Crock Pot Whole Chicken | This Is Why I’m Full
This is an amazing and simple set and forget recipe for the perfect Crock Pot Whole Chicken, It takes about 10 minutes to prep and you set your slow cooker to high. Come back around 4 hours later and you have a perfectly cooked whole chicken ready to be carved! Make sure you let the chicken cool before you start to carve into it, that way any of the juices that haven’t dripped to the bottom of the slow cooker will stay in the meat and not on your cutting board.
**Note I started making Crock Pot Whole Chicken recipe so I could use the cooked chicken for another recipe, anyway that’s why I used foil as seen in the picture. You can easily replace that with potatoes, carrots or what ever side you would like to go along with the chicken. It doesn’t have to be foil to come out right.
Let us know what you think of this Whole Chicken Slow Cooker Recipe and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!
- 5 lbs Whole chicken
- 1 tbsp Paprika
- 3 tbsp Steak seasoning
- Salt and pepper to taste
- Cook chicken on high for 4 to 4 1/2 hours depending on size of chicken and strength of your slow cooker. Times will vary, so use a food thermometer to ensure the chicken has reached 165 degrees. Let your chicken rest on a cutting board for about 20 minutes before carving.
admin@thisiswhyimfull.com says
March 6, 2014 at 9:00 pmSo delicious!
Jennifer Smith says
October 14, 2016 at 2:06 pmDo you add water to this?
admin@thisiswhyimfull.com says
October 17, 2016 at 7:09 pmIt may seem odd, but no we did not add water to this.
Monique Roeuth says
December 6, 2016 at 2:17 pmCan you use a frozen chicken??
admin@thisiswhyimfull.com says
December 6, 2016 at 2:40 pmI don’t see why not,you may have to extend the cook time though, and I would make sure you do have a meat thermometer on had to make sure the chicken does get to the correct temperature.
The safe internal temperature is 165* when measuring at the thickest point on the bird, without touching bone.
Please let us know how it goes!
FoodJunkie says
August 3, 2017 at 12:52 amFood should always be thawed be thawed before being placed in slow cooker. It can take too long for the food to warm up to 140 from frozen with dangerous bacteria growth.
Mary says
December 28, 2016 at 6:31 pmAre you just sprinkling the spices on top of chicken?
admin@thisiswhyimfull.com says
December 29, 2016 at 5:00 pmIn this picture, yes. I would recommend doing the seasonings as a rub though and really get the seasoning in there.
Mary M says
January 5, 2019 at 10:53 pmThe picture is too dark to see the foil you speak of in your explanation, and your recipe directions do not say anything about it. What do you do with the foil?
Robin Chimenti says
February 14, 2019 at 7:05 pmWhat kind of steak seasoning did you use for the chicken? Also what do you do with the foil n how about a few potatoes under the chicken?