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Crockpot Whole Chicken

Crockpot whole chicken cooks over onion, carrots, and celery until tender, with paprika, garlic, and thyme seasoning on the skin. The slow cooker makes a hands-off roast chicken with flavorful vegetables underneath.
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Prep Time 15 minutes
Cook Time 6 hours
Resting 10 minutes
Total Time 6 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion medium, quartered
  • 2 carrots medium, cut into 2-inch pieces
  • 2 celery ribs cut into 2-inch pieces
  • 1 whole chicken 4- to 5-pound, giblets removed and patted dry
  • 1 tbsp olive oil
  • 2 tsp fine salt
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 0.5 tsp dried thyme
  • 0.5 tsp black pepper

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Arrange the onion, carrots, and celery in the bottom of a 6-quart slow cooker.
  2. Rub the chicken all over with the olive oil, then season it evenly with the salt, paprika, garlic powder, thyme, and pepper.
  3. Set the chicken breast side up on the vegetables, cover, and cook on LOW for 6 to 7 hours or HIGH for 4 to 5 hours, until a thermometer inserted into the thickest part of the breast and the innermost thigh reads 165°F.
  4. Transfer the chicken to a cutting board and let it rest for 10 minutes before carving.

Notes

For the best texture, pat the chicken dry before seasoning. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. For a lower-sodium version, reduce the fine salt to taste.