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Crockpot Whole Chicken

Crockpot whole chicken with a smoky spice rub and lemon-garlic cavity keeps the meat juicy while the skin turns golden as it cooks on low. Finish by broiling briefly for crisp skin before carving.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 5 servings
Course: Main Dish
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

Whole chicken and seasonings
  • 1 whole chicken 4–5 pounds
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil or softened butter
  • 1 lemon halved
  • 4 cloves garlic smashed
  • 1 fresh thyme sprigs

Equipment

  • 1 slow cooker

Method
 

Make the spice rub
  1. Combine smoked paprika, garlic powder, onion powder, dried thyme, dried rosemary, salt, and black pepper in a small bowl until evenly mixed.
Season the chicken
  1. Rub olive oil or softened butter all over the chicken, then coat thoroughly with the spice rub using a steady, even pressure.
  2. Stuff the cavity with lemon halves, smashed garlic, and fresh thyme sprigs so the aromatics sit inside the bird.
Slow cook
  1. Ball up 4–5 pieces of aluminum foil and place them in the bottom of the slow cooker to act as a rack.
  2. Place the chicken breast-side up on top of the foil rack so it stays elevated while cooking.
  3. Cook on low for 7–8 hours until the internal temperature reaches 165°F in the thickest part of the thigh.
Crisp the skin and serve
  1. Broil for 3–5 minutes until the skin looks crisp and golden in spots, then let the chicken rest briefly before carving.

Notes

For best results, pat the chicken dry before rubbing with oil/butter so the spice blend sticks well. Store leftovers in an airtight container in the refrigerator for up to 3–4 days; reheat until hot throughout. Freezing is yes: freeze cooked chicken up to 2 months and thaw in the fridge before reheating. For a lighter option, use olive oil and trim visible fat before slow cooking.