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Crockpot Whole Chicken

Crockpot whole chicken with seasoned golden skin is slow-cooked breast-side up on a foil rack for juicy, evenly cooked meat. Finish with a quick broil to crisp the skin before carving.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 5 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 whole chicken (4–5 pounds)
Seasonings
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 0.5 tsp salt
  • 0.5 tsp black pepper
For rubbing and stuffing
  • 2 tbsp olive oil or softened butter
  • 1 lemon, halved
  • 4 cloves garlic, smashed
  • 1 fresh thyme sprigs

Equipment

  • 1 slow cooker

Method
 

Make the spice rub
  1. Combine smoked paprika, garlic powder, onion powder, dried thyme, dried rosemary, salt, and black pepper in a small bowl.
Season and stuff the chicken
  1. Rub olive oil or softened butter all over the chicken, then coat thoroughly with the spice rub.
  2. Stuff the cavity with lemon halves, smashed garlic, and fresh thyme sprigs.
Slow cook
  1. Ball up 4–5 pieces of aluminum foil and place them in the bottom of the slow cooker to act as a rack.
  2. Place the chicken breast-side up on top of the foil rack.
  3. Cook on low for 7–8 hours until the internal temperature reaches 165°F in the thickest part of the thigh.
Crisp the skin and serve
  1. Broil for 3–5 minutes to crisp the skin before carving and serving.

Notes

For the juiciest results, use a meat thermometer and pull the chicken as soon as the thickest thigh hits 165°F. Refrigerate leftovers in a sealed container for up to 4 days; freeze up to 3 months if needed. To keep it dairy-free, swap softened butter for olive oil (use the same amount).