Slow Cooker Roast Chicken is an easy way to make a tender, flavorful whole chicken with hardly any hands-on time. A simple brown sugar and spice rub gives the chicken great flavor, then the crock pot does the work until it’s juicy and ready to serve.
We love this for Sunday dinner, busy weeknights, meal prep, or anytime we want a homemade Roast Chicken without heating up the oven for hours. A quick broil at the end helps brown the skin and makes it look beautiful on the table.
Why you’ll love it + Why it works:
- 5 minutes prep time! The slow cooker really does ALL of the work!
- An easy rub. The seasonings are simple and you only need a few (most of which you probably already have)!
- The foil ring acts like a rack. It lifts the chicken off the bottom of the crock pot so it cooks more evenly.
- Broiling finishes the skin. A few minutes under the broiler helps brown the outside after slow cooking.
Slow Cooker Roast Chicken Ingredients
- Whole chicken, neck and giblets removed (5 pound): Creates the main dish and cooks up tender and juicy in the slow cooker.
- Brown sugar (1 tablespoon): Adds a touch of sweetness and helps balance the savory spices.
- Salt (2 teaspoons): Seasons the chicken and brings out its flavor.
- Pepper (1 teaspoon): Adds simple seasoning and a little warmth.
- Garlic powder (½ teaspoon): Adds savory garlic flavor throughout the rub.
- Onion powder (½ teaspoon): Adds mild onion flavor and depth.
- Smoked paprika (1 teaspoon): Adds smoky flavor and gives the chicken a pretty color.
How to Make Slow Cooker Roast Chicken
PREP. Spray a crock pot with cooking spray. Roll a piece of aluminum foil into a ring to go around the bottom of the crock pot as a rack for the chicken. Place the 5-pound chicken on top of the aluminum foil ring.
SEASON. In a small bowl, mix 1 tablespoon brown sugar, 2 teaspoons salt, 1 teaspoon pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, and 1 teaspoon smoked paprika. Rub the spice mixture all over the chicken.
COOK. Place the lid on the crock pot and cook on high for 3-4 hours, until a thermometer inserted in the thigh registers at 165°F or higher.
- Move the chicken to a sheet pan or baking dish and broil in the oven for 3-5 minutes, until the skin is browned. Serve hot.
Kristyn’s Recipe Tips
- Pat the chicken dry before adding the spice rub so the seasoning sticks better.
- Use the aluminum foil ring to lift the chicken off the bottom of the slow cooker.
- Rub the seasoning all over the chicken, including the sides, for the best flavor.
- Check the thickest part of the thigh with a thermometer and cook until it reaches at least 165°F.
- Make-ahead tip: cook the chicken ahead, shred or slice the meat, and use it for sandwiches, salads, soups, casseroles, or easy dinners.
Slow Cooker Roast Chicken Recipe
Ingredients
- 5 pound whole chicken, neck and giblets removed
- 1 tablespoon brown sugar
- 2 teaspoons salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon smoked paprika
Instructions
- Spray a crock pot with cooking spray. Roll a piece of aluminum foil into a ring to go around the bottom of the crock pot as a rack for the chicken. Place the chicken on top of the aluminum foil ring.
- In a small bowl, mix the brown sugar, salt, pepper, garlic powder, onion powder, and paprika. Rub the spice mixture all over the chicken.
- Place the lid on the crock pot and cook on high for 3-4 hours, until a thermometer inserted in the thigh registers at 165°F or higher.
- Move the chicken to a sheet pan or baking dish and broil in the oven for 3-5 minutes, until the skin is browned. Serve hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Add hearty vegetables like celery, carrots, onions, and red potatoes. Cut them into 1-inch pieces, arrange around the foil, and place the bird on top.
Make Chicken Gravy without drippings, or use this Turkey Gravy Recipe with Dippings and use the drippings from your slow-cooked chicken.
Use your leftovers in Chicken Spaghetti, Chicken Noodle Soup, Chicken Quesadillas, Chicken Tetrazzini, Chicken Pot Pie, or Chicken Tacos.
Remove the meat from off of the bones. Store in an airtight container in the fridge for up to 4 days. You can also freeze it for 3-4 months.
Complete The Meal
Sides
Roasted Brussels Sprouts
40 mins
Best Mashed Potatoes
35 mins
Homemade Dinner Rolls Recipe
2 hrs 40 mins
Easy Tortellini Salad
20 mins
More Slow Cooker Dinners
Slow Cooker Barbacoa
7 hrs 5 mins
Crock Pot Pot Roast
7 hrs 5 mins
Crock Pot Brisket
8 hrs 5 mins
Crockpot Ham
3 hrs 40 mins
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This recipe was originally published April 2020.
Could you use chicken breasts instead of a whole chicken? I always have chicken breasts on hand!
Sure! There is only about 3 pounds of meat on 5 pound chicken so I would use about that much when using chicken breasts.
Delicious, juicy and moist. Great recipe. I made gravy from the dripping and it was so delicious. Will use this recipe again.
This recipe is so easy and so delicious. Juicy and moist. I made a gravy out of the dripping and it was so delicious. I will be making this one again.
Yay!! I’m so glad to hear you enjoyed the recipe!
Love this recipe. Sounds unique and delicious. ty ?
It is! I hope you try it!
The best recipe for whole chicken in the crockpot that I’ve ever had!!! THANK YOU 😊
You’re welcome!!