Slow Cooker Whole Chicken and Potatoes
Slow Cooker Whole Chicken made with a whole chicken rubbed with olive oil and spices, then slow cooked on top of potatoes until tender and juicy, perfect for a busy weeknight!
This slow cooker meal is perfect for busy nights, because you can set it and forget it earlier in the day, and come back to a warm home cooked meal! It’s also great for meal prep, and a whole chicken is more budget-friendly than buying the pieces separately.
I like to broil the chicken after its done in the slow cooker, to help crisp up the skin and give it a really nice golden brown color. This step is completely optional, though! I also like serving this with my Instant Pot Green Beans on the side.
If you loved this recipe, you may also love my Slow Cooker Chicken Soup, and my Slow Cooker Cream Cheese Chicken!
Table of contents
Why You’ll Love This Recipe
Tender and Juicy – Slow cooking is a great way to guarantee your chicken will turn out tender and moist every time!
Incredible Flavor – The chicken juices drip down onto the potatoes as it cooks, so they soak in the broth and seasoning, giving everything a really nice flavor.
Complete Meal and 1 Pot – We’re cooking the chicken and the potatoes together, so you have everything you need in one place! If you want some veggies, you can also throw in some carrots or root vegetables with the potatoes.
Ingredients You’ll Need
Chicken. For this recipe, you’ll need a 4-5 pound whole chicken. I try not to go much larger than that, or it will take longer to cook. Make sure you check the cavity for any giblets or neck pieces and discard them before cooking.
This is a great cost-effective dinner, because a whole chicken will generally cost less than a pack of individual pieces. Using the whole chicken will also give you a really nice flavor in the dish, especially if you make gravy after.
Olive Oil. I like to use a drizzle of extra virgin olive oil to help the spices stick to the chicken. It also helps later when the chicken is broiled, to give it a nice golden brown color.
Celery, Leek, and Onion. Adding celery, leek, and onion helps keep moisture and flavor in the chicken, and adds some aromatic qualities to the whole dish.
Butter. A little bit of fat helps keep the meat tender and juicy.
Potatoes. The potatoes help lift the chicken up so it’s not sitting in the liquid at the bottom of the slow cooker, and they also pair perfectly as a side dish.
Carrots. These add a nice sweetness that helps balance out the rest of the savory notes in the dish.
Spices. I used a rotisserie style blend of dried herbs like thyme and parsley, along with spices to bring everything together like smoked paprika, ground thyme, turmeric, garlic powder, and onion powder.
Instead of this spice rub, you could use Italian seasoning, kosher salt, and black pepper. Or find my full recipe here for Rotisserie Chicken Seasoning.
Kitchen Tools
For this recipe, you’ll need a 6-7 quart slow cooker.
How to Make A Whole Chicken In The Slow Cooker
In a small bowl, whisk together the spices and olive oil until combined.
Add the potatoes, carrots, and leeks on the bottom of the slow cooker.
Place the whole chicken on top of the potatoes, and pat the chicken dry with a paper towel. Stuff the cavity with the celery pieces, onion, and butter.
Pour the seasoning mixture over the chicken, using your hands to rub it evenly on the skin.
Place the lid on the slow cooker and cook on High for 4-5 hours, or until the chicken reaches an internal temperature of 165°F.
Transfer the chicken from the slow cooker to a baking dish. Broil in the oven for 3-5 minutes, or until golden brown on the top.
Once done, transfer the potatoes to the baking dish as well, top with fresh parsley, and serve.
Recipe Variations
- Try a rustic mediterranean style by adding some springs of rosemary, oregano, and cherry tomatoes.
- Try making this slow cooker whole chicken spicy with cayenne pepper or red pepper flakes, or a dash of hot sauce.
- During the last hour of cooking, try pouring some melted butter with garlic powder and parmesan cheese on top of the chicken for a garlic parmesan version.
- Add some more bright flavor with a squeeze of lemon juice on top of the chicken before cooking.
- Try using fresh herbs like thyme, parsley, or rosemary!
Recipe Tip! After removing everything from the slow cooker, use the drippings on the bottom to make chicken gravy! Strain a few cups of the drippings into a saucepan over medium heat. Whisk together 1 tablespoon of corn starch and a few tablespoons of cold water (1 tbsp starch per cup of liquid in the gravy) and slowly add to the saucepan. Whisk everything together, as it heats the gravy will thicken. Add some Italian seasoning, salt, and pepper as-needed for flavor!
Frequently Asked Questions
You don’t need to add any liquid to this recipe. The chicken will break down as it’s cooking and release a really nice amount of liquid into the bottom. This creates a great base for any gravy or broth to save for later! You should prop the chicken up on some root vegetables to keep it out of the liquid as it cooks. Just make sure the slow cooker lid fits securely on the top.
Recipe Tip! Before seasoning, make sure to pat the chicken dry with paper towels. This helps the skin crisp up a little when we broil it later, and allows the seasoning and oil to stick better.
More Slow Cooker Recipes
- Crockpot Meatloaf and Potatoes
- Crockpot Chicken Parmesan
- Slow Cooker Steak and Potatoes
- Slow Cooker Pork Roast
Storage
Refrigerate for 3-4 days in an airtight container.
Freeze leftovers for 2-3 months in a freezer safe container. I recommend carving the chicken and discarding the bones before freezing.
Cooking Tips
- The time it takes to cook can depend on the size of your chicken. A 4-5 pound chicken should take about 4 hours on high, but a larger bird may need more time. Don’t go much bigger, or it may not fit in the slow cooker.
- The potatoes are placed under the chicken to hold the chicken up and out of the liquid that forms on the bottom. Also, the potatoes can soak up the flavor from the droppings as they cook.
- Make sure the slow cooker lid fits securely on the top, adjusting the chicken and vegetables as-needed.
- The crock pot needs to be at least 6-7 quarts, or the chicken may be too big and not cook evenly.
- Make sure the chicken reaches a safe internal temperature of 165°F with a meat thermometer in the thickest part of the breast. It is ok if the thigh meat is a higher temperature, the dark meat actually tastes better when cooked a little hotter.
- If you want that nice roast chicken skin, broil the chicken on a baking sheet or in a baking dish for 4-5 minutes, then allow it to rest for a few minutes before carving.
Tried this recipe? ⭐ Leave a review and share what worked best for you—your tips help other home cooks get the same delicious results!
Slow Cooker Whole Chicken and Potatoes
Ingredients
- 5 pound whole chicken, giblets removed
- 2 tablespoons extra virgin olive oil
- 2 medium stalks celery
- 4 tablespoons unsalted butter
- 1 small yellow onion, quartered
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground thyme
- 1/2 teaspoon kosher salt , or to taste
- 1/2 teaspoon black pepper , or to taste
- 2 pounds gold potatoes , quartered
- 2 medium carrots, cut into 1-inch pieces
- 1 medium leek, white part only, chopped
Equipment
- 1 6-7 quart slow cooker
Instructions
- Add the potatoes, carrots, and leeks on the bottom of the slow cooker. In a small bowl, whisk together the spices and olive oil until combined.
- Place the whole chicken on top of the potatoes, and pat the chicken dry with a paper towel. Stuff the cavity with the celery pieces, onion, and butter. Pour the seasoning mixture over the chicken, using your hands to rub it evenly on the skin.
- Place the lid on the slow cooker and cook on high for 4-5 hours, or until the chicken reaches an internal temperature of 165°F in the middle of the breast.
- Transfer the chicken from the slow cooker to a baking pan. Broil in the oven for 3-5 minutes, or until golden brown on the top. Once done, transfer the potatoes to the baking dish, top with fresh parsley, and serve.
Notes
- The time it takes to cook can depend on the size of your chicken. A 4-5 pound chicken should take about 4 hours on high, but a larger bird may need more time. Don’t go much bigger, or it may not fit in the slow cooker.
- The potatoes are placed under the chicken to hold the chicken up and out of the liquid that forms on the bottom.
- Make sure the slow cooker lid fits securely on the top, adjusting the chicken and vegetables as-needed.
- The crock pot needs to be at least 6-7 quarts, or the chicken may be too big and not cook evenly.
- Make sure the chicken reaches a safe internal temperature of 165°F with a meat thermometer in the thickest part of the breast. It is ok if the thigh meat is a higher temperature, the dark meat actually tastes better when cooked a little hotter.
- If you want that nice roast chicken skin, broil the chicken on a baking sheet or in a baking dish for 4-5 minutes, then allow it to rest for a few minutes before carving.
Nutrition
We are a participant in both the RewardStyle and Amazon Services LLC Associates Program, which are affiliate advertising programs designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com and through RewardStyle.
