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Slow Cooker Whole Chicken

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LIZ DELLA CROCE

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Cooking a whole chicken in the slow cooker is the easiest method to cook a chicken and results in tender, juicy chicken every single time.

Garnishing slow cooker whole chicken with parsley.

With fall finally upon us, I love to get out my slow cooker for delicious, warm, and comforting meals. It makes meal planning a breeze, and getting my groceries delivered by D&W Fresh Market only adds to the ease! This week I decided to keep things simple and make this Slow Cooker Whole Chicken. It’s a flavorful way to get dinner on the table by turning your slow cooker into a roaster! You won’t need to buy a rotisserie chicken ever again when you can just make your own.

Why You’ll Love this Slow Cooker Whole Chicken

  • It only uses 5 ingredients, and the spices are likely already in your pantry.
  • You can start dinner early, set it, and forget it! No last minute scurrying to get dinner on the table.
  • Whole chickens are packed with flavor and are harder to dry out while cooking!
  • You get all the pieces of the bird, so those who prefer a thigh can get the thigh, those who like the white meat can get the breast, and two people can get a drumstick!

Ingredients

  • Whole chicken: I like to grab a whole chicken by Our Family since it’s all natural and minimally processed. Cooking the chicken whole retains moisture and a ton of flavor!
  • Za’atar: A spice popular in the Middle East, it’s usually a spice blend that includes za’atar along with sesame seeds, sumac, and other spices.
  • Garlic powder: A strong, pungent, intense garlic flavor.
  • Cayenne: You can skip it if you don’t like the spice, but I love the kick of heat cayenne pepper gives the chicken. Try smoked paprika instead for some depth of flavor without the heat!
  • Salt & pepper: Enhances the natural flavors.

How to Make Slow Cooker Whole Chicken

Step 1. Create a ring of tin foil around the bottom of your slow cooker to set the chicken on, as it will act like a roasting pan.

Step 2. Pat chicken dry and coat evenly on all sides with the spices. Then set on the tin foil ring and close slow cooker with the lid. Cook on low for 8 hours or high for 4.

Slow cooker whole chicken.

If you want a crispy skin, broil in the oven for a few minutes when done. Otherwise, garnish with some fresh herbs and enjoy your Slow Cooker Whole Chicken!

Frequently Asked Questions

Do you need liquid in a slow cooker for chicken?

If you are cooking a whole chicken, no you don’t! The chicken will release juice and create it’s own steam, keeping the chicken moist.

Can you put raw meat straight into a slow cooker?

Yes! You don’t need to precook any meat before adding it to a slow cooker. Make sure it is fully cooked before serving.

Is it better to cook chicken on high or low in a slow cooker?

Cooking on low will retain more moisture and keep the chicken from drying out, but you can cook it on high, too.

More Slow Cooker Recipes

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Liz eating slow cooker whole chicken.

A delicious main course that tastes great with potatoes, salad, rice, or roasted veggies, my Slow Cooker Whole Chicken is the start to an amazing dinner. Order D&W Pick-up or Delivery to get started even quicker!

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Slow Cooker Whole Chicken

Liz Della Croce
Cooking a whole chicken in the slow cooker is the easiest method to cook a chicken and results in tender, juicy chicken every single time. My version is made with za'atar and garlic powder but feel free to use any of your favorite seasonings or spices.
PREP: 10 minutes
COOK: 4 hours
TOTAL: 4 hours 7 minutes
Pin
Servings4

Ingredients
 

  • 1 4-pound whole chicken
  • ¼ cup za'atar
  • 2 tablespoons garlic powder
  • 4 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon cayenne (optional)

Instructions
 

  • Create a little ring using tin foil and place in the bottom of the slow cooker. This acts as a roasting pan to keep the chicken elevated while it cooks.
    1 4-pound whole chicken
  • Pat the whole chicken dry with paper towel then coat evenly on all sides with the spices (za'atar through cayenne.) Place on top of tin foil ring then cover with lid. Cook on high for 4 hours or low for 8 hours.
    1/4 cup za'atar, 2 tablespoons garlic powder, 4 teaspoons salt, 1 teaspoon pepper, 1 teaspoon cayenne
  • This is optional but before serving, I recommend placing the chicken on a baking sheet and broiling until the skin is crispy, about 5-6 minutes. Serve sliced or shred up to use any way you wish.

Last Step:

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Liz’s Notes

This is a great way to prep chicken for the week or to freeze. I like to shred it up and enjoy in soups, taco bowls, salads and more all week long.

Nutrition

Serving: 4ounces | Calories: 230kcal | Carbohydrates: 52g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Cholesterol: 1mg | Sodium: 9346mg | Potassium: 743mg | Fiber: 24g | Sugar: 2g | Vitamin A: 3092IU | Vitamin C: 31mg | Calcium: 1148mg | Iron: 74mg

Disclosure: This recipe was developed in partnership with Spartan Nash. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.


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