Five minutes, basic spices, a whole chicken and a slow cooker are all you need for the most amazingly easy, moist rotisserie-chicken for dinner tonight.
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- gotta love that.
Make Slow Cooker Whole Chicken
If your goal is to just cook a chicken just 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.
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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!
Oh, and 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 slow cooking. Seriously, this is SO good – I promise! (Oh, and 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, which I’m always adding to.)
Click the arrow for the printable recipe!
Click the arrow for the full recipe (with print options)!
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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
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/
I made this chicken today and it was wonderful. I will have a meal for a few days with this chicken.
So glad you liked it, Janelle! I love having this meat available for quick meals and salads. 🙂
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!
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!!
Glad to know it doesn’t gross you out, Andi – it really makes the difference, I think. 🙂
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.
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
Oh, yum. Printing the printable version right now. This looks fantastic.
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!!
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!
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!
That looks great! I’m always looking for new ways to cook my chicken in the slow cooker 🙂
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.
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.
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Sherri B.
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