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Crockpot Whole Chicken

It’s a never-ending saga with me and the crockpot. You guys have asked for more recipes, and every once in a while I find a winner! This turned out super tasty, super moist, and it fit my most important qualification – I could leave it in the crockpot on low for more than 8 hours. I did figure out something pretty important when using the crockpot – be sure to fill it! This recipe called for one roaster chicken, but because the store only had 2lb roaster chickens, I bought two. This filled my crockpot to the brim, which I was quite worried about, but it worked to my benefit. When all the juices were extracted from the chicken by the salt and lemons, they just covered the two chickens. Had I left more room in the crockpot (like only cooked 1 chicken), the juices would not have covered it and it would have been dry.
This is a great dish for dinner (turn the crockpot on in the morning and it’s ready when you come home from work!), but I love it for all the lunch possibilities. I ate the chicken by itself as an entree, I used strips in a salad, I filled some tasty sandwiches with it, and finally tomorrow I am making chicken salad (like tuna or egg salad, but with the bird).

Crockpot Whole Chicken
(adapted from The Little Kitchen)


Rub Ingredients

  • 2 tsp onion salt
  • 2 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp thyme
  • 1 tsp white pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 3 1/2 to 4 1/2 lbs roasting or fryer chicken (I used two 2lb chickens)
  • 1 cup chopped onion, approx 1 medium to large onion
  • 4-5 carrots, scrubbed, no need to peel, chopped in halves or thirds
  • 4 celery stalks, cut in thirds
  • 2 garlic cloves, peeled and smashed
  • 1 lemon quartered


Combine rub ingredients in a small bowl.

Remove chicken from packaging and remove neck and pouch with organs. Rinse chicken and pat dry with paper towels.
Rub garlic all over outside of the chicken. Put garlic inside the chicken. Rub the rub all over the outside and inside the chicken. Add quartered lemon to the inside of the chicken.
Place onions, carrots and celery inside the slow cooker (the onions, carrots and celery should be mixed up, not like the picture below).

Place chicken on top of the vegetables. Cover slow cooker and cook chicken on low for 4-8 hours. (When I did this overnight I left the chickens in there for 9 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. If you don’t have a meat thermometer or a pop-up thermometer, you can just cut into the chicken breast like I did to see if it’s white all the way through.

Remove chicken and place in a 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.

Looks so yummy, right? Very minimal effort – lot’s of flavor!

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