Slow Cooker Spiced Whole Chicken – OR Instant Pot
Using a slow cooker to cook your chicken is quick, easy, and results in a moist, rotisserie-style chicken your family will love. Now with Instant Pot directions, too.
- Prep Time: 5 mins
- Cook Time: 3 hours 30 mins
- Total Time: 3 hours 35 mins
- Yield: 6 servings+ 1x
- Category: Slow Cooker
- Method: Cooking
- Cuisine: American
Ingredients
- 4–5 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
- If using an electric pressure cooker (Instant Pot): 1 cup of chicken broth or water
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. Slow Cooker: Place in a large 5-6 quart slow cooker, breast side up. 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.
- 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
To make broth or soup: Reserve the juices in the bottom of the cooker, add any remaining bones along with some onion, celery, and carrot and cook on low all night. In the morning, strain the broth and freeze or use for soup. Pretty effortless, right?
Variations:
- 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
- Serving Size: 1 serving
- Calories: 197
- Sugar: 0.2g
- Sodium: 442mg
- Fat: 13.8g
- Saturated Fat: 3.7g
- Carbohydrates: 0.8g
- Fiber: 0.3g
- Protein: 14.2g
- Cholesterol: 67mg
Keywords: slow cooker, chicken, easy, whole chicken, instant pot
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
MY LATEST VIDEOS
Chicken-Spinach Frittata with Feta & Tomatoes
Subscribe to Organize, Plan, Cook & Beautify Your Home with Free Printables
Subscribe to AOC's popular weekly Newsletter full of useful information, behind-the-scenes updates, and occasional offers AND get access to this printable in the VIP Subscriber Library that also includes eBooks, checklists, organizing helps, and recipes - with more added regularly. We'll never send spam - read our Privacy Policy here.
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.
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