This Slow Cooker Whole Chicken comes out tender and juicy, rubbed with a simple savory herb seasoning. Finish it under the broiler for deliciously crisp skin, and don’t forget to use the drippings in a homemade gravy that might steal the show.
Serve this chicken with garlic ranch mashed potatoes and my favorite roasted broccoli for a complete Sunday dinner your family will love.
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Holly’s Recipe Highlights: Slow Cooker Whole Chicken
- Flavor: Savory and herb-seasoned with a hint of smokiness, and a flavorful gravy that adds a delicious finish.
- Why It’s the Best: Just five minutes of prep, hands-off cooking, and the drippings are turned into a homemade gravy (no flavor wasted!).
- Tools: A 6-quart slow cooker comfortably accommodates a whole chicken weighing about 4 pounds, with enough room for even cooking.
Cook Time: 4 Hrs 5 Mins (5 Min Prep!) Servings: 6 Cooking Method: Slow Cooker
Ingredient Notes
- Whole Chicken: Choose a chicken weighing about 4 pounds that fits comfortably in your slow cooker without touching the lid. Remove the neck and giblets from the cavity, and pat dry before seasoning.
- Seasoning Mix: Paprika, smoked paprika, seasoned salt, garlic powder, black pepper, parsley, and thyme create a savory, smoky roast-style flavor. Swap the seasoning mix for homemade poultry seasoning or chicken seasoning.
How to Make Slow Cooker Whole Chicken
- Coat the chicken with oil and rub with the seasoning mix.
- Set the chicken on foil balls and onion slices in the slow cooker, then cook.
- Broil, then rest the chicken while making the gravy (full recipe below).
Storing Leftover Crockpot Chicken
- Remove the meat from the bones before refrigerating the leftovers (keep these!). Keep the leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze the chicken and gravy separately for up to 3 months. I love to store the chicken bones in the freezer as well to use in my Instant Pot chicken broth.
Set-It-and-Forget-It Chicken Dinners
Did you enjoy this Slow Cooker Whole Chicken and Gravy? Leave a comment and rating below.
Ingredients
- 1 whole chicken about 4 lbs
- 2 tablespoons olive oil
- 2 slices onion
- 4 tablespoons cornstarch
- chicken broth optional
Seasoning Mix
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon seasoned salt or to taste
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme leaves
Instructions
- Combine all seasoning mix ingredients in a small bowl.
- Brush chicken with olive oil and rub seasoning into chicken.
- Roll up balls of foil and place in the bottom of the slow cooker with 2 thick slices of onion. Place chicken on foil, breast side up so it is slightly lifted off the bottom of the slow cooker.
- Cover and cook on low for 7 to 8 hours or high for 4 to 5 hours until the chicken reaches an internal temperature of 165℉.
- Remove the chicken and place it in a small pan. Broil for 3 to 4 minutes to crisp the skin (optional). Rest for 10 minutes before slicing.
Gravy
- Remove foil and onion from slow cooker and turn onto high. If required, add broth to create about 2 cups of liquid.
- In a small bowl, combine 4 tablespoons cornstarch with 4 tablespoons water to create a slurry.
- Whisk about ⅔ of the cornstarch into the drippings/broth and let cook on high. Depending on the amount of liquid you may need to add more of the cornstarch slurry to reach desired consistency. Let cook at least 5 minutes before serving.
- Taste and season with salt & pepper.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
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My 1st time doing this. I made it really simple. Use the rub and if you don’t have these specific ingredients, ….. make it up.
No aluminum foil or water is needed. Put at bottom, a layer of veggies. I used a bag (14 to 16 oz) of mixed frozen veggies of any kind. Next time around use veggies of your choice. I like carrots, celery and onions cut up large. Put in chicken breast and legs side up. Cook as directed. Make sure chicken is 164 degrees at the thick part of the thigh. E-Z peasy. Enjoy.
Thanks for sharing your method Jim! It does sound simple and delicious!
Made this for NYE dinner last night using a 3.5lb whole chicken. As a vegetarian, I’ve not made a whole chicken before, but my husband said it was amazing. Followed the recipe exactly and cooked on high for 4 hours. Used onion instead of foil to prop up in the slow cooker.
Fantastic. Super easy and amazing flavor.
Thanks for the info.
I am going to try this this Christmas looks amazing…can I use traditional sage and onion stuffing in the cavity of the bird?
I haven’t tried cooking this stuffed in the slow cooker, if you do try it you will need to ensure the stuffing reaches 165 degrees. Another option would be to bake the stuffing in the oven while the chicken cooks. :)
I love this simple,easy recipe.I put stalks of celery on the bottom of the slow cooker and then place the chicken (or roast) on top top of the celery. No burn, adds flavor and good circulation of water anand juices.
Do i add any water to the pot or slow cooker when i put the chicken in?
Great suggestion with the celery. No water (or liquid) is required.
I love this simple,easy recipe.
I put my very small chicken in frozend and may have cooked it too long, but got rave reviews.
Glad you loved it Gail!
SLOW COOKER WHOLE CHICKEN & GRAVY
I have a large whole bone-in chicken breast in the frig. Would like to cook it in the crockpot using the recipe you have shown. Could you give me some advice as to how long to cook just a chicken breast, not whole chicken? Want to try this tonight.
I haven’t tried this with a whole chicken breast.
This dish was easy to make and delicious! My family loved it, too. I’m keeping this recipe for future uses.
I’m so glad your family loved it!
I have a 6 at slow cooker will late b too big for a 5lb chicken?? I really want to try this
I think it should work just fine.
I only have a 3.5 quart crock pot but it is an oval shape and not round or rectangle. What size checken would fit? Would it have to be a smaller size than used in this recipe?
You would have to measure your slow cooker and check when you purchase your chicken.
Hi, Holly!
Wonderful recipe! I’m a mushroom fanatic, so I added chopped mushrooms to my gravy. Fresh or canned, I like them both but drying the mushrooms out ahead of time and then adding them into the gravy so they can soften up–superb!
I’m writing a piece on Autumn crockpot meals and would like to include this recipe. Would you mind? Full credit to you and your website, of course.
Thanks! :)
Can you bake in oven. What temp how long?
We generally cook a whole chicken uncovered using the following method.
15 minutes at 450 degrees F and reduce heat to 350 degrees and roast an additional 18-20 minutes 20 minutes per pound or until the inner thigh reaches 165 degrees.
This was delicious!! Super easy and the kids loved it! I didn’t have smoked paprika but we didn’t miss it. I made the gravy on the stove top in a small saucepan instead of in the crockpot as I find I can do it quicker that way. Served the chicken and gravy over egg noodles. Definitely a keeper! Thanks!
Thank you! We’re glad to hear that it’s a keeper for you and your family!
When I make a whole chicken in the crockpot, I end up having to carefully pick through and get out the bones. In your photo it shows string, does this help keep it together?
I just leave the string that is on it when purchased. It does seem to help keep it together.
Thank you. I’m going to try it out tomorrow. Nice job.
What amounts of cornstarch and chicken broth? It’s not in the recipe and I don’t wing it when it comes to this.
In step 2 of the gravy directions it states to use 4 tablespoons cornstarch with 4 tablespoons water to create a slurry.
Could you use flour instead of cornstarch wondering cause I do not have any cornstarch
While I’ve only tried the recipe as written, I’m sure that you use flour to thicken it Elizabeth.
In lieu of a whole chicken, have you ever tried just a chicken breast? Would you alter thego recipe in any way?
I haven’t however you may need to reduce the cooking time so they don’t dry out.
Sounds delicious and easy. I am going to make this week. Thank you!