Cooking a whole chicken in a crock pot can give you a little bit of everything – deliciously moist meat (no matter which part of the chicken you like best) and, with a little extra time, super crispy skin. It’s an easy substitute for store-bought rotisserie chicken or an easier way to make a weekday dinner where your crockpot does all the hard work for you. And it’s not just the chicken you can enjoy. A crockpot whole chicken can also help you make gravy and stock with the leftovers so you’re really getting your money’s worth.
Ingredients
Whole Chicken: Depending on the size of your crockpot, pick a chicken that’ll fit comfortably inside (mine is 6-quart). If they’re not already, remove the giblets before cooking. Onion: White or yellow onion for creating a deliciously caramelized flavor. Potatoes: Because of the longer cooking time, you want potatoes that won’t turn mushy i.e. starchy potatoes. Go for Russet, Maris Piper, or red potatoes. Carrots Lemon Butter unsalted. Rosemary: I like using fresh rosemary for flavor, but dried works just as well. Seasonings: Onion powder, garlic powder, paprika, oregano, salt and black pepper.
Instructions
Tie Up the Chicken: If your chicken is particularly large or wide across the legs, you might want to tie the legs together. This will stop the chicken from sticking and ensure even cooking. Using a piece of ordinary string, tie the legs together just above the bone – this will help the chicken maintain its shape during cooking and makes it look beautiful when served! Lemon Rub: Pat the chicken dry with a piece of kitchen paper, then rub it all over with lemon juice. I also added lemon juice to the inside of the chicken. Season Generously: When it comes to chicken, don’t be afraid to season really well, it’ll make all the difference. Rub the chicken with your preferred seasonings, herbs, and spices on the inside and outside of the chicken. This will infuse the chicken with a delicious flavor as it slowly cooks. Check for Doneness: So, now you know how to cook a whole chicken in a crock pot – but how can you tell if it’s done? Generally, when poked with a sharp knife, the juices of a cooked chicken will run clear, rather than red. The meat should easily fall apart and you may find the legs and wings coming away from the body. You can also use any other ingredients that’ll do well in a slow cook like celery, sweet potato, butternut squash, and parsnips. They’re also going to help add a lot of flavor to the dish. Melt the butter and pour it over the chicken, rubbing to make sure it’s evenly distributed. Don’t worry if it all looks a little dry – the chicken will release lots of juices during cooking that blend with the butter and keep everything moist. Top the chicken with a few sprigs of fresh rosemary and, if desired, a few slices of lemon. Cook on low for 5-6 hours – the exact time will depend on the size of your bird. Don’t be tempted to open the lid, but if you need to, remember to add on extra cooking time. For more specific checking, use a meat thermometer. Test the thickest part of the chicken – it should have an internal temperature of 165°F (74°C) at a minimum. Crispy Finish (optional): For a crispy, rotisserie-style crockpot whole chicken, transfer the chicken from the crockpot to a baking tray. Brush it with the leftover juices or a bit of melted butter and place under the broiler in your oven for 2 minutes. Keep a close eye on it so it doesn’t burn – this will give you wonderfully crispy skin. Save the Drippings: Keep those delicious juices from the crockpot and use them as a base for gravy – it’s the perfect complement to a crockpot whole chicken. To make the gravy, sieve the liquid to a saucepan to remove any veggies. Make a slurry with 1 Tbsp of cornstarch (or corn flour) and 1 Tbsp of water. Mix it with the strained liquid and bring it to a boil. Allow it to simmer for 5-10 minutes or until it reaches your desired consistency. Serve: Serve the chicken sliced with the gravy and vegetables while everything’s still hot. It’s a great option for an easy weekday dinner or an impressive Sunday roast.
Top tips
No Extra Liquid: Don’t be tempted to add any extra liquid to the crockpot. The chicken will release its own flavorful juices as it slow-cooks and blends with the butter. Keep The Lid Closed: For the majority of the cooking process, don’t open the lid. Not only will it help keep your chicken tender and moist, but it helps it cook better. You can remove to check for doneness after the 5 hour mark – but remember, any earlier and you’ll need to add extra cooking time on. Seasonings: Be generous when it comes to seasoning – it’ll help give the chicken flavor. Use seasonings and fresh herbs that complement the meat. Vegetable Layer: Not only will layering your crockpot with vegetables give you an easy side dish for serving, but it’ll stop the chicken getting soggy at the bottom and give it even more flavor. Let It Rest: Like most meats, resting is an important step of the cooking process. Let the chicken rest for a few minutes after removing from the broiler – this will allow the juices to redistribute through the meat and give you juicy meat when you carve.
How to store leftovers
Remove any leftover chicken from the carcass. Allow your leftovers to cool before transferring into an airtight container or in a ziplock bag. In the fridge, it’ll keep for 3-4 days or, if you’re freezing, for up to 3 months.
What to serve with crockpot whole chicken
Serve alongside comforting potato-based sides. I love serving it with mashed potatoes, roasted potatoes, or gratin potatoes for a warming dinner option. Use for sandwiches, wraps, tacos, and chicken salad – leftovers are great for this! Serve with rice for a high-fiber meal or stir into pasta sauce and serve over spaghetti or fettucine.
More crockpot recipes
Tuscan Chicken Beef Stew Spinach Artichoke Dip Beef Stroganoff
If you try this easy crockpot whole chicken recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
