This Slow Cooker Whole Chicken is one of the easiest ways to cook a juicy, tender roast chicken with hardly any hands-on time. A 1.6kg (3lb 8oz) whole chicken is coated in a simple herby seasoning and then left to cook until tender. It is perfect for an easy family roast, but just as useful for batch cooking chicken to use in another meal or freeze for later in the week.
I love this on days when we want a proper roast dinner without having to keep checking the oven. I can get the chicken into the slow cooker earlier in the day and then, when dinner gets closer, I only need to think about the sides.
It also leaves the oven completely free for crispy roast potatoes and vegetables.
We used to pick up a rotisserie chicken when shopping and shred it for easy meals, but cooking a whole chicken in the slow cooker takes very little extra effort.
A 1.6kg chicken gives us a generous family meal and usually plenty of chicken to turn into sandwiches, pasta or another quick meal afterwards too.
Recipe update: This recipe was originally published on 18 May 2020 and was fully retested in October 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
For more slow cooked meats, try our tender slow cooker beef brisket or our delicious slow cooker lamb shoulder.
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Jump to:
- Why You'll Love It
- Recipe Overview
- Ingredients and Substitutions
- What Size Chicken and Slow Cooker to Use
- How to Make Slow Cooker Whole Chicken
- How Long to Cook a Whole Chicken in the Slow Cooker?
- How To Get Crispy Skin
- Variations
- What to Serve with Slow Cooker Whole Chicken
- Ways To Use Leftover Chicken
- Storage
- Dannii's Top Tips
- Troubleshooting Guide
- Frequently Asked Questions
- More Slow Cooker Chicken Recipes
- Recipe
- Feedback
Why You'll Love It
- Easy family dinner - There are only a few minutes of preparation and then the slow cooker does the hard work.
- Juicy and tender - Slow cooking helps keep the chicken beautifully moist.
- Leaves the oven free - Perfect when you want roast potatoes and lots of crispy vegetables alongside it.
- Budget friendly - A whole chicken is a great way to stretch one ingredient across more than one family meal.
- Great for leftovers - Shred any remaining chicken for sandwiches, salads, pasta, risotto and lunches.
- Adaptable - Change the herbs and spices and make the chicken taste completely different each time.
Recipe Overview
- Chicken: 1.6kg (3lb 8ox) whole chicken
- Prep time: 5 minutes
- Cook time: 3-4 hours on HIGH or 5-6 hours on LOW
- Servings: 8 portions
- Difficulty: Easy
- Best for: Family dinners, Sunday roast, meal prep and leftovers
Ingredients and Substitutions
- Whole chicken - We use a 1.6kg (3lb 8oz) chicken. The most important thing is that your chicken fits comfortably inside your slow cooker and the lid can close properly.
- Olive oil - This is mixed with the herbs and spices to make an easy seasoning paste that coats the chicken. You could use melted butter instead for a richer flavour.
- Herbs and spices - We use smoked paprika, dried oregano, dried basil, garlic granules, salt and pepper. The paprika adds flavour as well as helping the chicken look more golden before it goes under the grill.
- Lemon - Lemon juice adds freshness and works really well with the herbs and chicken.
Before cooking, remove any packaging and giblets from inside the chicken if there are any. There is no need to wash raw chicken.
What Size Chicken and Slow Cooker to Use
This recipe has been made using a 1.6kg (3lb 8oz) whole chicken, which provides around eight portions.
The size of chicken you can use will depend on your slow cooker. The bird should sit comfortably inside the bowl, below the rim, with enough room for the lid to close completely. If the chicken is tightly wedged into the cooker or the lid is resting on it, choose a smaller chicken.
We use a 6.5L Morphy Richards slow cooker for this recipe and a 1.6kg chicken fits comfortably.
If you use a significantly bigger or smaller chicken, the cooking time will change, so use a meat thermometer rather than relying on the clock alone.
How to Make Slow Cooker Whole Chicken
- Create a raised base: Make a base to raise the chicken slightly out of the cooking juices. You can use three balls of scrunched aluminium foil, large chunks of sturdy root vegetables such as carrot and onion, or a small heatproof trivet that fits safely inside your slow cooker.
- Add the chicken: Remove any giblets or packaging from the chicken and place it breast-side up on the prepared base.
- Make the herb rub: Mix the olive oil, lemon juice, herbs, spices, salt and pepper together in a small bowl.
- Add the rub: Rub the seasoning mixture all over the chicken.
- Cook the chicken: Put the lid on and cook for 3-4 hours on HIGH or 5-6 hours on LOW, until the chicken is thoroughly cooked.
- Check the chicken: Check the thickest part of the chicken with a meat thermometer without touching the bone. It should reach at least 75°C/167°F.
Slow cookers can vary, so always use the temperature of the chicken rather than the stated time alone to decide when it is ready.
How Long to Cook a Whole Chicken in the Slow Cooker?
For the 1.6kg (3lb 8oz) chicken used in this recipe, allow approximately 3-4 hours on HIGH or 5-6 hours on LOW.
This is one of the reasons I find cooking whole chicken in the slow cooker so convenient - once everything is in, there is very little to do.
The exact time can vary according to the size and shape of your chicken and how hot your slow cooker runs. Start checking towards the end of the cooking time rather than automatically adding more time.
If your chicken is cooked for longer, the meat will become increasingly tender and may start falling away from the bones. That's great if you are planning to shred it, but if you want neat slices for a roast dinner, keep a closer eye on the internal temperature.
How To Get Crispy Skin
The one thing a slow cooker won't naturally give you is really crispy chicken skin.
For golden, crispier skin, carefully transfer the cooked chicken to a baking tray and put it under a hot grill for around 5 minutes, watching it closely so it doesn't burn.
You can also finish it briefly in a very hot oven if that is easier.
The paprika in the seasoning adds some colour during slow cooking, but finishing the chicken under direct heat gives you a result much closer to a traditional roast chicken.
Be careful when transferring the chicken. It becomes very tender in the slow cooker and can start to fall apart. Two wide spatulas or large serving spoons make the job much easier.
Variations
This slow cooker whole chicken is really easy to adapt depending on what you have in your spice cupboard.
For a Cajun chicken, replace the dried herbs and paprika with your favourite Cajun seasoning.
For a fajita-style chicken, use fajita seasoning and serve the shredded meat in wraps with peppers, salsa and avocado.
For an Indian-inspired version, use curry powder or a mild curry spice blend.
For a Chinese-inspired chicken, Chinese five spice works really well.
You can also keep things classic with garlic, oregano and thyme or swap some of the oil for melted butter for a richer roast chicken flavour.
What to Serve with Slow Cooker Whole Chicken
For a classic family roast dinner, serve this chicken with some easy roast potatoes, easy cauliflower cheese, garlic and parsley roasted carrots and easy garlic green beans.
Because the chicken isn't taking up the oven, it is the perfect opportunity to get your roast potatoes extra crispy. You could also make air fryer roast potatoes if you want to keep the oven free for other sides.
For something really comforting, add some creamy mashed potatoes, mustard and honey roasted parsnips and plenty of onion gravy.
On a busy weeknight we don't always do a full roast. Some simple potatoes and a couple of vegetables are more than enough, and the leftover chicken is ready for another meal.
Ways To Use Leftover Chicken
One of my favourite things about cooking a whole chicken is knowing that part of tomorrow's dinner or lunch is already sorted.
Remove the remaining chicken from the bones once it has cooled and use it in chicken mayo sandwich, chicken pasta salad, leftover chicken pasta, chicken and pea risotto, chicken caesar salad or chicken burrito bowl.
You can also freeze shredded portions so you have cooked chicken ready to add to future meals.
Don't throw the carcass away either. Use it to make homemade chicken stock.
Storage
Store: Allow the cooked chicken to cool and remove the meat from the carcass. Transfer it to an airtight container and keep it in the fridge for up to 2 days.
Freeze: Once completely cooled, put the chicken into a freezer-safe container or freezer bag. Freeze for up to 3 months. I like freezing it in meal-sized portions so I only need to defrost what we are going to use.
Defrost: Defrost frozen cooked chicken thoroughly in the fridge, ideally overnight.
Reheat: Reheat the chicken in the microwave, on the hob as part of another dish, or in the oven until it is piping hot throughout.
Dannii's Top Tips
- Make sure the slow cooker lid closes fully before you start cooking.
- Elevate the chicken using foil, sturdy vegetables or a suitable trivet rather than letting it sit completely submerged in the juices.
- Keep the chicken breast-side up for the best results.
- Use a meat thermometer rather than judging doneness from the cooking time alone.
- For crispy skin, finish the cooked chicken under the grill for about 5 minutes.
- Use two wide spatulas to lift the chicken out, as it will be very tender.
- Save the cooking juices for gravy or stock.
- Freeze leftover shredded chicken in portions for quick future meals.
Troubleshooting Guide
| Problem | Fix |
|---|---|
| The chicken isn't cooked after the stated time | Slow cookers and chicken sizes vary. Continue cooking and check the thickest part with a meat thermometer. |
| The chicken falls apart when I lift it | This means it has become very tender. Use two wide spatulas or serving spoons to support it underneath. |
| The skin is pale or soft | This is normal in a slow cooker. Transfer the chicken to a tray and grill it for around 5 minutes. |
| There is lots of liquid in the slow cooker | This is normal as the chicken releases juices as it cooks. Strain them and use them for gravy or stock. |
| The cooking juices look very fatty | Let them settle and skim off some of the fat before making gravy. |
| The chicken doesn't fit properly | Use a smaller chicken. The lid should close completely without resting on the bird. |
| The chicken tastes under-seasoned | Season the finished meat to taste and make sure the seasoning mixture is evenly rubbed over the chicken before cooking. |
Frequently Asked Questions
No. You do not need to add water for this recipe. The chicken releases plenty of liquid as it cooks, and adding extra water would cause the bottom of the chicken to sit in even more liquid.
The chicken just needs to be raised slightly above the cooking juices. Instead of foil balls you can use large pieces of carrot and onion, other sturdy root vegetables or a suitable heatproof trivet that fits inside your slow cooker.
Using vegetables is particularly useful because they also add flavour to the cooking juices.
Yes. Large chunks of potato, carrot and onion can be used as the base underneath the chicken.
Keep the pieces fairly large because they will be cooking for several hours and will become very soft as they absorb the chicken juices.
For this recipe, fully defrost the chicken before putting it into the slow cooker.
Defrost it safely in the fridge rather than leaving it at room temperature, and make sure there are no frozen areas remaining inside the cavity before cooking.
Use a meat thermometer in the thickest part of the chicken without touching the bone. The chicken should reach at least 75°C/167°F.
Cooking times are always a guide because chicken sizes and slow cookers vary.
We have tested it both ways and prefer cooking it breast-side up.
Yes. Transfer it to an oven-safe tray and finish it briefly in a very hot oven. Keep a close eye on it because the chicken is already cooked and you only want to brown the skin rather than continue cooking the meat.
Don't throw them away. Strain the cooking liquid and use it to make gravy.
If there is a lot of fat, allow the liquid to settle first and skim some of the fat from the surface. You can then thicken the juices with a cornflour slurry or use them in place of stock.
More Slow Cooker Chicken Recipes
If you've tried this slow cooker chicken recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Slow Cooker Whole Chicken
Recipe Video
Ingredients
- 1.6 kg (3 ½ lb) of Whole chicken
- 3 tablespoons of Olive oil
- ¼ teaspoon of Fine sea salt
- ½ teaspoon of Ground black pepper
- ½ teaspoon of Garlic granules
- 1 teaspoon of Smoked paprika
- 1 teaspoon of Dried oregano
- ½ teaspoon of Dried basil
- 1 tablespoon of Lemon juice
Instructions
- Create a raised base: Make a base to raise the chicken slightly out of the cooking juices. You can use three balls of scrunched aluminium foil, large chunks of sturdy root vegetables such as carrot and onion, or a small heatproof trivet that fits safely inside your slow cooker.
- Add the chicken: Remove any giblets or packaging from the chicken and place it breast-side up on the prepared base.
- Make the herb rub: Mix the olive oil, lemon juice, herbs, spices, salt and pepper together in a small bowl.
- Add the rub: Rub the seasoning mixture all over the chicken.
- Cook the chicken: Put the lid on and cook for 3-4 hours on HIGH or 5-6 hours on LOW, until the chicken is thoroughly cooked.
- Check the chicken: Check the thickest part of the chicken with a meat thermometer without touching the bone. It should reach at least 75°C/167°F.
- Crisp the chicken skin: Transfer to a baking tray and grill for around 5 minutes for crispier skin. This step is totally optional.
Recipe Notes
- Make sure the slow cooker lid closes fully before you start cooking.
- Elevate the chicken using foil, sturdy vegetables or a suitable trivet rather than letting it sit completely submerged in the juices.
- Keep the chicken breast-side up for the best results.
- Use a meat thermometer rather than judging doneness from the cooking time alone.
- For crispy skin, finish the cooked chicken under the grill for about 5 minutes.
- Use two wide spatulas to lift the chicken out, as it will be very tender.
- Save the cooking juices for gravy or stock.
- Freeze leftover shredded chicken in portions for quick future meals.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Tijana says
This sounds great! Is there anything else we can use instead of aluminium foil under the chicken. Thank you very much. X
Tracey says
I was wondering the same, as I don't like cooking with foil. The heavy metals leach into our food.
Dannii Martin says
You could put whole root veg at the bottom and put it on that.
Amanda Wren-Grimwood says
I've never cooked a chicken in the slow cooker but this is so simple to do for busy days.
Shashi says
I'm saving this recipe as I have never cooked a whole chicken in a slow cooker - but at holiday gatherings, this is gonna be a must make!
Chris Collins says
Looks so delicious! Can't wait to try it out - slow cooker is out ready and waiting :)
Kushigalu says
What a great Chicken dish to try. Thanks for all the tips too.
Bry says
So easy, and the chicken was so moist and flavoursome! A real game changer and makes a roast chicken for lunches and sandwiches much easier!
Neil Harvey says
We have been roasting chicken like this for years. However, instead or as well as the foil, we always place the chicken on some carrot, onion, celery and garlic. No need to cut the vegetables into small pieces. When the chicken is cooked, the vegetables can be discarded but they will have added their flavours to the stock. Also, once the chicken is carved, don't throw away the carcass. Instead, put it back in the slow cooker with carrot, onion, celery, garlic, herbs, chilli (optional) and seasoning. Plenty of water - up to two thirds covering the carcass and cook on slow for at least 8 hours. Throw away the veg and the carcass but keep the stock.
Beth Pierce says
Yummy! I can't wait to make this. What an easy way to make dinner easy! Thanks!
Adrianne says
Paprika, oregano and basil sound like a great flavour combination. I have made chicken in the SC before but not these flavours so I can't wait to give them a go. Cheers for the recipe!
Sharon says
I love making this one because it's made right tin the slow cooker and hardly any work at all to make.
Nicole Tingwall says
This was such a game changer for me! I used to buy a roasted chicken once a week and now I can make it myself! Thanks for all your tips!
Anjali says
I love how easy this recipe is!! Having something that I can "set and forget" with the kids running around is a life saver!
Jen says
This is such a life saver! I've been one like this every other week and then using the chicken for my meals throughout the week. So easy!!
Caroline says
Roast chicken is definitely a favorite here and we love a whole chicken both for the different cuts and bones for stock. I've seen it made in the slow cooker but haven't tried it yet. This looks tasty and love how easy it is.
Danielle Wolter says
What a great simple recipe! Such an easy way to make chicken delicious!
veenaazmanov says
Juicy, moist and flavorful and the best slow cooker method. I love it.