Whole Chicken in a Crockpot


My favorite meal growing up was my mother’s whole roasted chicken. I used to beg for it and she always happily obliged. I now know it is because a whole chicken is ridiculously easy to cook. If you are intimidated by cooking a whole chicken, don’t be. This is virtually fool proof.  But this isn’t just a whole chicken in a crockpot, it is a whole meal. It is so easy to prep and then you just throw it in the crockpot and forget about it. Well almost forget, because as it cooks your house fills up with a delicious herbed chicken smell.

I have always cooked my chickens in the oven and while that is easy as well. The crockpot is definitely the winner and will be my go to method from here on out.


Whole Chicken in the Crockpot

Serves 4 with leftovers


  • 1 whole chicken (3-5 lbs)
  • 5-6 red potatoes
  • 1 yellow onions
  • 10-15 baby carrots
  • 1 tbsp salt
  • 1 tbsp seasoned salt
  • 1 tbsp pepper
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 2 tbsp rosemary, divided
  • 1 bay leaf
  • ¼ cup mojo marinade
  • 2 tbps butter
  • Foil


1. Clean and cut potatoes and onions into large chunks. The potatoes, onions, and carrots are going to go on the bottom of the crock pot in foil. Make a foil pouch for them; add the butter, the regular salt, ½ tbsp of pepper and 1 tbsp of rosemary to the pouch. Close it and place in the bottom of the crock pot

2. In a small bowl combine the seasoned salt, ½ tbsp of pepper, the paprika, garlic powder, and 1 tbsp of rosemary mix with hands.

3. Remove the chicken gizzards, wash and pat dry the bird. Rub the seasoning mixture all over the chicken and sprinkle a little inside.

4. Place chicken on top of potatoes and vegetable in the crock pot. Add mojo marinade and bay leaf.

5. Cover and cook on low for 7 hours. After 7 hours the wing meat should just start to fall off the bone.

6. On a large cutting board remove the meat from the bone. You can used a knife and cut or just pull it off with your hands. Don’t forget about the wings, legs, thighs, or breasts.

7. Refrigerate 2 cups of leftover chicken for Tuesday’s chimichangas, freeze any additional or eat for lunch.

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