Make this easy slow cooker whole chicken when you want a complete dinner ready at the end of your day with very little effort. Tender, juicy whole chicken is seasoned to perfection and then cooked low and slow in the crock pot with chunky veggies that absorb all of those flavorful juices. Plus, you have the option of broiling it for crispy skin and making gravy from the drippings. This complete meal is one your whole family will love!
To the bottom of a 6-8 quart slow cooker, add the carrots, chopped celery, chopped onion, and halved potatoes.
Clean out the chicken, removing any giblets, and pat the inside and outside dry with paper towels.
Place the chicken on top of the veggies in the slow cooker.
In a small bowl, mix together the olive oil and seasonings to make a paste. Use a pastry brush (or your hands) to evenly spread the seasonings all over the chicken, including the inside.
Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours or until the chicken reaches an internal temperature of 165°F. Remember that slow cooking isn't exact and cooking time may vary in your slow cooker.
For crispy skin, remove the cooked chicken from the crockpot and place it on a foil lined baking sheet. Spray it lightly with olive oil and broil on HIGH for 3-5 minutes.
Notes
Fresh herbs like rosemary, thyme, or basil can be added to the vegetables.
Melted butter can be used in place of olive oil.
Broiling is optional but adds the crisp skin.
Store leftovers covered in the fridge for 2-3 days.
To make a gravy from the drippings, remove the chicken and vegetables from the crockpot. Strain the remaining liquid through a fine mesh strainer.
To a small pot over medium heat, add 2 tablespoons of butter. Once melted, whisk in 2 tablespoons of flour until smooth. Slowly whisk in about 1 ¼ cup of the strained drippings until smooth. Season with salt and pepper.
Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.