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
Note: this recipe was originally published in 2011 and has been updated with all new photos, clearer formatting and printable recipe. Enjoy!
More chicken recipes you may like:
Easy and Delicious Chicken Caesar Wraps
Chicken-Spinach Frittata with Feta & Tomatoes
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JoAnn Hartung says
August 24 at 4:47 amwould 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
August 26 at 12:12 pmNo, 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
July 29 at 2:20 pmI made this chicken today and it was wonderful. I will have a meal for a few days with this chicken.
Jami says
July 29 at 3:59 pmSo glad you liked it, Janelle! I love having this meat available for quick meals and salads. 🙂
Debbie says
June 11 at 11:03 amOk, 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
June 9 at 10:48 pmCan’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
June 10 at 9:00 amGlad to know it doesn’t gross you out, Andi – it really makes the difference, I think. 🙂
Dixie Redmond says
April 27 at 10:07 pmI 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
February 14 at 3:35 pmMines 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
June 20 at 2:42 amOh, yum. Printing the printable version right now. This looks fantastic.
Dee says
June 10 at 9:07 pmHi 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
June 9 at 11:57 pmHi 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
May 27 at 2:34 pmWe 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
May 26 at 6:30 pmThat looks great! I’m always looking for new ways to cook my chicken in the slow cooker 🙂
Janie says
May 26 at 3:33 pmI 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
May 26 at 2:44 pmI 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.
littlehouseinparadise.blogspot.com