Chicken · Slow cooker

Cooking a whole chicken in the Crockpot | Slow Cooker Recipes

A whole chicken in the slow cooker is the ultimate low-effort dinner, tender, juicy meat without heating up the kitchen. Just season it generously, plop it in, and forget about it for five hours. Fair warning: you won't get crispy skin, but you'll get something better: actual free time.

R By Richard · Adapted from Simply Mamá Cooks · Published 8 May 2026
👁 316.2k source views ❤️ 6.7k source likes
⏱Prep 10 min
🍲Slow cook 8 hr (Low) / 5 hr (High)
🍽Serves 6
✓Confidence 90%
Cooking a whole chicken in the Crockpot | Slow Cooker Recipes

Source video by Simply Mamá Cooks on YouTube. This recipe was adapted with strict source-fidelity rules.

This recipe takes a 2.5 kg whole chicken and cooks it gently in the slow cooker with a homemade dry rub of paprika, garlic, onion, thyme and lemon pepper. The result is meltingly tender meat that pulls away from the bone, perfect served with rice and vegetables, or shredded for tacos and pasta. Note that the skin will not crisp in the slow cooker, so finish under the grill if you want some colour. It is an ideal hands-off method when you do not want to use the oven.

Slow cooker notes: Source is already a slow cooker recipe. Quantities converted to metric for UK readers.

Ingredients

Chicken
  • 2.5 kgwhole chicken, wings tucked back
Dry rub
  • 1 tbspsalt
  • 2 tspgarlic powder, granulated
  • 2 tsponion powder, granulated
  • 2 tsplemon pepper, salt-free
  • 1 tspsmoked paprika
  • 1 tsppaprika
  • 1 tspdried thyme

Method

  1. Combine the salt, garlic powder, onion powder, lemon pepper, smoked paprika, paprika and dried thyme in a small bowl and mix well to make the dry rub.

    ~2 min

  2. Place the chicken breast side down and season the back generously with the rub. Tuck the wings back if you wish, though it is not essential in the slow cooker.

    ~2 min

  3. Lift the chicken into the slow cooker, then turn it breast side up. With clean hands, season the top side and sprinkle some rub inside the cavity.

    ~3 min

  4. Cover with the lid and cook on High for 4.5 to 5 hours, or on Low for 6 to 8 hours. Larger chickens will need longer.

    ~270 min

  5. The chicken will be fall-apart tender, so lift it out very carefully if removing whole, or shred it directly in the pot.

    ~5 min

  6. For a little colour on the skin, transfer the chicken to a tray and place under a hot grill for a few minutes. The skin will not become truly crispy in the slow cooker.

    ~5 min

  7. Skim the rendered fat and juices from the pot to use for gravy if you like. Serve with rice and vegetables, or shred the meat for tacos or pasta.

    ~5 min

Frequently asked

Will the skin go crispy in the slow cooker?
No. Slow cookers steam rather than roast, so the skin stays soft. If you want some colour and crispness, finish the chicken under a hot grill for a few minutes after cooking.
Do I need to add any liquid?
No. The chicken releases plenty of its own juices as it cooks, which collect in the bottom of the pot and can be used for gravy.
Can I add vegetables to the slow cooker?
Yes. Potatoes, carrots and celery work well placed under the chicken so they cook in the rendered juices.
How long do I cook a larger chicken?
A 2.5 kg (5.5 lb) bird needs 4.5 to 5 hours on High. Larger chickens may need an 8 quart slow cooker and up to 12 hours on Low. Always check the meat reaches 75°C (165°F) at the thickest part of the thigh.
Can I use the cooked chicken for other recipes?
Absolutely. The meat shreds easily and is excellent in tacos, sandwiches, pasta, soups and pies. Strain the cooking liquid for a quick stock or gravy base.
Extraction notes (transparency): Salt quantity in transcript (2.5 to 3 tsp) differs slightly from description (1 Tbsp). Used the description value as it is the published amount. Smoked paprika quantity corrected verbally in transcript to 1 tsp, matching description.