Looking for a no-fuss way to cook a juicy, tender whole chicken that practically falls off the bone? This Crock Pot Whole Chicken recipe is the answer to your busy day dinner plans. Perfectly seasoned and cooked low and slow, this method not only locks in flavor but also creates a rich, flavorful broth you can use for soups or gravies. Whether you’re prepping a comforting family dinner or meal prepping for the week, this recipe is a guaranteed winner that requires minimal effort and delivers maximum flavor.
Ingredients:
- 1 whole chicken (4–5 lbs)
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- 1 lemon, quartered
- 1 onion, quartered
- 4 garlic cloves, peeled
- 2–3 sprigs fresh rosemary (optional)
- 1 cup chicken broth or water
Instructions:
- Prepare the Chicken: Remove the giblets from the cavity of the chicken and pat it dry with paper towels.
- Season: In a small bowl, mix together the paprika, garlic powder, onion powder, thyme, salt, and black pepper. Rub the spice mixture all over the chicken, including under the skin for extra flavor.
- Stuff the Chicken: Stuff the cavity of the chicken with the lemon quarters, onion quarters, garlic cloves, and rosemary sprigs if using.
- Assemble in the Crock Pot: Place the chicken in the Crock Pot breast-side up. Pour the chicken broth or water around the chicken, being careful not to wash away the seasoning.
- Cook: Cover and cook on low for 6–8 hours or on high for 4–5 hours, until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thighs.
- Optional Crisping: For crispy skin, transfer the chicken to a baking sheet and broil on high for 3–5 minutes until golden brown.
- Serve: Let the chicken rest for 10 minutes before carving. Serve with your favorite sides and enjoy!
This Crock Pot Whole Chicken is flavorful, versatile, and perfect for any occasion. Don’t forget to save the broth at the bottom of the pot for a homemade bonus!
