasoned.

Now LIBERALLY season the chicken.
Get under those wings, in the crevices of the legs.  GET IN THERE!
This is where all the flavor of this chicken is going to come from.

The crock pot on the counted, with the lid on, turned to HIGH.

Now cover the crock pot and turn to HIGH for 4 hours
or
Low for 8 hours.

If you are working with a frozen chicken you will HAVE to cook the chicken at
LOW for 8-10 Hours.

The finished chicken  in the crock pot.

This is what you'll have after  4 (well, 6 by the time I got home. lol) hours in the crock pot.
Get a spoon and baste the chicken with all of those great pan juices in the bottom of the crock pot.  OH YEAH, look at that! We put no liquid in the crock pot so all of that is natural flavor from the bird itself!  Mmmmmm......

This chicken is so tender that when I tried to pick it up to photograph it, it LITERALLY fell apart!  It was so tender that I didn't even have to cut the breast away from the bone, it just fell away from it!  AMAZING!

Two pieces of the finished chicken on a plate with roasted vegetables.

I served the whole crock pot chicken with some of my Roasted Carrots and Potatoes.  It was so delicious.  Tender, juicy, and the flavor, WOW, out-of-this-world!  Hands down the best chicken I have ever made!  And so easy, I put this in the crock pot before church and it was ready when I got home. I know you and your family are going to love this recipe so get it in your crock pot for dinner tonight!

Also, I would LOVE to hear about your favorite crock pot meals so leave me your ideas in the comments!

And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~

Crock Pot Rotisserie Chicken:
*Prep Time:  3 min.  *Cook Time: 4-8 Hours *Difficulty:  Easy  *Servings: 4-6

PRINTABLE RECIPE

Ingredients:
  • 1 Whole Chicken, frozen or thawed (mine was roughly 5 pounds)
  • Extra Virgin Olive Oil
  • 2 tbsp. Paprika
  • 1 tbsp. Seasoning Salt
  • 1 tbsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1 tsp. Salt
  • 1 tsp. Fresh Ground Pepper
  • 1 tsp. Thyme
  • Pinch of Cayenne Pepper
  • 1 Onion
Directions:

*If you are working with a thawed chicken, you will want to make sure you remove the neck and giblets from the cavity and pat it dry before putting it in the crock pot.  If you are working with a frozen chicken you are going to want to look for a chicken that doesn't have the giblet bag in it.  If you can't, no big deal.  A little giblet bag and neck never hurt anyone. 

  1. Place 4 golf ball sized aluminum balls in the bottom in the bottom of the crock pot.
  2. If working with a thawed chicken, cut an onion in half and place in the cavity. 
  3. Place the chicken on top of the aluminum balls in the crock pot and drizzle with the oil.*
  4. Rub the oil all over the body of the chicken. 
  5. In a small mixing bowl combine the paprika, seasoning salt, onion powder, garlic powder, cayenne pepper, salt, pepper, and thyme.  Mix it all together. 
  6. LIBERALLY season the chicken, making sure to get under the wings and in every crevice of the bird.
  7. Place the lid on the crock pot and cook on HIGH for 4 hours or LOW for 8 hours.  If you are working from frozen you will need to cook it on LOW for 8-10 hours.  
  8. Baste with pan juices and serve.
*You can use unsalted, room temperature, butter in place of the oil if you like.

56 comments

  1. This is the BEST tutorial I've seen!! I totally want to try this. Thank you a million times!!!

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    1. Thanks Lisa! It was super tasty! :)

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    2. Exactly how I cook mine. Except...after lifting out with Turkey forks, I put on a pan under broiler to brown a bit. Yum!!

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  2. I've been making chicken like this for years. I love it because it's so easy! I take the scraps from it and make chicken broth the next day. One time I brined the chicken before I cooked it. Oh. Em. Gee. You need to try it!

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    1. Cari, Ironically enough, I have the stock brewing in the crock pot as I type! *lol* I have a lot of people telling me about brine. I am definitely going to have to check it out!

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  3. I usually cook my turkeys in the crock pot. Always nice and moist! Love crock pot cooking. So easy!

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    1. I have never really been one to use my crock pot, but I am branching out a trying new things for sure. This recipe is definitely a keeper in my house!

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  4. Yummmmmm. So good. I'm ready to make one now - but no whole chicken handy!!

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    1. Well, now you have one idea for next week ;)

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  5. Yummmmmm. So good. I'm ready to make one now - but no whole chicken handy!!

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  6. Oh now this is something I could actually cook in my crock pot! And it looks simple enough to try and yummy enough that my family will eat it... I'm gonna do it! Thank you!!

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    1. Yay! I can't wait to hear what you think! I am actually trying to experiment with crock pot meals more.

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  7. This looks soooo good! I'll have to pin this for when I have a kitchen again! =)

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    1. Thanks Ally! Oh man, we redid our kitchen a few years ago! I remember what it is like! I DO NOT envy you there!

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  8. Yessss. Slow cooker chicken is the best.. especially on days like Sundays when you want to be lazy. Put it in there, go to church and come back to meal. Nicely paired with veges. Thanks for the tip about the foil. I sometimes get "browning" problems lol

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  9. I am new to cooking and this looks so easy and yummy! I will definitely try this. I wonder if you can put potatoes on the bottom so that they cook and soak up all the chicken juices.

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    1. Yes, you can! A friends of mine tried that.

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  10. hi! can I cook this on low for a few and then high? it's 10am so I don't want it to be done too late.
    thanks, this looks wonderful for our "Sunday day of rest"

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    1. Hey Julie, I'm sure you could. I have never done it that way, but make sure the internal temp is 165 in the thickest part of the thigh befor you eat it.

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  11. I am thinking you could possibly make chicken gravy from all the broth? Pour the juice in a saucepan and simmer it while stirring in a flour/water paste

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    1. Oh yeah! I have totally done that! And I'm sorry it to me so long to respond. Somehow this comment slipped through.

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  12. Mandee this looks and sounds excellent! Finally a slow cooker recipe that I will like!

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  13. I only had a 7lb. cut up (home grown) chicken, so I put the back and breast bone-side down on the bottom, seasoned it, then bent a small cookie rack to fit and made a 'second story'and put the rest of the chicken on the rack. It works well. Thanks for the inspiration!

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    1. I love that! I am all about working with what we have to get the job done! How creative!

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  14. So you leave the skin on the onion or take off a layer? And have you ever used a Crock Pot Liner? My chicken ended up being too big, or my crock too small. Cooking now, but touching all the sides. Hope it turns out... Have to let you know. Three hours to go!

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    1. I left it on. You are not actually going to eat that onion, it is strictly for flavor. I am all about easy peasy. I haven't, no, but a friend of mine made this using one and it turned out great. I think it will be fine. As the natural fats in the chicken begin to melt, the chicken will shrink a little! I can't wait to hear how it turns out for you! Please post pictures on my Facebook page Facebook.com/thekitchenwife

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  15. I am making this as we speak--I put oranges and onions inside the chicken--seasoned both sides before putting it into the crock pot--lets see what happens!

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    1. So sorry I am just getting back to you! I love the idea of adding oranges! How did it turn out?

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  16. This recipe looks delicious... And I happen to have a whole chicken!!! One weird question though... The aluminum balls... They don't give anything a metallic taste?

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    1. Hi there! Thanks for commenting! No, they do not. They basically elevate the chicken out of what will be it's own juices. This way the skin doesn't get soggy. :)

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  17. Can you use something other than foil to raise the bird?

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    1. You can most certainly use vegetables!

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  18. Am trying this tonight. I want to use some of the chicken for chicken salad and am really looking forward to the result. Thanks so much! Peggy

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    1. Sorry I am so late getting back to you on this Peggy! How did you like it?

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  19. Tried this today. It is a KEEPER! My chicken was only about 2.5 lbs. so I only used about 1/2 the rub and I cooked it for 4 hours on high. What a treat to walk in the house from church and smell that chicken! It was SO juicy and tasty. I am also going to take the leftovers and make a chicken salad for some sandwiches this week - am sure it too will be delicious!! Thanks so much for a great crock pot recipe!!!

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    1. YAY! I'm so glad it was such a hit! Thanks so much for stopping back by and letting me know!

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  20. Nice :) Its very interesting thanks for nice post here.

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  21. This was DELICIOUS and so easy. I followed the recipe, but added 2 spices. My husband's family is Middle Eastern so I added 1 tsp of all spice and 1 tsp of shawarma spice to the others you had listed. This was a simple recipe I'll make again and again - thanks for posting!

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    1. I love that addition to the spices! I will definitely be trying it the next time I make this! Thank you so much for sharing, and I am so glad you and your family enjoyed it!!!

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  22. Did u add water to the bottom or any liquid?

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    1. No, no liquid at all. The natural juices in the chicken are all you need.

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  23. lovely like this post . This looks awesome!I have tried to make it in my favorable kitchen . it is a delicious recipe . to make it ,induction cookware may be used .

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  24. I haven't made this yet (planning to later today), but thank you for getting straight to the point with the recipe and the clear cut directions with pictures!!

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    1. You are most welcome! I hope you enjoyed it!

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  25. I don't know what it tastes like, but it sure does have my house "stankin'" good! I can't wait to see the chicken fall off the bones! I'll be using said bones to make a bone broth shortly after cooking this bird too! Thanks for the recipe and easy peasy instructions!

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    1. Sorry I am just now seeing this! So, did it fall of like I said? And you are so welcome for the recipe!

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  26. This was a great and vety tasteful recipe my whole family loved. We are 5 and it was all gone!!! Very simply and easy. Thanks! This one is definitely a keeper in recipe box ��

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  27. Will the chicken be browned on the outside if not how should i brown it?

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    1. It will be brown, but the skin will not be crispy. It is very similar to a store bought rotisserie chicken.

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  28. Hi! I've tried this several times, and it always comes out wonderful. Question - if I want to make stock, do I used just the left over chicken carcass or the carcass with all the juices that roasted off that are left in the crockpot? Thanks :)

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    1. Hey there! I'm so glad you like this recipe. :) I have done it both ways actually. If you use the juices, it will be a very strong and flavorful stock, which may not suit ALL your needs. :)

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  29. LOVE this recipe! We've made it several times and it is always fantastic! One question: are those seasonings gluten free? I have a friend coming to visit who is gluten free and I thought I'd make this...
    Thanks!

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    1. I'm so glad you liked it! To be honest, I'm not sure about the gluten-free thing, but it would be a quick google.

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