Slow Cooker Whole Chicken
Slow cooker whole chicken is the easiest way to enjoy all the flavors of a Sunday roast chicken any night. You can set it and forget it and enjoy a cozy dinner with almost no fuss.
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Growing up Sunday dinners were a thing.
Almost every Sunday my grandma and mom put out a roast chicken, pot roast, or big plate of fried chicken.
I had hoped I’d be doing the same for my kids, but to be honest, we are so busy that big Sunday dinners don’t often happen.
This mom just doesn’t have the time to mash potatoes or make involved recipes every Sunday.
But it doesn’t mean we skip that cozy Sunday dinner vibe.
This slow cooker whole chicken tastes just like a roast chicken but with an easier, can’t mess it up prep.
Ingredients
To make this you’ll need:
- Vegetables– Peeled and chopped russet potatoes and carrots and quartered onions
- Butter– Salted or unsalted.
- Seasoning– Smoked paprika, garlic powder, salt, pepper
- A whole chicken– Look for one that is about 4 to 5 pounds and make sure to remove the bag with the giblets
- Parsley– Optional for garnish
How to Make
Like most slow cooker meals, this is a snap to put together!
To do it, add the prepared vegetables to the bottom of the slow cooker.
Then in a small bowl, mash the butter with the smoked paprika, garlic powder, salt, and pepper.
Pat the chicken dry with paper towels and then rub the butter mixture under and onto the skin and into the cavity.
Set the chicken on top of the vegetables and put the lid on the slow cooker.
Cook on high for 4 hours or until the chicken is cooked through and tender.
Once the chicken is cooked through, transfer it to an oven safe dish and sprinkle it with more paprika.
Then broil it for 3 to 4 minutes to get perfectly golden, crispy skin.
Serve warm, garnishing with chopped parsley.
Enjoy!
Do you need to put liquid in the slow cooker when cooking chicken?
Nope!
Most whole chickens have some sort of liquid added to them.
Between that, the butter, and the fat the chicken will release as it cooks, you don’t need to worry about adding any extra liquid.
Should I cook chicken on high or low in the slow cooker?
The rule for boneless chicken is to generally cook it on low since boneless, skinless chicken tends to dry out faster.
However, for whole chicken, you can cook it on high and it won’t dry out- however, you can cook it on low for roughly 7 hours if you prefer.
Storing Leftovers
Store leftovers in an airtight container in the fridge for 3 to 4 days.
Reheat in a warm oven or slow cooker until warmed through.
Tips and Tricks
- The leftover chicken is easy to repurpose. Use it in any recipe that calls for rotisserie chicken to get an entirely different meal.
- Not sure if the chicken is done? Use a meat thermometer inserted into the breast of the chicken. It’s done when the meat thermometer reads 180.
- You won’t get that gorgeously golden crispy skin unless you broil the chicken.
Other Slow Cooker Recipes
Slow cooker whole chicken is an easy way to enjoy the cozy homecooked flavors of a Sunday dinner anytime. Make it and enjoy!
Looking for other slow cooker recipes? Try these:
- Crockpot Lasagna
- Slow Cooker Ground Beef Tacos
- Crockpot Barbecue Brisket Sandwiches
- Slow Cooker Beef & Potatoes Au Gratin
- Crockpot Beef & Noodles
- Copycat Cracker Barrel Roast Beef
- Slow Cooker Pulled Pork
- Crockpot Pork & Rice
- Slow Cooker Chicken & Dumplings
- Crockpot Chicken & Stuffing
- Slow Cooker Bolognese Sauce
- Crockpot Smothered Pork Chops
- Crockpot Chicken & Gravy
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Crockpot Whole Roast Chicken Recipe
Ingredients
- 2 large russet potatoes peeled and chopped into large pieces
- 2 large carrots peeled and chopped into large pieces
- 2 medium onions quartered
- 2 tablespoons butter
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 whole chicken 4-5 lbs
- Fresh parsley for garnish optional
Instructions
- Add the potatoes, carrots, and onions to the bottom of slow cooker
- In a small bowl, mash together the butter, smoked paprika, garlic powder, salt and pepper
- Pat chicken dry, add butter mixture into cavity and under the skin of chicken, rub some onto skin if desired
- Place chicken on top of the vegetables, cook on high for 4 hours, or until chicken is cooked through
- To get the perfect golden look, sprinkle with a bit of paprika and then broil for 3-4 minutes to crisp skin
- Serve warm with chopped parsley
Notes
- The leftover chicken is easy to repurpose. Use it in any recipe that calls for rotisserie chicken to get an entirely different meal.
- Not sure if the chicken is done? Use a meat thermometer inserted into the breast of the chicken. It's done when the meat thermometer reads 180.
- You won't get that gorgeously golden crispy skin unless you broil the chicken.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
