Crockpot Full Chicken
A crockpot full chicken is a whole bird cooked on a bed of vegetables until it falls off the bone. Rub it with butter and spices, set it in the slow cooker, and walk away. You end up with juicy meat, a pot of rich drippings and a free chicken stock bonus.
6
servings15
minutes8
hoursA whole chicken, rubbed with garlic herb butter, cooks on a bed of onion and carrots until the meat pulls easily from the bone. Make gravy from the drippings.
Ingredients
1 whole chicken (4 to 5 lb), giblets removed
3 tbsp softened unsalted butter
1 tbsp olive oil
2 tsp kosher salt
1 tsp black pepper
2 tsp smoked paprika
1 tsp garlic powder
1 tsp dried thyme
1/2 tsp dried rosemary, crushed
1 large yellow onion, cut in wedges
4 carrots, cut in large chunks
6 cloves garlic, smashed
1 lemon, halved
1/2 cup chicken broth
Directions
- Take the chicken out of the fridge 20 minutes before cooking. Remove the giblets and pat the bird very dry with paper towels, inside and out.
- Mix the butter, olive oil, salt, pepper, paprika, garlic powder, thyme and rosemary in a small bowl.
- Slide your fingers under the skin of the breast to loosen it, and rub about a third of the butter mix on the meat. Rub the rest all over the outside.
- Put the onion, carrots and smashed garlic in the bottom of a 6-quart slow cooker. Pour in the chicken broth.
- Squeeze the lemon over the bird and tuck both halves inside the cavity.
- Set the chicken breast side up on top of the vegetables.
- Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours. Do not open the lid in the first 4 hours.
- Check with a thermometer. The thickest part of the thigh must reach 165°F and the juices should run clear.
- Use two large spatulas to lift the chicken onto a rimmed baking sheet. Rest it for 15 minutes.
- For crisper skin, broil on high for 3 to 5 minutes, watching closely.
- Carve, and spoon the vegetables and pan juices over each plate.
Notes
- Always cook a thawed bird, never a frozen one. A chicken over 5 pounds may need an extra hour, so confirm with a thermometer. The leftover carcass and juices make a good stock: cover with water and simmer for an hour. Store carved chicken in the fridge for 4 days. Freeze the meat for 3 months. Serve with mashed potatoes and gravy made from the drippings.
Why a whole bird suits the slow cooker
A whole chicken has both white and dark meat, and they cook at different rates. In an oven the breast usually dries out before the thighs finish. In a slow cooker, the moist, gentle heat keeps the breast tender while the thighs reach doneness.
The vegetables under the bird serve two jobs. They lift the chicken out of the juices so it roasts rather than boils, and they flavor the drippings that become gravy. You get dinner and a sauce from one pot.
Another bonus is that cleanup is easy. There is no roasting pan to scrub, and the vegetables in the pot give you a side dish for free.
Ingredient notes
Whole chicken: choose a 4 to 5 pound roaster that fits easily in your pot with the lid closed. A larger bird may press against the lid and cook unevenly.
Butter: it carries the spices into the meat and browns the skin if you broil it at the end. Putting some under the skin keeps the breast moist.
Smoked paprika: it gives the pale slow cooker skin a warm color and a roasted flavor.
Carrots and onion: cut them large so they act as a rack. Small pieces turn to mush at the bottom of the pot.
Lemon: it brightens the drippings and perfumes the meat from the inside.
Chicken broth: just half a cup is enough. The bird will release a lot of juice on its own, and too much liquid at the start only waters down the flavor.
Tips for juicy chicken
Dry the skin: pat the chicken completely dry before rubbing it. Moisture on the surface dilutes the butter and keeps the spices from sticking.
Use a thermometer: the most common mistake is cooking by time alone. Slow cookers vary a lot. Check the thigh for 165°F and the breast for 160°F, and pull the bird when it gets there.
Keep the lid on: every lift of the lid adds 15 to 20 minutes. Wait until the minimum time has passed before you check the temperature.
Brown the skin if you like it: slow cooker chicken skin is soft and pale, which some people dislike. A short broil at the end crisps it. If you do not care about skin, just remove it before serving.
Swaps and variations
For a lemon herb version, add fresh thyme and rosemary sprigs in place of the dried herbs. For a spicy bird, add cayenne and chili powder to the rub. For a lighter option, use olive oil instead of butter, and skip the broil.
One swap that does not work is cooking a bird that is still partly frozen. It takes too long to get through the unsafe temperature range, so thaw it fully in the fridge first.
What to serve with whole chicken
Serve it carved on a platter with the cooked vegetables around it. Mashed potatoes and a green vegetable like green beans or roasted broccoli make it a full Sunday dinner. Strain the drippings and thicken them with a little cornstarch for a simple gravy.
If you plan to make gravy, strain the juices into a saucepan, skim the fat, and bring to a simmer. Whisk in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water and cook for a minute until glossy.
Storing, freezing and reheating
Pull the meat off the bones while it is still warm, and refrigerate it within 2 hours. Keep it in a covered container with a few spoonfuls of drippings for up to 4 days.
Freeze the shredded or sliced meat for up to 3 months. Reheat in a skillet with a splash of broth over medium heat until it reaches 165°F, so it stays juicy and does not dry out.
Crockpot Full Chicken at a glance
- Prep time: 15 minutes
- Cooking time: 8 hours
- Servings: 6 servings
- Ingredients: 14, led by whole chicken (4 to 5 lb), softened unsalted butter, olive oil, kosher salt
Tips for Crockpot Full Chicken
Always cook a thawed bird, never a frozen one. A chicken over 5 pounds may need an extra hour, so confirm with a thermometer. The leftover carcass and juices make a good stock: cover with water and simmer for an hour. Store carved chicken in the fridge for 4 days. Freeze the meat for 3 months. Serve with mashed potatoes and gravy made from the drippings.
Crockpot Full Chicken FAQ
How long does Crockpot Full Chicken take?
Crockpot Full Chicken takes 8 hours of cooking after 15 minutes of prep.
How many people does Crockpot Full Chicken serve?
This recipe makes 6 servings.
What do I need to make Crockpot Full Chicken?
14 ingredients, led by whole chicken (4 to 5 lb), softened unsalted butter, olive oil, kosher salt. Amounts are in the recipe card above.
