Crock Pot Whole Chicken

Crock Pot Whole Chicken

Tender, fall-off-the-bone chicken! Skip the overnight refrigeration if you are in a hurry. For variety, eliminate the onion and substitute a quartered lemon or two, stuffed into the chicken cavity.



  • 4teaspoons salt (per recipe reviews, 2 tsp is better)
  • 2teaspoons paprika
  • 1teaspoon cayenne pepper
  • 1teaspoon onion powder
  • 1teaspoon thyme
  • 1teaspoon white pepper
  • 12teaspoon garlic powder
  • 12teaspoon black pepper
  • 1large roasting chicken (with pop-up timer if possible)
  • 1cup chopped onion (optional)


  1. In a small bowl, combine the spices.
  2. Remove any giblets from chicken and clean chicken.
  3. Rub spice mixture onto the chicken.
  4. Place in resealable plastic bag and refrigerate overnight. (I usually skip this step because I’m always in a hurry).
  5. When ready to cook, put chopped onion in bottom of crock pot.
  6. Add chicken. No liquid is needed, the chicken will make its own juices.
  7. Cook on low 4-8 hours.
  8. Note: I highly recommend a pop-up timer in the chicken because some crock pots cook faster/slower than others (my crock pot cooks this recipe in 4-5 hours).

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