Crockpot Whole Chicken
Yes, you can cook a whole chicken in a crock pot! My recipe keeps the chicken perfectly juicy and tender and makes a great fuss-free choice for Christmas or Thanksgiving.
Servings: 8
Equipment
- Crock-Pot or another slow cooker
- Instant-read thermometer optional
Ingredients
- 5 lb whole chicken giblets removed
- 1/3 cup butter melted
Chicken Seasoning
- 1 Tbsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 Tbsp dried oregano
Vegetables
- 14 oz carrots 3 large carrots, chopped into large pieces
- 12 oz onion 3 medium onions, chopped into large pieces
- 1 lb potatoes
- 3 sprigs rosemary optional
For making the gravy
- 1 Tbsp cornstarch
- 1 Tbsp water
Instructions
Prepare the ingredients
- Pat dry the chicken with a paper towel. Cut the lemon and rub it all over the outside and inside of the chicken.
- Mix the chicken seasoning together and use your hands to rub it over the inside and outside of the bird.
- Chop the vegetables into larger pieces - if using baby potatoes, keep whole. Layer on the bottom of the crockpot.
- Place the seasoned chicken on top of the veggies. They stop the chicken getting too soggy and will keep the bird elevated.
- Melt the butter in a microwave-safe dish and pour over the chicken.
Slow cook
- Cook the chicken on LOW for 5 to 6 hours or on high for 3 to 4 hours. You'll need to adjust your timing based on the size of your chicken. Don't be tempted to open the lid!
- Check for Doneness: At the five-hour mark (if you're cooking on low) or at the three-hour mark (if you're cooking on high), gently prod the chicken with a sharp knife. If the juices run clear, the chicken is cooked. You can also use a meat thermometer. Pierce the thickest part of the chicken - it should be 165°F/74°C at minimum.
Optional: Broil in the oven
- For crispy, rotisserie-style chicken, remove the chicken from the slow cooker and place on a baking tray or rack. Broil in the oven for 2 to 3 minutes - keeping an eye on the skin so it doesn't burn.
- To make the gravy
- Use the leftover juices in the pot to make gravy. Sieve the liquid from any remaining veggies into a saucepan, then add 1 Tbsp of cornstarch and 1 Tbsp of water. Bring to a boil, stirring constantly.
- How to carve a chicken
- Cover the chicken with aluminum foil and allow it to rest for 10-15 minutes before carving.
- Use a sharp knife to remove the wings and legs - following along the bone to get an even cut. Set them aside. Use a carving fork to balance the chicken, then cut at an angle into the breasts to make even slices.
How to store
- In The Fridge: Allow to cool, then transfer into an airtight container or ziplock bag. In the fridge, cooked chicken will keep for 3-4 days after cooking. In The Freezer: Once cool, transfer the chicken into a freezer-safe bag or container. It'll keep for up to 3 months when stored correctly. How to reheat frozen chicken: Allow to thaw in the fridge overnight, then add to a baking tray or frying pan. Reheat with a little oil or butter for a few minutes until it's cooked through, making sure there are no pink or red bits.
Video
Notes
- Use a meat thermometer: To ensure the chicken is properly cooked, insert a meat thermometer into the thickest part (the breast of a whole chicken). It needs to reach 165ºF/74ºC.
- Allow it to rest: Allow at least 10 minutes of resting time for the chicken juices to settle and redistribute.
- Cook with the skin on: It will lock in the moisture and flavor while cooking. You can remove it after if preferred.
- For more flavor: Spread the seasonings/herbs under the chicken skin, too. To add extra depth of flavor, use a combination of water and dry white wine.
- Cooking time varies: based on the size of the bird and if it's stuffed or not. Use a meat thermometer to ensure the whole chicken is cooked.
- If you're using a frozen chicken: It needs to be fully thawed in the refrigerator and can take up to 48 hours, depending on the size.
- Enjoy with or without the vegetables: Either way, it will taste delicious!
Nutrition
Calories: 452kcal | Carbohydrates: 21g | Protein: 28g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 123mg | Sodium: 492mg | Potassium: 747mg | Fiber: 3g | Sugar: 5g | Vitamin A: 9164IU | Vitamin C: 12mg | Calcium: 60mg | Iron: 2mg