Crock Pot Whole Chicken Recipe

Juicy, tender chicken with vegetables makes a beautiful healthy dinner. Serve it for Sunday dinner or all week. It may be the easiest whole-body chicken recipe ever! 


– 1 3 to 4-pound whole chicken – 2 Tbsp avocado oil – 1 tsp garlic powder – 1 tsp onion powder – 1 tsp dried parsley – 1 tsp paprika – 1 tsp sea salt. – 1 lemon cut in half – 1 large red onion or yellow onion diced – 4 large carrots diced – 2 to 4 Yukon gold potatoes chopped, chopped into bite-sized pieces, optional – ½ cup chicken broth or water

Unpack and place chicken on rimmed baking sheet. Pat chicken dry with paper towels. Chicken liver and neck should go. Cook separately or throw away. 

Step 1


Mix garlic powder, dried parsley, paprika, and sea salt in a small bowl. Hand-rub avocado or olive oil on the chicken to lightly coat.  

Step 2

To stick, sprinkle the spice blend on the chicken's outside and rub it in with your hands. Fix legs with kitchen twine to prevent bowing while cooking. 

Step 3

Before slow cooking, marinate chicken in spices for several hours in the fridge. Chicken is best tenderised. Short on time? Season and cook the chicken. 

Step 4

Evenly layer chopped onion, carrots, and potatoes in the slow cooker. Pour in ½ cup of water or broth. Add seasoned chicken to crock pot vegetables and cover. 

Step 5

Chicken should be 165 degrees F after 3.5–4 hours on high slow cooking. Slow-cook 6-8 hours. Chicken size and crock pot temperature determine cook time. 

Step 6

Insert a meat thermometer into the thickest part of the breast (away from the bone) and wait until the numbers stop moving to check the internal temperature. 

Step 7

Place chicken on a rimmed baking sheet to catch juices. Chicken skin will be crispy and golden brown after 4–8 minutes of broiling. Rest chicken 10–15 minutes. Serve chicken slices with veggies and sides. 

Step 8

See Also

See Also

Gluten-Free Blueberry Crumble Recipe