Whole Chicken in the Slow Cooker

A simple crockpot method for tender, juicy whole chicken seasoned with olive oil, salt, pepper, lemon, onion, and garlic. Cook on LOW for 4 to 5 hours, then rest before carving and broil briefly if you want browned skin.

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Prep Time 15

Cook Time 4

Total Time 4

Servings: 4 servings

Ingredients Method Notes

Ingredients

Main Ingredients

1 whole chicken Whole chicken, about 3-4 pounds, giblets removed

Aromatics

1 medium Medium yellow onion, peeled and quartered
1 lemon Lemon, cut into quarters
3 cloves Garlic cloves, lightly crushed or peeled

Seasoning

1 tablespoon Olive oil
1 teaspoon Kosher salt
1/2 teaspoon Freshly ground black pepper

Method

Step-by-Step

Peel and quarter the onion, cut the lemon into quarters, and lightly crush or peel the garlic cloves. Remove the giblets from the chicken and pat the bird thoroughly dry with paper towels.
Rub the outside of the chicken evenly with olive oil. Sprinkle the kosher salt and freshly ground black pepper over every surface, including the breast, thighs, legs, and sides.
Place the onion, lemon, and garlic in the bottom of the slow cooker. Do not add water or broth because the chicken releases plenty of liquid as it cooks.
Set the chicken breast-side up on top of the aromatics and cover the slow cooker. Cook on LOW for 4 to 5 hours, checking the temperature near the end of the cooking time.
Insert an instant-read thermometer into the thickest part of the breast or thigh, avoiding the bone. The chicken is ready when it reaches 165°F (74°C).
Transfer the cooked chicken to a cutting board and let it rest for about 15 minutes before carving. If desired, place it on a baking sheet and broil for 3 to 5 minutes, watching closely, to brown the skin.

Notes

Slow-cooker chicken skin is usually soft rather than crisp, so broiling is optional. Always verify doneness with a thermometer, and refrigerate leftovers promptly in a covered container.