Slow Cooker Whole Roasted Chicken

by Pamela

Slow Cooker Whole Roasted Chicken

Slow cooker whole chicken? Have I lost my mind? Yes, and no. I do lose my mind, on occasion, but this time…and in this case (regarding the slow cooker whole chicken) I have not lost my mind. This ridiculously easy recipe will allow you to have a delicious dinner on the table no matter how hectic your day has been. And even better than that? You’ll have delicious leftovers for tomorrow’s lunch or dinner. Sounds like a winner to me!

You do know how much I love roasted chicken (I’ve got 3 or 4 recipes on the site as proof). The thing about making it a slow cooker recipe is that the chicken comes out like those rotisserie chickens you hurriedly pick up from the store as you’re rushing home from work so you can have something to eat after a long day. Now you can make the same thing (only better, because you know what’s actually going into making that bird taste good) at home.

Slow Cooker Whole Roasted Chicken

I lined the bottom of my slow cooker with things like onions, carrots, garlic and lemon. This serves a dual purpose…it helps to keep the chicken somewhat elevated, and out of the juices, but it also adds a ton of flavor to the chicken. I then stuffed the chicken with my favorite ingredients and rubbed the skin with a garlic clove and seasoning. Next, I popped the lid on, set the temperature to low, set the timer for 6 hours and it was done. -ish. I say -ish because I wanted to crisp up the skin, so I put it in a 9×13 pan and popped it under the broiler for 3 minutes. Then it was done.

Slow Cooker Whole Roasted Chicken

You can rub any kind of spice combo you like on this chicken, you won’t be heating up your kitchen and you don’t even have to be home to cook it. How brilliant is that? I see a lot of slow cooker whole chicken in my future because it’s just so easy. I also really like that once I pull all the meat off the bones I can chuck the bones into a pot with some veg and make up a batch of chicken broth and I’ve only got two cooking vessels to wash (okay…3 if you want to crisp up that chicken skin).

Fall is pretty much here (deny it all you want) so break out that slow cooker and use this slow cooker whole chicken recipe to break it in this season.

Slow Cooker Whole Roasted Chicken
Prep time
Cook time
Total time
This easy slow cooker whole roasted chicken recipe will give you a rotisserie chicken dinner and plenty of leftovers for lunch or dinner tomorrow.
Recipe type: Dinner
Cuisine: American
Serves: 4
  • 1 4 - 5 Pound Whole Chicken
  • 1 Large Onion, cut into large pieces
  • 1 Lemon, cut into 8 pieces
  • 4 Carrots, cut into large pieces
  • 6 Garlic Cloves
  • 2 Tablespoons Herbs de Provence
  • 1 Tablespoon Kosher Salt
  • ½ Teaspoon Freshly Ground Black Pepper
  1. Remove the innards, or bag of innards, from the chicken and either dispose of them or set them aside for use later. Set the chicken aside.
  2. Drop ½ of the chopped onion and ½ of the chopped lemon into the slow cooker.
  3. Add the carrots and 5 of the garlic cloves to the slow cooker.
  4. Rub the remaining clove of garlic all over the outside of the chicken and then place it inside the chicken.
  5. Mix the salt, pepper and herbs together in a small bowl.
  6. Rub some of the herb mixture into the inside of the chicken.
  7. Add the remaining onion and lemon to the inside of the chicken.
  8. Place the chicken, breast side up, into the slow cooker.
  9. Rub the remaining herb mixture all over the chicken.
  10. Place the lid on the slow cooker.
  11. Set the temperature to low and the time to 6 hours.
  12. Once the chicken is done, you can take it out of the slow cooker and serve it immediately or crisp the skin.
  13. To crisp the skin, place the chicken into a 9x13 baking pan and turn your broiler to high.
  14. Once the broiler has hit its temperature, slide the baking pan under the burner (the chicken should be 3-4 inches below the broiler) and cook for 3-4 minutes.
  15. Remove from broiler and serve.
If you don't have a built in timer in your slow cooker. No worries. Just plug your slow cooker into one of those lamp timers you use when you go out of town. Simply set it for 6 hours and you're good to go!


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babooshka November 18, 2015 at 6:10 pm

I takes about 3 hours if you cook it on high(thawed, not a frozen chicken). I use paprika in the seasoning to give it ‘color’. Then I continue to cook the skin and bones for broth. adding a little apple cider vinegar to the bones helps draw out the marrow for a healthier bone broth. I have been using kaniwa(yes, it is spelled correctly) instead of rice too for a healthier side dish.

Pamela November 20, 2015 at 9:38 am

Thanks for the frozen bird tip! I haven’t done it with a frozen bird yet. I’ve got a bag of kaniwa in my cupboard that I haven’t gotten around to using yet. Gonna have to do that soon.

Maureen | Orgasmic Chef October 29, 2015 at 2:01 am

I tried this one time and I cooked it on low for about 6 hours and it was way overdone. I roasted a chicken last night but I’m going to try your method next time. I’d love to be able to put in in the pot and forget it.

Pamela October 29, 2015 at 8:55 am

Hi Maureen. I could see where it would be pretty easy to overdo it in the slow cooker. It’s the size of the bird and the temp. I always use a bigger bird when I use the slow cooker so I can truly set it and forget it. I make smaller chickens in the oven which causes me to pay more attention to them. But tossing in the slow cooker is so much easier. 🙂

John/Kitchen Riffs October 28, 2015 at 10:17 am

Never ever thought to do a roast chicken in the slow cooker! This is brilliant — definitely need to try this. Thanks so much!

Pamela October 28, 2015 at 2:22 pm

You’ll love how easy it is John.

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