Description
This Crockpot Whole Chicken recipe features a tender, flavorful bird slow-cooked to juicy perfection in your slow cooker. The chicken is seasoned with a savory blend of paprika, brown sugar, thyme, garlic, and onion powder, then slow-cooked on a foil rack to prevent sticking and burning. For a crispy finish, a quick broil at the end transforms the skin to golden and crunchy, making it a perfect effortless meal with minimal prep and hands-off cooking.
Ingredients
Scale
Seasoning
- 1 tablespoon brown sugar
- 1 tablespoon ground paprika
- 1 teaspoon salt
- 1 teaspoon celery salt
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
Other Ingredients
- 3 tablespoons butter, softened
- 1 whole chicken (around 5 pounds), innards removed
- 1 lemon, cut in half
- 1 fresh rosemary sprig
- 3 fresh thyme sprigs
- Cooking spray
- Large piece of aluminum foil (to create a rack)
Instructions
- Prep: Coat a slow cooker large enough to comfortably hold your chicken with cooking spray. Using a large piece of aluminum foil, shape a ring to set on the bottom of the crock as a rack for the chicken to rest on. This prevents the chicken from burning and sticking to the bottom of the crock.
- Make seasoning: Combine the brown sugar, paprika, salt, celery salt, dried thyme, garlic powder, and onion powder in a small bowl until a paste forms. Set the seasoning paste aside.
- Season chicken: Rub the seasoning paste all over the chicken, including inside the cavity and underneath the skin. To season under the skin, gently loosen it with your index finger. This ensures the chicken stays moist and flavorful. Stuff the chicken’s cavity with the halved lemon, fresh rosemary sprig, and thyme sprigs.
- Cook: Place the chicken on the aluminum foil rack inside the slow cooker. Cover and cook on HIGH for 3 to 4 hours or until the chicken is no longer pink inside and an internal temperature thermometer reads 165°F at the thickest part of the meat.
- For crispy chicken: Transfer the cooked chicken to a sheet pan and broil in the oven for 3 to 5 minutes or until the skin is crispy and golden brown. Carve the chicken and serve immediately, or shred it for use in other dishes.
Notes
- Using a foil rack inside the slow cooker prevents the chicken from sticking and burning on the bottom.
- Seasoning underneath the skin is essential to keep the meat moist and flavorful.
- Check the chicken’s internal temperature with a meat thermometer to ensure it is fully cooked (165°F).
- Broiling at the end adds a delicious crispy finish to the skin, which slow cooking alone cannot achieve.
- Leftover chicken can be shredded and used in salads, sandwiches, or soups.
