Description
Learn how to make incredibly moist and flavorful Crockpot Whole Chicken with this easy recipe. Perfect for busy weeknights and comforting meals.
Ingredients
Scale
- 1 whole chicken (about 3–4 pounds)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 lemon, halved
- 2–3 sprigs fresh rosemary (optional)
- 1 whole head of garlic, cut in half horizontally
- 1/2 cup chicken broth or water
Instructions
- 1. Pat the whole chicken dry with paper towels. Remove any giblets from the cavity.
- 2. In a small bowl, mix together the salt, black pepper, paprika, garlic powder, onion powder, dried thyme, and dried rosemary.
- 3. Rub the entire chicken, inside and out, with olive oil, then generously apply the spice mixture.
- 4. Place the chicken, breast-side up, in your slow cooker. Tuck the wings under the body.
- 5. Squeeze the juice from one lemon half over the chicken. Place the squeezed lemon half, the remaining lemon half, and the halved head of garlic inside the cavity. Add fresh rosemary sprigs if using.
- 6. Pour chicken broth or water into the bottom of the slow cooker, around the chicken.
- 7. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
- 8. Carefully remove chicken from the slow cooker and let rest for 10-15 minutes before carving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 4-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350 (per 4oz serving without skin, variable)
- Sugar: Approx. 1g (per 4oz serving, variable)
- Sodium: Variable depending on salt added
- Fat: Approx. 25g (per 4oz serving, variable)
- Carbohydrates: Approx. 2g (per 4oz serving, variable)
- Fiber: Approx. 1g (per 4oz serving, variable)
- Protein: Approx. 30g (per 4oz serving, variable)