Description
This flavorful Crockpot Whole Chicken recipe offers a tender, juicy bird seasoned with a homemade spice paste and slow-cooked to perfection. Finished with a quick broil for crispy skin, it’s an easy and delicious meal perfect for any day of the week.
Ingredients
Scale
Spices and Seasoning
- 1 tablespoon brown sugar
- 1 tablespoon ground paprika
- 1 teaspoon salt
- 1 teaspoon celery salt
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
Chicken and Aromatics
- 3 tablespoons butter (softened)
- 1 whole chicken (around 5 pounds), innards removed
- 1 lemon (cut in half)
- 1 fresh rosemary sprig
- 3 fresh thyme sprigs
Instructions
- Prep: Coat a slow cooker large enough to comfortably hold your chicken with cooking spray. Using a large piece of aluminum foil, shape a ring to set on the bottom of the crock as a rack for the chicken to rest on to prevent burning and sticking.
- Make seasoning: Combine the brown sugar, ground paprika, salt, celery salt, dried thyme, garlic powder, and onion powder in a small bowl until a paste forms. Set aside.
- Season chicken: Rub the seasoning paste all over the chicken, inside the cavity, and underneath the skin by gently loosening it with your finger. Stuff the chicken cavity with the cut lemon, fresh rosemary, and thyme sprigs.
- Cook: Place the chicken on the aluminum foil ring inside the crock pot, cover, and cook on HIGH for 3-4 hours until the chicken is cooked through and the internal temperature reaches 165°F at the thickest part.
- For crispy chicken: Transfer the cooked chicken to a sheet pan and broil in the oven for 3-5 minutes until the skin is crispy. Carve and serve immediately or shred for other dishes.
Notes
- Using an aluminum foil ring prevents the chicken from sticking and burning on the bottom of the crockpot.
- Be sure to season underneath the skin for deeper flavor and to keep the meat moist.
- Check the internal temperature to ensure the chicken is fully cooked and safe to eat.
- The broiling step is optional but recommended for a crispy skin finish.
- Leftover shredded chicken can be used in salads, sandwiches, or casseroles.
