Slow Cooker Whole Chicken Recipe

Slow Cooker Whole Chicken Recipe

How To Make Slow Cooker Whole Chicken

Make cooking easier by whipping up our slow cooker chicken recipe! The chicken is cooked with an array of tender and seasoned vegetables for a filling meal.

Preparation: 20 minutes
Cooking: 4 hours
Rest Time: 15 minutes
Total: 4 hours 35 minutes



  • 6celery ribscut into 2-inch pieces
  • 2carrotspeeled and cut into 1½ inch pieces
  • 1red onionpeeled and cut into 8 wedges
  • 8ozred potatoescut into 1-inch pieces
  • 5garlic clovespeeled and smashed
  • 4rosemary sprigs
  • 4thyme sprigs
  • 2tspkosher saltplus more for seasoning
  • tsppaprika
  • ½tspblack pepperplus more for seasoning
  • ½tspdried thymeor 1 tsp chopped fresh
  • 4tspolive oilplus more for brushing
  • 5lbchicken

For Gravy:

  • 2tbspunsalted butter
  • 2tbspall-purpose flour



  1. Arrange the celery, carrots, onion, garlic cloves, rosemary, and thyme sprigs in a nest into a 6-quart slow cooker bowl.

  2. Combine the salt, paprika, black pepper, dried thyme, and olive oil in a small bowl.

  3. Remove the giblets and neck from the chicken.

  4. Dry the outside and inside of the chicken with paper towels.

  5. Spread the seasoning paste evenly over the chicken skin.

  6. Place the chicken breast side-up on the vegetables.

  7. Cover and cook on the High setting for 4 to 5 hours, or Low setting for 6 to 8 hours.

  8. Breasts should reach an internal temperature of 160 to 165 degrees F, and the thighs reach 170 degrees F.

Crispy Skin (Optional):

  1. Carefully transfer the chicken to a foil-lined baking tray with a rack on top.

  2. Brush the chicken with olive oil.

  3. Broil the chicken 10-inches away from the top of the oven for 5 minutes until the skin is browned and crisp.

  4. Transfer to a foil-lined baking tray of vegetables, then broil 10-inches away from the top of the oven for 8 to 10 minutes.

  5. Transfer the chicken to a carving board, then let rest for 15 minutes before carving.


  1. Transfer chicken drippings to a fat separator.

  2. Heat a medium-sized pan over medium heat.

  3. Melt the unsalted butter in the pan and then whisk in the flour.

  4. Once a pale roux is formed, turn the heat up to medium-high.

  5. Gradually whisk in 1 cup of the defatted chicken drippings.

  6. Stir continuously for 2 minutes until thickened.

  7. Add more chicken drippings for a thinner sauce, then season with salt and pepper.

  8. Place the vegetables to a platter, then top the chicken over.

  9. Serve chicken with gravy, and enjoy!


  • Calories: 1417.08kcal
  • Fat: 96.47g
  • Saturated Fat: 28.97g
  • Trans Fat: 0.78g
  • Monounsaturated Fat: 40.27g
  • Polyunsaturated Fat: 19.28g
  • Carbohydrates: 23.41g
  • Fiber: 5.06g
  • Sugar: 4.45g
  • Protein: 108.78g
  • Cholesterol: 440.51mg
  • Sodium: 1421.97mg
  • Calcium: 152.94mg
  • Potassium: 1727.15mg
  • Iron: 7.30mg
  • Vitamin A: 584.92µg
  • Vitamin C: 27.05mg
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