Crock Pot Chicken

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If you have not tried this recipe before please do – this is some of the best chicken I have ever had. This chicken is SUPER simple to prepare, very moist, and FULL of flavor! I can pretty much go on all day about how much I love this way to prepare chicken but alas I need to go back to finding deals and cooking 😉 Also it is gluten free.

What You Need

  • 2 teaspoons salt
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon thyme
  • 1  1/2 teaspoon black pepper
  • ½ teaspoon garlic powder
  • 1  roasting chicken
  • 1  chopped onion

What To Do

In a bowl add all the spices together

Mix.

Place Chopped Onions in the bottom of the crock pot

Rub spice mixture onto the chicken.

Cook on high for 4 -5 hours – I highly suggest using a meat thermometer  to tell that it is done.

Enjoy

Now I had to take the final picture shot in the crock pot BECAUSE the chicken was falling off the bones. This recipe is a sure winner that anyone can do 🙂

Crock Pot Whole Chicken

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Chicken Meat Will Fall Off The Bones 🙂

Ingredients

  • 2 teaspoons salt
  • 2 teaspoons paprika
  • ½ teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon thyme
  • 1½ teaspoon black pepper
  • teaspoon garlic powder
  • 1 roasting chicken
  • 1 chopped onion

Instructions

  1. In a bowl add all the spices together
  2. Mix.
  3. Place Chopped Onions in the bottom of the crock pot.
  4. Rub spice mixture onto the chicken.
  5. Cook on high for 4 -5 hours - I highly suggest using a meat thermometer to tell that it is done.
  6. Enjoy

This recipe is from Food.com – I changed some of the ingredients and amount of certain ingredients 🙂

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Comments

    • Tammy F.

      No liquid at all it will cook in it’s own juices. I have made this before using the seasoning salt and my husband really loved it.

  • Corin

    Wondering if it would work to do it on low for longer?… For the days you just can’t make it home from work in time…? Any suggestions on how long?

  • jennifer

    if you do Low you need to make sure you have a crock pot with an auto warming feature. I do a whole chicken on low for 7 hours – any longer and it will OVER cook and be mush! High for less hours is the best, I typically come home for lunch and start one then for dinner.. have it prepped in the fridge and pop it all in and go.

  • Becky

    Hello. This recipe spuds marvelous and I can’t wait to try it. But you never say what size of chicken to use? How many pounds is it? Thanks! Lookin forward to this one!

  • Sheri

    @Nancy- 250 oven- at least 4 hours, can go longer up to six hours , doesn’t change much
    Whole chickens can vary in size from a little under 3 lbs up to 10 lbs

  • Tina R.

    I tried this recipe last week. It was sooo easy. And very tasty! Very good I will make this recipe again many times. Thanks for the recipe!

  • Brenda

    Just made this for dinner last night, so delicious and so easy! I was so suprised at the amount of natural juices. Definitely did not need to add any liquid. I put the crock pot on low for about 8 hours, worked like a charm! For those asking about size, just keep in mind the circumference of your crock pot, my chicken was a tight fit!

  • shawna

    for some reason when i cook a chicken in my crock pot it comes out dry. i was wondering if my crock pot was too ‘strong’ and ive tried it twice and just gave up. i want to try this one. does it come out juicy? any suggestions on making sure it wont be dry?

        • Rochelle

          @Shawna ~ My crock pot cooks things way faster than most. I learned this the hard way! Now I just adjust my cooking time by 1/2. If recipe says 6 hours on low it only takes 3 in mine. Luckily I work part time so this isn’t an issue. However, if I needed to start something in the morning and let it cook all day I’d have to get a new cooker. I’ve read many others say the same about theirs and have no idea what makes some cook things in warp speed and others not.

  • Cathey

    LOVED IT!!!! I bought 2 chickens. One 4 pound and one 5 pound and stuffed them back to back? LOL. Anyway, it was a tight fit but I did it. I followed recipe except I left out onions and added a celery salt and seasoning salt to taste. I can’t remember how long I cooked it but it was fall apart tender and like Thanksgiving on steroids!! We all loved this recipe so much!! It was falling apart so we kind of looked like savages when eating but that’s okay. LOL Cheap and delicious!!

  • Lauren

    How does it taste? Can I cook it and use the chicken for different meals throughout the week? I have a lot of recipes that call for cooked shredded chicken, and was wondering if I could do it all at once , this way.

  • Cassie

    I am making this recipe right now although I did not have cayenne pepper, is it okay to leave out??

  • Debbie

    I’m trying this as I type 🙂 however my crockpot is round and I had to kinda mash it in there. Do you think it’ll be ok? I had to use that one at the last minute because my pressure cooker only slow cooks on low. Anyhow….can’t wait to taste it!

  • Gerty

    OH MY WORD I made this tonight for my Husbands Birthday, SOOOOO Goood I made gravy out of all the wonderful juices in the crockpot! They only thing I did was add a few dried garlic slices. THANK YOU THANK YOU I never use my crock like this I guess I will start.

  • Dawn

    I have my chicken in the crockpot right now!!!! Can’t wait until it’s done to try it!!!!
    Thanks so much for the recipe!

  • Kim Mozdzen

    I made this chicken today. I have liquid leftover int he crockpot. Theres probably about 2 cups. What could I use it for? Its kind of brown. I know how to make chicken and dumplings and chicken noodle soup, but they both use campbells cream of chicken soup……so those dishes are light yellow! Please help!

    • Regina Trobee

      I have used leftover juices from my cooked chicken to make soup. I add noodles, veggies, and any leftover chicken back to the broth. I sometimes add a little extra water and thickener (flour and milk). I do everything by taste as what to add. Hope this helps.

      • Amy

        When I make a whole chicken in my crock pot, I always clean off the bones and put them back into the broth, make sure there is enough seasoning and sometimes add a little more celery salt or pepper and let it cook on low over night. This gets all of the rest of the flavor from the bones. I turn it off and let it cool down the next morning and then put it into ice cube trays and freeze it to use it as chicken broth in anything. It was great in my chicken broth and garlic mashed potatoes! Healthier and it saves from purchasing so much watered down chicken broth from the grocery store.

    • Karen Bunting

      Add 6 cups of water, all the leftover bones, and random veggies to taste. Cook that overnight and strain the next morning. Instant (and cheap) chicken broth! I froze it in muffin pans (each “muffin” is 1/4 cup). Its awesome for when you need broth!

    • Trixie

      I usually freeze mine too and use it next time a recipe calls for chicken stock or broth. It’s very rich (hence the brown color). Nothing you can buy in any can will ever taste this good.

  • Christina

    Use the leftover liquid to make a gravy…..flour and butter for a roux, strain the liquid and slowly whisk in at medium / high heat….cook until thickened.

  • Marie P

    I would use a rue to thicken it, and use it as gravy. You could serve mash potatoes with your chicken, and the gravy would be perfect. 🙂

  • Angela

    chicken and dumplings my way uses only chicken broth, water, salt pepper, biscuit dough, flour, poultry season, and boiled shredded chicken.

  • joymb

    Sounds like you have nice chicken broth! Awesome! It is probably pretty potent, so you will want to dilute with a bunch of water (to taste…) Also, might need extra salt (to taste)

    After you taste and figure out how much water (and salt if needed) to make decent tasting broth… Throw pasta, chicken, and veggies in it and you have old fashioned chicken noodle soup. Make homemade pasta to throw in it, and it will cause the broth to thicken slightly and make type of chicken/dumplings. This is one of our favorites for chilly, rainy days.

  • Natalie

    I would go ahead and make a broth or freeze it for later to add to a soup. I make veggie soups all the time with left over broth I have frozen.

    You can also use broth to dilute the cream of chicken soup when cooking which may give it a more poultry flavor.

    Good luck.

  • Lauren Nicole

    I have never cooked a whole chicken before, so are all of the organs and stuff already removed when you buy it? ThAts the part that always worried me, lol.

  • Karen

    I have made this recipe several times over the last month or so and it is a WINNER! So easy and comes out so delicious every time. Today I am trying chicken thighs that I bought on sale yesterday instead of the whole chicken I usually cook. I hope it turns out as well. If so, I will be freezing some of this chicken to have on hand to throw in some dishes like soups and enchiladas! Has anyone else tried this recipe on chicken breasts?

  • kristin

    I see that you suggest to use a meat thermometer to ensure that the chicken is cooked through. . . what is the appropriate temperature that you should make sure the chicken reaches?

    • jacqueline

      Dark meat is cooked through at 180 degrees, white meat at 165. And remember the meat continues to cook after to take it off the heat. the temp can continue to rise for up to 10 degrees.

  • Shirley

    I saw one of your recipes on Pinterest and wanted to try it – Cream Cheese Corn. There is no Search feature on your website and it is very difficult to navigate without it. Please consider adding a Search. Thanks.

  • Jen

    I wouldn’t use chicken breasts as they cook very quickly in a crockpot and dry out. I think it is the bones in a chicken that helps to keep the chicken moist when casseroling or cooking in the crockpot.

  • Nicole

    I do this all the time. You can also add tin foil balls to the bottom so the drippings fall to the bottom, and it still super juicy. I have placed a frozen on in there in the morning with seasoning , left on low all day and come home to a wonderful juicy chicken for supper.

  • Judy

    I made this chicken tonight for dinner…OMG it is yummy and juicy! I will definitely be doing this again.

    Thanks for sharing.

  • Maddiemama

    I do this at least once a week. However, I marinate my whole chicken in a gallon sized ziploc bag using McCormick Grill-Mates (you could make your own too). But it makes the chicken even more delicious and you don’t have to fuss with seasoning the bird cavity. Hubs loves this meal!

  • Kolohegirl

    OMG I love this recipe!! Made it twice so far. Only thing I do different is not use a whole bird. I buy whatever chicken is on sale (this week it was chicken legs and thighs with bone $.59/lb) I bought a big pack of that (about 5lbs), trim the fat, rinse and pat dry then rub in the spices above (with less pepper) and mmmmm. The second time I added potatoes that were peeled and cut into bite sized pieces, along with the onion. They came out wonderfully! My entire family loves this! And when u have leftovers, peel the meat off the bones whiled chicken is still warm (comes off easier). Thanks again for my new go recipe insteadnofmthe norm “add a can of…” To it. 😉

  • luvlex

    I made this last night and my family loved it! So easy! I used approx 4-1/2 lbs frozen chicken leg quarters that I had gotten on sale for .99 at Publix. I did not even break them up, or even thaw them but put them straight in the crock pot. Since I didn’t have garlic powder I used a small amount of the juice from a jar of minced garlic. I left out the cayenne pepper, onion powder and thyme since I did’nt have it on hand and added Mexican Grilling rub & seasoning that I found in it’s place. I also addded some celery salt. Everything else I followed and it was D-E-L-I-C-I-O-U-S! Now all I have to do is decide what to do with all the ideas you all left here for the left-over juice. 🙂

  • Vero

    I made this yesterday but didn’t time it right so it wasn’t ready when I needed it. I ended up going to plan B since the family was hungry and didn’t wanna wait. Weeeeell, today I warmed everything back up. The chicken was falling off the bones. It was so good. We all had something different. My daughter baked a potato and served herself some chicken straight from the crockpot. My son made a sandwich and the rest of us had some rolls, so we added mayo, the chicken, (minus the juice, you don’t actually need to consume the juice to taste the yumminess) sliced cucumbers, jalapeños, tomato and lettuce. Oh me, oh my. It was fantastic!

    I’ve made this chicken in the oven with a similar rub but the slow cooking process just made it so much better. Keep these recipes coming Sarah 🙂

  • Gerry

    Can you use a turkey instead? What about using a duck? Can I use other spices as well? Can I cook it a bit longer or a bit shorter? Do I have to eat it all by myself or can I invite others to join me?

  • Kelley

    By far my favorite whole chicken recipe. My husband eats almost the entire chicken in one sitting! It is so tender and delicious. We have it almost once a week! Thanks for sharing.

  • Melissa Wurdock

    If I want to add red potatoes, when do I add them and does that change the time for cooking the chicken?

  • Emily B.

    This is our go to recipe for whole chicken. AAAHmazing!!! It falls apart and has a lot of stock naturally made. perfect. =)

  • mellie

    Hi there. This may seem stupid but are the giblets and everything else removed before it goes in the cockpit?? Ive never cooked a whole chicken before, any help would be greatly appreciated.

  • Patrice Smith

    Gosh, you weren’t kidding! I started with a Vidalia onion, and by the time it was done, there were about 3 inches of broth in the pot. This was fabulous. My husband looked up to see what was so funny. I’d tried to pick the whole thing up with tongs! To get the meat of the legs, all I had to do was shake them. Thanks!!!