This recipe for Crock Pot Whole Chicken yields perfectly tender chicken and is the easiest one-pot dinner to prepare. This dish calls for full body cooking, so you really must try it! Serve it with a few extra sides or just as is for a full supper.
Cooking an entire chicken raises the bar for eating experiences and fosters a greater appreciation for the animal.
And this recipe for entire chicken cooked in the slow cooker will really wow you!
A few staple components are all we need to make the juicy chicken come out so delicious and tender, almost like rotisserie chicken.
One of my favorite things about this simple dish is how little work it takes to prepare a whole supper.
It merely takes ten minutes or so to prepare this entire chicken meal for the slow cooker; the chicken cooks on its own for the remaining amount of time. It’s a simple method to ensure you have a filling supper ready at the end of the day!
You may put your own seasonings on the chicken and add any of your favorite robust veggies (such potatoes, root vegetables, etc.) to this simple one-pot supper dish.
Ingredients for Crock Pot Whole Chicken:
- entire Chicken: Purchase a 3 to 4 pound supermarket entire chicken. Every time, I choose an organic bird that has its organs within. You can decide whether to cook or toss these components.
- Avocado Oil (or Olive Oil): To make sure all of our delectable ingredients stay, we drizzle some avocado oil or olive oil over the entire bird. In addition to improving the flavor, the oil keeps the chicken well-lubricated throughout the cooking process.
- This is my favorite spice mixture for chicken: paprika, dried parsley, onion powder, garlic powder, and sea salt. You may experiment with it by adding whatever dry herbs or spices you choose. Excellent choices include ground cumin, black pepper, fresh rosemary, chili powder, lemon pepper, and Cajun seasoning. You can blend your own custom spice blend.
- Carrots, Onions, and Potatoes: Choose some robust vegetables such as turnips, butternut squash, celery, carrots, and potatoes. Make sure the veggies are chopped finely enough to cook thoroughly.
- Broth or Water: We use a tiny quantity of either chicken broth or water to help the veggies cook more evenly. During the baking process, the chicken releases a lot of liquid, which helps to cook the veggies and produces a delicious chicken stock.
How to Make A Whole Chicken in The Crock Pot:
- After taking the chicken out of its package, place it on a baking sheet with a rim. Dry off the chicken with paper towels. Remove any internal organs, such as the liver or neck, from the chicken’s cavity if it comes with them. You may throw them out or boil them separately.
- Combine the sea salt, paprika, dried parsley, and garlic powder in a small bowl.
- Make sure the chicken is completely covered in a thin coating of oil by drizzling it with avocado or olive oil and rubbing it in with your hands.
- After sprinkling the exterior of the chicken with the spice combination, use your hands to press the ingredients into the meat to make sure they stay there.
- To prevent the legs from bowing out during cooking, fasten them with a piece of kitchen thread, if you have some. Cut the lemon in half, then insert both pieces into the cavity of the bird.
- Note: Before cooking the chicken in the slow cooker, if you have time, you may let it lie in the fridge for a few hours, covered with spices. This will provide for the tastiest possible chicken by allowing it to tenderize. But if you’re pressed for time, you may season the chicken and start cooking it right away.
- Evenly distribute the chopped onion, carrots, and potatoes (if using) around the bottom of the slow cooker. Add ½ cup of water or broth.
- After positioning the spiced chicken over the veggies, cover the crock pot tightly.
- Cook the chicken slowly over high heat for three to four hours, or until the internal temperature reaches 165 degrees Fahrenheit. Alternatively, cook for 6 to 8 hours on low heat. The size and temperature of your chicken when it is placed in the crock pot will determine the precise cooking time.
- Put a meat thermometer into the thickest portion of the breast (away from the bone) and wait for the numbers to stop moving to confirm the internal temperature.
- After transferring the chicken to a baking sheet with a rim to catch any liquids, give it at least 10 to 15 minutes to rest.
- Serve the chicken with the cooked veggies just the way it is, or follow the directions below for crispy skin.
How to Get Crispy Chicken Skin:
- Select the High Broil option on your oven broiler. Place the chicken, breast side up, on an aluminum foil-lined baking sheet.
- Bake the chicken under the broiler for 4 to 8 minutes, or until the desired crispness is achieved.
More Chicken Recipes You Might like
- Chicken Stew
- Juicy Roasted Jamaican Jerk Chicken
- Roasted Cornish Hens
- Moroccan Chicken
- Indian Spiced Chicken
Crock Pot Whole Chicken
A nutritious supper of succulent, juicy chicken and veggies is the epitome of perfection. Prepare it for Sunday supper or eat it all week. This may be the simplest recipe for whole body chicken you've ever made!
Ingredients
- 1 3 to 4- pound whole chicken
- 2 Tbsp avocado oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- 1 tsp paprika
- 1 tsp sea salt.
- 1 lemon cut in half
- 1 large red onion or yellow onion diced
- 4 large carrots diced
- 2 to 4 Yukon gold potatoes chopped chopped into bite-sized pieces, optional
- ½ cup chicken broth or water
Instructions
- After taking the chicken out of its package, place it on a baking sheet with a rim. Dry off the chicken with paper towels. Remove any internal organs, such as the liver or neck, from the chicken’s cavity if it comes with them. You may throw them out or boil them separately.
- Combine the sea salt, paprika, dried parsley, and garlic powder in a small bowl.
- Make sure the entire chicken is covered with a thin coating of oil by using your hands to rub the avocado oil (or olive oil) over its entire surface. After sprinkling the exterior of the chicken with the spice combination, use your hands to press the ingredients into the meat to make sure they stay there. To prevent the legs from bowing out during cooking, fasten them with a piece of kitchen thread, if you have some.
- Note: Before cooking the chicken in the slow cooker, if you have time, you may let it lie in the fridge for a few hours, covered with spices. This will provide for the tastiest possible chicken by allowing it to tenderize. But if you’re pressed for time, you may season the chicken and start cooking it right away.
- Evenly distribute the chopped onion, carrots, and potatoes (if using) around the bottom of the slow cooker. Add ½ cup of water or broth.
- To verify the internal temperature, insert a meat thermometer into the thickest part of the breast (away from the bone) and wait until the numbers stop moving.
- Transfer the chicken to a rimmed baking sheet (to catch any juices). If you’d like golden-brown crispy skin, broil the chicken in the oven for 4 to 8 minutes, or until the skin reaches your desired level of crisp. Let chicken rest for at least 10 to 15 minutes.
- Slice the chicken using a sharp knife and serve with veggies and any additional sides.
- Put a meat thermometer into the thickest portion of the breast (away from the bone) and wait for the numbers to stop moving to confirm the internal temperature.
- Place the chicken on a baking sheet with a rim to collect any juices. To get a crispy, golden-brown exterior, broil the chicken for 4 to 8 minutes, or until the skin is as crispy as you wish. Give the chicken at least ten to fifteen minutes to rest.
- Using a sharp knife, slice the chicken and serve it with the extra sides and vegetables.
Notes
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