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The Best Whole Chicken in a Slow Cooker Recipe

This recipe was originally published in February 2011. I just updated the photos and added some recipe notes based on the many comments and questions I have received over the last few years. This recipe is a family favorite of ours and I hope you’ll enjoy it if you try it!

Whole Chicken in a Slow Cooker from

My friend piqued my curiosity when she told me about her co-worker bringing in a slow cooker to work with just a whole chicken and slow cooking it for an entire day. She often brought her slow cooker in with some kind of concoction so she could bring dinner over to her friend’s house who was going through chemotherapy treatment. What a great friend, I’m sure her friend appreciated it. My friend told me their office often smelled really good during these days.

(Original photo this recipe was posted with in February 2011)

So when I was on the hunt for a chicken slow cooker recipe, I googled and found this one. It’s incredibly simple and the chicken goes into the crockpot in minutes. I added my own twist to it and guess what? The chicken is wonderfully moist and it’s very simple. After the chicken is done, you can throw it in your broiler to crisp up the skin. Carving the chicken is so easy because it just wants to fall apart. The breast comes right off the bone and is very easy to cut up. The chicken is really tender and flavorful and much easier than roasting a chicken in the oven.

I use a 3.5 to 4.5 pound chicken and it fits just fine in my slow cooker. I added the carrots and vegetables and the chicken rests nicely on them. Also, I added garlic and lemon. My favorite roast chicken recipe calls for garlic and lemon inside the chicken so I do the same when I make it in the crockpot.

This makes a wonderfully easy meal you can serve with mashed potatoes or rice and your favorite vegetable alongside the carrots and celery if you wish. And  I make chicken pot pies with the leftover chicken.

The Best Whole Chicken in a Slow Cooker Recipe from
Whole Chicken in a Slow Cooker from

Updated: I recently did a lemon pepper version of this recipe & put together a video just to show you how easy it is to put together!

Whole Chicken in a Slow Cooker from

I put the vegetables in the slow cooker first. Then, prep the chicken.

Whole Chicken in a Slow Cooker from

Rinse the chicken with water and wipe it dry with a clean paper towel. Rub the outside of the chicken with garlic and place the garlic inside. Fold the wings back below the chicken.

Whole Chicken in a Slow Cooker from

Add the rub to the outside and inside of the chicken. And place the lemon quarters inside. I try to put the insides of the lemons up against the insides of the chicken, see how the outsides of the lemon quarters are touching?

Whole Chicken in a Slow Cooker from

Tie the chicken legs together with kitchen twine.

Whole Chicken in a Slow Cooker from

Place the chicken on top of the vegetables. This creates the best cooking situation for the chicken. Cooking a whole chicken inside of the slow cooker creates a lot of broth and resting the chicken on top of veggies keeps the chicken from failing apart too much.
I use turkey lifters to remove the chicken from the crockpot carefully. Place chicken in an oven safe dish or roasting pan & in the broiler for just about 4-5 minutes.

Whole Chicken in a Slow Cooker from

But it’s inevitable, the chicken does fall apart a little bit. The meat is so moist and tender and it’s honestly, the only way we make a roast chicken these days!

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Yield: 6 servings

Prep Time: 10 min

Cook Time: 8 hours

Total Time: 8 hours 10 min

It’s incredibly simple and the chicken goes into the crockpot in minutes.

Whole Chicken in a Slow Cooker Recipe


Rub Ingredients for the Chicken

  • 4 tsp salt
  • 2 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp onion powder
  • 1 tsp thyme
  • 1 tsp white pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper

For the Crockpot

  • 1 cup chopped onion, approx 1 medium to large onion
  • 4 to 5 carrots, scrubbed, no need to peel, chopped in halves or thirds
  • 4 celery stalks, cut in thirds
  • 2 garlic cloves, peeled and smashed
  • 1 whole lemon quartered
  • 3 1/2 to 4 1/2 lbs roasting or fryer chicken


  1. Combine rub ingredients in a small bowl and set aside. Prep the vegetables and place inside the slow cooker (I use a 7 quart oval one like this one.
  2. Remove chicken from packaging and remove neck and pouch with organs. Discard or reserve for later use in another recipe. Rinse chicken with water and pat dry with paper towels.
  3. Rub garlic all over outside of the chicken. Put garlic inside the chicken. Put the rub all over the outside and inside the chicken. Add quartered lemon to the inside of the chicken.
  4. Place chicken on top of the vegetables. Cover slow cooker and cook chicken on low for 4-8 hours. (When I used a 4 lb chicken, it took about 6 hours. The time will depend on the size of the chicken and your slow cooker.) Cook until the internal temperature of the leg is at 160 degrees F or use a pop-up thermometer as the original recipe calls for.
  5. Remove chicken and place in a 9×13 glass or ceramic baking dish. Place baking dish in the oven under the broiler for about 4-5 minutes. Allow chicken to rest after removing it from the broiler for 5-10 minutes.

Frequently asked questions:

Do I need to add water to the crockpot?
Nope no water needed. This recipe actually makes broth while it’s cooking the chicken. You can strain it and use it for a later recipe if you want!

How do I get the skin crispy?
After it’s done in the crockpot, see the instructions in the recipe to crisp up the skin in your oven broiler.

Can I cook this recipe skinless?
I have never tried it but I have seen other bloggers post a recipe where they did it. If you want to, definitely try it! I can’t guarantee it will turn out the same as with the skin (moist and tender) since I haven’t tried it myself.

Can I make this recipe with a frozen chicken?
Can you believe I haven’t tried this yet? I usually buy whole chickens fresh at the grocery store the day before I make this recipe. I would think you can use a frozen chicken but it will take longer in the slow cooker. I would say if you know you’re going to make this recipe in advance then move the chicken from the freezer to the refrigerator so it can defrost for a couple of days but be sure to put it on a plate in case there’s condensation or water accumulates.

Modified and adapted from

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I have made this recipe so many times now that I can’t even count. It seriously is the best recipe for making a whole chicken in a crockpot! I can’t believe it’s taken me this long to blog about it. Be sure to check out next week what I do with the leftovers!

kitchen supplies for whole chicken in a slow cooker

Crock-Pot 7 Quart Slow Cooker Glass Prep Bowls Anchor Hocking glass baking dish Turkey Lifters OXO Fat Separator Italian Bakers Carving Knives Image Map

Tools I use for this recipe:

  • Crock-Pot 7 Quart Slow Cooker – We use our slow cooker at least a few times a month if not more. It’s easy to use and I have had one that doesn’t have bells and whistles forever and it works just fine.
  • OXO Fat Separator – Super easy and super durable, get rid of the fat from the chicken juices so you can make a sauce or use it as a broth.
  • Italian Bakers -I love these baking dishes for this recipe and for making scalloped potatoes!
  • Turkey Lifters – I have a similar set I bought years ago that we use every Thanksgiving and every time I make this recipe. The best way to remove the entire chicken out of the slow cooker in one piece. (Amazon | Williams-Sonoma)
  • Anchor Hocking glass baking dish – We have a cobalt blue one that we have had forever. It’s great for this recipe, potatoes. You can never have too many baking dishes because of holiday baking!
  • Carving Knives – We have had a similar set for years now and love it. Love this brand, we have cheese knives from them that are amazing too! (Amazon | Williams-Sonoma)
  • Glass Prep Bowls – These were given as a gift to us from my in-laws and I use them EVERY DAY. So convenient for prepping meals and we use them as storage in the refrigerator too!

Disclosure: There are affiliate links in this post – that means if you click on the link and make a purchase, I make enough for a cup of coffee or two. Thanks!


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  2. I do a chicken in the crockpot frozen all the time as I always forget to take it out the night before I destroy the veggies in for the chicken on top season it up turn it on and when I get home I have an amazing dinner awaiting me

  3. Julie, thank you so much for posting this recipe with the great pics and instructions! I made this yesterday – 10 hours on medium and it was AMAZING! So juicy and tender, one of my guests said it was the best chicken he’d ever had! Leftovers will become chicken and corn soup for more guests on Monday. Finished it off in the oven for half an hour and it crisped up beautifully – I will definitely be making this again. And the carrots that sat under it were delicious too! I turned the stock/broth/cooking juices into the simplest gravy by heating in a saucepan and adding some cornflour.

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  6. have been looking for this forever. hope to try it soon. thanks so much

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  8. what an awesome crock of chicken! easy as anything. came out great. glad you said ‘makes its own broth’- it does! this is why I bought a crock.

  9. Thanks for the great recipe, I’ll be trying this today while I spend the day out at a christening an come home to Sunday dinner already made! Neat! The only thing I would advise is not to rinse the chicken as instructed as it’s dangerous to do so as you are splashing harmful bacteria around your sink. Mush safer to just rub in your spices and then thoroughly wash your hands afterwards.

  10. I have used this same rub recipe for all of my chickens (oven or crock) for years! So yummy!

  11. Hi!

    I used this method for years, varying the spices. Loved it. Then I read a blog post somewhere and discovered an even BETTER and EASIER slow-cooker chicken!

    Season as usual. No veggies, no water. Straight up in the crockpot 4 hours on high.

    I was highly skeptical, but it works and is amazing. Creates much less water and the skin actually crisps up reasonably well in the crockpot. Original recipe called for brushing the chicken with olive oil to add extra crisp, but since we hardly eat the skin anyway I don’t.

    Try it, you will be convinced!

  12. Thank you so much for this awesome recipe! Probably the best seasoned chicken, and the most moist chicken I’ve ever had! I am now done with conventionally roasted chicken. I made it exactly per directions except I opted to sub oregano for the thyme. I whisked 1 cup of drippings into a butter/flour roux to make the most delicious gravy. Right now I’m making a slow cooker broth with the carcass and remaining drippings/veggies to which I’ve added fresh onion, celery, carrots, garlic, and about 2 quarts of water to cook for the next 10-12 hours on low. Will be making this again and again, including the lemon pepper version!

  13. Great recipe! I’ve been looking for a whole chicken recipie like this that practically cooks itself to perfection! I couldn’t even get it out of the crock pot in one piece because it was fall off the bone goodness! The carrots caramelized instead of absorbing stew broth which made them to where my husband requested seconds:) It was nice to have Sunday dinner cooked for us when we got home from the lake and leftovers for an easy weeknight pot pie!

  14. saw you way of cooking in a slow cooker, and thought i would try it, never really new how to do this, soI have just bunged chopped vegetables in and put whole chicken in on top, 2lb chicken for 3 hours, as yours was a 6lb one for 6 hours. do you think it will be alright, never had ingredients to rub into it. here hoping for the best.

  15. Was going to do the traditional chicken in the oven until I saw your recipe. I have put onions and carrots on the bottom of the crockpot, and garlic inside of the chicken. I’ve also put butter underneath the skin, with sea salt and black pepper on top of the skin. I will finish it off in the oven tomorrow before my guests arrive to brown/crisp it off. I’ll let you know how it was received.

  16. I just put it in the crock pot. Sounds like it is amazing and only took a few minutes to put together. Thank you!

  17. Q: the Recipe states “rub chicken with garlic inside and out” For a whole chicken with skin-on: Do I need to cut the skin somewhere to rub the garlic and spice rub on then cover back up for cooking? I cannot tell from the pics if the skin is off or on in the final. Also, if I rub the garlic and spices on the outside of the skin-will the flavor reach the meat? When putting rub inside do I use minced garlic or a clove? I am such a rookie at this….and a nugget girl. Got both chickens on sale one is in fridge with a brine other will be your recipe.

    • Hi Reigna,

      I rub the garlic (I crush the garlic, I don’t bother mincing it) all over the skin and then throw it inside the cavity of the chicken to cook. The final pics are of the skin…if you want the flavor to be all over the chicken, you can separate the skin from the meat and rub the rub ingredients inside the skin too!

      Hope that helps!! Enjoy!

  18. Can I put potatoes with the carrots , celery and onions? Has anyone tried it with potatoes?

  19. I can’t wait to try this recipe out tomorrow – thanks for the inspiration!

    I hope you don’t mind, I just wanted to leave a message here about rinsing raw chicken. The Food Standards Agency in the UK have been running a campaign for the past few years to raise awareness of the food hygiene issues caused by rinsing chicken, particularly the spread of campylobacter. Their advice states that cooking a chicken thoroughly will kill any harmful bacteria on the skin anyway. For anyone interested, their website can be found here:

  20. Will it be okay to stuff the chicken with stuffing?

  21. Does the cayenne make it spicy or just give it a nice flavor? I have a three year old who loves chicken, but is not too keen on spicy just yet.

  22. i tried this but it turned out more like a chicken soup! Maybe my crock pot was too small for the chicken? I definitely did NOT add any juices. It’s still very delicious but wondering why mine came out the way it did.

  23. Cindy, the chicken releases juices as it cooks but you can make homemade chicken broth with the liquid 🙂
    Just broil in the oven for a few minutes to crisp it up!

  24. Thank-you so much for this recipe, it was the tastiest whole chicken I have ever cooked and also by far the easiest.
    Ironically I found ‘the little kitchen’ website due to finally getting a big kitchen big enough to have worktop space to fit a slow cooker. This was my first slow cooker recipe and if I only ever use the cooker for this it will still have been worth it.

  25. I made this without the veggies. It cooks a little faster for me and is 165 after 3 hours on low. All I do different is to place a dry dish towel on top to make it more efficient. I think this raises the temp as if it was cooking on high. The negative is that it does not fall off the bone as chicken cooked longer on lower temps do.

    It is a tough one for me as I wish to keep using the towel to use electricity as little as possible yet I do like the fall off the bone tenderness.

  26. Can I use some small red potatoes with the celery & carrots ?

  27. Will be making for tonight’s dinner. None of us are fans of celery so will be using peppers instead. If I put rice in the bottom will there be enough chicken juice to cook the rice?

    • Hi Cora,

      I wouldn’t do rice because the broth doesn’t accumulate under the chicken until the last couple or few hours of cooking, the rice might burn. Hope that helps!

  28. This is one of our all time family favorite recipes. I have varied the spices from time to time but recently tried smoked paprika instead of regular. It was amazing!! I highly recommend trying it!

  29. Hi I do not have kitchen twine to tie it, is it ok not to tie the chicken?

  30. I just made this recipe and hubby, myself, and two year old loved it. We didn’t crisp up the skin as everything was so tender and just falling apart and we barely got it out of our 6-quart slow cooker. I used white pearl onions instead of chopped onion and they were delicious. Will definitely make again.

  31. Really enjoyed this slow cooked chicken. I had a 2.4kg chicken and cooked for 6 hours, 3 on low and then 3 on high. It was moist and so flavoursome. Served with pan fried diced potato and sweet potato that I par boiled first, corn on the cob and some of the carrot, celery and onion from the slow cooker. We did crisp up the chicken for 10 mins under the grill. Reduced some of the liquid and made a lovely gravy to pour over the top. The rest of the liquid, along with veg and chicken carcass, is simmering away now for a wonderful stock. Thanks for sharing recipe.

  32. Can you email me the nutritional info for this recipe? I would love to try it but my finally is counting calories, carbs, etc & would need to know all the nutritional info of this recipe! Sounds delicious! 

  33. This is probably one of the best whole chicken recipes I have ever had, Thank You

  34. This was my first attempt at a crockpot chicken and I have to say it turned out great. As we do not eat the skin on chicken it really did not matter to me if it was crisp or not. The chicken was soooo moist and the liquid created was great as a gravy. I just used flour and water to thicken and boiled it up. Didn’t need to add any further spicing as the rub had created a tasty liquid.
    I made the recipe exactly as written and it was great!

  35. Ok…even us Kiwis like a good recipe for a whole chook. I have had ours in the slow cooker for 3.5 hours so far and awaiting my wife Judy to come tonite for a Mothers Day treat. 
    Lookin’ good so far and really awaiting the result after popping it under the grill for 10 mind or so.
    Thanks again.

  36. The chicken was very good but the veggies were much too lemony and inedible. The lemon must have leached out into the broth. I used an InstantPot on the slow cooking function for 5 hours. Maybe the fact that the pot is not wide and shallow made the vegetables just steep in the lemon. 

  37. Tried this recipe, pleased to say the results were highly edible. I’d tried roasting whole chicken in the oven before, with little success (dry-but-edible counting as “success” in this case). Not doing that anymore!
    My slow cooker has three crockery inserts in various sizes, I use the biggest for this recipe. I leave out the lemon, and use pre-smushed garlic in a tube instead of whole cloves. So delicious! 

  38. I am in LOVE with this chicken! It reminds me of the kind of chicken my Noni would make at a BIG FAMILY GET TOGETHER 😀 She is a seasoned pro and ?% Italian ? I don’t have a lot of experience cooking and this was very easy to follow ! I was thrilled when I tasted it !! YUMMMMY 🙂 I was even more thrilled when the compliments flooded in! I felt amazing…This is the kind of meal you make to WOW the crowd. I am sharing this recipe with all my friends and saving it for future !! 😀 Thank you very much!!!!

  39. I feel bad saying this but I hated how this came out! I feel the lemon turned everything to garbage. The veggies were inedible and the broth was destroyed 🙁 I am incredibly sad that I wasted so much food trying this recipe.

  40. I want to make this soon, how much broth does it leave when it is done? I wanted to add some cooked white rice to the broth after I take the chicken out to flavor up the rice, but I am not sure if there would be enough broth to make it work

    • I haven’t ever measured it (and I”m sure it’s different for different slow cookers & depending on how big your chicken is)…do you mean cooked or uncooked rice? I would skim the fat and then add it to some cooked rice.

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