This slow cooker whole chicken is a rotisserie style seasoned chicken made with the help of the crock pot. It’s a super easy dinner option and the leftover chicken can be used in countless other dishes!
I love rotisserie chicken, but it can be pricey and is often filled with sodium and sometimes even preservatives and other questionable ingredients. This slow cooker roasted chicken has just a few minutes of prep time, you can set it in the morning and come home to have dinner waiting for you!
For the longest time, every time I went to Costco I’d pick up one of their rotisserie chickens for a cheap and easy meal. Then one day I read the ingredient list, and there are some additives in those chickens that I’d rather not feed my family. This slow cooker whole chicken is SO easy to make, and you can have a fresh cooked rotisserie style chicken any time you want with more natural ingredients!
Can you cook a whole chicken in a slow cooker?
Yes you can! The first step is to choose your chicken, I like to use organic whenever possible. You want to make sure that your chicken will fit inside your crock pot, I use my larger oval crock pot for this task which is big enough to accommodate almost any sized chicken. If you’re using a smaller round slow cooker, opt for a smaller bird.
The chicken gets coated in a simple spice blend, then placed in the slow cooker atop a ring of foil. The foil acts as a rack to keep the chicken from steaming in its own juices as it cooks.
Is it safe to cook a whole chicken in a slow cooker?
It is safe to cook a whole chicken in a slow cooker, but it’s typically recommended that you cook the chicken on high heat for at least one hour for food safety purposes. This recipe calls for cooking the chicken on high heat for the entire cook time.
How long will it take to cook a chicken in a slow cooker?
It typically takes 3-4 hours to cook a chicken on high heat in the slow cooker, and 8 hours to cook on low heat. As mentioned above, if you plan to cook your chicken on the lower heat setting, be sure to let it cook at high for one hour before you switch to low to make sure the chicken is at the correct temperature for food safety purposes.
At the end of your cook time, you’ll have a juicy and flavorful bird!
At this point, your slow cooker chicken is just missing one thing: that golden brown skin normally associated with rotisserie chicken. I transfer my chicken to a baking pan and broil it for about 5 minutes to get that beautiful golden brown skin that everybody loves.
When I cook a 5 pound chicken for my family, we typically end up with plenty of leftovers which I use to create dinner for the next night.
Once you try this slow cooker whole chicken, you’ll never want to go back to store bought rotisserie chicken again!
Ideas for your leftover chicken
- Chicken Taco Soup
- Chicken Ranch Tacos
- Chicken and Wild Rice Soup
- Buffalo Ranch Chicken Dip
- Chicken Taquitos
Slow cooker whole chicken video
Slow Cooker Whole Chicken
Ingredients
- 5 lb whole chicken neck and giblets removed
- cooking spray
- 1 tablespoon brown sugar
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon smoked paprika
Instructions
- In a small bowl, mix together the brown sugar, salt, pepper, garlic powder, onion powder and smoked paprika.
- Coat a large slow cooker with cooking spray. Roll a piece heavy duty aluminum foil into a ring shape to fit into the slow cooker as a rack.
- Place the chicken on top of the foil ring. Rub the spice mixture all over the chicken.
- Cover and cook on HIGH for 3-4 hours or until thermometer inserted into the thickest part of the thigh registers at 165 degrees or higher.
- Transfer the chicken to a sheet pan or baking dish and broil in the oven for 4-5 minutes or until chicken skin is brown and crispy. Serve.
Notes
- Nutritional facts assume calorie and fat counts for skin. If you're looking to cut calories, remove the skin before eating.
mellie says
I found this recipe today and wanted to try it because it looks so good. However, in place of a ring of foil (I’m pretty lazy and am always looking for ways to simplify things), after forming a pie tin to fit the oval shape of the crock pot and turning it upside down, I poked several holes in it to let the juices flow through. Then I put the chicken on top of that; we’ll see how it comes out!
Sara says
Sounds like a good plan, hope you enjoy!
mellie says
Thank you. About half way through, I noticed that the chicken wasn’t browning, that it was a funny beige color and very soft looking. It wasn’t roasting; it was stewing , but there was a lot of juice in the bottom and the chicken began to fall apart. It was delicious, though. I suspect that maybe it was because it’s an old crock pot; I’m planning to buy a new one – soon.
Karen says
Hi! The OP suggested browning under a broiler right after it finished cooking to get the chicken browned.
Paula says
Brilliant idea!
Ashley says
Question, I plan on making this tomorrow. However, I would cook it on low since i work an 8 hr shift. Do you think this is okay low for 8 hrs? I know it mentioned at least one hour on high. I do go in at 10 so I could start it an hr earlier to ensure I get it on for an hr. Do you think the chicken would dry out if it stays low longer than 8 hours? I look forward to your thoughts!
Sara says
You’ll want to cook it on high for an hour so that you have the correct internal temperature for food safety reasons. If you want to cook it on low after that, it should be ok, the skin will release some fat as it cooks which will help to keep the chicken moist.
Ashley says
Sara! Girl, this may be my new favorite thing. What I liked so much about this is I can literally cook a whole chicken. And make a ton of different meals with it. Fyi..made chicken wing dip for work people with left over chicken…it was gone within an he haha thanks again this was so great and easy!!
Yvonne says
I like trying new things so gave this recipe a try. I followed it exactly. The tips are useful and I like the foil ring, no extra liquid required. The chicken turned out extremely juicy and tender. I let it set about 10 minutes before transferring it and the chicken didn’t fall apart. I really appreciate the useful tips. I only gave it 4 stars because the smoked paprika was not to our liking. Next time I make chicken in a Crock-Pot I will use your method except a different seasoning. Thank you
Sara says
Glad you enjoyed it, thank you for reporting back!
Robin says
Delicious recipe and perfect as written. I’ve done whole fryers in the crockpot before but these spices combined with the foil ring trick was the five star deal. So easy I was able to pull this off between naps while recuperating from a nasty cold. It’s that easy. As always I use a crockpot liner – best invention since indoor plumbing. Thanks for a great recipe!
Sara says
So glad to hear you loved this recipe, hope you feel better soon!
Karen Yanek says
Did you add any water or chicken broth to the bottom of the slow cooker?
Sara says
Nope the chicken will generate its own juices!
Suzette says
I tried this a month ago and can’t rave enough about how easy to fix and how delicious the chicken turned out. I used vegetables as a “rack” which makes drippings yummy. Everyone should try this recipe!
Sara says
So happy to hear you enjoyed it, thanks for reporting back!
Ella says
Wondering if I can substitute the aluminum ring for root vegetables ? Layer potatoes and carrots in the bottom instead?
Sara says
Yes absolutely!
Mark says
I am going to try your method
Tiffany says
I apologize in advance but I’m not experienced with whole chickens. Am I to remove anything from the inside of the bird before cooking? Thank you!
Sara says
Most chickens come already cleaned these days, but you should check inside the cavity of the chicken to make sure it’s empty, and if there are any bags of giblets inside, remove them and discard.
Robert W Ferren says
Don’t discard the giblets. Sauteed and used in stock and stuffing is delicious
CBG says
This came out so lovely looking and tender, I saw no need to broil it. I may have cooked a bit long…five hrs, mostly on High but have no thermometer so judged by ease of fork testing. Also stuffed with matzo stuffing, which looks moist and yum. Stopped myself from sampling; tonight’s the night!
Sara says
That sounds amazing with the stuffing! Thanks for reporting back!
Francine says
Sounds amazing and making this for tomorrow’s dinner. Can you cook from frozen or completely thaw out the chicken first?
Sara says
I would try to thaw the chicken as much as possible, if it’s still a bit frozen that’s fine!
Francine says
Thanks! It was thawed and already looking delicious! ❤️
Heather says
I too wondered if it was cooked. Armed with wooden spoon pushed into cavity and fork over parsons nose I lifted. Doh it fell to pieces in the cooker. Yes it was really well and truly cooked. I had filled Centre of foil with Mediterranean veggies. So scrumptious. Thank you for sharing your recipe. I am now a true convert of slow cookers. Apples core removed, peel about 1inch down. Brush lemon juice it stays in shape. Be aware it cooks very quickly removed before its mush. Happy healthy eating.
Sara says
Glad to hear you enjoyed it, thanks for reporting back!
CBG says
I can’t tell if the cooker should have a lid on or not. This is never mentioned? It sounds like not, so chx skin isn’t too moist looking instead of crispy. I’ve never used crock without a lid. I just put it on, hope for answer soon!! Thx.
Sara says
Yes you need to put the lid on, the crock pot won’t cook properly without a lid!
Frank says
Easy and unbelievablly Great. !
Sara says
So happy to hear you enjoyed it!
Karen Arfa says
Im now on 2nd time doing this recipe as my husband loved it. Very easy as i can get it started and go back to work for a couple hours and come home to have my dinner basically done.
Sara says
So glad you’re enjoying it, I’m actually making this one for dinner tonight too!
lorin smith says
Are there no liquids added
Sara says
No liquid!
Amy Burnell says
Trying this today! … We LOVE rotisserie chicken … get it pre-cooked for the store all the time … got a Power Airfryer Oven to make our own … but can never find a chicken small enough to fit in the Power Airfryer Oven on the rotisserie. This sounds like a fabulous alternative, but concerned about lifting the chicken out when it’s done for fear of the chicken falling apart. My rack doesn’t fit in the crockpot, so I’ll be propping the chicken up on foil and celery sticks … maybe even using a crockpot liner. Guess I’ll find out the hard way! Suggestions for future use are welcome!
Sara says
I haven’t had an issue with the chicken falling apart as I take it out of the crock pot. My best advice is to let the chicken cool a bit before you try to take it out, about 10-15 minutes. I use two large spatulas under each side to lift it out, or if it’s cool enough to handle, I just wash my hands and grab it and transfer to a plate. Hope you enjoy, I’m actually making this for dinner tonight too!
Mindy says
I followed this recipe exactly and used a thermometer insert and this chicken turned out so delicious. So much healthier and more affordable than store bought rotisserie chicken and taste just as good if not better! The chicken fell of the bone! I might make this every week!
Sara says
So glad to hear you enjoyed it, thanks for reporting back!
Rhoda Siller says
Pcan’t wait to try this. Love rotesserie chicken.
Donna Yarbrough says
I have never used a crockpot and this sounds delicious. Thank you for sharing. I was always told that you needed chicken broth in the bottom to cook a chicken but I never knew how much. This makes it so much easier. Can’t wait to try it! Thank you for sharing your recipe.
Sara says
Thanks Donna hope you enjoy it!
Julie Cicero says
This came out great. I made a rack withsliced onions, celery and carrot sticks and a few smashed garlic cloves. Added a little chicken stock.. when chicken was done, I used an immersion blender to buzz up the veggies and juices. Made a nice gravy.
Sara says
So glad to hear you enjoyed it, I definitely want to try making gravy next time!
Anna Coughlan says
Can we add a little water to the bottom of the roast?
Sara says
Yes that’s fine!
Paula says
Use chicken broth instead. Yummy!
Carolyn Calvert says
This looks delicious. I was wondering if you should put the chicken in breast side down or up?
Sara says
The chicken breast side is up!
Margie says
I cook it breast down so the juices run down into the white meat, keeps it from drying out so much. Then I flip it over for the last 20 minutes or so, or like the recipe says, broil it so the skin gets crispy.
kevin says
Had bought 3 chickens on sale (price was too good to pass up) only to get home and realize the oven fuse was out, the rotisserie spinner was missing for the BBQ.. Knowing you can slow cook a chicken and not having urgent need for the meal the day of cooking i logged on google and browsed slow cooker recipes and decided on this one since the dry rub was very simple. I go to make the rub only to realize that i dont have SMOKED paprika (only regular) so THANKFULLY i do a quick google search to find out the difference between smokes and non (turns out its smoked on wooden planks before its ground – this makes the world of difference) so i decided to go out and buy some (dont mind the price tag, you will appreciate buying it after, this is a MUST HAVE for bbq/meat cooking needs) – After a few alterations (a slivered whole sweet onion lining the bottom of the slow cooker with the tinfoil along with half a bulb of garlic *roughly 5 cloves diced* – half a lemon in wedges in each chicken along with the other half bulb of garlic minced on the insides) i proceeded to dry rub 2 (TWO) chickens and started them on high… because there was 2 chickens the cook time was considerably more then 4 hours BUT the end result was the best chicken i have EVER tasted in my entire life, there is no going back after this recipe, the chicken de-boned its self, the white meat was incredibly tender, the whole chicken had an amazing smoked aroma with garlic infusion, the white meat was saturated in lemon juices, and the resulting “grease” at the bottom was a delicious smokey lemon infused broth that will later be used on amazing soup (after straining the grease of course)
Conclusion 5/5, Must have, amazing, tender, meat falls off bone, smokey flavor… (no substitute for SMOKED PAPRIKA, you MUST have this for the same results)
Sara says
Yay I’m so glad to hear you enjoyed it, I agree with you that smoked paprika really adds something special!! I’m going to try it your way next time I make it.