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This crockpot whole chicken is proof that you do not need an oven, a roasting pan, or hours of babysitting to get a tender, juicy, fall off the bone dinner. A whole chicken goes into the crockpot with simple seasonings, then cooks low and slow until the meat pulls apart easily and the whole house smells like Sunday dinner. It is one of the easiest ways to feed a family, since the crockpot does all the work while you go about your day, and the leftovers shred beautifully for sandwiches, soups, or a quick chicken salad later in the week. Because it needs so little hands on effort, this is also a great option for holidays or busy weeks when a whole turkey feels like too much but you still want that comforting, roasted chicken dinner. Once it is done, you can crisp the skin under the broiler for a few minutes if you like, or serve it straight from the crockpot alongside your favorite sides.

Why this is the best Crockpot Whole Chicken recipe

It's ridiculously easy. This Crockpot whole chicken is a true set-it-and-forget-it dinner. Season the chicken, put it in the slow cooker, turn it on, and walk away. There is no browning, basting, or babysitting required.

Crockpot whole chicken uses simple ingredients. You only need a whole chicken, a few basic seasonings, and a handful of ingredients you probably already have in your kitchen. There is nothing complicated or hard to find.

Crockpot whole chicken comes out tender and juicy. Cooking a whole chicken low and slow keeps the meat moist and tender. Even the breast meat stays juicy, while the thighs and legs become so tender that they practically fall off the bone.

Cooking a whole chicken in the Crockpot is way cheaper than buying a rotisserie chicken. Whole chickens are usually one of the more budget-friendly ways to buy chicken, and one bird can stretch across several meals depending on the size of your family.

You can use the leftover roast chicken in almost any dishes. Serve the chicken as-is for dinner the first night, then shred whatever is left for sandwiches, chicken salad, casseroles, tacos, soups, pasta, or meal prep later in the week. This recipe makes plenty of leftovers for future meals.

Crock pot whole chicken is a great dinner for busy days. Since this chicken requires less than five minutes of prep time and the Crockpot does most of the work, this is the kind of meal you can start earlier in the day and forget about until dinnertime. Add a couple of easy sides like roasted beet salad, mashed red potatoes, or Parmesan carrots, and dinner is done with very little effort.

What you'll need to make the best Crockpot Whole Chicken recipe

Equipment

Basting brush - To rub olive oil over the chicken and get all the little crevices
Crockpot
Instant read thermometer - I use my meat thermometer every single time I cook any kind of meat or poultry. It can go right in the crockpot, and it tells me when my chicken breasts are done, often well before the recommended time in any recipe. Chicken is not like beef, where it gets more tender the longer it cooks. Chicken breasts get dry and tough when overcooked.

See the printable recipe card at the bottom of the page for all measurements and nutritional information.

Ingredients

Whole chicken - 3-4 pounds will fit in most 6-quart slow cookers
Olive oil - This seals in the juices and helps to keep the skin moist.
Salt
Paprika - Did you know that paprika is made from dehydrated red peppers? It gives a very subtle earthy flavor to the chicken.
Garlic powder - You can use fresh garlic if you want, but we were going for quick and easy here.
Onion powder

How to make easy Crockpot Whole Chicken

Remove the giblets (the internal organs of the chicken, usually stored in a little pouch), rinse the chicken, and pat the chicken dry with paper towels.
Rub all over with olive oil, then seasonings.
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Place the chicken directly into the slow cooker. Do not add any liquid.
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Cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the thickest part of the breast reaches an internal temperature of 165ºF and is tender.
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Optional: transfer to a baking dish or sheet pan hot oven and cook at 425ºF for 15-20 minutes to crisp and brown up the skin.

Substitutions & variations

You can change the seasonings to suit whatever you are serving with the chicken. Try Italian seasoning, poultry seasoning, lemon pepper, Cajun seasoning, BBQ rub, taco seasoning, fajita seasoning, Jamaican jerk seasoning, or smoked paprika. Or serve it with fresh herbs like oregano, basil, or thyme.

For a lemon herb chicken, add lemon wedges or slices along with rosemary, thyme, and plenty of garlic. You can also squeeze fresh lemon juice over the chicken just before serving.

For more savory flavor, add quartered onions and whole garlic cloves to the Crockpot. Carrots and celery are also good additions and help flavor the juices while the chicken cooks.

If you like smoky flavors, add smoked paprika or use a barbecue-style seasoning blend. After cooking, brush the chicken with barbecue sauce and place it under the broiler for a few minutes if you want a sticky, browned exterior.

Keep in mind that Crockpot chicken skin will stay soft rather than becoming crisp. If crispy skin matters to you, carefully transfer the cooked chicken to a baking sheet and bake it for a few minutes before serving. Watch it closely because the skin can go from browned to burned quickly. See the detailed instructions on the recipe card at the bottom of the page.

You can also shred the finished chicken instead of serving it whole. Toss the shredded meat with some of the cooking juices to keep it moist, then use it anywhere you would normally use rotisserie chicken.

FAQ

Do I need to add liquid to the Crockpot?

No, the chicken releases its own juices as it cooks.

Can I skip the oven step?

Yes, absolutely. If you skip the oven, the skin will be soft rather than crispy. If you're just pulling it off and throwing it away, it doesn't matter. If you want to eat the skin, you may want to crisp it up a bit.

Can I use different spices?

Of course. You can swap for your favorite spice blend or herbs. Some grocery stores carry a rotisserie seasoning blend that's really nice or a grill seasoning would also be great. Or try a homemade blend like Cajun seasoning, BBQ rub, taco seasoning, fajita seasoning, or Jamaican jerk seasoning.

Storing leftover whole chicken from the Crockpot

Allow leftover chicken to fully cool to room temperature. Place leftovers (on the bone or pulled off) in an airtight container in the refrigerator for up to 4-5 days or in the freezer for up to 2 months. Thaw in the fridge overnight before reheating from frozen.

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Crockpot Whole Chicken: The Easiest Set and Forget Dinner

Why this is the best Crockpot Whole Chicken recipe