Julie Clark
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Slow Cooker Whole Chicken
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“Rotisserie” slow cooker whole chicken with crispy skin makes a foolproof, comforting dinner that is economical. Use the roasted chicken in your favorite chicken recipes.
The slow cooker is the easiest way to achieve the juiciest, most tender whole chicken. Our recipe ensures maximum flavor by rubbing the seasoned butter under the skin, and it solves the number one slow cooker chicken problem: soggy skin! Don’t skip our quick broiling step at the end.
Skip the turkey and make our slow cooker whole chicken with crispy skin.
Rotisserie chicken is one of my favorite dinners. I love buying a whole roasted chicken, eating it for dinner, then using leftover chicken in casseroles like buffalo chicken casserole, chipotle chicken pasta and chicken hash brown casserole.
My go-to is using the slow cooker for cooking meats and soups to be perfectly tender. Dinners like slow cooker beef tips and gravy, slow cooker ham and beans, slow cooker taco soup and chicken parmesan soup are all “fix and forget” type dinners.
So this recipe combines my two loves of rotisserie chicken in the slow cooker! I chose to stick with traditional rotisserie spices since the holidays are coming up, but you could use our bbq spice mix if you prefer something more smoky sweet.
Serve this original recipe with gruyere mashed potatoes and buttery rolls. Veggies cook along with the chicken, but you could add a side of roasted asparagus.
Try skipping the turkey this year and make slow cooker whole chicken for Thanksgiving dinner and Christmas dinner!
Enjoy! -Julie
Ingredients
Choose a 4-5 pound chicken so that it fits in the crock pot. A large crockpot works best for this recipe.
You do not need to put water in the slow cooker when cooking a whole chicken. The chicken creates enough of its own juices.
See the recipe card below for full ingredients and amounts.
Slow Cooker Whole Chicken
"Rotisserie" slow cooker whole chicken with crispy skin makes a foolproof, comforting dinner that is economical. Use the roasted chicken in your favorite chicken recipes.
Servings 6
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Ingredients
For the Chicken and Seasoning:
- 1 whole chicken 4–5 lbs, thawed (giblets and neck removed)
- 1/4 cup salted butter softened to room temperature
- 2 teaspoons salt
- 2 teaspoons paprika smoked or regular
- 1 teaspoon black pepper
- 1/2 teaspoon dry mustard
- 1/2 teaspoon garlic powder
- White onion
- Sprig of rosemary
- Sprig of thyme
For the Slow Cooker “Rack”:
- 2 cups mixed root vegetables carrots, potatoes, celery, or quartered onion, roughly chopped
Instructions
- Remove the chicken from its packaging and use paper towels to thoroughly pat the entire surface dry. This is critical for getting the butter to stick and for achieving crispy skin later. 1 whole chicken
- In a small bowl, combine the softened butter, salt, paprika, black pepper, dry mustard, and garlic powder. Mix until you have a smooth paste. Gently loosen the skin over the breast meat and thighs with your fingers, being careful not to tear it. Rub half of the butter mixture directly onto the meat under the skin. Rub the remaining butter mixture over the entire exterior of the chicken. ¼ cup salted butter, 2 teaspoons salt , 2 teaspoons paprika, 1 teaspoon black pepper , ½ teaspoon dry mustard, ½ teaspoon garlic powder
- Place an onion and a few sprigs of fresh rosemary or thyme inside the cavity of the chicken. White onion, Sprig of rosemary, Sprig of thyme
- Scatter the chopped carrots, potaotes, celery, and onion evenly across the bottom of the slow cooker (a 6-quart or larger). This forms an edible rack that lifts the chicken out of the cooking liquid, ensuring it cooks evenly and doesn't get mushy on the bottom. 2 cups mixed root vegetables
- Set the seasoned chicken on top of the vegetables, breast-side up. Cover the slow cooker with the lid and cook until an instant-read thermometer inserted into the thickest part of the thigh (avoiding the bone) registers 165ºF. This will be on low for 6-8 hours and on high from 3 ½ to 4 ½ hours. Do not lift the lid during the cooking process, as this releases steam and heat and can extend the cooking time by 30 minutes or more.
- Once the chicken is cooked through, carefully preheat your oven broiler on high.
- Use a set of tongs or a chicken lifter to carefully transfer the cooked chicken to a foil-lined baking sheet or a broiler-safe baking dish. The chicken may be very tender and want to fall apart so be gentle.
- Place the chicken on second to the bottom oven rack, about 6–8 inches from the broiler element. Broil for 3 to 5 minutes, or until the skin is a deep golden brown and crispy. Watch it continuously, as the skin can burn quickly.
- Once the skin is crispy, remove the chicken from the oven and let it rest on the baking sheet for 10 minutes before carving. This allows the juices to redistribute, ensuring tender, juicy chicken.
How to Make Slow Cooker Whole Chicken: Step by Step
Make the seasoned butter. In a small bowl, combine the softened butter, salt, paprika, black pepper, dry mustard, and garlic powder. Mix until you have a smooth paste.
Season the chicken. Gently loosen the skin over the breast meat and thighs with your fingers, being careful not to tear it. Rub half of the butter mixture directly onto the meat under the skin. Rub the remaining butter mixture over the entire exterior of the chicken. Place an onion and a few sprigs of fresh rosemary or thyme inside the cavity of the chicken.
Prepare the slow cooker. Scatter the chopped carrots, potaotes, celery, and onion evenly across the bottom of the slow cooker (a 6-quart or larger). This forms an edible rack that lifts the chicken out of the cooking liquid, ensuring it cooks evenly and doesn’t get mushy on the bottom.
Slow cook the whole chicken. Set the seasoned chicken on top of the vegetables, breast-side up. Cover the slow cooker with the lid and cook until an instant-read thermometer inserted into the thickest part of the thigh (avoiding the bone) registers 165ºF. This will be on low for 6-8 hours and on high from 3 ½ to 4 ½ hours.
Broil the chicken. Use a set of tongs or a chicken lifter to carefully transfer the cooked chicken to a foil-lined baking sheet or a broiler-safe baking dish. The chicken may be very tender and want to fall apart so be gentle. Place the chicken on second to the bottom oven rack, about 6–8 inches from the broiler element. Broil for 3 to 5 minutes, or until the skin is a deep golden brown and crispy. Watch it continuously, as the skin can burn quickly.
And next, try our slow cooker butter chicken!
