Tender, juicy, fall-off-the-bone roasted chicken has never been easier.
This crockpot roasted chicken is a reliable, homestyle staple you’ll make again and again. It’s simple to prepare, flexible for many meals, and stretches your grocery budget. Whether you shred it for casseroles or serve it sliced with mashed potatoes, one roast chicken gives you many delicious options.
I love my crockpot. It makes hands-off cooking easy and convenient year-round. Roasting a whole chicken in the slow cooker is a fantastic way to get tender meat with minimal effort. If you prefer a quicker method, try a classic oven-roasted chicken instead.
After cooking, use the drippings to make gravy, shred or chop the meat for casseroles, salads, or sandwiches, and save the carcass to make a flavorful homemade broth. If you like a crisp skin, finish the chicken under the broiler for a few minutes to brown and crisp the exterior.
Tips for the best crockpot roasted chicken
- Tie the legs together with kitchen twine. Slow-cooked chickens get extremely tender and sometimes the legs or wings can fall off when you remove the bird. Tying the legs helps the chicken hold its shape.
- Create small aluminum foil balls (about 1.5 inches) and place 5–6 in the bottom of a 7-quart crockpot to raise the chicken above the juices. Use fewer for a smaller slow cooker. This keeps the bird from sitting directly in the collected liquid.
- For crispy skin, transfer the cooked chicken to an oven-safe pan and broil for a few minutes to crisp and brown the skin.
Crockpot Roasted Chicken
Ingredients
- 1 whole chicken
- 1/4 cup melted butter
- 2 teaspoons seasoned salt
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon white pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
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Rinse the chicken and pat dry with paper towels. Tie the legs together with kitchen twine.
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Sprinkle a small amount of the seasoning inside the cavity.
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Brush the outside with melted butter, then coat thoroughly with the remaining seasonings.
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Place 5–6 small foil balls in the bottom of the slow cooker and set the chicken on top so it is suspended above the base.
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Cover and cook on high for 4–5 hours or on low for 6–8 hours, until the internal temperature reaches 165°F (74°C).
Nutrition
Did You Make this Recipe?Please leave a review or a photo — I’d love to hear your feedback!
On an unrelated note: when I shopped for this post I bought three chickens and each one was missing half a wing on one side—mysterious little pirate chickens. I’ll stick with the pirate theory.