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This slow cooker whole chicken is infused with bright lemon and fragrant fresh herbs for a tender, juicy main that practically cooks itself. Fresh herbs and lemon add depth while the crockpot keeps the meat moist and flavorful. Finished with a quick oven roast for golden, crispy skin, it’s an effortless way to enjoy a roast chicken dinner with minimal hands-on time.
Here’s Why This Crockpot Chicken Recipe Works
The rack trick: Lifting the bird keeps it above the juices so it roasts, not stews.
Stuffed for flavor: Lemons and whole herbs steam inside the chicken, infusing it from within.
Crispy skin without roasting all day: A hot oven finish gives you that golden crackle fast.
Bonus sauce: The pan juices get thickened into a bright, herby sauce that tastes like you worked harder than you did.
There is so much you can do with a roasted whole chicken! This is a fast prep and an easy main dinner entree. If you pair it with a side of mashed potatoes, a salad and veggies like this roasted asparagus, you will have a fast and easy dinner.
Looking for more hands-off dinners? Check out my post on Easy Crockpot Meals for a lineup of slow cooker recipes that make weeknights effortless.
Recipe Tips
Use a rack or trivet: Elevating the chicken keeps it out of the liquid so it slow-roasts instead of stewing. If you don’t have one, roll a few balls of foil to lift it up.
Add veggies underneath: If you don’t have a rack, layer thick-cut carrots, onions, and celery under the chicken. They’ll lift it up and flavor the drippings.
Customize your herbs: Swap in sage, tarragon, or basil depending on the flavor you want. Fresh herbs always shine here, but dried work as well.
Don’t lift the lid: Every peek releases heat and moisture, which can add 30+ minutes to the cook time.
Check temperature, not time: Cook until the thickest part of the thigh reaches 165°F for juicy, safe results.
Finish under the broiler: That quick blast in the oven gives you crispy, golden skin (the secret to making it taste like a true roast chicken).
Save the drippings: The flavorful liquid left in the crockpot makes an easy, delicious sauce. Just strain and thicken with cornstarch slurry.
Use leftovers: Shredded chicken is great for soups, salads, or sandwiches the next day.
If you have leftovers, use them for our chicken pot pie or cranberry chicken salad.
After you have eaten the entire chicken and all that is left are the bones, you can make a lovely chicken bone broth.
Whole Chicken in a Slow Cooker
This whole chicken in the crockpot checks every box: tender meat, crisp skin, and real flavor from fresh herbs and lemon (not a seasoning packet in sight). Throw it in, forget about it, then finish with a quick broil and a drizzle of sauce. Dinner’s handled.
For more cozy chicken dinners, try my Instant Pot Chicken and Rice Casserole or the Slow Cooker Coq au Vin.
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Whole Chicken In The Crockpot
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Ingredients
Prep the Chicken
- 1 whole chicken, 4 to 4½ pounds
- Salt and pepper
- 2 tablespoons olive oil
- 2 large lemons, cut into wedges and 3 slices
- 1 bunch fresh oregano, reserve 2 sprigs and chop
- 1 bunch Fresh thyme, reserve 2 sprigs and chop
- 1 bunch fresh rosemary, reserve 2 sprigs and chop
- 2-3 tablespoons fresh chopped parsley
Thicken the Sauce
- 1 tablespoon cornstarch
- 1 tablespoon water, cold
Instructions
For the chicken:
- Spray a small wire rack with non-stick oil and place in the bottom of the crockpot.
- Rinse the chicken and pat dry with paper towels. Season the cavity with salt and pepper. Stuff the lemon quarters and all but 3 of the slices into the cavity. Add the sprigs of oregano, thyme and rosemary inside the chicken and tie the legs together with kitchen twine. Place the remaining 3 lemon slices on the bottom of the crockpot.
- Place the chicken in the crockpot, breast side up on the rack. Brush olive oil over the top and sides of the chicken, season with additional salt and pepper. Sprinkle with the chopped oregano, thyme and rosemary.
- Put the lid securely on the crockpot and set the temperature to low and roast for 5 hours, or until internal temperature reaches 165°F with a meat thermometer.
To Brown the Chicken:
- Preheat oven to 500°F
- Remove the chicken from the crockpot and transfer to a wire rack set over a rimmed baking sheet. Place in the center of the oven and watch closely for 5-8 minutes until the skin turns golden brown.
- Transfer to a cutting board, tent with foil and let rest for 10 minutes. Remove the lemon pieces and herbs from the cavity. Carve the chicken and place on a serving platter. Garnish with chopped parsley when ready to serve.
Sauce:
- While the chicken is resting, discard the lemon slices and pour the accumulated pan juice remaining in the crockpot through a fine-mesh strainer set over a small saucepan. There should be about 1 cup of liquid in the pan, if there is less, add some water or chicken broth to equal 1 cup. Bring to a low boil over medium-high heat.
- Combine the cornstarch with the water and whisk the slurry into the pan juices. Transfer to a dish, season with salt and pepper, and serve with the chicken.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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