Crockpot Chicken


I know I’ve done the mouth-watering, aromatic roast chicken on here before, but there’s a new chicken in town, friends. And this guy is easier than a Hilton sister. Ok a Hilton sister who’s name rhymes with shmaris.

Last time I posted a whole chicken recipe, there were a few comments from people who had never done one before, and that’s totally cool. I get it. Roasting a whole bird for the first time can be daunting. Reaching inside to grab all it’s giblets and jiblets… (Scary Move 2, anyone?) Totally a reasonable fear. But listen y’all. You gotta just get all Nike on this bitch and just do it.

Not only will you get enough chicken for more than one meal, but if you wanna get real Martha Stewarty up in here, you can save the little presents from inside the bird, along with the juice in the crockpot, the bones and some veggies and make your own chicken stock.

I had planned to do just that… but forgot. And then when I randomly discovered a chicken heart sealed tightly inside a ziplock bag residing in my fridge a few days later, I wondered for a second if Brandon was a witch… or is it a warlock? Either way, it freaked me out. Creepy black magic…

Speaking of magic, crockpot chickens are the thing dreams are made of. Ridiculously tender, bursting with flavor, and lucky for you, it falls off the bone and onto your plate.

How are you gonna not serve it with roasted Brussels sprouts?

Whole Crockpot Chicken
Cook Time: 5-7 hours, depending on size of bird (Internal temp should reach 165)
Serves: 4-8 (again, depending on size)
You’ll Need:
1 whole chicken (I used about a 4lb bird), innards removed
1 tsp. poultry seasoning
1/2 tsp. paprika
1 tsp. parsley
1/2 tsp salt
pinch ground black pepper
lemon, halved, placed inside cavity (optional)

Directions: Once innards are removed, rinse chicken under cool running water and pat dry. Season with salt and pepper, then place into your crockpot or slowcooker. Sprinkle seasonings on top, cover, and cook for 5-7 hours, or until internal temperature reaches 165. Once fully cooked, carefully remove form crockpot and set on a platter to rest for about 10 minutes, covering with foil to keep in heat until ready to serve.

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See how easy? Definitely one of my new favorite cook-while-I’m-at-work meals. So throw your inhibitions away and tackle this bird head on.

Bet you thought I was going to say “don’t be chicken”, didn’t you. What do I look like? I may have thought my husband was a witch for a second but give a girl some credit…

Seriously though, if i find any locks of hair or voo-doo dolls, I might send for help.

Please like & share:


  1. Roasting a chicken is seriously on my “to do” list. I want to try it crockpot style and also in the oven. Do any of them come with giblets already removed? I can’t handle that jazz.

  2. oh oh oh!! i must do this.

  3. This is my favorite way to make a whole chicken, no fail tender juicy chicken every.single.time!!! And isn’t poultry seasoning just the best kept little secret? Thank youuuu Rachael Ray for that one 😉 Happy Tuesday girl!

  4. My mom still can’t get me to help get all the shiz out of the turkey… so sad.
    I hope my future husband enjoys chicken breast for the holidays…

  5. I’ve always wanted to try cooking a whole chicken in the crockpot but I wasn’t sure it would work. Definitely going to try this. It looks yummy! 🙂 I agree, brussels sprouts are a perfect side dish.

  6. I wish my crockpot didn’t make food smell and taste bad, otherwise I would try this! I’m sure the man would be all over eating a little bird friend.
    However, the heart thing? Took creepy heart love to a whole new level…

  7. I’m scared to cook chicken. Actually, I even had a dream last night that I ate raw chicken by accident. Random, I know. My poor future husband is never gonna get to eat any meat – poor guy (is it just me or did that sound dirty?).

  8. I’ve always been intimidated to do this. I’m scared of the innards! Yuck. Looks so good though!

  9. Just got a whole chicken, already have a whole crockpot, I’M SET!

  10. I think I need a bigger crockpot. I tried to do turkey and the breast I had was too big, haha. But, can you really have too many crockpots? I don’t think so. 😉

  11. I’m wondering how many people you lost with the whole “chicken heart” thing. 🙂 My dad actually boils the giblets for our gravy, so I’m pretty much used to all the gruesome stuff (although, having it packaged in a nice little bag in there is definitely helpful).

  12. Wow, Jess. This is the third (in a row) recipe that I just had to print out. I used to think I was the best cook in the fam, but not so sure anymore…

  13. I’ve been roasting chickens a lot lately – first time was a few months ago. Pulling out the guck wasn’t super fun but it only took a few seconds and I manned up. Plus, if my vegetarian friend can clean out a turkey and pull out the neck? I can pull out a baggie thats quick and easy.

  14. Stupid exboyfriend got the crockpot when we split up….

  15. I just discovered how easy it is to make chicken in the slow cooker a few weeks back….where have I been for the past 31 years?!?! Easiest thing e-v-e-r!!

  16. I’ve had a crockpot meal everynight for the last week. God bless that lazy persons solution. I’ve never purchased a whole bird, either. But I’m thinking I’ll give it a go – does it count if someone else pulls out the inside stuff?

  17. I would like that entire meal!

  18. Love me sum’ crock pot chicken. Hate how impatient the hubs is when I take it out and carve/cut it all up.

  19. Having recently gotten up close and personal with my first fowl’s insides at Thanksgiving, I have to say it wasn’t that bad. Sure, it was gross at the time, but I think I could handle a chicken. Keep us posted on the chicken heart black magic…You just never know.. 😉

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