Five minutes and basic spices are all you need to make slow cooker spiced whole chicken - an amazingly easy, moist rotisserie-chicken - for dinner tonight. In addition to being a great dinner with the wonderful spice mix, making chicken this way was seriously was a game-changer in my kitchen to help me make so many meals easily. Update: now available with Instant Pot Directions, too!
Chicken is one of our family's favorite foods–which makes this recipe for a slow cooker spiced whole chicken a mainstay at our house, since we can get 3-4 different meals from this one chicken.
For pure convenience and frugality, you can't beat a whole chicken cooked in a slow cooker.
It takes about five minutes to prepare, 4 hours on high ( or 7 to 8 on low) to cook, and you can serve it for dinner one night, use the extra meat for another meal or two, and then make a soup or broth with the bones.
Three-plus meals from one chicken- you have to love that.
Make Slow Cooker Spiced Whole Chicken
If your goal is to just cook a chicken for the cooked meat (to use in salads, casseroles, etc.), you don't have to add the spices in this recipe, just salt and pepper and cook as directed.
But I usually use the spices when slow cooking because they serve two functions: they add flavor AND color to the chicken, since browning is the one thing that doesn't happen as well in slow cookers.
The five minutes of preparation include mixing the spices, placing your thawed and skinned chicken in a large slow cooker (if your cooker is smaller, make sure to get a smaller bird), and sprinkling with seasonings.
I like to add fresh herbs if I have the for extra flavor, but that's optional.
Do you have to remove the skin?
I always skin the chicken because I'm not a fan of how the skin comes out when using a slow cooker, plus all the yummy spices are right where I want them- on the meat. The bird also comes out looking nicer as a whole.
How to skin a whole chicken easily:
- Slice the skin off the back first.
- Use your fingers to pull each side up and off around the thigh and breast (cutting down the middle, so you're just working with one side).
- Finally pull the whole side of skin off the end of the drumstick.
- Repeat with the other side and you're done.
And if that totally grosses you out, you can leave it on and remove the skin as you serve it - it works both ways!
Also, cooking a chicken in a slow cooker is a great way to get chicken meat in the summer without heating your house up with the oven.
I make them regularly, cutting off the chicken and freezing in small portions to use in salads, tacos, and sandwiches. That's real food convenience, right?
Wondering how the meat turns out when cooked this way? You will love the evenly moist breast meat that results with this recipe for slow cooker spiced whole chicken. Seriously, this is SO good - I promise!
If you're looking for family-friendly recipes to use up all that delicious chicken, check out the more than 18 recipes for rotisserie chicken here.
How to Make Spiced Whole Chicken in an Instant Pot
Did you forget to put the chicken in the slow cooker and have an Instant Pot or other electric pressure cooker? No worries - here are the directions to use your pressure cooker to cook a whole chicken:
- Follow the directions to prep the chicken (I still don't like the non-crisp skin in an IP, so I remove it as well).
- Place a trivet and a cup of chicken stock or water in the bottom of the removable liner. I've never noticed a difference with stock vs. water, so I always use water to save my stock - it's up to you.
- Lay your prepared 4-5 pound chicken on the trivet, breast up, and sprinkle with the spice mix, rubbing it all over the sides. As with the slow cooker, if you want to use oil either before or as a spice rub, it's your choice.
- Secure the lid of the pressure cooker, set the vent to "seal" and cook on Manual setting for 25 minutes for a 4 pound chicken or 35 minutes for a 5 pound chicken.
- When done, allow to release naturally for 15 minutes and then do a quick release as necessary.
- Check with an instant-read thermometer in the thigh to see if it's reached 165 degrees. If not, reseal and cook another 5 minutes, doing a quick release at the end this time.
What Readers Are Saying
"I made this chicken today and it was wonderful."
-Janelle
"My husband and I thought that was the best crockpot chicken we've ever had, very moist and tender, and so flavorful."
-Shirlee
Slow Cooker Spiced Whole Chicken (OR Instant Pot)
Ingredients
- 4 to 5 pound whole chicken
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder or 1 teaspoon minced fresh garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper or to taste
- 1 tablespoon olive oil optional
- 1 cup chicken broth or water If using an electric pressure cooker (Instant Pot)
Instructions
- Remove all the giblets from the chicken and skin it, if desired (if leaving the skin on, pat it dry). Either way do remove as much fat as possible.
- If Using a Slow Cooker: Place in a large 5-6 quart slow cooker, breast side up.
- If Using an Instant Pot: Place a trivet and a cup of chicken stock or water in the bottom of the removable liner and lay your prepared 4-5 pound chicken on the trivet, breast up.
- Mix all the seasonings and sprinkle all over the chicken, rubbing down the sides. Optionally, you can mix the spices with a tablespoon of olive oil and use a pastry brush to spread it all over the bird.
- Slow Cooker: Cover and cook on HIGH for 3-1/2 to 4 hours (or on LOW for 7 to 8 hours), until juices run clear and an instant read thermometer inserted in the thigh reaches 165 degrees.
- Instant Pot: Secure the lid of the pressure cooker, set the vent to "seal" and cook on Manual setting for 25 minutes for a 4 pound chicken or 35 minutes for a 5 pound chicken. When done, allow to release naturally for 15 minutes and then do a quick release as necessary. Check with an instant-read thermometer in the thigh to see if it's reached 165 degrees. If not, reseal and cook another 5 minutes, doing a quick release at the end this time.
- Cut into pieces for immediate serving. Use any extra meat for another meal.
Notes
- Slice a couple of onions and spread them on the bottom of the cooker before adding the chicken- the onions cook in all that great flavor.
- Add sliced (or baby) carrots, mushrooms, and/or potatoes under and around the chicken.
Nutrition
More Chicken Recipes To Try:
Easy and Delicious Chicken Caesar Wraps
Chicken-Spinach Frittata with Feta & Tomatoes
Note: this recipe was originally published in 2011 and has been updated with all new photos, clearer formatting and printable recipe. Enjoy!
Pam says
I love this recipe and have made it numerous times. My husband and I don't eat the skin and have always felt cheated pulling off the skin with the glorious seasoning. What a no-brainer to skin it first and thank you for the easy directions to do so. I worried it would be dry without the skin but it was nice & moist and deliciously seasoned! I set it on 2 large onions which I had quartered. Perfect! Planning to make it again on Sunday and serve it with some of your whole wheat pan rolls which are the best rolls on the planet!
Jami says
I'm so glad you like this recipe, Pam - and what a great addition of the onions!
I love how the slow cooker keeps things nice and moist. 🙂
John M. Carter says
Jami,
As to the wild beasts, I live in the woods in MI. We have been here over 16 years now. We have 4 acres +/- of mostly wooded land. Hills and valleys and a view of Manistee Lake from our bluff. The lake is about 2 miles away. 1000's of acres of open land around us. We have 2 close neighbors but at least an acre away on the N and S sides of us.
We have taken out over 300 trees from the property and you wouldn't even believe it.
I bake, garden, build things, and just idle away the day. I do at least 1/2 of the cooking, most of the baking of bread and making of cookies, pies and puddings. Caramelcorn is a favorite also. Popcorn is a frequent item too.
I buy my flour and spices in the bulk from a small Amish store a few miles away. They have awesome cream and milk also.
But the beasts, turkeys can be frightening but I walk with large flocks from time to time. They can be dangerous though. I have had them follow the down the road especially if I talk to them. Watching the mating dance(Tom's with feathers fluffed out) is funny at times. I have watched many times a big Tom strut to impress a female and he does not even notice her going off with a young Tom off into the valley.
We have fox, wolf, coyotes, lots of squirrels, many birds, bear, raccoons, vultures, eagles, hawks and snakes. One should just be caucious and not alarm them. Be especially careful of a mom and her cubs. This year for the first time we have baby rabbits running around. The only other rabbits have been dead in the nests frozen. Once in awhile an adult rabbit appears for awhile.
Simply enjoy them and treat them with respect. You do have to be careful with your little dog as they could make a great meal for some critters.
I enjoy your e-mails.
As to the recipe I have never cooked a whole chicken in the crock pot but have done them in the oven. I like your spice mixture. I usually use just salt and pepper with some onion and garlic.
Making soup, I call it bone broth then soup is a practical and healthy thing to do. The broth when cooked for a long time is like a thick gel. Delicious for sauces, soups, and gravies.
Thanks.
Jami says
Well, you definitely live in the wilderness up there, John. I'm hoping to find a nice balance of enjoying the wildlife and not having them destroy and/or eat things!
I would love to have an Amish store nearby like that - sadly they are non-existent in our area (in fact, I just looked up a map and the closest is Montana, lol).
Hope you try the slow cooked chicken - it really does make a moist breast. 🙂
JoAnn Hartung says
would you NOT have to add water to make broth? I am hoping this is published correctly, as I have not added water to cook the chicken.
thank you
Jami says
No, I don't add water when making this, JoAnn. If I make a broth, it's after cooking using the bones like I detail in this post:
https://anoregoncottage.com/easy-slow-cooker-chicken-broth/
Janelle says
I made this chicken today and it was wonderful. I will have a meal for a few days with this chicken.
Jami says
So glad you liked it, Janelle! I love having this meat available for quick meals and salads. 🙂
Debbie says
Ok, this looks amazing and I have to give it a try!! Perfect for a work day - easy prep in the morning, ready when I come home!
AndiW says
Can't believe it never occurred to SKIN the chicken and season directly! SHEESH! Thank you for this publication. Can't wait to try! 🙂
Also, home-cooked, personalized broth tastes better AND is SO cost-effective! Totally, the best deal around, buying 'em whole.
THANKS!!
Jami says
Glad to know it doesn't gross you out, Andi - it really makes the difference, I think. 🙂
Dixie Redmond says
I tried this tonight. It was good - I cooked it breast side down and then about 1/2 way flipped it over. The dark meat was the best part. The white meat I will use in wraps. Thanks, I love your site.
Irene in BiIllericay U.K says
Mines in the slow cooker as I write this. Great option if you have time to do it before work in the morning too. THanks
Jimmie says
Oh, yum. Printing the printable version right now. This looks fantastic.
Dee says
Hi Jamie,
Back to say thanks so much for stopping by the Veggie-Table! I just got home and the chicken is done and it's WONDERFUL! I can't wait for dinner, saving the stock, and stretching it to another meal. Thanks again!!
Dee says
Hi Jamie,
I included this in my meal plan this week and also mentioned An Oregon Cottage as one of my favorite blogs. Thanks for the great recipe...I am really looking forward to it!
Anonymous says
We had this for dinner last night. I used split chicken breasts instead, because that is what I had on hand. It was a hit!
Chels says
That looks great! I'm always looking for new ways to cook my chicken in the slow cooker 🙂
Janie says
I Love doing whole chicken in the slow cooker..so much better then store bought rotisserie. I will have to try it with your spices..that rosemary looks good too.
Anonymous says
I thought you always had to add liquid to the crockpot..This is good to know and I would think that the juices would be rich and delicious. Thanks for the info.
Blogger has not repaired or reported how they are addressing the problem some of us are having leaving comments, so I can only pray that I am lucky enough to be able to get this comment to you using your Anonymous option!!
Sherri B.
littlehouseinparadise.blogspot.com