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Slow Cooker Whole Chicken

Slow Cooker Whole Chicken

Slow Cooker Whole Chicken - a completely easy meal with tender juicy chicken on a bed of flavorful drippings and vegetables all cooked in a crockpot. Way better than any store bought rotisserie chicken you'd ever have!
Course Main
Cuisine American
Prep Time 1 hour 10 minutes
Cook Time 2 hours 50 minutes
Total Time 4 hours
Servings 5 - 7 people
Calories 625kcal
Author Imma


  • 5 -6 pound whole chicken , giblets removed
  • Salt to taste
  • 1/2 lemon sliced
  • 2 tablespoons Creole Seasoning
  • 1-2 rib celery , cut in chunks
  • 5-6 garlic cloves , smashed
  • 3 medium carrots , peeled and cut into thick chunks
  • sprig of thyme
  • 2 bay leaves
  • 1 Large onion , sliced
  • 5-6 medium red potatoes , cut in half
  • 1/2 tablespoon bouillon powder (optional)


  • Remove any giblets from chicken then rinse chicken with water, inside and out, then pat dry with paper towels.
  • Rub inside and out chicken with salt, pepper and bouillon powder . Generously rub the chicken with homemade creole seasoning , stuff with 3 cloves and lemon, then refrigerate until ready to cook. If time permits do it the night before. (up to 24 hours is best) .
  • Remove chicken from the fridge when ready to cook , add sliced onions in the bottom of the slow cookers insert ,4 smashed garlic.
  • When ready to cook, add chopped onion, remaining garlic, bay leaf, in bottom of crock pot. 
  • Place chicken over onions ,in slow cooker, breast side up.
  • Add potatoes, carrots (optional) in any available space all around the chicken . Throw in thyme sprig .
  • Cover and cook chicken: Set the slow cooker to HIGH, and cook for 2 1/2 to 3 1/2 hours; or set to LOW and cook 4 to 5 hours. The exact cooking time will depend on the size and type of your chicken.
  • Chicken is well done when meat temperature registers 165°F in the breast or 175°F-180°F in the thickest part of the thigh.
  • If desired, set oven to broil then carefully transfer chicken from slow cooker and place in a roasting pan
  • Broil for 5 to 8 minutes, until the skin is crispy and brown.
  • Remove from oven; let chicken stand 10 minutes before carving. So the juices settle back into the meat.
  • Discard bay leaves, smashed garlic and lemon .


Calories: 625kcal | Carbohydrates: 34g | Protein: 47g | Fat: 33g | Saturated Fat: 9g | Cholesterol: 163mg | Sodium: 206mg | Potassium: 1511mg | Fiber: 7g | Sugar: 2g | Vitamin A: 7305IU | Vitamin C: 44.7mg | Calcium: 117mg | Iron: 9.4mg