Slow Cooker Whole Chicken – Graceful Little Honey Bee

Tender, juicy chicken cooked in the slow cooker with aromatic herbs and spices makes for an easy, hands-off dinner. This simple method yields meat that falls off the bone and flavorful drippings perfect for gravy or soup.

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Tender and Juicy Whole Chicken in the Slow Cooker

This slow cooker whole chicken is simple enough for a busy weekday, but delicious enough to serve for Sunday dinner. With just a few basic seasonings and very little hands-on work, you can have a juicy roasted-style chicken ready for the table without needing to stand over the stove.

I love cooking a whole chicken because it gives you more than one meal for your money. Serve the chicken with mashed potatoes, sweet potatoes, green beans, or your favorite vegetables, then save the leftovers for chicken salad, sandwiches, soup, or casseroles.

Once you see how easy it is to cook a whole chicken this way, it’s an easy recipe to keep in your regular meal rotation.

Best Tips for Tender, Juicy Slow Cooker Chicken

• Use a fresh or completely thawed chicken. A frozen chicken won’t cook as evenly and isn’t recommended for the slow cooker.
• Pat the chicken dry first. Removing excess moisture helps the seasonings stick and gives the skin a better texture.
• Season generously. Don’t forget to season the cavity as well as the outside of the chicken. Simple seasonings like salt, pepper, garlic powder, onion powder, and paprika work beautifully.
• Don’t add too much liquid. The chicken will release quite a bit of its own juices as it cooks. A small amount of broth is plenty if your recipe calls for it.
• Don’t overcook it. Slow cooking is forgiving, but chicken can still become dry if left cooking far beyond the point of doneness. Use a meat thermometer to check the thickest part of the thigh.
• Cook breast-side up. This helps keep the breast meat surrounded by the chicken’s juices as it cooks.
• Let it rest before cutting. Give the chicken about 10–15 minutes to rest after removing it from the slow cooker. This helps the juices redistribute instead of running onto the cutting board.
• Want crispy skin? Finish it under the broiler. The slow cooker won’t produce crisp skin, but you can transfer the cooked chicken to a baking sheet and broil it for a few minutes until the skin is golden and crisp. Keep a close eye on it.

Want more quick and easy chicken recipes? Here are a few of our favorites:

Ingredients for Slow Cooker Whole Chicken

• whole chicken
• olive oil or melted butter
• salt
• black pepper
• smoked paprika
• garlic powder
• onion powder
• dried thyme (or Italian seasoning)
• lemon
• garlic cloves
• onion
• carrots
• celery stalks

How to Make a Whole Chicken in the Slow Cooker

Pat the chicken dry.

Combine salt, pepper, paprika, garlic powder, onion powder, and thyme in a small bowl.

Rub the chicken all over with olive oil or butter, then coat with the seasoning mix, including inside the cavity making sure you remove the bag of giblets.

Squeeze the lemon over the chicken, then place the lemon halves in the cavity.

Place the onion, garlic, carrots, and celery in the bottom of the slow cooker.

Place the chicken breast side up on top of the vegetables.

Cover and cook on low for 6–8 hours or high for 4–5 hours, until the thickest part of the thigh reaches 165°F.

For a crispy skin, transfer the cooked chicken to a baking sheet and broil for 4–5 minutes or until the skin is crispy to your liking.

Let the chicken rest for 10 minutes before carving.

Use the flavorful juices and vegetables from the slow cooker for serving or as a soup base or cook the whole pot of leftovers for chicken broth.