Crockpot Whole Chicken is tender, juicy, and packed with smoky, savory flavor. Made with a simple spice rub inspired by Costco’s rotisserie chicken, it’s perfect for Sunday supper or weekly meal prep.
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I’ve found the secret to cooking a whole chicken in the slow cooker.
The tricky thing about cooking whole chicken (and Thanksgiving Turkey) is that the white meat and the dark meat finish cooking at different times. Cook the chicken until the dark meat is done, then your white meat is over-cooked and dry.
Womp womp.
Well, hat tip to America’s Test Kitchen, because they came up with a hack for cooking crockpot whole chicken without drying out the white meat. You flip it so the chicken breast is on the bottom and the legs are on the top.
Game changer!
The chicken cooks low and slow in its own juices, turning incredibly tender, while the spice rub creates that familiar, slightly smoky, just-sweet-enough flavor (we’re talking Costco rotisserie vibes here).
And of course, we’re finishing it under the broiler for that golden, crispy skin!
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Whole Chicken. A 4- to 5-pound bird works best for even cooking (and for fitting into the crockpot).
- Olive Oil. Helps the spices stick and keeps the skin from drying out.
- Brown Sugar. Adds subtle sweetness and helps the skin caramelize. You can use light or dark.
- Chili Powder, Smoked Paprika, and Cumin. For warm, smoky flavor.
- Garlic and Onion Powder. Build savory depth without the fuss of chopping and mincing.
- Dry Mustard. Adds a little complexity.
- Salt and Pepper. If you choose to use table salt instead of kosher salt, keep in mind that you’ll need to use less because the grains are finer.
Step-By-Step Instructions
Prep the Chicken. Pat the chicken dry.
Make the Spice Rub (photo 1). Whisk together the olive oil, brown sugar, chili powder, smoked paprika, cumin, garlic powder, onion powder, dry mustard, salt, and pepper until it forms a paste.
Season the Chicken (photo 2). Gently loosen the skin from the chicken, starting at the breast and working toward the thighs. Rub about half of the spice mixture underneath the skin so it’s directly on the meat. Rub the remaining mixture all over the outside of the chicken.
Slow Cook (photo 3). Place the chicken in the slow cooker breast-side down. Cover and cook on LOW for 3 to 4 hours, until the breast reaches at least 160°F and the thighs reach 175°F. (No need to add liquid—the chicken will release plenty of juices.)
Broil for Crispy Skin (photo 4). Carefully transfer the chicken to a parchment-lined baking sheet, breast-side up. Broil for about 5 minutes, watching closely, until the skin is golden and crisp.
Rest and Serve. Let the chicken rest for 10 minutes. Slice or shred and serve. ENJOY!
What to Serve with Crockpot Whole Chicken
- Roasted Vegetables. Like Perfect Roasted Asparagus and Smashed Brussels Sprouts.
- Rice, Quinoa, or Other Grains. To soak up the juices. Farro, while often over-looked as a side, is so good with chicken!
- Potatoes. These Garlic Roasted Potatoes would be perfection.
Ways to Use Leftovers
If you have leftovers, or you’re making a whole chicken to use in recipes throughout the week, here’s some inspiration.
- Chicken Salad. For easy lunches, whip up my Avocado Chicken Salad.
- Soups. Use the carcass to make Lemon Chicken Orzo Soup.
- Salad. You can add this chicken to just about any salad and it will work, but this Green Goddess Salad is especially delish.
- Meal Bowls. Like my Greek Bowls.
Crockpot Whole Chicken
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Ingredients
- 1 (4- to 5-pound) whole chicken, giblets discarded
- 3 tablespoons extra-virgin olive oil
- 1 ½ tablespoons packed brown sugar
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dry mustard
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
Instructions
- Pat the chicken dry and place it in an oval slow cooker.
- In a bowl, whisk together the oil, brown sugar, chili powder, smoked paprika, cumin, garlic powder, onion powder, mustard, salt, and pepper. It should form a paste.
- Working gently, use your hand to loosen the chicken's skin from the meat, starting at the top of the breast and working your way down and over the thighs (I wear a rubber glove). Rub half of the mixture underneath the skin so it's directly touching the meat. Rub the rest of it all over the outsides of the chicken, both front and back.
- Turn the chicken BREAST SIDE DOWN (this allows the flavorful drippings from the thighs to keep the breast moist). Cover and slow cook on LOW heat until the breast registers at least 160°F and the thighs register at least 175°F, about 3 to 4 hours depending upon the size of your chicken and your slow cooker model (mine finishes in 3 hours, 20 minutes). You do not need to add any liquid to the slow cooker; the chicken will release plenty of moisture.
- To brown the skin: Using two forks (be careful, the chicken is hot!), carefully remove the chicken from the slow cooker and place it breast-side up on a parchment-lined baking sheet. Place on the center rack and broil for a few minutes, watching carefully the entire time and rotating the baking sheet as needed, until the skin is as dark as you like (I broil for about 5 minutes or so).
- Transfer the chicken to a cutting board. Let rest 10 minutes; it will be falling apart! Slice or pull and use as desired.
Notes
- TO STORE: Refrigerate leftovers in an airtight container for up to 4 days.
- TO REHEAT: Warm gently in the microwave or oven.
- TO FREEZE: Freeze shredded chicken for up to 3 months.
- Breast side down cooking method adapted from ATK; flavors inspired by Costco rotisserie chicken
