Go Back
+ servings
Slow Cooker Whole Chicken

Slow Cooker Whole Chicken

Print Recipe
This Slow Cooker Whole Chicken yields a tender juicy chicken every time. Simply place a whole chicken on top of chopped vegetables in your slow cooker. Pour broth or stock overtop and sprinkle with poultry herbs. Cook low and slow for a few hours and serve as is or shred and use in your favorite recipe.
Course Mains & Entrees
Cuisine American
Keyword chicken, easy dinner, how to make slow cooker chicken, poultry, slow cooker, whole chicken
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Servings 6 people
Calories 298
Author Laurie McNamara


  • 2 medium carrots chopped
  • 2 ribs celery chopped
  • 1 medium yellow onion chopped
  • 1 whole chicken
  • 1 cup chicken bone broth or chicken stock
  • 1 tablespoons poultry herbs or poultry seasoning Like Morton & Basset
  • 2 teaspoons kosher salt or to taste
  • freshly ground black pepper optional and to taste
  • ghee spray for browning skin (optional)


  • In a 6-quart slow cooker (or larger) add the chopped vegetables. Place the whole chicken, breast side facing up, on top of the vegetables.
  • Pour 1 to 2 cups (chicken) bone broth or unsalted chicken stock over the chicken.
    If making I'm making this simply to eat or shred and use in a recipe, I will use 1 cup broth/stock. However if I'm making soup, I use 2 cups of broth/stock. Because I plan on adding this it to the soup later on.
  • Sprinkle with poultry herbs or poultry seasoning, kosher salt and some freshly ground black pepper (if desired) before securing the lid.
  • Cook on low for 7 to 8 hours or high for 4 to 5. Timing will depend on the size of your chicken.


  • Make sure your slow cooker insert is oven safe and if so what the safest temperature is.
    My slow cooker is Hamilton Beach and the insert is oven-safe (up to 400°) and NOT safe for the broiler.
    Preheat your oven to 400° or the highest temp your slower cooker crock or insert can handle safely.
  • Lightly spray the exposed seasoned chicken with ghee spray (or olive oil).
  • Place the insert with the chicken in your preheated oven for 10 to 15 minutes or until the skin is golden and crisp.
  • Carefully remove the chicken to a carving board, tent with foil and let rest for 10 minutes before carving.


  • Use a slotted spoon to remove the pieces of vegetables from the liquids in the slow cooker and discard.
  • Wearing oven mitts, carefully pour the liquids into a fat separator.
  • Once the fat has risen to the top, pull the plug from the spout and pour the cooking liquids into a heat safe container. Stop once the fat reaches the bottom of the spout.
  • Use this to flavor soups, stews or gravy.


  • Once you've carved or pulled the chicken from the bones, don't throw them away!
  • Use them to make an easy stock.
    Or save the bones in a freezer safe bag. Once you have a full bag and make a large batch of chicken stock. Meanwhile, store the bones in the freezer.


Serving: 1g | Calories: 298kcal | Carbohydrates: 4g | Protein: 26g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 129mg | Potassium: 371mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3652IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 2mg