Slow Cooker Chicken
Recipe notes:
I like to use the juices at the bottom of the slow cooker to baste the chicken while it is resting, just to add even more flavor.
Though the skin is flavorful, it doesn’t really get super crispy with this cooking method.
I use a 5 quart slow cooker, and my chicken fits perfectly.
Resist opening the lid to check progress, slow cookers take a long time to come back up to temperature and cooking time will need to be extended.
Slow Cooker Chicken - easy and delicious!
I’d love for you to keep up on my new projects and recipes. You can follow me on Facebook and Twitter. You can also find me on Pinterest, that’s my favorite place to hang out and I’d love to see you there.
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You may also like my
Crock Pot Mexican Stuffed Bell Peppers
Crock Pot Mexican Stuffed Peppers
Easy Sow Cooker Pot Roast
Easy Crock Pot Pot Roast
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Filed Under: chicken, Dinner, featured, Recipe, Recipes, Slow Cooker
Comments
DeDe@DesignedDecor says:
March 14, 2013 at 3:59 pm
I make whole chicken in my crock pot all of the time. I will try the foil ball tip! I hope to meet you at Snap!
DeDe@DesignedDecor recently posted…Talkin About Thursday Link Party #11My Profile
Reply
Mackenzie says:
March 19, 2013 at 7:44 pm
This sounds delcious; I am always looking for new crockpot recipes! Thanks!
Mackenzie :)
Reply
Holly Lefevre says:
March 20, 2013 at 11:09 pm
I have a beautiful new crockpot and have yet to try a chicken in it..I think I seen Friday night dinner!
Holly Lefevre recently posted…Spicy Carrot Hummus (recipe)My Profile
Reply
Sarah says:
March 22, 2013 at 7:46 am
Can you cook it on low?
Reply
admin says:
March 22, 2013 at 2:24 pm
Hi Sarah,
I have tried it on low and had the entire chicken fall apart, tiny bones and all, when I tried to take it out of the slow cooker. It was a disaster. Let us know if you try it and it works out. I’m sure a lot of people have the same question. Thank you!
Reply
Jolene says:
April 11, 2013 at 5:39 am
You may have to adjust your cooking time. I have 2 crockpots and 1 cooks faster than the other. and make sure the chicken is not sitting in a lot of the juice.
Reply
Erin says:
March 24, 2013 at 9:12 am
Please, PLEASE remember to use the meat thermometer to check temperature correctly. I work in a hospital and we had an entire family come in with food poisoning from a crockpot turkey. There are a lot of variables when cooking bone-in poultry like this. Stay safe!
Reply
Michelle R. says:
April 30, 2013 at 1:14 pm
Thank you for this. People don’t always see the thermometer information, and it helps to remind them. You are a good healthworker and I appreciate you!
Reply
Alicia says:
March 25, 2013 at 11:22 am
This looks delicious! I love the feeling of accomplishment that comes with cooking a whole chicken… it makes me feel like super mom!
Alicia recently posted…homemade jammie dodgersMy Profile
Reply
robin says:
April 2, 2013 at 11:45 am
Do you add any liquid to the bottom, or does it create its own juices?
Reply
Melissa says:
April 2, 2013 at 6:23 pm
No need to add any liquid! :0)
Reply
Dzenita says:
April 6, 2013 at 8:50 am
I’m making this for dinner tonight! I have a couple of questions though.. I’m young and inexperienced with cooking ;) so I just need some advice.
1. I am using a smaller chicken, about 3.5 pounds. How long should I expect to keep it in my crockpot?
2. My small chicken is frozen, so should I wait for it to thaw our completely or..? My husband suggested defrosting in the microwave but that worries me a bit..any suggestions?
Thanks!
Reply
Melissa says:
April 6, 2013 at 9:08 am
Hi there!
This is a great beginner recipe!
1. You can check the temperature after 3.5 hours. It’s really important to use a meat thermometer, and they are very inexpensive to buy. The chicken should be cooked to 165 degrees.
2. Yes, definitely wait for it to thaw. I would not use the microwave. If you need to speed thawing, keep the chicken in it’s original packaging and thaw in fresh cold water. I usually fill one side of the sink and change the water out every thirty minutes or so. Make sure to clean your sink after as well!
Reply
kates says:
April 12, 2013 at 4:13 pm
do yourself a favor and use only fresh poultry and meats. frozen never seems to taste as good. you can do it!
Reply
Annie says:
February 27, 2014 at 8:13 am
Not always true the only way to buy organic, local, hormone free meat in my area is frozen. And it’s a million times better than fresh grocery store meat.
Also Melissa, the USDA recommends NOT rinsing poultry as it doesn’t kill any bacteria and in fact spreads it around your kitchen.
Reply
Nikki says:
April 11, 2013 at 9:21 pm
I made this for dinner today.. and it was soo good. My chicken was slightly less than 5lbs, thoroughly defrosted in the fridge and it cooked to a good 165F in 4 hours.. I served it comfort style with mashed potatoes and veggies.. It was delicious.. the meat was flaking off the chicken.. I wish I had a huge crock for my Thanksgiving turkey to try this on.. Yum yum.. not much leftover, just enough for a sandwich. Thanks, recommended for ease and taste! Thank you.
Reply
Jeanette says:
April 14, 2013 at 10:45 pm
I have a 3 x 1.5qt Crock pot. I cut the whole chicken in half, placed the foil balls in the bottom, and cooked it 6 hours on high, skin side up. It turned out perfectly. Thanks for the inspiration! I love being able to cook 2 sides and roast half a chicken simultaneously!
Reply
Debi :) says:
April 15, 2013 at 10:05 am
That was a super-delish recipe! I will use that again and again. Has anyone ever tried to do multiple chickies, like in a roaster using this method. If so, what temp do you think???? I do a lot of charity cooking and love to save time, too!
Reply
Terra says:
April 18, 2013 at 8:08 pm
Ok..crazy question..how do you baste with the juices? Do you just pour it over the top?
Reply
Melissa says:
April 22, 2013 at 8:59 am
Exactly! Or you can brush it on:0)
Reply
Kelly says:
April 19, 2013 at 1:54 pm
Trying this tonight! I have a chicken that needs to be cooked an a craving for chicken salad. Today’s chicken is going to be portioned and frozen for future meals.
I have a roasting rack for my slow cooker, so no need for the foil!
Reply
Patricia @ The TT Diaries says:
April 29, 2013 at 5:53 am
I found your blog on Pinterest and I can not wait to try this. It has been added to my dinner plan for May. I am now following so I can read more of what you post in the future.
Reply
Renee says:
April 29, 2013 at 8:15 pm
Can you cook it on low for 6-8 hours instead?
Reply
Melissa says:
April 30, 2013 at 9:41 am
I have not had good success with it on low, but you could try it. I would test the temp at 6 hours and see if it works with your slow cooker. They really vary!
Reply
Regina Fitzgerald says:
May 14, 2013 at 5:05 am
When I roast chicken, I use to fill the with mashed potatoes, olives, hard eggs and green onions, closing the openings. Do you think I can to the same with this recipe?
Reply
Melissa says:
May 14, 2013 at 12:59 pm
Hi Regina,
I wouldn’t fill it with anything you plan to eat, like stuffing. I don’t think it would get to the proper temp to make it safe to eat.
Reply
Aimee says:
May 24, 2013 at 5:06 am
Saw where someone popped in the oven for 30 mins…to roast…after cooking in crock…might give skin a crisper skin…
Reply
Melissa says:
May 28, 2013 at 9:57 am
Love that idea! Thanks for sharing!
Reply
Jessi @ Quirky Cookery says:
October 3, 2013 at 4:15 pm
Hmm. It usually only takes about an hour to roast a chicken in the oven. If I’m going to heat up the kitchen by having the oven on for half an hour to get it crispy, I’m thinking I might as well just let it spend the whole time in there anyway.
Reply
Mary says:
October 6, 2013 at 3:49 am
That’s fine if you have the time to be at home for several hours to do it in the oven. The beauty of using a crock pot is that you don’t have to be at home. If you want it crisp, then put in in the oven while you are preparing the sides and getting the table ready.
Reply
jacqueline says:
February 14, 2014 at 6:53 am
Several hours? I’m afraid I simply must disagree. If you prep your chicken properly it really does only take about an hour to do. That aside, it takes an oven an hour to preheat properly…and less than 15 minutes for from fresh mashed potatoes and a veg side.
Lynda King says:
July 17, 2013 at 4:00 pm
My family only like breasts. I don’t see any reason why chicken pieces couldn’t be used instead of a whole chicken. Do you?
Reply
Melissa says:
July 18, 2013 at 11:01 am
I use the bone-in chicken breasts all the time! Works perfectly and they are inexpensive:0)
Reply
Lacey says:
July 27, 2013 at 6:14 pm
I use my slow cooker a lot. I’m thinking the chicken skin probably isn’t crispy like when roasted so I probably would not try. Using the crock then having to brown in the oven seems like double work and clean up. I would just use the oven and skip the slow cooker on this one.
Reply
Paula says:
July 30, 2013 at 2:28 pm
Can you make this with boneless chicken?
Reply
Melissa says:
August 1, 2013 at 8:02 pm
Hey Paula!
Check out this post, I have tips for chicken breasts here! http://www.number-2-pencil.com/2013/07/25/slow-cooker-bbq-chicken/
Reply
Trish says:
August 14, 2013 at 6:41 pm
this looks great – I love being able to use my slow cooker, especially as it uses less electricity than the oven. I am a rabid environmentalist, and was just wondering if I could use something other than foil as a prop – like a ramekin or something. Will have to look into it.
Reply
Melissa says:
August 18, 2013 at 5:24 am
You could definitely use onions or garlic. In my slow cooker lemon garlic chicken recipe, I use lemons and garlic heads. Let me know what you come up with, I would love to hear!
Reply
Lorah says:
August 23, 2013 at 9:57 am
Think you could pop it in the broiler afterward to crisp the skin up a bit? Just a thought. I’ve never done it, so no idea if it would work. Anyone else know?
Reply
Shelia Holcomb says:
September 16, 2013 at 12:58 pm
I read on my new crock pot instructions not to put the crock pot in the oven. You could take the chicken out and place it on a broiler pan though, after cooking it in the crock pot.
Reply
Chrissi Colquitt says:
August 24, 2013 at 3:14 pm
When I take my chicken or turkey out of the crock pot, I put it on my broiler pan and put it under just long enough to get some pretty color. It also crisps up the skin for those in my bunch who still eat that stuff. :)
Reply
A_Shearer says:
September 24, 2013 at 8:06 am
I set my chicken on large potato pieces and onions.
Reply
Olivia says:
September 24, 2013 at 10:51 pm
Saw this recipe on Monday night, made for Tuesday dinner..a big hit. I didn’t season it as suggested had a mesquite dry rub I wanted to try and the family declared it was a “keeper” so easy to make added some California sweet cob corn and cal-rose rice , easiest dinner so far. Love crock pot cooking. The suggestion to take juices to pour over the chicken was perfect. The only thing on would do differently is place my chicken on its breast for extra moisture. Thank you for a great idea and the idea for the foil balls really works too!
Reply
Heather says:
October 29, 2013 at 6:19 am
I tried this chicken last night for dinner. I didn’t have any steak seasoning on hand so I just used some Lawry’s seaming with salt and pepper and it was amazing! Thanks for all of your wonderful recipes!?
Reply
Renee says:
November 4, 2013 at 1:08 pm
Think I can use whole lemons in place of the aluminum balls and stuff the cavity with one as well? I am also going to add a small bag of the red inspiration potatoes.
Reply
Melissa says:
November 4, 2013 at 2:58 pm
You sure can! Check out my lemon garlic chicken for tips! http://www.number-2-pencil.com/2013/05/23/slow-cooker-lemon-garlic-chicken/
Reply
SallyJoJo says:
January 9, 2014 at 5:07 pm
I have done whole chicken successfully many times in the crockpot. This is a GREAT one to try: http://homecooking.about.com/od/chickenrecipes/r/Crockpot-Chicken-Recipe-blchicken52.htm
I will trying your recipe tomorrow, 4 – 6 hours on low.
Reply
Sister Maureen says:
January 14, 2014 at 7:23 am
I do not cook a lot in a slow cooker, do I need to put water into it with the chicken?
Reply
Melissa says:
January 16, 2014 at 9:07 am
Not with this recipe! Thanks for the question!
Reply
Glenda Trey says:
February 9, 2014 at 10:59 am
Anyone know the calories on this recipe?
Reply
Tracy says:
March 15, 2014 at 10:08 am
This is, by far, my favorite way to “roast a chicken”. I’ve used this method for years and it never fails. Gotta cook it on High, though. I have used the foil balls in the bottom but now just use my small oval roasting rack. Fits perfectly and keeps the chicken off the hot bottom of the slow cooker and partially out of all the juices. Use the same method for a pork tenderloin, too. Just cut the time down according to the tenderloin size. You’re recipe is a lifetime keeper ♥Ü♥
Reply
dorkorpington says:
April 2, 2014 at 4:51 am
So glad I’m not the only one to do this lol. After I cook it and right before it’s done, I put it under my broiler to get a crispy skin. So there’s an easy fix to the skin issue.
Reply
dorkorpington says:
April 2, 2014 at 5:08 am
Oh and by using the broiler you don’t have to wait for the oven to preheat and it takes 5 minutes or less.
Reply
Mindy says:
April 14, 2013 at 3:49 pm
The “insides” is merely a bag that your remove. Inside the bag are the neck, giblets, and what not of the chicken that can be used if you want although I think most of us just throw the bag in the trash. Not complicated so don’t be intimidated or disgusted.
Reply
Kayren says:
April 27, 2013 at 6:45 am
when using a store bought chicken, “the insides” are only the giblets & neck & they are in a paper type bag ‘inside’ the chicken, (I promise no guts & gore are in there) & all you do is pull out the bag & toss it or empty into a pan to boil to flavor noodles, dressing or whatever. Hope this helps & you do make the chicken, as it is a delicious way to make it!
Reply
Vera Jackson says:
January 6, 2014 at 4:46 pm
Tried this recipe today, super good!!!!!
Reply
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Recipe notes:
I like to use the juices at the bottom of the slow cooker to baste the chicken while it is resting, just to add even more flavor.
Though the skin is flavorful, it doesn’t really get super crispy with this cooking method.
I use a 5 quart slow cooker, and my chicken fits perfectly.
Resist opening the lid to check progress, slow cookers take a long time to come back up to temperature and cooking time will need to be extended.
Slow Cooker Chicken - easy and delicious!
I’d love for you to keep up on my new projects and recipes. You can follow me on Facebook and Twitter. You can also find me on Pinterest, that’s my favorite place to hang out and I’d love to see you there.
Follow Me on Pinterest
Subscribe to our mailing list
yellow-signature
You may also like my
Crock Pot Mexican Stuffed Bell Peppers
Crock Pot Mexican Stuffed Peppers
Easy Sow Cooker Pot Roast
Easy Crock Pot Pot Roast
Linking up with: The 36th Avenue, Tatertots & Jello, I Heart Nap Time, Frugal Girls, Six Sisters Stuff
1.26k
12
362k
You may also like:
Ultimate Kitchen Giveaway - Closed
15 Delicious Recipes for Thanksgiving Leftovers
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Ten Bloggers to Follow on Pinterest
Green Smoothie
Filed Under: chicken, Dinner, featured, Recipe, Recipes, Slow Cooker
Comments
DeDe@DesignedDecor says:
March 14, 2013 at 3:59 pm
I make whole chicken in my crock pot all of the time. I will try the foil ball tip! I hope to meet you at Snap!
DeDe@DesignedDecor recently posted…Talkin About Thursday Link Party #11My Profile
Reply
Mackenzie says:
March 19, 2013 at 7:44 pm
This sounds delcious; I am always looking for new crockpot recipes! Thanks!
Mackenzie :)
Reply
Holly Lefevre says:
March 20, 2013 at 11:09 pm
I have a beautiful new crockpot and have yet to try a chicken in it..I think I seen Friday night dinner!
Holly Lefevre recently posted…Spicy Carrot Hummus (recipe)My Profile
Reply
Sarah says:
March 22, 2013 at 7:46 am
Can you cook it on low?
Reply
admin says:
March 22, 2013 at 2:24 pm
Hi Sarah,
I have tried it on low and had the entire chicken fall apart, tiny bones and all, when I tried to take it out of the slow cooker. It was a disaster. Let us know if you try it and it works out. I’m sure a lot of people have the same question. Thank you!
Reply
Jolene says:
April 11, 2013 at 5:39 am
You may have to adjust your cooking time. I have 2 crockpots and 1 cooks faster than the other. and make sure the chicken is not sitting in a lot of the juice.
Reply
Erin says:
March 24, 2013 at 9:12 am
Please, PLEASE remember to use the meat thermometer to check temperature correctly. I work in a hospital and we had an entire family come in with food poisoning from a crockpot turkey. There are a lot of variables when cooking bone-in poultry like this. Stay safe!
Reply
Michelle R. says:
April 30, 2013 at 1:14 pm
Thank you for this. People don’t always see the thermometer information, and it helps to remind them. You are a good healthworker and I appreciate you!
Reply
Alicia says:
March 25, 2013 at 11:22 am
This looks delicious! I love the feeling of accomplishment that comes with cooking a whole chicken… it makes me feel like super mom!
Alicia recently posted…homemade jammie dodgersMy Profile
Reply
robin says:
April 2, 2013 at 11:45 am
Do you add any liquid to the bottom, or does it create its own juices?
Reply
Melissa says:
April 2, 2013 at 6:23 pm
No need to add any liquid! :0)
Reply
Dzenita says:
April 6, 2013 at 8:50 am
I’m making this for dinner tonight! I have a couple of questions though.. I’m young and inexperienced with cooking ;) so I just need some advice.
1. I am using a smaller chicken, about 3.5 pounds. How long should I expect to keep it in my crockpot?
2. My small chicken is frozen, so should I wait for it to thaw our completely or..? My husband suggested defrosting in the microwave but that worries me a bit..any suggestions?
Thanks!
Reply
Melissa says:
April 6, 2013 at 9:08 am
Hi there!
This is a great beginner recipe!
1. You can check the temperature after 3.5 hours. It’s really important to use a meat thermometer, and they are very inexpensive to buy. The chicken should be cooked to 165 degrees.
2. Yes, definitely wait for it to thaw. I would not use the microwave. If you need to speed thawing, keep the chicken in it’s original packaging and thaw in fresh cold water. I usually fill one side of the sink and change the water out every thirty minutes or so. Make sure to clean your sink after as well!
Reply
kates says:
April 12, 2013 at 4:13 pm
do yourself a favor and use only fresh poultry and meats. frozen never seems to taste as good. you can do it!
Reply
Annie says:
February 27, 2014 at 8:13 am
Not always true the only way to buy organic, local, hormone free meat in my area is frozen. And it’s a million times better than fresh grocery store meat.
Also Melissa, the USDA recommends NOT rinsing poultry as it doesn’t kill any bacteria and in fact spreads it around your kitchen.
Reply
Nikki says:
April 11, 2013 at 9:21 pm
I made this for dinner today.. and it was soo good. My chicken was slightly less than 5lbs, thoroughly defrosted in the fridge and it cooked to a good 165F in 4 hours.. I served it comfort style with mashed potatoes and veggies.. It was delicious.. the meat was flaking off the chicken.. I wish I had a huge crock for my Thanksgiving turkey to try this on.. Yum yum.. not much leftover, just enough for a sandwich. Thanks, recommended for ease and taste! Thank you.
Reply
Jeanette says:
April 14, 2013 at 10:45 pm
I have a 3 x 1.5qt Crock pot. I cut the whole chicken in half, placed the foil balls in the bottom, and cooked it 6 hours on high, skin side up. It turned out perfectly. Thanks for the inspiration! I love being able to cook 2 sides and roast half a chicken simultaneously!
Reply
Debi :) says:
April 15, 2013 at 10:05 am
That was a super-delish recipe! I will use that again and again. Has anyone ever tried to do multiple chickies, like in a roaster using this method. If so, what temp do you think???? I do a lot of charity cooking and love to save time, too!
Reply
Terra says:
April 18, 2013 at 8:08 pm
Ok..crazy question..how do you baste with the juices? Do you just pour it over the top?
Reply
Melissa says:
April 22, 2013 at 8:59 am
Exactly! Or you can brush it on:0)
Reply
Kelly says:
April 19, 2013 at 1:54 pm
Trying this tonight! I have a chicken that needs to be cooked an a craving for chicken salad. Today’s chicken is going to be portioned and frozen for future meals.
I have a roasting rack for my slow cooker, so no need for the foil!
Reply
Patricia @ The TT Diaries says:
April 29, 2013 at 5:53 am
I found your blog on Pinterest and I can not wait to try this. It has been added to my dinner plan for May. I am now following so I can read more of what you post in the future.
Reply
Renee says:
April 29, 2013 at 8:15 pm
Can you cook it on low for 6-8 hours instead?
Reply
Melissa says:
April 30, 2013 at 9:41 am
I have not had good success with it on low, but you could try it. I would test the temp at 6 hours and see if it works with your slow cooker. They really vary!
Reply
Regina Fitzgerald says:
May 14, 2013 at 5:05 am
When I roast chicken, I use to fill the with mashed potatoes, olives, hard eggs and green onions, closing the openings. Do you think I can to the same with this recipe?
Reply
Melissa says:
May 14, 2013 at 12:59 pm
Hi Regina,
I wouldn’t fill it with anything you plan to eat, like stuffing. I don’t think it would get to the proper temp to make it safe to eat.
Reply
Aimee says:
May 24, 2013 at 5:06 am
Saw where someone popped in the oven for 30 mins…to roast…after cooking in crock…might give skin a crisper skin…
Reply
Melissa says:
May 28, 2013 at 9:57 am
Love that idea! Thanks for sharing!
Reply
Jessi @ Quirky Cookery says:
October 3, 2013 at 4:15 pm
Hmm. It usually only takes about an hour to roast a chicken in the oven. If I’m going to heat up the kitchen by having the oven on for half an hour to get it crispy, I’m thinking I might as well just let it spend the whole time in there anyway.
Reply
Mary says:
October 6, 2013 at 3:49 am
That’s fine if you have the time to be at home for several hours to do it in the oven. The beauty of using a crock pot is that you don’t have to be at home. If you want it crisp, then put in in the oven while you are preparing the sides and getting the table ready.
Reply
jacqueline says:
February 14, 2014 at 6:53 am
Several hours? I’m afraid I simply must disagree. If you prep your chicken properly it really does only take about an hour to do. That aside, it takes an oven an hour to preheat properly…and less than 15 minutes for from fresh mashed potatoes and a veg side.
Lynda King says:
July 17, 2013 at 4:00 pm
My family only like breasts. I don’t see any reason why chicken pieces couldn’t be used instead of a whole chicken. Do you?
Reply
Melissa says:
July 18, 2013 at 11:01 am
I use the bone-in chicken breasts all the time! Works perfectly and they are inexpensive:0)
Reply
Lacey says:
July 27, 2013 at 6:14 pm
I use my slow cooker a lot. I’m thinking the chicken skin probably isn’t crispy like when roasted so I probably would not try. Using the crock then having to brown in the oven seems like double work and clean up. I would just use the oven and skip the slow cooker on this one.
Reply
Paula says:
July 30, 2013 at 2:28 pm
Can you make this with boneless chicken?
Reply
Melissa says:
August 1, 2013 at 8:02 pm
Hey Paula!
Check out this post, I have tips for chicken breasts here! http://www.number-2-pencil.com/2013/07/25/slow-cooker-bbq-chicken/
Reply
Trish says:
August 14, 2013 at 6:41 pm
this looks great – I love being able to use my slow cooker, especially as it uses less electricity than the oven. I am a rabid environmentalist, and was just wondering if I could use something other than foil as a prop – like a ramekin or something. Will have to look into it.
Reply
Melissa says:
August 18, 2013 at 5:24 am
You could definitely use onions or garlic. In my slow cooker lemon garlic chicken recipe, I use lemons and garlic heads. Let me know what you come up with, I would love to hear!
Reply
Lorah says:
August 23, 2013 at 9:57 am
Think you could pop it in the broiler afterward to crisp the skin up a bit? Just a thought. I’ve never done it, so no idea if it would work. Anyone else know?
Reply
Shelia Holcomb says:
September 16, 2013 at 12:58 pm
I read on my new crock pot instructions not to put the crock pot in the oven. You could take the chicken out and place it on a broiler pan though, after cooking it in the crock pot.
Reply
Chrissi Colquitt says:
August 24, 2013 at 3:14 pm
When I take my chicken or turkey out of the crock pot, I put it on my broiler pan and put it under just long enough to get some pretty color. It also crisps up the skin for those in my bunch who still eat that stuff. :)
Reply
A_Shearer says:
September 24, 2013 at 8:06 am
I set my chicken on large potato pieces and onions.
Reply
Olivia says:
September 24, 2013 at 10:51 pm
Saw this recipe on Monday night, made for Tuesday dinner..a big hit. I didn’t season it as suggested had a mesquite dry rub I wanted to try and the family declared it was a “keeper” so easy to make added some California sweet cob corn and cal-rose rice , easiest dinner so far. Love crock pot cooking. The suggestion to take juices to pour over the chicken was perfect. The only thing on would do differently is place my chicken on its breast for extra moisture. Thank you for a great idea and the idea for the foil balls really works too!
Reply
Heather says:
October 29, 2013 at 6:19 am
I tried this chicken last night for dinner. I didn’t have any steak seasoning on hand so I just used some Lawry’s seaming with salt and pepper and it was amazing! Thanks for all of your wonderful recipes!?
Reply
Renee says:
November 4, 2013 at 1:08 pm
Think I can use whole lemons in place of the aluminum balls and stuff the cavity with one as well? I am also going to add a small bag of the red inspiration potatoes.
Reply
Melissa says:
November 4, 2013 at 2:58 pm
You sure can! Check out my lemon garlic chicken for tips! http://www.number-2-pencil.com/2013/05/23/slow-cooker-lemon-garlic-chicken/
Reply
SallyJoJo says:
January 9, 2014 at 5:07 pm
I have done whole chicken successfully many times in the crockpot. This is a GREAT one to try: http://homecooking.about.com/od/chickenrecipes/r/Crockpot-Chicken-Recipe-blchicken52.htm
I will trying your recipe tomorrow, 4 – 6 hours on low.
Reply
Sister Maureen says:
January 14, 2014 at 7:23 am
I do not cook a lot in a slow cooker, do I need to put water into it with the chicken?
Reply
Melissa says:
January 16, 2014 at 9:07 am
Not with this recipe! Thanks for the question!
Reply
Glenda Trey says:
February 9, 2014 at 10:59 am
Anyone know the calories on this recipe?
Reply
Tracy says:
March 15, 2014 at 10:08 am
This is, by far, my favorite way to “roast a chicken”. I’ve used this method for years and it never fails. Gotta cook it on High, though. I have used the foil balls in the bottom but now just use my small oval roasting rack. Fits perfectly and keeps the chicken off the hot bottom of the slow cooker and partially out of all the juices. Use the same method for a pork tenderloin, too. Just cut the time down according to the tenderloin size. You’re recipe is a lifetime keeper ♥Ü♥
Reply
dorkorpington says:
April 2, 2014 at 4:51 am
So glad I’m not the only one to do this lol. After I cook it and right before it’s done, I put it under my broiler to get a crispy skin. So there’s an easy fix to the skin issue.
Reply
dorkorpington says:
April 2, 2014 at 5:08 am
Oh and by using the broiler you don’t have to wait for the oven to preheat and it takes 5 minutes or less.
Reply
Mindy says:
April 14, 2013 at 3:49 pm
The “insides” is merely a bag that your remove. Inside the bag are the neck, giblets, and what not of the chicken that can be used if you want although I think most of us just throw the bag in the trash. Not complicated so don’t be intimidated or disgusted.
Reply
Kayren says:
April 27, 2013 at 6:45 am
when using a store bought chicken, “the insides” are only the giblets & neck & they are in a paper type bag ‘inside’ the chicken, (I promise no guts & gore are in there) & all you do is pull out the bag & toss it or empty into a pan to boil to flavor noodles, dressing or whatever. Hope this helps & you do make the chicken, as it is a delicious way to make it!
Reply
Vera Jackson says:
January 6, 2014 at 4:46 pm
Tried this recipe today, super good!!!!!
Reply
Trackbacks
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Pinterest of Interest Thursdays – Dinner Party Inspiration | The Affair Shop Blog says:
April 11, 2013 at 10:02 pm
[...] I refuse to “take the insides” out of anything. But if I could do such things, I would make this Slow Cooker Chicken. [...]
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Slow Cooker BBQ Ribs - No. 2 Pencil says:
April 22, 2013 at 1:51 pm
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October 6, 2013 at 7:43 am
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One Hour Roasted Chicken - No. 2 Pencil says:
December 2, 2013 at 6:00 am
[…] it has a lovely crispy skin that is a must for a roasted chicken. One of my favorite recipes is my slow cooker chicken, and this is an oven roasted variation of that […]
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Recipe notes:
I like to use the juices at the bottom of the slow cooker to baste the chicken while it is resting, just to add even more flavor.
Though the skin is flavorful, it doesn’t really get super crispy with this cooking method.
I use a 5 quart slow cooker, and my chicken fits perfectly.
Resist opening the lid to check progress, slow cookers take a long time to come back up to temperature and cooking time will need to be extended.
Slow Cooker Chicken - easy and delicious!
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Filed Under: chicken, Dinner, featured, Recipe, Recipes, Slow Cooker
Comments
DeDe@DesignedDecor says:
March 14, 2013 at 3:59 pm
I make whole chicken in my crock pot all of the time. I will try the foil ball tip! I hope to meet you at Snap!
DeDe@DesignedDecor recently posted…Talkin About Thursday Link Party #11My Profile
Reply
Mackenzie says:
March 19, 2013 at 7:44 pm
This sounds delcious; I am always looking for new crockpot recipes! Thanks!
Mackenzie :)
Reply
Holly Lefevre says:
March 20, 2013 at 11:09 pm
I have a beautiful new crockpot and have yet to try a chicken in it..I think I seen Friday night dinner!
Holly Lefevre recently posted…Spicy Carrot Hummus (recipe)My Profile
Reply
Sarah says:
March 22, 2013 at 7:46 am
Can you cook it on low?
Reply
admin says:
March 22, 2013 at 2:24 pm
Hi Sarah,
I have tried it on low and had the entire chicken fall apart, tiny bones and all, when I tried to take it out of the slow cooker. It was a disaster. Let us know if you try it and it works out. I’m sure a lot of people have the same question. Thank you!
Reply
Jolene says:
April 11, 2013 at 5:39 am
You may have to adjust your cooking time. I have 2 crockpots and 1 cooks faster than the other. and make sure the chicken is not sitting in a lot of the juice.
Reply
Erin says:
March 24, 2013 at 9:12 am
Please, PLEASE remember to use the meat thermometer to check temperature correctly. I work in a hospital and we had an entire family come in with food poisoning from a crockpot turkey. There are a lot of variables when cooking bone-in poultry like this. Stay safe!
Reply
Michelle R. says:
April 30, 2013 at 1:14 pm
Thank you for this. People don’t always see the thermometer information, and it helps to remind them. You are a good healthworker and I appreciate you!
Reply
Alicia says:
March 25, 2013 at 11:22 am
This looks delicious! I love the feeling of accomplishment that comes with cooking a whole chicken… it makes me feel like super mom!
Alicia recently posted…homemade jammie dodgersMy Profile
Reply
robin says:
April 2, 2013 at 11:45 am
Do you add any liquid to the bottom, or does it create its own juices?
Reply
Melissa says:
April 2, 2013 at 6:23 pm
No need to add any liquid! :0)
Reply
Dzenita says:
April 6, 2013 at 8:50 am
I’m making this for dinner tonight! I have a couple of questions though.. I’m young and inexperienced with cooking ;) so I just need some advice.
1. I am using a smaller chicken, about 3.5 pounds. How long should I expect to keep it in my crockpot?
2. My small chicken is frozen, so should I wait for it to thaw our completely or..? My husband suggested defrosting in the microwave but that worries me a bit..any suggestions?
Thanks!
Reply
Melissa says:
April 6, 2013 at 9:08 am
Hi there!
This is a great beginner recipe!
1. You can check the temperature after 3.5 hours. It’s really important to use a meat thermometer, and they are very inexpensive to buy. The chicken should be cooked to 165 degrees.
2. Yes, definitely wait for it to thaw. I would not use the microwave. If you need to speed thawing, keep the chicken in it’s original packaging and thaw in fresh cold water. I usually fill one side of the sink and change the water out every thirty minutes or so. Make sure to clean your sink after as well!
Reply
kates says:
April 12, 2013 at 4:13 pm
do yourself a favor and use only fresh poultry and meats. frozen never seems to taste as good. you can do it!
Reply
Annie says:
February 27, 2014 at 8:13 am
Not always true the only way to buy organic, local, hormone free meat in my area is frozen. And it’s a million times better than fresh grocery store meat.
Also Melissa, the USDA recommends NOT rinsing poultry as it doesn’t kill any bacteria and in fact spreads it around your kitchen.
Reply
Nikki says:
April 11, 2013 at 9:21 pm
I made this for dinner today.. and it was soo good. My chicken was slightly less than 5lbs, thoroughly defrosted in the fridge and it cooked to a good 165F in 4 hours.. I served it comfort style with mashed potatoes and veggies.. It was delicious.. the meat was flaking off the chicken.. I wish I had a huge crock for my Thanksgiving turkey to try this on.. Yum yum.. not much leftover, just enough for a sandwich. Thanks, recommended for ease and taste! Thank you.
Reply
Jeanette says:
April 14, 2013 at 10:45 pm
I have a 3 x 1.5qt Crock pot. I cut the whole chicken in half, placed the foil balls in the bottom, and cooked it 6 hours on high, skin side up. It turned out perfectly. Thanks for the inspiration! I love being able to cook 2 sides and roast half a chicken simultaneously!
Reply
Debi :) says:
April 15, 2013 at 10:05 am
That was a super-delish recipe! I will use that again and again. Has anyone ever tried to do multiple chickies, like in a roaster using this method. If so, what temp do you think???? I do a lot of charity cooking and love to save time, too!
Reply
Terra says:
April 18, 2013 at 8:08 pm
Ok..crazy question..how do you baste with the juices? Do you just pour it over the top?
Reply
Melissa says:
April 22, 2013 at 8:59 am
Exactly! Or you can brush it on:0)
Reply
Kelly says:
April 19, 2013 at 1:54 pm
Trying this tonight! I have a chicken that needs to be cooked an a craving for chicken salad. Today’s chicken is going to be portioned and frozen for future meals.
I have a roasting rack for my slow cooker, so no need for the foil!
Reply
Patricia @ The TT Diaries says:
April 29, 2013 at 5:53 am
I found your blog on Pinterest and I can not wait to try this. It has been added to my dinner plan for May. I am now following so I can read more of what you post in the future.
Reply
Renee says:
April 29, 2013 at 8:15 pm
Can you cook it on low for 6-8 hours instead?
Reply
Melissa says:
April 30, 2013 at 9:41 am
I have not had good success with it on low, but you could try it. I would test the temp at 6 hours and see if it works with your slow cooker. They really vary!
Reply
Regina Fitzgerald says:
May 14, 2013 at 5:05 am
When I roast chicken, I use to fill the with mashed potatoes, olives, hard eggs and green onions, closing the openings. Do you think I can to the same with this recipe?
Reply
Melissa says:
May 14, 2013 at 12:59 pm
Hi Regina,
I wouldn’t fill it with anything you plan to eat, like stuffing. I don’t think it would get to the proper temp to make it safe to eat.
Reply
Aimee says:
May 24, 2013 at 5:06 am
Saw where someone popped in the oven for 30 mins…to roast…after cooking in crock…might give skin a crisper skin…
Reply
Melissa says:
May 28, 2013 at 9:57 am
Love that idea! Thanks for sharing!
Reply
Jessi @ Quirky Cookery says:
October 3, 2013 at 4:15 pm
Hmm. It usually only takes about an hour to roast a chicken in the oven. If I’m going to heat up the kitchen by having the oven on for half an hour to get it crispy, I’m thinking I might as well just let it spend the whole time in there anyway.
Reply
Mary says:
October 6, 2013 at 3:49 am
That’s fine if you have the time to be at home for several hours to do it in the oven. The beauty of using a crock pot is that you don’t have to be at home. If you want it crisp, then put in in the oven while you are preparing the sides and getting the table ready.
Reply
jacqueline says:
February 14, 2014 at 6:53 am
Several hours? I’m afraid I simply must disagree. If you prep your chicken properly it really does only take about an hour to do. That aside, it takes an oven an hour to preheat properly…and less than 15 minutes for from fresh mashed potatoes and a veg side.
Lynda King says:
July 17, 2013 at 4:00 pm
My family only like breasts. I don’t see any reason why chicken pieces couldn’t be used instead of a whole chicken. Do you?
Reply
Melissa says:
July 18, 2013 at 11:01 am
I use the bone-in chicken breasts all the time! Works perfectly and they are inexpensive:0)
Reply
Lacey says:
July 27, 2013 at 6:14 pm
I use my slow cooker a lot. I’m thinking the chicken skin probably isn’t crispy like when roasted so I probably would not try. Using the crock then having to brown in the oven seems like double work and clean up. I would just use the oven and skip the slow cooker on this one.
Reply
Paula says:
July 30, 2013 at 2:28 pm
Can you make this with boneless chicken?
Reply
Melissa says:
August 1, 2013 at 8:02 pm
Hey Paula!
Check out this post, I have tips for chicken breasts here! http://www.number-2-pencil.com/2013/07/25/slow-cooker-bbq-chicken/
Reply
Trish says:
August 14, 2013 at 6:41 pm
this looks great – I love being able to use my slow cooker, especially as it uses less electricity than the oven. I am a rabid environmentalist, and was just wondering if I could use something other than foil as a prop – like a ramekin or something. Will have to look into it.
Reply
Melissa says:
August 18, 2013 at 5:24 am
You could definitely use onions or garlic. In my slow cooker lemon garlic chicken recipe, I use lemons and garlic heads. Let me know what you come up with, I would love to hear!
Reply
Lorah says:
August 23, 2013 at 9:57 am
Think you could pop it in the broiler afterward to crisp the skin up a bit? Just a thought. I’ve never done it, so no idea if it would work. Anyone else know?
Reply
Shelia Holcomb says:
September 16, 2013 at 12:58 pm
I read on my new crock pot instructions not to put the crock pot in the oven. You could take the chicken out and place it on a broiler pan though, after cooking it in the crock pot.
Reply
Chrissi Colquitt says:
August 24, 2013 at 3:14 pm
When I take my chicken or turkey out of the crock pot, I put it on my broiler pan and put it under just long enough to get some pretty color. It also crisps up the skin for those in my bunch who still eat that stuff. :)
Reply
A_Shearer says:
September 24, 2013 at 8:06 am
I set my chicken on large potato pieces and onions.
Reply
Olivia says:
September 24, 2013 at 10:51 pm
Saw this recipe on Monday night, made for Tuesday dinner..a big hit. I didn’t season it as suggested had a mesquite dry rub I wanted to try and the family declared it was a “keeper” so easy to make added some California sweet cob corn and cal-rose rice , easiest dinner so far. Love crock pot cooking. The suggestion to take juices to pour over the chicken was perfect. The only thing on would do differently is place my chicken on its breast for extra moisture. Thank you for a great idea and the idea for the foil balls really works too!
Reply
Heather says:
October 29, 2013 at 6:19 am
I tried this chicken last night for dinner. I didn’t have any steak seasoning on hand so I just used some Lawry’s seaming with salt and pepper and it was amazing! Thanks for all of your wonderful recipes!?
Reply
Renee says:
November 4, 2013 at 1:08 pm
Think I can use whole lemons in place of the aluminum balls and stuff the cavity with one as well? I am also going to add a small bag of the red inspiration potatoes.
Reply
Melissa says:
November 4, 2013 at 2:58 pm
You sure can! Check out my lemon garlic chicken for tips! http://www.number-2-pencil.com/2013/05/23/slow-cooker-lemon-garlic-chicken/
Reply
SallyJoJo says:
January 9, 2014 at 5:07 pm
I have done whole chicken successfully many times in the crockpot. This is a GREAT one to try: http://homecooking.about.com/od/chickenrecipes/r/Crockpot-Chicken-Recipe-blchicken52.htm
I will trying your recipe tomorrow, 4 – 6 hours on low.
Reply
Sister Maureen says:
January 14, 2014 at 7:23 am
I do not cook a lot in a slow cooker, do I need to put water into it with the chicken?
Reply
Melissa says:
January 16, 2014 at 9:07 am
Not with this recipe! Thanks for the question!
Reply
Glenda Trey says:
February 9, 2014 at 10:59 am
Anyone know the calories on this recipe?
Reply
Tracy says:
March 15, 2014 at 10:08 am
This is, by far, my favorite way to “roast a chicken”. I’ve used this method for years and it never fails. Gotta cook it on High, though. I have used the foil balls in the bottom but now just use my small oval roasting rack. Fits perfectly and keeps the chicken off the hot bottom of the slow cooker and partially out of all the juices. Use the same method for a pork tenderloin, too. Just cut the time down according to the tenderloin size. You’re recipe is a lifetime keeper ♥Ü♥
Reply
dorkorpington says:
April 2, 2014 at 4:51 am
So glad I’m not the only one to do this lol. After I cook it and right before it’s done, I put it under my broiler to get a crispy skin. So there’s an easy fix to the skin issue.
Reply
dorkorpington says:
April 2, 2014 at 5:08 am
Oh and by using the broiler you don’t have to wait for the oven to preheat and it takes 5 minutes or less.
Reply
Mindy says:
April 14, 2013 at 3:49 pm
The “insides” is merely a bag that your remove. Inside the bag are the neck, giblets, and what not of the chicken that can be used if you want although I think most of us just throw the bag in the trash. Not complicated so don’t be intimidated or disgusted.
Reply
Kayren says:
April 27, 2013 at 6:45 am
when using a store bought chicken, “the insides” are only the giblets & neck & they are in a paper type bag ‘inside’ the chicken, (I promise no guts & gore are in there) & all you do is pull out the bag & toss it or empty into a pan to boil to flavor noodles, dressing or whatever. Hope this helps & you do make the chicken, as it is a delicious way to make it!
Reply
Vera Jackson says:
January 6, 2014 at 4:46 pm
Tried this recipe today, super good!!!!!
Reply
Trackbacks
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April 3, 2013 at 1:09 pm
[...] hang out and I’d love to see you there.You may also like myCrock Pot Mexican Stuffed PeppersSlow Cooker ChickenEasy Crock Pot Pot RoastLinking up with: The 36th Avenue, Tatertots & Jello, I Heart Nap [...]
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Crock Pot Mexican Stuffed Bell Peppers says:
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Pinterest of Interest Thursdays – Dinner Party Inspiration | The Affair Shop Blog says:
April 11, 2013 at 10:02 pm
[...] I refuse to “take the insides” out of anything. But if I could do such things, I would make this Slow Cooker Chicken. [...]
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April 22, 2013 at 1:51 pm
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October 6, 2013 at 7:43 am
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One Hour Roasted Chicken - No. 2 Pencil says:
December 2, 2013 at 6:00 am
[…] it has a lovely crispy skin that is a must for a roasted chicken. One of my favorite recipes is my slow cooker chicken, and this is an oven roasted variation of that […]
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Ingredients
- 1 whole chicken around 5 pounds, insides removed and washed and patted dry
- 1 tablespoon of paprika – more or less to taste
- 3 Tablespoons of steak seasoning – more or less to taste
- Salt and Pepper
Details
Preparation
Step 1
Season chicken, inside and out. Cook in slow cooker lined with foil balls on high for 4 to 4 1/2 hours. Chicken should be cooked to 165 degrees.
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