Crockpot Whole Chicken with Tender Juicy Meat and Seasoned Skin
By Emma Collins
Prep
10 min
Cook
240 min
Total
250 min
Servings
8
Level
Easy
Cooking chicken on chopped onions prevents the chicken from sitting in its juices. The slow cooking process of a Crockpot makes the chicken tender. Crockpot Whole Chicken recipe results in juicy chicken and tender meat that can be broiled briefly, if desired, for additional flavor and crispness.
A 4- to 6-pound whole chicken, breast side up, is set on top of sliced onions. Olive oil is brushed on the chicken. A seasoning blend of paprika, Italian seasoning, garlic powder, salt, and pepper is brushed on the chicken. Olive oil and sliced onions help retain seasonings on the chicken and soak up the juices that run off the chicken while it cooks. No water is added while cooking.
Cook for 4 to 6 hours on low or 2 to 3 hours on high. Use a meat thermometer to test the internal temperature of the chicken thigh meat. Cooked chicken has an internal temperature of 165°F and will separate easily from the bone. Whole chickens of greater size may be undercooked if not tested and adjusted for cooking time.
Let the chicken rest for 5 to 10 minutes before serving to help with slicing. Broil the chicken on a baking sheet or cookie sheet for 4 to 5 minutes to crisp the skin. Watch the chicken carefully when broiling to prevent overcooking. Other side dishes to serve with chicken include mashed potatoes with white gravy and broccoli. Other ways to use leftover chicken include adding it to soups, casseroles, salads, quesadillas, burritos, and tortilla soup.
Why this recipe works
- Thick onion slices prevent the chicken from soaking in drippings. This ensures that chicken skin remains tasty rather than flavorless due to drippings.
- Olive oil allows paprika and other spices to adhere to chicken pieces, seasoning them more evenly.
- Slow cooking in a slow cooker makes chicken very tender by slowly cooking the meat until it falls away from the bone.
- Using a thermometer on the thigh avoids guesswork, as whole chickens vary in size and cooking time.
- Resting the cooked bird for 5 to 10 minutes makes carving and serving easier once it is removed from the cooker.
- An optional broiling phase can help add a crispy texture to the skin without compromising the tenderness achieved by slow-cooking in a crockpot.
Ingredients
- •4 lb whole chicken (4-6 lbs)
- •2 onions (peeled and cut into thick slices)
- •2 tbsp olive oil
- •½ tsp paprika
- •1 tsp Italian seasoning
- •¼ tsp garlic powder
- •1 tsp salt
- •1 tsp pepper
Instructions
- 1
Peel the onions and cut them into thick slices. Arrange them in an even layer in the bottom of the crockpot.
- 2
Place the whole chicken breast-side up on top of the onions.
- 3
Brush the olive oil evenly over the chicken.
- 4
In a small bowl, combine the paprika, Italian seasoning, garlic powder, salt, and pepper.
- 5
Sprinkle the seasoning mixture over the chicken and brush it evenly across the skin.
- 6
Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken reaches an internal temperature of 165°F in the thickest part of the thigh.
- 7
Carefully remove the chicken from the crockpot and let it rest for 5 to 10 minutes.
- 8
Slice and serve warm.
- 9
Optional: For crispy skin, transfer the chicken to a baking dish or cookie sheet and broil for 4 to 5 minutes, watching closely so it does not burn.
FAQ
Nutrition (per serving)
Calories
249
Protein
18g
Fat
18g
Carbs
3g
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