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Whole Chicken Slow Cooker Recipe

Whole Chicken Slow Cooker Recipe

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bhbitts

Makes great, spicy, juicy chicken with little work. Get a chicken with a pop-up timer if you can.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 230 kcal
  • 11%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 1.2g
  • < 1%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 1239 mg
  • 50%

Based on a 2,000 calorie diet

Directions

  1. Mix salt, paprika, cayenne pepper, onion powder, thyme, white pepper, garlic powder, and black pepper together in a small bowl.
  2. Rub seasoning mixture over the entire chicken to evenly season. Put rubbed chicken into a large resealable plastic bag; refrigerate 8 hours to overnight.
  3. Remove chicken from bag and cook in slow cooker on Low until no longer pink at the bone and the juices run clear, 4 to 8 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
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Reviews

Linda (LMT)
32
7/10/2014

Excellent dish and as noted in another review is very similar to "Roast Sticky Chicken - Rotisserie Style" seasonings also on this site. Not having to have the oven on and heating the whole house (it's hot in Florida) was great and the meat was delicious, moist, and fall apart tender. The stock it made was incredible and I was able to make plenty of gravy using it which I thicken up a bit with a cornstarch slurry. I did cut the salt back and used only 1 teaspoon and did quarter an onion and rolled the quarters in the seasoning then stuffed them into the cavity. When I bought the whole chicken for this dish I cleaned and seasoned it and instead of refrigerating overnight I wrapped it well and froze it, then when I knew I was going to make it I thawed it out in the refrigerator the day before. Worked very well and good to know I can prep a few chickens and freeze for when I want to make this meal. The chicken smelled amazing cooking and tasted amazing as well. Good idea to make it in the slowcooker bhbitts.

*Sherri*
26
7/18/2014

This was one of the best crock pot chicken recipes I've ever tasted. My chicken weighed 5-lbs and I made the rub as directed except reduced the salt to 2 teaspoons since I have to watch my salt intake. I didn't notice the rub was to be put on overnight, mine was only on for about 3 hours, and I lifted the skin and put rub under the skin also, but the flavor was still awesome. I took the advice of another review and put some sweet onion along with celery chunks in the cavity. I made a two inch stand under the chicken with some potato chunks to keep the meat from laying on the bottom. That worked out great and husband ate the potatoes, too greasy for me but he loved them. I think this kept the chicken from falling apart since it wasn't laying in the greasy stock. I used a meat thermometer and cooked on low until the temp reached 170°, which took 8 hours exactly. My crock pot is old and cooks low when it says low, my newer larger one cooks much hotter, so I suggest checking the temperature to keep from over or under-cooking. This chicken was so tender, juicy and flavorful, it really did taste as good as the rotisserie chicken we buy from our favorite store...it was finger lickin' good. I'm making this one again...so dang easy!

Kristina
17
5/29/2014

I followed this recipe with one difference I used "smoked paprika" because it was on hand and was VERY pleased with the result. I used this dry rub the night before and the next morning I put it in the slow cooker with some veggies and went to work. SO NICE to come home to a hearty meal after a long day. the chicken was VERY tender I think the salt had something to do with that and I would not use any less personally. great recipe, thanks for sharing!