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Crock Pot Whole Chicken


  • 4teaspoons salt (per recipe reviews, 2 tsp is better)
  • 2teaspoons paprika
  • 1teaspoon cayenne pepper
  • 1teaspoon onion powder
  • 1teaspoon thyme
  • 1teaspoon white pepper
  • 1⁄2teaspoon garlic powder
  • 1⁄2teaspoon black pepper
  • 1large roasting chicken (with pop-up timer if possible)
  • 1cup chopped onion (optional)


  • In a small bowl, combine the spices.
  • Remove any giblets from chicken and clean chicken.
  • Rub spice mixture onto the chicken.
  • Place in resealable plastic bag and refrigerate overnight. (I usually skip this step because I’m always in a hurry).
  • When ready to cook, put chopped onion in bottom of crock pot.
  • Add chicken. No liquid is needed, the chicken will make its own juices.
  • Cook on low 4-8 hours.
  • Note: I highly recommend a pop-up timer in the chicken because some crock pots cook faster/slower than others (my crock pot cooks this recipe in 4-5 hours).


  • michelles3boys

    I have made this twice now and it is WONDERFUL! The meat is fall off the bone tender, juicy and so flavorful! Instead of putting onion in the bottom of the crock, I used an aluminum foil packet filled with cubed potatoes seasoned with salt, pepper and butter. Oh my gosh, the potatoes were soooo good. I used the leftover chicken breast to make Easy Homemade Chicken Salad the next day. Yum!!! *Update* – I’ve discovered if you add the bones and skin back into the liquid that was left in your crock pot, add 5-6 cups of water and whatever vegetables you have on hand (carrots, celery, onion) and cook overnight (12 hours) on LOW, it will make a WONDERFUL stock. Filter the bones and veggies out, and store the stock in containers in the fridge. After a few hours the fat will solidify on the top and can be removed. The stock can then be frozen until needed.

  • deb k

    This is absolutely the best way to make a whole chicken. It doesn’t get any tender than this. I used a little wine the third time and then saved the stock to make chicken soup. It was incredible. I have given this recipe to all of the girls at work because most of them only cook out of a box and they LOVE IT!

  • LisaLouWho

    I have been making chicken this way since 1999 when I got the recipe from a recipe loop I was in. It is the best!! I usually prepare it the “original” way which calls for roasting it at 250 degrees for 5 hours but when I’m not able to be home I put it in the crockpot. The only other thing I do when I cook it in the crockpot is to transfer the chicken to a baking dish and put it under the broiler to crisp up the chicken a bit. Delish!!

  • Normaone

    This is a great recipe. For lack of time, I bypassed the refrigerator step. The chicken was falling off the bone tender. The juices were defatted, strained, thickened and used as gravy-delicious and oh so easy! Thanks alot! It’s a keeper.

  • Evie*

    Scrumptious! Spice mix gave a great colour to the chicken and the amount of cayenne just the right ‘kick’. Ive noticed how white chicken meat becomes when cooked in a crock pot, very appealing. Thanks for posting.

  • Bev

    This is a deliciously moist and flavorful chicken recipe. I don’t think it could get any more tender than this! We enjoyed our supper so much this evening! I prepared the rub the evening before and put the chicken in the refridgerator over night. The house smelled heavenly all day while the chicken cooked in the crockpot. I thickened the juices for gravy to serve over mashed potatoes as a side and served with egg twist rolls and a zucchini casserole side dish. It just doesn’t get any easier than this! Thank you for posting this simply delicious recipe! I will be making this one again!

  • betz7

    This is a fool-proof recipe. Love it. I transfer the chicken to a cookie sheet to brown under the broiler for a couple of minutes (it eliminates the most of the “greasy” parts that people complain about). Also, the gravy from the sauce is amazing! Pour the juices into a small pot on the stove. Add 2 Tbs cornstarch to about 1/2 cups COLD water, let it dissolve, and then slowly pour it into juices on medium heat, so the gravy starts to bubble and thicken. (Don’t pour too much in too quickly or it’ll turn into cement!) 🙂

    My boyfriend and I always have this with mashed potatoes, corn and biscuits! Also, quesadillas with the leftovers are highly recommended! We also like to use the chicken for deluxe salads. 🙂

  • gary7

    not only is this chicken the best i’ve had, it was so simple to prepare. I used the spices listed and put some under the breast skin. Cooked on low for 10 hours. This is the first I’ve done in a slow cooker and I’ll never use the oven again. Keeper for sure.

  • Sudie

    A very wonderful recipe. I followed the recipe without making any changes. My crockpot specifically says NOT to cook a whole chicken in it, so OF COURSE I had to try it! The spice mixture was really great; I may use it in the summer when I grill chickens on the kettle grill. thanks!

  • Billie Hunt

    Outstanding recipe!! I made it with the lemon adaptation and it was wonderful. I’m diabetic so the left overs have been made into chicken and cheese quesadillas for my evening snacks. the absolute best seasoning mixture. I will try the under the skin method next time. No doubt there won’t be any more oven time!!