How to cook a whole Chicken in a Crock Pot recipe - Slow Cooker
This straightforward slow cooker recipe from Todd's Kitchen shows you how to cook a whole chicken to tender, juicy perfection in your Crock Pot. With just a handful of pantry staples—paprika, garlic powder, thyme, and fresh onion—you'll have a flavourful, versatile dish ready for your evening meal. Simply season the bird, add it to the slow cooker with onion, and let it cook low and slow. Perfect for meal prep, shredding for sandwiches, or serving whole with sides
Watch: How to cook a whole Chicken in a Crock Pot recipe - Slow Cooker
Original recipe video — click to play
Ingredients
Main
- 1 bird Whole chicken, patted dry
Approximately 1.5–2 kg; remove giblets and neck if included
- 1 whole Large onion, peeled and quartered
Adds moisture and flavour
Seasoning
- 30 ml Olive oil
For browning chicken before slow cooking (optional but recommended)
- 10 g Paprika
- 10 g Salt
- 5 g Onion powder
- 5 g Garlic powder
- 5 g Dried thyme
- 8 g Black pepper
Method
- 1
Pat the whole chicken dry with kitchen paper and place it on a chopping board.
~5 minsTip: Drying the skin helps it brown better if searing
- 2
In a small bowl, combine paprika, salt, onion powder, garlic powder, thyme, and black pepper.
~5 minsTip: Mix thoroughly to distribute seasonings evenly
- 3
Rub the seasoning mixture all over the chicken, including inside the cavity.
~5 minsTip: Be generous with the seasoning for maximum flavour
- 4Optional step
Optional: Heat olive oil in a large frying pan over medium-high heat and brown the seasoned chicken on all sides for 3–4 minutes per side. This adds depth of flavour.
~12 minsTip: Browning is optional but recommended for better flavour development
- 5
Place the quartered onion in the bottom of your slow cooker.
~3 minsTip: The onion acts as a trivet and flavours the cooking liquid
- 6
Place the seasoned chicken breast-side up on top of the onion in the slow cooker.
~2 minsTip: The chicken should fit snugly; if too tight, fold wings under the body
- 7
Cover the slow cooker and cook on Low for 7–8 hours (for a 1.5–2 kg chicken), or on High for 4–5 hours.
~8 hrsTip: The chicken is done when the thickest part of the thigh registers 74°C (165°F) on a meat thermometer, or juices run clear when pierced
- 8
Carefully remove the chicken from the slow cooker and place it on a serving platter. Let it rest for 5 minutes before carving.
~5 minsTip: Resting allows juices to redistribute, keeping the meat moist
- 9
Serve the chicken whole, carved into pieces, or shredded, with the pan juices poured over if desired.
~5 minsTip: The onion can be served alongside or discarded as preferred
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
A chicken weighing 1.5–2 kg (3.3–4.4 lb) is ideal. Smaller birds may dry out, while larger ones may not cook evenly. Adjust cooking times: approximately 30 minutes per 500 g on Low, or 15 minutes per 500 g on High
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