With very little prep work involved, this crispy-skinned, 3-herb crockpot whole chicken is the easy way to go when you need an effortless dinner. It’s the homemade version of your favorite rotisserie chicken and has lots of garlicky celery, sweet carrots, and tender onions to go with it.
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This garlicky crockpot whole chicken is my go-to recipe when I know I have a busy day ahead. The seasoning mix with herbs, smokey paprika, and onion powder is my favorite thing about it! Aromatic rosemary, thyme, and parsley infuse into the cooking juices and sweet veggies to take it to the next level. After cooking itself all day, it’s quickly crisped up in the broiler for a lovely golden brown color and some crunch. It’s a family-favorite, and I’m sure it’ll be so at your home too!
Why Cook a Whole Chicken in the Crockpot?
This easy crockpot whole chicken with veggies is a 2-in-1 dinner that’ll transform your weeknight menu.
- Wholesome: It’s tender veggies, homemade seasoning mix, and juicy chicken. No strange ingredients or excess salt.
- Perfect for weeknights: Dinner practically cooks itself. Just set the crockpot, wait a couple hours, and serve!
- Family-friendly: Even the pickiest eaters enjoy this rotisserie-style chicken with crispy skin.
- Great for meal prep: Serve with different sides throughout the week or freeze the leftovers for later.
Recipe Ingredients
Aside from making this crockpot whole chicken heartier, celery, carrots, and onions add natural sweetness to the cooking juices. Here’s everything else you need to make this recipe (exact quantities in the recipe card at the bottom of the post):
For the Chicken
- Whole chicken: Pat it dry well so it can absorb the seasoning mix properly.
- Olive oil: Vegetable, corn, canola, and avocado oil are good swaps.
- Celery: Don’t worry if it’s not as crunchy anymore.
- Carrots: You don’t have to peel them. Use baby carrots if that’s what you’ve got on hand.
- Red onion: Feel free to use yellow or white onion instead.
- Garlic cloves: 1/2 tablespoon garlic paste or 1 teaspoon garlic powder works too.
- Fresh herbs: Use thyme and rosemary. Swap them for dried ones but reduce the amount by half.
For the Seasoning Mix
- Salt and pepper: Kosher salt and freshly cracked black pepper are best.
- Paprika: I love smoked paprika, but Hungarian (mild) and spicy paprika work too.
- Herbs: You need fresh thyme, fresh rosemary, and dried parsley.
- Onion powder: Feel free to use garlic powder instead.
How to Make Crockpot Whole Chicken
Broiling the chicken helps the skin crisp up and gives you a crackly texture when it’s ready. The recipe card at the bottom of the post has more detailed step-by-step instructions.
- Prep the seasoning mix: Combine all the ingredients in a small bowl. Set it aside.
- Fill the crockpot: Grease the bottom and sides of the crockpot with cooking spray. Except for the chicken, place all the vegetables, garlic, and fresh herbs inside.
- Season the chicken: Rub olive oil all over the chicken and sprinkle it evenly with the seasoning mix. Place it in the crockpot. It should be on top of the veggies.
- Cook it: Set the crockpot to LOW for 6-8 hours or HIGH for 3-4 hours.
- Broil it: This is an optional step to crisp the skin and brown the chicken. Place the chicken in a baking dish and broil it for 4-5 minutes.
- Serve: Remove the chicken from the heat. Let it rest for 10-15 minute before carving. Enjoy!
Chef’s Tips and Variations
Making my crockpot whole chicken is pretty effortless, but here are my favorite tips and variations to help you nail the juiciness and even add more flavor:
- Don’t add water: The chicken will release moisture that the vegetables will absorb. That’s all that’s needed for this recipe. Adding water could make the chicken bland and make the bottom of your chicken boil in the water.
- More spices: Whisk 1/2 teaspoon ground mustard and 2 teaspoons garlic powder into the seasoning mix for more depth.
- Defrost it: If your chicken has been in the freezer, be sure to defrost it in the fridge overnight so that it will cook evenly. Don’t cook it straight out of the freezer because it’ll release excess moisture.
- More veggies: Add 1-2 cups chopped mushrooms, bell peppers, sweet potatoes, or baby potatoes to the crockpot.
- Skip the broiling: If you’re shredding the chicken to use it in other recipes like tacos, tostadas, or empanadas, there’s no need to broil it.
- Make it spicy: Add 1 teaspoon cayenne pepper to the seasoning mix or drizzle 1/4-1/2 teaspoon chili oil over the veggies for a kick of heat.
Is It Safe to Cook a Whole Chicken in the Crockpot?
Absolutely! It’s safe to cook a whole chicken in the crockpot as long as you make sure the internal temperature reaches 165F. That’s how you know it’s fully cooked. If it’s under that, then it’s under-cooked and you need to leave it in the crockpot longer. I suggest to keep checking back on it every 15 minutes or so.
Ways to Use Your Chicken
This crockpot whole chicken is an amazing weeknight dinner. I love it with simple veggie sides like my Parmesan Roasted Broccoli and Sauteed Brussels Sprouts. If you love potatoes, try my Crispy Baked Potato Wedges or Herb Roasted Potatoes. For a refreshing salad, go for my Cucumber Tomato Salad or Copycat Maggiano’s Chopped Salad.
How to Store and Reheat
Make sure it’s away from direct heat and sunlight as it cools before storing.
- Fridge: Place it in an airtight container for up to 3 days.
- Freezer: Transfer it, shredded or in chunks, to a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge.
- To reheat it: Sprinkle it with 2 teaspoons water and microwave in 15-second increments until warm. For large portions, use the oven at 300F for 20-25 minutes.
More Winning Crockpot Recipes
Crockpot Whole Chicken
Ingredients
For the Chicken:
- 1 4-5 pound whole chicken,, neck and giblets removed, washed and patted dry
- 2-3 tablespoons olive oil
- 4-5 stalks celery, roughly chopped
- 3 carrots, roughly chopped
- 1 red onion, peeled and roughly chopped
- 4 garlic cloves, peeled and smashed
- 2-3 sprigs fresh thyme
- 2-3 sprigs fresh rosemary
For the Seasoning Mix:
- 1 teaspoon kosher salt
- 1 teaspoon seasoned salt
- 1 teaspoon paprika
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh rosemary
- ½ teaspoon black pepper
- ½ teaspoon dried parsley
- ½ teaspoon onion powder
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Instructions
- In a small bowl, combine seasoning mix. Set aside
- Spray crockpot insert with non-stick cooking spray. Add vegetables and fresh herbs to bottom of crockpot.
- Drizzle chicken with olive oil and rub into skin. Sprinkle whole chicken evenly with seasoning mixture. Place chicken on top of vegetables.
- Cover and cook on low for 6-8 hours or high for 3-4 hours or until internal temperature is 165°F.
- Remove to cutting board and let rest 10-15 minutes before carving.
- To crisp up the skin and brown chicken: Place chicken in a baking dish and broil cooked chicken in oven for 4-5 minutes or until skin is golden brown.
Notes
Storage & Reheating
- Fridge: Place it in an airtight container for up to 3 days.
- Freezer: Transfer it, shredded or in chunks, to a freezer bag. Freeze for up to 3 months.
- To reheat it: Sprinkle with water and microwave in 15-second increments. For large portions, use the oven at 300F for 20-25 minutes.
Nutrition
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Was delicious so moist! Will always make my whole chicken this way. Thank you for sharing!
What do you do with the veggies in the bottom?
You can eat them or discard them, totally up to you.