How to Make Crockpot Whole Chicken
This Crockpot Whole Chicken is a super easy comforting meal, perfect for a lazy Sunday, a busy weeknight or as part of a holiday spread.
Servings 6
Ingredients
- 1 4-5 pound whole chicken, neck and giblets removed, washed and patted dry
- 2-3 tablespoons olive oil
- 4-5 stalks celery cleaned and chopped
- 3 carrots cleaned and chopped
- 1 red onion peeled and cut into pieces
- 4 garlic cloves peeled and smashed
- 2-3 sprigs fresh thyme
- 2-3 sprigs fresh rosemary
- Seasoning
- 1 teaspoon kosher salt
- 1 teaspoon seasoned salt
- 1 teaspoon paprika
- 1 teaspoon fresh thyme chopped **see notes
- 1 teaspoon fresh rosemary chopped **see notes
- ½ teaspoon black pepper
- ½ teaspoon dried parsley
- ½ teaspoon onion powder
Instructions
- Spray crockpot insert with non-stick cooking spray or you may use a disposable crockpot liner. Cut vegetables and add to crockpot with fresh herbs.
- Rinse chicken, remove giblets and neck and pat dry.
- In a small bowl, combine seasoning. Drizzle chicken with olive oil and rub into skin. Sprinkle evenly with seasoning
- Place chicken on top of vegetables. Cover and cook on low for 6-8 hours or high for 3-4 hours or until internal temperature is 165 degrees F.
- Remove to cutting board and let rest 10-15 minutes before cutting.
- Cut and serve immediately with vegetables.