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A delicious, slow cooker whole chicken, that is fall-apart tender and juicy. Just season the chicken, set it in the crockpot, and serve later!
Get a rotisserie-style chicken with very low effort. Skip the grocery store chickens and make your own, with your own spin on flavor! This chicken in the crock pot recipe is super easy!
Step-by-step photos and instructions are below!
While roasted chicken is always a favorite around here, I don’t want to heat the house up with a stove or oven cooked meal. Instead, we eat salads, cereal, or use the barbecue to cook. Although that is fun, it doesn’t always cut it for what I feel like eating.
I love recipes that are super hands off. My Cowboy Casserole is a huge favorite, as is my Chicken Tater Tot Casserole!
I often use the slow cooker to make dinner on weekends. Since a lot of crockpot recipes require a cook time of less than the time I will be gone, using it on the weekends while I’m around is better. I can keep an eye on things, and make sue nothing will dry out or burn.
I cook this for 3 hours on high (my crockpot runs hot – yours might take the full 4 hours). The result is fall off the bone tender and juicy. Crisp up the skin with a quick broil after cooking, and dinner is served!
This is a super easy recipe! Just prep, season, cook and devour. See below for step by step instructions, and the recipe card!
HOT TIP: Cook this Crockpot Rotisserie Chicken overnight and let it cool in the fridge, ready for reheating later.
Why you’ll love this recipe
- Simple ingredients. This recipe uses basic ingredients found in most pantries, and can be adapted to your tastes.
- Hands off. No need to keep too close of an eye on this one, it does all the work for you right in the crockpot.
- Delicious. Seriously, it falls off the bone. Yum!
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Do you need to add water to the crockpot when cooking a whole chicken?
No! Chickens sold in most stores these days have water added. The chicken will release plenty of liquid as it cooks.
Kylee’s Notes
Chicken is cooked when a thermometer inserted in the thickest part of the breast reads 165 degrees F.
For crispy skin, broil the chicken after removing from the crock pot.
Roll up some balls of aluminum foil and put in the bottom of the slow cooker to keep your chicken from getting soggy from the juices below.
What to do with leftovers
Store in a covered container in the refrigerator for up to 4 days.
Substitutions/Additions
Use Italian seasoning instead of Herbs de Provence if that is what you have. Even better, use my Homemade Tuscan Seasoning!
Ingredient Notes
The full list of ingredients and quantities is found in the printable recipe card below.
- Chicken. I use a whole chicken from the grocery store, that fits in my slow cooker. Using an oval cooker is best for fitting it all in, but use a smaller bird for a smaller cooker. You don’t want the chicken to touch the lid!
- Garlic. This is going to be stuffed into the cavity of the chicken, no need to mince it up – or even peel it!
- Onion. Cut it up into quarters – it’s joining the garlic in the cavity. Quite the party.
- Lemon Juice (optional). You don’t have to do this, but I like to squeeze it over the top of the chicken skin before cooking.
- Spices. Choose your favorite blends. Try my Italian Seasoning, Tuscan Seasoning, Cajun Seasoning or Poultry Seasoning!
How to make this recipe:
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Rinse the chicken and remove the “bits” from the cavity. Pat dry with paper towels.
In a small bowl, whisk together all of the seasonings (salt, pepper, paprika, onion powder, garlic powder, thyme, herbs de Provence).
Season and flavor the chicken
Rub the spice mixture all over the chicken, and sprinkle some into the cavity.
Pack the onion and garlic into the cavity.
Optional – squeeze the lemon juice over the chicken.
Cook
Roll up some balls of aluminum foil and put in the bottom of the slow cooker.
Place the chicken on top of the foil balls..
Cover and cook on high for 3-4 hours, or on low for 7-8.
Chicken is cooked when a thermometer inserted in the thickest part of the breast reads 165 degrees F.
Remove chicken from slow cooker, and allow to rest for 15 minutes.
Slice and Devour.
Looking for more crockpot recipes?
- Slow Cooker Pulled Pork. Sweet, spicy, juicy and cooked low and slow until the meat falls off the bone in tender juicy deliciousness.
- Chunky Crockpot Chili Recipe. A rich, tasty crockpot chili that is easy to prepare and slow cooked all day. No long list of ingredients, you probably have them all in your pantry already!
- Crock Pot Pork Loin. Comfort food that cooks all day, ready to eat when you get home!
- Crockpot BBQ Chicken. A rich, deeply flavored, sweet, chicken dinner – that you fix, and forget! Make ahead and come home to a fabulous dinner to share with the family.
- Chicken Tikka Masala. Delicious Indian inspired chicken tikka masala in the crockpot is a winner! Set and forget, except for the delicious smells coming from your kitchen!
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Slow Cooker Whole Chicken
Ingredients
- 1 whole chicken (4-5 pounds)
- 2 tsp salt
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp herbs de provence ( )
- 1 tsp black pepper
- 4 cloves whole garlic
- 1 onion (quartered)
- 2 Tbs lemon juice ((optional))
Directions
- Rinse the chicken and remove the "bits" from the cavity. Pat dry with paper towels
- In a small bowl, whisk together all of the seasonings (salt, pepper, paprika, onion powder, garlic powder, thyme, herbs de Provence)
- Rub the spice mixture all over the chicken, and sprinkle some into the cavity
- Pack the onion and garlic into the cavity.
- Optional – squeeze the lemon juice over the chicken.
- Roll up some balls of aluminum foil and put in the bottom of the slow cooker.
- Place the chicken on top of the foil balls.
- Chicken is cooked when a thermometer inserted in the thickest part of the breast reads 165 degrees F
- Cover and cook on high for 3-4 hours, or on low for 7-8.
- Remove chicken from slow cooker, and slice.
- Devour.
Notes
- Chicken is cooked when a thermometer inserted in the thickest part of the breast reads 165 degrees F.
- For crispy skin, broil the chicken after removing from the crock pot.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Kelly @ Trial and Eater says
Love the spice blend you used here! Crockpot saves the day again, definitely going to have to pull mine out now that it’s warming up outside.
Jennifer A Stewart says
I would buy at least one rotisserie chicken a week just for the ease of them I always felt guilty about buying one that is more expensive than just buying a whole chicken and cook it myself. Once I found that I can cook one in the crockpot , dry, it changed everything! I haven’t tried to add the spices so I can’t wait to rub some of this spice mix on mine and give it another try!
Christine McMichael says
Crockpot recipes are my FAVE! So easy and delicious. This chicken sounds amazing! My husband would love it. Hope to try it out soon!
Noel Lizotte says
Yes! I’ve been looking for more chicken recipes … and this one uses my favorite kitchen tool – crock pot!
We don’t still have snow in Ohio, but it’s damp and cold and muddy and some warm chicken will be great!
Emily @ Recipes to Nourish says
I have never made a chicken like this in the slow cooker. Who knew?! I bet the meat is so tender! I love all of the spices you used too, especially the herbs de provence.
Traditionallymodernfood says
I don’t have crockpot.. guess I should buy one.. dish looks inviting
Stephanie@ApplesforCJ says
I love crock pot recipes..Those tend to by my favorite not matter what time of year. But you’re right that they are great in the summer so as to not heat up the house when you get bored with salads.
Sara @ Modern Little Victories says
I’m going to have to pass this along to my mom. I know she will love how easy this is for the days she takes care of my gram!
Gillian Thompson says
This is such a good idea rather than having to turn the oven on during the hot Summer months. I’m going to do this as soon as the weather makes it’s mind up on weather it’s hot or cold.
Dene' V. Alexander says
I absolutely love cooking whole chickens!!! It’s even better that this one is hands off because it uses a crockpot!! The Spice mixture sound awesome!!
Julia says
Umm… So, you took a whole chicken and crock-pot-ed (yes, I turned it into a verb) it? Wow! Such an awesome idea! I can’t believe it’s not as common as it should be!
Byron Thomas says
I’m seeing a trend toward whole chickens in the wonderful world of food bloggers lately. And, I’m loving it! I grew up where chicken pieces were very uncommon. My mom never purchased skinless, boneless chicken breasts – there’s no flavour! You need the whole chicken to get anything that remotely tastes homemade and rustic. Loving the seasoning mix for this one.
Veena Azmanov says
I made a full chicken in my slow cooker for the first time last week..! I so loved it. Your recipe looks so tempting. Can’t wait to try. Love the spice mix you used.
Rosa says
You had me at “fall-apart tender and juicy”. 🙂 I also like to pull out my crockpot on warmer days. We don’t have air conditioning in our home in Germany, so I hardly turn on the oven in the summer, unless I really need to. Thanks for sharing your wonderful recipe!!
Kate says
I don’t know what I’d do without my crockpot.