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Juicy Crockpot Whole Chicken

Crockpot Whole Chicken is an easy rotisserie-style chicken dinner that results in delicious, juicy, and tender meat on the inside and crispy on the outside!

Prep Time
30 mins
Cook Time
8 hrs
Total Time
8 hrs 30 mins
Servings: 6 servings
Calories: 441 kcal
Course: Main Course
Cuisine: American

Ingredients

Chicken:
  • 4 to 5- pounds whole chicken
Vegetables:
  • 3 celery ribs cut into 2-inch pieces
  • 2 carrots peeled and cut into 1-inch pieces
  • 1 onion peeled and cut into wedges
  • 8 ounces red potatoes cut into 1-inch pieces
  • 4 garlic cloves peeled and smashed
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
Stuffing:
  • 4 garlic cloves peeled and smashed
  • 6 sprigs fresh rosemary
  • 1 lemon quartered
Seasoning Paste:
  • 2 teaspoons kosher salt plus more
  • 1 ½ teaspoon smoked paprika
  • 1 teaspoon Italian seasoning herbs
  • 1/2 teaspoon black pepper plus more
  • 1/2 teaspoon dried thyme or 1 teaspoon chopped fresh
  • 4 teaspoons olive oil plus more for brushing
Gravy:
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour

Instructions

Chicken:
    Cup of Yum
  1. Arrange celery, carrots, onion, potatoes, four cloves of garlic, four springs of rosemary, and thyme sprigs in an 8-quart slow cooker bowl, creating a nest for the chicken with the vegetables.
Seasoning Paste:
  1. In a small bowl, combine salt, paprika, black pepper, dried thyme, Italian seasoning, and olive oil to make a paste.
  2. Remove the giblets and neck from the chicken. Pat the outside and inside of the chicken dry with paper towels.
  3. Spread the paste evenly over the chicken skin.
Stuffing the Chicken:
  1. Stuff the chicken with the quartered lemon, four garlic cloves, and six rosemary sprigs.
  2. Place the chicken breast side up on the vegetables.
  3. Tie the chicken legs.
Cooking the Chicken:
  1. Cover and cook on the “High” setting for 4 to 5 hours or “Low” setting for 6 to 8 hours, or until the breasts reach an internal temperature of 160 to 165ºF and the thighs reach 170ºF.
For Crispy Skin and Vegetables:
  1. Line a baking dish or tray with foil.
  2. Brush the chicken with olive oil and broil 10 inches away from the top of the oven until the skin is browned and crispy, about 5 minutes.
  3. To brown the vegetables, transfer them to a foil-lined baking dish and broil them 10 inches away from the top of the oven for 8 - 10 minutes.
  4. Let the chicken rest for 15 minutes before carving.
  5. Add vegetables to a platter, and place carved chicken on top.
Gravy:
  1. Transfer chicken drippings to a fat separator and set aside the dripping.
  2. Melt two tablespoons of unsalted butter in a medium saucepan over medium heat and then whisk in two tablespoons of flour. Once a pale roux is formed, gradually whisk in 1 cup of the chicken drippings, stirring continuously until thickened, about 2 minutes. Add more chicken drippings for a thinner sauce. Season with salt and pepper to taste.

Nutrition Information

Calories 441kcal (22%) Carbohydrates 17g (6%) Protein 29g (58%) Fat 29g (45%) Saturated Fat 9g (45%) Cholesterol 119mg (40%) Sodium 949mg (40%) Potassium 651mg (19%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 4084IU (82%) Vitamin C 21mg (23%) Calcium 58mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 441

% Daily Value*

Calories 441kcal 22%
Carbohydrates 17g 6%
Protein 29g 58%
Fat 29g 45%
Saturated Fat 9g 45%
Cholesterol 119mg 40%
Sodium 949mg 40%
Potassium 651mg 14%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 4084IU 82%
Vitamin C 21mg 23%
Calcium 58mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.