Crockpot Whole Chicken
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One of my go to ways to get food on the table for my family on busy days is this crockpot whole chicken. It’s fall apart tender, moist and simple to make. It’s the perfect healthy dinner when you don’t want to spend too much time in the kitchen, and I just know you’re going to love it!
Sometimes I feel super inspired in the kitchen, and other times I just want something quick and simple that doesn’t require extra thought on my end. I think we’ve all been there.
This crockpot whole chicken delivers that easy dinner feeling without sacrificing flavor. It takes less than 5 minutes to prepare and leaves you with a fall apart tender chicken to feed your family. I just know this will become a staple dinner in your home!
Why You Will Love this Crockpot Whole Chicken
Simple – All you need for this recipe is a whole chicken, some spices and a little bit of oil. Simple ingredients and instructions make this recipe one you don’t even have to think about!
Delicious – This whole chicken is fall apart tender just like the rotisserie style chicken we all know and love.
Budget friendly – One of the best budget hacks when it comes to affording protein for your family is to stick to cuts of meat that you can really stretch. Whole chickens are known for being more affordable than many other cuts of meat, and you can stretch it even further by using the bones to make your own bone broth.
Ingredients
Whole Chicken
Seasonings – I share the seasonings I use, but feel free to customize them to your preference.
Oil – I typically use olive oil, but you can use the oil of your choice
Lemon
Fresh herbs, optional
Potatoes and carrots, optional
Tools You Will Need
Crockpot – I have this one and love it, especially the locking lid!
How to Make this Crockpot Whole Chicken Recipe
Step 1 – Rinse chicken well and pat dry. Remove any contents from the cavity (some come with a gizzard alone or in a plastic package).
Step 2 – Blend salt (2 tsp), garlic (1 tsp), pepper (1 tsp) and paprika (1 tsp), oregano (1/2 tsp) together in small bowl. Mix in oil (1 tbsp) until you have a dry rub consistency.
Step 3 – Stuff the cavity of the chicken with lemon and fresh herbs, if using. Coat the chicken in the dry rub, making sure to coat the entire chicken. Really rub the seasoning blend in to get the flavor worked into the chicken.
Step 4 – If you are cooking potatoes and carrots with your chicken, place them evenly over the bottom of your crockpot insert. Place the chicken on top. Cover with the lid and set to high for 4 hours, or up to 5 depending on how large your bird is. For reference, I was cooking a chicken just under 5 pounds, and set mine for 5 hours. You can use a meat thermometer to monitor whether your chicken is done. You want the internal temperature to be at least 165°F, however if you want that fall apart tender texture you should let it go until about 180-190°F.
Step 5 – Once the cook time is done, set the lid sideways on the crockpot, turn it off and allow the chicken to rest for 20-30 minutes.
Step 6 – Carve your chicken as desired or simple pull the meat and shred using your hands or a hand mixer. Serve as a main protein with potatoes and vegetables, seasoned in tacos or as chicken salad using homemade mayonnaise.
For a visual, check out these step by step images!
Rinse chicken and pat dry. Stuff cavity with lemon and fresh herbs (if using).
Blend together spices and oil to make a dry rub. Coat the chicken well with the seasonings.
If using potatoes and carrots, place them on the bottom of the crockpot. Set the chicken on top of the vegetables and cover. Cook on high for 4.5-5 hours.
Allow cooked chicken to rest for 20-30 minutes. Serve with potatoes and carrots if included, shredded, or any other way you’d like and enjoy!
Tips for making the best crockpot whole chicken
Crockpot whole chicken and vegetables
The only thing better than a quick and easy protein for dinner is if the sides are just as easy.
To make this crockpot whole chicken a full meal, rough chop some potatoes and carrots and place in the bottom of your crockpot as a bed for the chicken. They will cook slowly in the liquid released by the chicken and will be perfect to serve alongside your tender chicken. Serve your crockpot whole chicken with these old-fashioned biscuits and gravy.
Crockpot whole chicken bone broth
Groceries are only getting more expensive, which means that finding ways to stretch the food we are purchasing is key. You can get the most bang for your buck by turning your delicious chicken into even more delicious and nutrient dense bone broth.
After removing the meat from the bones, return them to your crockpot to make into broth using this simple bone broth recipe.
FAQ
Homemaker Tip
To get the most out of your whole chicken, save the bones to make your own homemade bone broth. This is a great way to stretch your grocery budget even further and increase your from-scratch cooking skills. Just put them right back in the crockpot (no need to even wash it) once you have pulled all the meat, cover with water and add some salt and ACV. For a step by step recipe follow my simple homemade bone broth method.
Crockpot Whole Chicken
Equipment
- Crockpot
Ingredients
- Whole chicken
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp oregano
- 1 tbsp olive oil
- lemon
- fresh herbs optional
- 2 lbs potatoes optional
- 3-4 large carrots optional
Instructions
- Rinse chicken well and pat dry. Remove any contents from the cavity (some come with a gizzard alone or in a plastic package).
- Blend salt (2 tsp), garlic (1 tsp), pepper (1 tsp), paprika (1 tsp), and oregano (1/2 tsp) together in small bowl. Mix in oil (1 tbsp) until you have a dry rub consistency.
- Stuff the cavity of the chicken with lemon and fresh herbs, if using. Coat the chicken in the dry rub, making sure to coat the entire chicken. Really rub the seasoning blend in to get the flavor worked into the chicken.
- If you are cooking potatoes and carrots with your chicken, place them evenly over the bottom of your crockpot insert. Place the chicken on top. Cover with the lid and set to high for 4 hours, or up to 5 depending on how large your bird is. For reference, I was cooking a chicken just under 5 pounds, and set mine for 5 hours. You can use a meat thermometer to monitor whether your chicken is done. You want the internal temperature to be at least 165°F, however if you want that fall apart tender texture you should let it go until about 180-190°F.
- Once the cook time is done, set the lid sideways on the crockpot, turn it off and allow the chicken to rest for 20-30 minutes.
- Carve your chicken as desired or simple pull the meat and shred using your hands or a hand mixer. Serve as a main protein with potatoes and vegetables, seasoned in tacos or as chicken salad using homemade mayonnaise.
Notes
- To brown up the skin, place the chicken in the oven on broil for 3-5 minutes after it finishes cooking in the crockpot.
Did you make this crockpot whole chicken?
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