Cooking a whole chicken in a slow cooker is an easy, convenient, and delicious way to make a tasty home-cooked meal. With just a few simple ingredients and steps, you can have tender, flavorful chicken ready when you are.
Benefits of Cooking Chicken in a Slow Cooker
There are many benefits to using a slow cooker for chicken
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Convenience – Just throw the ingredients in the slow cooker in the morning or before you leave for work When you come home, dinner is ready
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Tender and juicy meat – The long, slow cooking time helps break down collagen and fat to make the meat incredibly moist and tender.
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Infused with flavor – As the chicken cooks in its own juices and seasoning the meat becomes infused with delicious flavor.
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Low effort – You don’t have to watch or stir the chicken at all during cooking. Set it and forget it.
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Versatile – Use the cooked chicken in other recipes like sandwiches, salads, wraps, soups, etc.
Tips for Cooking Chicken in a Slow Cooker
Follow these tips for the best results:
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Choose the right size slow cooker. For a whole chicken, a 5-6 quart size generally works well.
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Defrost frozen chicken completely before cooking.
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Take out giblets and neck from the chicken cavity.
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Pat the chicken dry with paper towels. Dry skin helps crisp up the skin.
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Rub seasoning all over the chicken and under the skin. Spices infuse better.
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Add root vegetables like potatoes, carrots, onion to the bottom. They soak up the juices.
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Cook on low for best texture – usually 6-8 hours. High can make the meat dry out.
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Use a meat thermometer to check doneness – 165°F for the thighs.
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Let rest 10-15 minutes before carving for easier serving.
Step-by-Step Instructions
Follow these simple steps for juicy, flavorful slow cooker chicken every time:
Prep Ingredients
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Whole chicken (4-5 lbs) – Remove giblets and pat dry.
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Onion (1-2 medium) – Peel and cut into chunks.
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Root vegetables (optional) – Potatoes, carrots, celery, etc. Peel and cut into chunks.
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Fresh herbs (optional) – Rosemary, thyme, sage.
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Spices – Salt, pepper, paprika, garlic powder, onion powder, etc.
Add Onion and Vegetables
- Place onion chunks and any other veggies like potatoes or carrots into the slow cooker. This will act as a rack to elevate the chicken. The veggies also soak up the flavorful juices.
Prepare the Chicken
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Pat the chicken dry with paper towels. Make sure the cavity is empty.
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Generously season all over with spices. Get under the skin and on the cavity too. Use 1-2 teaspoons each of salt, pepper, paprika, garlic powder, etc.
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Stuff the cavity with herbs, lemon, or garlic if desired.
Place Chicken in Slow Cooker
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Place seasoned chicken breast side up on top of the vegetables.
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Cover and cook on LOW for 6-8 hours. (HIGH can cause dryness.)
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Do not add any liquid – the chicken will release its own juices.
Check for Doneness
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After 6-8 hours, check temperature by inserting a meat thermometer into the thickest part of the thigh without touching the bone. It should reach 165°F.
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If underdone, re-cover and continue cooking until thermometer reads 165°F.
Remove and Let Rest
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Carefully transfer chicken to a cutting board using tongs and a large spoon or spatula. Watch for hot juices!
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Tent with foil and let rest 10-15 minutes before carving. This allows juices to absorb back into the meat.
Carve and Serve
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Using a sharp knife, cut along one side of the breastbone to remove the whole breast in one piece.
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Slice the breast into pieces. Repeat for the other breast.
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Remove each thigh by cutting where it meets the body. Slice any larger pieces to serve.
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Serve chicken with pan juices and veggies over rice, pasta, or salad. Enjoy!
Flavor Variations
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Lemon-Herb: Lemon wedges, rosemary, thyme.
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Mediterranean: Olives, tomatoes, oregano, lemon.
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BBQ Chicken: BBQ sauce, chili powder, smoked paprika.
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Mole Chicken: Cumin, cinnamon, chili powder, garlic, onion, cocoa powder.
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Jerk Chicken: Jerk seasoning, allspice, thyme, habanero peppers.
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Cajun Chicken: Cajun seasoning, bell peppers, celery, garlic.
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Fajita Chicken: Fajita seasoning, peppers, onions, cilantro.
Common Questions
Should I add liquid to the slow cooker?
No, you do not need to add any liquid. The chicken will release plenty of its own juices as it cooks. Additional liquid is not needed.
What temperature should the chicken reach?
Cook until the thickest part of the thighs reach 165°F-170°F internally. Check with a meat thermometer for accuracy.
Can I use frozen chicken?
Yes, you can cook frozen chicken in the slow cooker but you may need to add extra time, likely 1-2 hours. Always thaw chicken fully before cooking.
What slow cooker size is best?
For a 4-5 pound chicken, a 5-6 quart oval or round slow cooker is ideal. Larger chickens may need a bigger, 7-quart size.
Should I flip or turn the chicken during cooking?
No, there is no need to turn or flip the chicken during the slow cooking time. Simply place it breast side up and leave alone as it cooks.
The Bottom Line
Cooking a whole chicken in the slow cooker results in an easy weeknight dinner with melt-in-your-mouth meat and incredible flavor. Follow the simple tips and recipe above for foolproof tender and juicy slow cooker chicken every time. Adjust the seasoning to suit your tastes and you’ll have a hearty, comforting chicken dinner ready with little effort required.
How to make the Best Whole Chicken in the Slow Cooker:
This recipe absolutely could not be any easier. A whole chicken is placed in your slow cooker with some chopped onions, and a mixture of spices rubbed on your chicken and that’s it! Turn it on for 6 hours and dinner is ready later. So easy.
My son is starting lacrosse soon… and the practices are ALLLLL the way on the other side of town…. like a half-hour away. So on those two days a week I will definitely be utilizing my slow cooker. There is nothing worse than practice ending and my son saying, “Hey we should go for In-N-Out Burger!” And then we go to the burger place and chow down on burgers and animal fries and… oops, milkshakes! And then I’ve gained two pounds for the week and I’m miserable. I’d rather have a good home-cooked meal at home waiting for us, for sure! Here is my collection of >> Slow Cooker Recipes, which I’m always adding to.
Here’s our little slow cooked chicken as it came out of the slow cooker. The meat is VERY tender, so it’s actually difficult to transfer to a platter but I got it done. I bought an organic chicken- a 4-pounder as the recipe calls for- and I truly believe that there was a LOT more meat on that chicken than the ones that you buy already roasted at the store. I was really happy with this dinner, and so was my family. And it was SO EASY!!!
