Slow Cooker Whole Chicken Recipe




  • 3 lb. whole chickenthawed
  • 3 tsp Italian Seasoning
  • 1 ½ tsp salt
  •  tsp paprika
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp olive oil
  • 6 ribs celerychopped
  • 6 large carrotspeeled and chopped
  • 1 large onionchopped
  • 24 oz baby potatoeshalved
  • fresh herbssuch as rosemary & thyme

For Gravy

  • 2 tbsp butter
  • 2 tbsp all-purpose flour


  • Pat chicken dry with plenty of paper towels, remove any giblets from inside the cavity of the bird and pat dry inside with paper towels.
  • Combine the Italian seasoning, salt, paprika, pepper, garlic powder, and onion powder in a small bowl and stir in the olive oil to create a seasoning paste. Rub the seasoning all over the chicken skin, including the inside of the cavity. Set aside.
  • Place all the vegetables and potatoes inside the bottom of the slow cooker, creating a nest to rest the bird on. Place the fresh herbs on top of the veggies. Place the whole bird, breast-side up, on top of the veggies and cover tightly with a lid.
  • Cook on LOW for 6 to 8 hours, or HIGH for 4 to 5 hours, until the chicken reaches an internal temperature of 165 degrees in the breast.


  • For a crispy chicken skin, carefully remove the chicken from the slow cooker and place it on a foil-lined baking sheet. Drizzle the chicken with a little olive oil and place about 10 inches under the top broiler of your oven. Cook until skin is golden brown, about 3 to 5 minutes.


  • Use a slotted spoon to remove the veggies, potatoes, and herbs from the slow cooker and set them aside on a platter. Strain the liquid left in the slow cooker through a fine-mesh strainer and into a fat separator.
  • Heat a small pot with 2 tbsp of butter until melted, over medium heat. Whisk in 2 tbsp of flour until smooth. Gradually whisk in 1 ¼ cup of de-fatted chicken drippings until gravy is nice and smooth. Season with salt and pepper to taste.

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