How to make a whole chicken in a crock pot

This easy crock pot whole chicken takes just 10 minutes to prep then is hands off as it cooks for perfectly tender, flavorful chicken that can be used in so many ways.

Maybe it’s my stubborn streak, but sometimes when I realize I’m not good at something or don’t know how to do something, I go all in.

My brain turns on full power and I become determined to master it. Conquer it. Defeat it. 

That’s what happened with me and whole chickens. 

I went years as an adult before I ever bought or cooked one. They intimidated me. I didn’t know how to handle them or what to do with them.

So damnit, that had to change.

And I proceeded to make dozens and dozens of roast chickens.

I shared everything I learned – including how to keep it super simple and make it easy, start to finish – with my easy whole roasted chicken.

I’ve heard from so many readers that this has helped them get over the hump of cooking a whole chicken, too.

Woo hoo! Mission accomplished.

But no, I am not stopping there.

I also shared my rotisserie style roast chicken.

That has also become a staple in my house because it’s so much cheaper than buying a whole rotisserie chicken at the store. (Not to mention, I can’t always get one.) And it’s so very flavorful!

And today, I’m sharing my latest and greatest victory with this crock pot whole chicken.

Cause sometimes, you just don’t want to turn on the oven.

(I live in the South, and the summertime and the humidity is a serious force of nature.)

Plus, this slow cooker version means you can start your chicken and walk away. Go about your business. Head to the office, run errands, pick up kids, whatever you have going on.

No worries about staying tied to an oven. You are free.

And cooking a whole chicken in the crock pot is super easy.

It takes just a few minutes to prep and then you set it and forget it.

Except you won’t forget it because your house is going to smell simply divine. Everyone is going to be counting down until this is ready!

And it comes out amazingly delicious. The slow cooker keeps it perfectly tender, moist and really locks in that flavor. All while helping it cook evenly, drumsticks to breasts to thighs.

Every bite is going to be just perfect!

(And if it’s anywhere near Thanksgiving, you should definitely check out this slow cooker turkey breast. It’s been a game changer for us on Thanksgiving day because it’s completely fool proof and accurate and perfect every time. No more turkey stress. 🙌)

OK, let’s get cooking so you can enjoy this deliciousness, too.

Now, I’ve got lots of notes and tips coming up below on how to make a whole chicken in the crock pot. Just tryin’ to be helpful.

Like I mentioned, I’ve made this a lot, and I want to share what works.

If you want to jump on down to the recipe, simply scroll, scroll, scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on making a crock pot whole chicken: 

• Chicken: The recipe calls for a 5 lb. whole chicken, but anywhere in the 4.5 to 6.5 lb. range is fine. (It just has to fit in your slow cooker!) I’ve got notes on adjusting the cook time below.
• Chicken prep: Make sure to remove the giblets and any innards from the chicken and pat it dry really well.
• Herbs: I’m skipping them here and using just a basic rub that makes this chicken super versatile. See my notes below on other seasoning options.
• Butter/oil: I use a few pats of butter tucked under the skin of the chicken breasts. It helps give them a little extra flavor. You could certainly rub the chicken in oil instead, if you prefer, or just drizzle some oil over the top.
• Rest time: Make sure to let the chicken rest for at least 10-15 minutes after you remove it from the crock pot before carving it. This is crucial to making sure it retains its juices and they don’t run out.

As always, I use and recommend using a digital thermometer to ensure your chicken is properly cooked through. It should get to 160 before you remove it from the slow cooker and then it will continue to cook as it rests.

The only other equipment you need is your slow cooker and some twine.

Use some kitchen twine or string to tie the drumsticks together. (More on that below.) You can buy a spool at the grocery store or online. Or even ask your butcher to just cut you a 12-inch or so piece.

Also, because I know this is the most common question, let’s just call it out.

How long do you cook a whole chicken in the crock pot?

– Cook at 4.5 to 5.5 lb. whole chicken in the crock pot for 3 1/2 to 4 hours on high or for 7-8 hours on low. A 6 to 6.5 lb. whole chicken will take an extra half hour.

– Your chicken should reach an internal temperature of 160 before you remove it.

– A cooked chicken needs to rest for 10-15 minutes before cutting, so plan for that additional time as well.

And here’s another important pointer that I’ve learned over the years.

Tip: Place some foil balls, along with the extra half lemon not stuffed into the chicken, on the bottom of your slow cooker. This helps elevate the chicken so the bottom of it doesn’t sit in the liquid that accumulates as it cooks.

(Otherwise, the legs and thighs on the bottom will be kinda wet, which is a little less appealing.)

If you have a rack insert for your slow cooker, you could use that too. Or even use some cut onions or other vegetables if you want to add those.

As for prepping your chicken to cook, don’t worry if you don’t know how to truss a chicken.

You honestly don’t need any special tucking and tying techniques, especially since we’re doing a slow cooker version.

A simple truss for a whole chicken is to tuck the wings in and underneath the chicken so they are secured. And then tie the drumsticks together with a piece of kitchen string so they are held together.

That’s really all you need to do. (I’m all about keeping it easy.)

If you really want to go all in and do a fuller and more official truss, here’s a step-by-step tutorial with photos that I found.

As mentioned for the seasonings, I’m skipping the herbs and keeping the chicken here seasoned with some basic spices. It makes the meat endlessly versatile to use for tacos, quesadillas, nachos, salads, wraps and even chicken salad.

However, you can definitely do a more herby-style seasoning blend or substitute another type of seasoning mix if you prefer.

Also, to note: I always cook my chicken breasts side up. It helps to hold the shape of the chicken this way so it cooks evenly.

OK, now that you’ve prepped, cooked and let your chicken rest, we’re ready to cut it up.

And if that intimidates you, don’t let it. Turns out, it’s really not difficult.

And for those of us who regularly buy a rotisserie chicken at the grocery store and tear that up, it’s kinda the same process.

(Promise I won’t tell if you want to just cut this all up or pull it apart haphazardly. I’ve definitely done it that way myself before.)

But if you want the basics of the more proper method, here it is.

Real quick though, just as a heads up, depending on your slow cooker and how long you let the chicken go, yours might be fall apart tender. 

I’ve gone to pull one out before, when I first started making them, and they just fell all apart, bones going everywhere. 

No worries, just pull out the meat and enjoy.

But if you get the timing down right for your particular crock pot and chicken, you should be able to do an actual carve.

How to cut up a cooked slow cooker whole chicken: 

1. Place the chicken on a cutting board. Get a sharp carving knife or chef’s knife and a fork.
2. Slice the skin of the chicken between the leg and the body.
3. Now you can see the leg joint. Cut to remove the drumstick and the chicken thigh together in one piece. Repeat on the other side.
4. Separate the drumstick and the thigh by finding the joint and cutting along the drumstick to reach it, then piercing the joint to separate the two pieces. (You can wiggle the pieces and flip them over if that helps to locate the joint.) Repeat on the other side of the chicken.
5. To remove the chicken breasts, position your knife just above the wing on the side of the chicken. Cut horizontally in to where the breast used to meet the leg. Repeat on the other side. Next, cut along both sides of the breastbone of the chicken at the top. Cut straight down until you’ve cleared the breast bone then cut at an outward angle to meet your horizontal cut. This will pull the breasts away from the rib cage. Slice the chicken breasts in half or in thick slices, if desired.
6. Finally, remove the wings. Pull each wing out and away from the body then cut through the joint.

Ta da! And I promise, once you do it once or twice, you’ll get a better feel for it.

Here’s a step-by-step tutorial of carving with photos if you need it.

Also, you can save the chicken carcass to make homemade stock. And any extra meat you can pick off the carcass can be used for chicken salad, soups, casseroles, quesadillas, etc. (Or given as treats to the dogs, which is usually what I do.)

Last thing, let’s talk about how to use and store any leftovers.

Because one of my favorite things to do is just make a crock pot whole chicken to have on hand for the week.

Yup, sometimes we don’t even eat it that same day. I just meal prep it for the week ahead.

It’s like a little present to myself. 😉

The cooked chicken is great to be able to repurpose into other dishes or just to have for sandwiches, wraps and salads.

Need some ideas?

I have a whole post on 12 ways to use cooked, shredded chicken, all of which work for this crock pot chicken. There are ideas there as well as specific recipes.

Baked shredded chicken tacos and King Ranch chicken casserole are some of our favorites! Oh and creamy chicken a la king for some quick comfort food.

So many ways you can use it later in the week, making dinner even easier another night.

How to store leftover cooked chicken: 

– Once you’ve carved the chicken, store any leftover pieces in a covered container in the refrigerator for up to 5 days.

– You can also freeze leftover chicken for up to 5-6 months in a freezer safe plastic bag or container. Be sure to label and date your container.

– If you plan to reheat the chicken later, it helps to remove the chicken meat from the bones before storing. It’s easier to do when the chicken is warm or room temperature versus cold.

– If you don’t plan to eat it, it’s also easier to remove the chicken skin before you store it.

Whew, I know that was a lot of information but I really wanted to try and answer ALL of the questions you might have.

And please, if I’ve missed something or you have another question, definitely let me know in the comments below. I’m happy to help!

I do hope you give this slow cooker whole chicken a try, whether you’re meal prepping it ahead of time or making it for dinner.

Your house will smell amazing and you’re going to love the flavor. Not to mention how incredibly easy it is!

Enjoy!

XO,

Kathryn

Prep Time 10 minutes

Cook Time 3 hours 30 minutes

Additional Time 15 minutes

Total Time 3 hours 55 minutes

Ingredients

• 5 lb. whole chicken, giblets removed
• 2 teaspoons paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 lemon, cut in half
• 1 tablespoon unsalted butter, cut into thin slices
• 1 tablespoon unsalted butter, cut into thin slices

Instructions

1. Pat the chicken dry all over and in the cavity with paper towels. Use your fingers to separate the skin of the chicken on the breast side from the meat.
2. Combine the seasonings in a small bowl. Sprinkle generously over the chicken, in the cavity and underneath the skin on the breasts side.
3. Tuck the pats of butter underneath the skin on the breasts side. Place half of the lemon in the cavity of the chicken.
4. Place the other half of the lemon in the middle of the bottom of the slow cooker. Arrange four even sized foil balls around the half lemon to make a little rack for the chicken to keep it elevated. (If you have a rack for your crock pot, you can also use that. Or use halved onions.)
5. Place the chicken on the foil balls in the slow cooker insert, breast side up. Use a piece of kitchen string or twine to tie the drumsticks together. Tuck the wings of the chicken underneath the chicken.
6. Cook on high for 3 1/2 to 4 hours or low for 7-8 hours, until the chicken reaches an internal temperature of 160.
7. Remove the roasted chicken from the oven. Let the chicken rest for 10-15 minutes before carving. (You can tent it with aluminum foil so it retains its heat.)
8. Carve the chicken (see notes below for details) and serve warm or let cool and then refrigerate.

Notes

Chicken: The recipe calls for a 5 lb. whole chicken, but anywhere in the 4.5 to 6.5 lb. range is fine. (It just has to fit in your slow cooker!) A 4.5 to 5.5 lb. chicken will work as described for the cook time above. A 6-6 1/2 lb. chicken will take about an extra half hour.

Herbs: I’m skipping them here and using just a basic rub that makes this chicken super versatile. See my notes below on other seasoning options.

Butter/oil: I use a few pats of butter tucked under the skin of the chicken breasts. It helps give them a little extra flavor. You could certainly rub the chicken in oil instead, if you prefer, or just drizzle some oil over the top.

Rest time: Make sure to let the chicken rest for at least 10-15 minutes after you remove it from the crock pot before carving it. This is crucial to making sure it retains its juices and they don’t run out.

Seasonings: I've used some basic, staple seasonings here for this crock pot chicken. It makes the meat very versatile to be used in salads, tacos, quesadillas, even chicken salad. However, you can definitely do a more herby-style seasoning blend or substitute another type of seasoning mix if you prefer.

How to truss a chicken: A simple truss for a baked whole chicken is to tuck the wings in and underneath the chicken so they are secured. And then tie the drumsticks together with a piece of kitchen string so they are held together. That's all you really need to do, but here's a tutorial for a full truss if you're interested.

How to carve a whole chicken:

1. Place the chicken on a cutting board. Get a sharp carving knife or chef’s knife and a fork.
2. Slice the skin of the chicken between the leg and the body.
3. Now you can see the leg joint. Cut to remove the drumstick and the chicken thigh together in one piece. Repeat on the other side.
4. Separate the drumstick and the thigh by finding the joint and cutting along the drumstick to reach it, then piercing the joint to separate the two pieces. (You can wiggle the pieces and flip them over if that helps to locate the joint.) Repeat on the other side of the chicken.
5. To remove the chicken breasts, position your knife just above the wing on the side of the chicken. Cut horizontally in to where the breast used to meet the leg. Repeat on the other side. Next, cut along both sides of the breastbone of the chicken at the top. Cut straight down until you’ve cleared the breast bone then cut at an outward angle to meet your horizontal cut. This will pull the breasts away from the rib cage. Slice the chicken breasts in half or in thick slices, if desired.
6. Finally, remove the wings. Pull each wing out and away from the body then cut through the joint.

Leftovers: Leftover chicken can be stored in a covered container in the refrigerator for up to 5 days. You can also freeze leftover chicken for up to 5-6 months in a freezer safe plastic bag or container. Be sure to label and date your container. If you plan to reheat the chicken later, it helps to remove the chicken meat from the bones before storing. It’s easier to do when the chicken is warm or room temperature versus cold. If you don’t plan to eat it, it’s also easier to remove the chicken skin before you store it.

Nutrition Information:

Yield: