Whole Chicken in Crockpot Recipe

introduction

This slow cooked whole chicken is simple and tasty. It cooks in the crockpot with few hands-on steps. If you like different marinades and ideas for chicken, see best grilled chicken marinades for more flavor ideas.

why make this recipe

This recipe is easy and low work.
It makes a tender, juicy chicken for a family meal.
You can set the crockpot and do other tasks.
It uses simple ingredients you likely have.

how to make Whole Chicken in Crockpot Recipe

You season the chicken, add vegetables and liquid, and let it cook slowly.
The crockpot keeps the meat moist and separates the fat.
Finish under a broiler if you want crisp skin.

Ingredients :

• 1 whole chicken (3–5 lb), giblets removed
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder or 2 cloves fresh garlic, crushed
• 1 tsp dried thyme or rosemary (or 2 sprigs fresh)
• 1 onion, cut into quarters
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 lemon, halved (optional)
• 1 cup chicken broth or water
• 1 tbsp olive oil or melted butter

Directions :

1. Pat the chicken dry with paper towels.
2. Rub olive oil or butter over the chicken skin.
3. Mix salt, pepper, garlic powder, and herbs. Rub under and over the skin.
4. Place onion, carrots, and celery in the bottom of the crockpot. Add lemon halves if using.
5. Put the chicken on top of the vegetables, breast side up. Pour the chicken broth into the pot around the vegetables.
6. Cover and cook on Low for 6–8 hours, or on High for 3–4 hours. The chicken is done when the internal temperature reads 165°F (74°C) at the thickest part.
7. Remove the chicken and let it rest 10–15 minutes before carving. For crisp skin, place under a hot broiler for 3–5 minutes, watching closely.

how to serve Whole Chicken in Crockpot Recipe

Carve the chicken and serve with the cooked vegetables.
Use the juices from the crockpot to make a simple gravy.
Shred leftover meat for sandwiches, salads, or tacos.

how to store Whole Chicken in Crockpot Recipe

Cool the chicken to room temperature no longer than two hours.
Store cooked chicken in an airtight container in the fridge for up to 4 days.
Freeze portions in a sealed bag or container for up to 3 months.
Label with the date and thaw in the fridge before reheating.

tips to make Whole Chicken in Crockpot Recipe

• Pat the skin dry so seasoning sticks.
• Season under the skin for more flavor in the meat.
• Use a meat thermometer for safe doneness.
• Do not lift the lid often; each lift adds cooking time.
• Add root vegetables to cook with the chicken for a one-pot meal.

variation (if any)

• Lemon-herb: add lemon slices and extra fresh herbs under the skin.
• Spicy: add smoked paprika, cayenne, or a splash of hot sauce.
• Garlic-butter: mix minced garlic with butter and rub under the skin.
• Mediterranean: add olives and tomatoes to the vegetables.

FAQs

Q: How long do I cook a 4 lb chicken in the crockpot?
A: Cook on Low for about 6–8 hours or on High for 3–4 hours. Use a thermometer to confirm 165°F (74°C).

Q: Can I put a frozen whole chicken in the crockpot?
A: It is not safe. Thaw the chicken first so it reaches a safe internal temperature quickly and evenly.

Q: How do I get crispy skin on a crockpot chicken?
A: After cooking, place the chicken under a hot broiler for 3–5 minutes until the skin browns. Watch it closely.

Q: Can I cook two small chickens at once?
A: You can if they fit without crowding. Cooking time may increase; check the internal temperature.

Q: What can I do with the leftover bones?
A: Use them to make chicken stock. Roast or simmer the bones with vegetables and water for a few hours.

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