Some of the best family meals are the ones that practically cook themselves. This Crockpot Whole Chicken Recipe is one of those meals. It takes only a few minutes to get everything ready, then the slow cooker does the rest of the work.
The chicken cooks slowly until it is tender, juicy, and full of flavor. Underneath the chicken, the carrots, celery, onion, and potatoes soak up all of the tasty juices as they cook. When everything is done, you can even make a smooth homemade gravy from the drippings left in the slow cooker.
It is a complete meal in one pot, making it a wonderful choice for busy weekdays or a quiet Sunday dinner with the family.
Why You’ll Love This Recipe
This recipe is easy to prepare and gives you a full meal without much work. The slow cooker keeps the chicken moist while the vegetables become tender and flavorful. If you like crispy chicken skin, there is an easy way to brown it under the broiler before serving.
Choosing the Right Slow Cooker
A 7 quart oval slow cooker works well for this recipe. The oval shape gives the whole chicken plenty of room to fit comfortably with the vegetables underneath. Make sure the lid fits tightly while the chicken cooks.
Ingredients
For the Chicken
- 1 whole chicken (3 pounds), thawed
- 3 teaspoons Italian seasoning
- 1½ teaspoons salt
- 1½ teaspoons paprika
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
For the Vegetable Nest
- 6 ribs celery, chopped
- 6 large carrots, peeled and chopped
- 1 large onion, chopped
- 24 ounces baby potatoes, halved
- Fresh rosemary
- Fresh thyme
For the Gravy
- 2 tablespoons butter
- 2 tablespoons all purpose flour
Directions
Prepare the Chicken
Remove the giblets from inside the chicken. Pat the chicken dry with plenty of paper towels, including inside the cavity. Do not rinse the chicken. Dry skin helps the seasoning stick better and gives you better results if you brown the skin later.
Season the Chicken
Mix the Italian seasoning, salt, paprika, black pepper, garlic powder, onion powder, and olive oil in a small bowl until it forms a paste. Rub the seasoning all over the chicken, making sure to coat the outside and the inside of the cavity.
Make the Vegetable Nest
Place the celery, carrots, onion, and baby potatoes in the bottom of the slow cooker. Spread them out to make a bed for the chicken. Lay the fresh rosemary and thyme over the vegetables.
Add the Chicken
Place the chicken breast side up on top of the vegetables. Cover with the lid.
Cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours. The chicken is done when the thickest part of the breast reaches 165°F.
The chicken will be very tender, so lift it carefully when removing it from the slow cooker.
For Crispy Skin
If you would like crispy skin, carefully place the cooked chicken on a foil lined baking sheet. Drizzle a little olive oil over the top.
Place the chicken about 10 inches below the oven broiler. Broil for 3 to 5 minutes, or until the skin is golden brown.
Make the Gravy
Use a slotted spoon to remove the vegetables, potatoes, and herbs from the slow cooker. Arrange them on a serving platter.
Strain the cooking liquid through a fine mesh strainer into a fat separator.
Melt the butter in a small saucepan over medium heat. Whisk in the flour until smooth. Slowly whisk in 1¼ cups of the de-fatted chicken drippings. Continue whisking until the gravy is smooth. Season with salt and black pepper to taste. If you like a thinner gravy, stir in a little more of the drippings.
Serve the gravy over the chicken, vegetables, and potatoes.
Helpful Tips
- Always thaw the chicken before placing it in the slow cooker.
- Pat the chicken dry with paper towels instead of rinsing it.
- Fresh rosemary and thyme give the vegetables wonderful flavor.
- Use a meat thermometer to make sure the chicken reaches 165°F.
- Watch the chicken closely while it is under the broiler so the skin does not burn.
Equipment
- 7 quart oval slow cooker
- Small bowl
- Paper towels
- Slotted spoon
- Fine mesh strainer
- Fat separator
- Small saucepan
- Whisk
- Meat thermometer
- Foil lined baking sheet for optional broiling
Nutrition Information
Each serving has about 692 calories, 46 grams of protein, 34 grams of carbohydrates, 41 grams of fat, 13 grams of saturated fat, 180 milligrams of cholesterol, 865 milligrams of sodium, 1,308 milligrams of potassium, 6 grams of fiber, 6 grams of sugar, 12,942 IU vitamin A, 33 milligrams vitamin C, 98 milligrams calcium, and 4 milligrams iron.
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Storing Leftovers
Store the leftover chicken, vegetables, and gravy in covered containers in the refrigerator for up to 4 days.
To reheat, warm everything gently on the stove or in the microwave until heated through.
The cooked chicken may also be frozen for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I cook a frozen chicken in the slow cooker?
No. The chicken should be completely thawed before cooking.
Can I make the skin crispy?
Yes. Place the cooked chicken on a foil lined baking sheet, drizzle with a little olive oil, and broil for 3 to 5 minutes until the skin is golden brown.
Can I use the cooking juices for gravy?
Yes. Strain the drippings, remove the fat, and use them to make a smooth homemade gravy with butter and flour.