Slow Cooker Whole Chicken
A whole chicken is my all-time favorite recipe to make in the slow cooker. You can easily make a delicious home-cooked meal and use the leftover chicken in so many different ways later on! Serve it with some easy rice and veggies or shred the meat to add to lots of tasty meals.

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What’s To Love About This Recipe
- I love preparing chicken this way! I usually pull all the leftovers off the bones to use for meals throughout the week or freeze them in small portions for individual quick meals.
- This recipe will change how you prep shredded chicken for other recipes! While it is easy to grab a rotisserie chicken at the store, you’ll find this method takes just a few minutes to assemble and includes fresh, simple ingredients.
- With instant rice in the recipe, you can easily make a side dish in the same pot! It turns out so flavorful since it absorbs the chicken broth.
- You really can’t mess this up! The meat turns out juicy, tender, and flavorful every time. The biggest challenge is getting it out of the slow cooker without the tasty meat falling right off the bone.
- Chicken and rice in the slow cooker is simple, nutritious, and enjoyable for just about anyone. It’s the best staple recipe to keep in your meal rotation.
Ingredients Needed
- Whole chicken – Choose a whole chicken (around 3 pounds) to fit properly into most slow cookers that hold a minimum of 4 quarts. You can purchase the highest quality that you like. It’s easy to buy these on sale and keep them frozen until ready to defrost and cook!
- Olive oil – Mix the seasonings with olive oil to brush over the whole chicken. It provides a nice flavor and will help to lightly brown the skin.
- Orange juice – Just a bit of orange juice adds some tanginess and richness to the broth. It’s a mild citrusy element that still allows you to use the meat with various palettes.
- Homemade Garlic and Herb Seasoning – This is my staple seasoning for home cooking! Mix up a few batches at a time to use with any meat or veggie combo. It also includes salt and pepper, so you have everything you need!
- Paprika – I like to add paprika for just a touch of smokiness, and it also adds to the visual appeal.
- Chicken broth – You will need to add some liquid to the slow cooker to produce the most tender meat. Choose any type of broth, such as bone broth, regular, low-sodium, etc.
- Premium instant rice – Instant rice is already slightly cooked, so it will be ready in less time than regular dry rice. Look for premium rice since the texture will usually work better for this recipe in the slow cooker.
How To Make A Whole Chicken In The Slow Cooker
- Wash and pat the chicken dry with a paper towel. (Be sure to remove any packets or seasoning from the cavity.)
- Whisk together olive oil, orange juice, Garlic and Herb Seasoning, and paprika, and brush all over the bird.
- Heat a skillet or multi-cooker over medium-high heat (or to about 400 ℉).
- Add the chicken breast side down in the pan or multi-cooker and let it brown for about 4-6 minutes.
- Flip it over and transfer it to the slow cooker, or switch the multi-cooker to the slow cook setting.
- Carefully add broth and then cover and cook on high for about 4 hours or low for about 8 hours or until chicken is fully cooked (165 ℉).
- Remove the chicken from the slow cooker and stir in the instant rice with the remaining liquid in the pot.
- Cover and return to high for 10-20 minutes or until rice is cooked and tender.
pro Tips
- Optional: For even more citrus flavor, add orange slices on top of the chicken before cooking.
- When adding liquid, do so carefully so that it does not remove the herbs from the chicken.
- Ensure the chicken is fully thawed before cooking.
- If you have a basting brush, that will be the easiest option to spread the seasoning and oil mixture over the chicken.
- While you can brown the chicken skin lightly, it won’t turn out crispy after slow cooking. If you really want that crispy element, you can transfer the chicken to a baking sheet or broiler pan and add it to the oven to broil for just a few minutes.
- Once you remove the chicken from the slow cooker, let it rest for a few minutes to preserve the juices.
Recipe Substitutions and Variations
- Vegetables – There’s nothing like a good chicken and rice meal with some veggie sides! If you like, you can add some finely diced veggies such as carrots, celery, or onion to the slow cooker. I always like to keep frozen vegetables on hand to enhance simple meals and save me a few steps.
- Seasonings – You could really get as creative as you like as far as seasonings go! If you plan to use the chicken for specific meals, you could make it spicy, sweet, or extra tangy with hints of lemon or lime. Another good all-purpose seasoning is Beer Can Chicken Seasoning which provides some added texture, similar to a dry rub.
How To Serve Slow Cooker Chicken
Serve a simple, comforting meal by slicing or pulling the chicken right off the bone, and add a scoop of the flavorful rice to your plate. You could also make a quick gravy to serve over it or toast some garlic bread as a side.
Add any of your favorite veggies – roasted, steamed, or sautéed – to your plate. Sautéed Carrots with Honey is an easy favorite that complements the citrusy element in the chicken. A fresh salad would also be an easy addition!
If you’re making the chicken to use for leftovers, you have no limit on yummy options! Serve leftover shredded or chopped chicken over salads, in tacos or wraps, or in pasta dishes like Simple Chicken Spaghetti. Add some to quesadillas or chicken salad… the list goes on!
Storing and Reheating
To save the leftover chicken, debone it first (you’ll thank yourself later!). It’s easy to do this when it has had some time to cool. Then, store the meat in the fridge for up to 3 days or go ahead and prepare freezer portions in baggies for later.
Freeze the meat in a sealed bag or container for up to 3 months and defrost before reheating. Reheat in the microwave or your preferred method when combined with other dishes.
Slow Cooker Whole Chicken
Equipment
- Slow Cooker
Ingredients
- 3 pounds whole chicken
- 1 tablespoon olive oil
- 1/4 cup orange juice
- 1 tablespoon Homemade Garlic and Herb Seasoning
- 1 teaspoon paprika
- 1 1/2 cups chicken broth
- 2 1/2 cups premium instant rice
Instructions
- Wash and pat chicken dry with a paper towel
- Whisk together olive oil, orange juice, Garlic and Herb Seasoning, and paprika, and brush all over the bird
- Heat a skillet or multi-cooker over medium-high heat (about 400 ℉)
- Add chicken breast side down in the pan or multi-cooker and let it brown for about 4-6 minutes
- Flip it over and transfer to slow cooker, or switch the multi-cooker to slow cook setting
- Add broth and then cover and cook on high for about 4 hours or low for about 8 hours or until chicken is fully cooked (165 ℉)
- Remove chicken from slow cooker and stir in the instant rice with remaining liquid in the pot
- Cover and return to high for 10-20 minutes or until rice is cooked and tender
Notes
- Debone the chicken, then store leftover meat in the fridge for up to 3 days or in the freezer for up to 3 months. Defrost and reheat with your preferred method.
- Chicken is fully cooked when it reaches 165 ℉ in the middle or the most dense portion of the meat.
- Remove any packets or seasoning from the cavity prior to cooking.
- Optional: Slice an orange and place it on top of the chicken before cooking for even more citrus flavor.
Nutrition
Slow Cooker Whole Chicken FAQs
- Is it safe to cook a whole chicken in the slow cooker? Yes, the slow cooker will cook the chicken to the appropriate temperature. Always use a meat thermometer to check that the chicken has reached 165 ℉ in the middle and don’t leave the chicken in the slow cooker for an extended time past cooking.
- How long does it take to cook a whole chicken in the slow cooker? For a chicken that is approximately 3 pounds, it will cook in about 4 hours on high or in about 8 hours on low. If the chicken is larger, adjust the time until the chicken is fully cooked (165 ℉), and use a larger slow cooker.
- Does a whole chicken need to be thawed before cooking in a slow cooker? Yes, ensure the chicken is fully thawed before cooking to reach safe temperatures in the allotted cooking time.
- Can chicken be overcooked in the slow cooker? Yes, chicken can overcook in the slow cooker. It will become overly mushy if left in the slow cooker too long. The best way to avoid this is by checking doneness with a meat thermometer, then removing the chicken from the heat when finished cooking.
- Does water need to be added to the slow cooker when cooking chicken? While liquid is not necessary for all slow cooking, in this case it will add some moisture to the chicken and serve as a base for cooking the rice.
The skin turned out mushy. how do i make it crispier? The chicken was seared, but cooking for hours in the crockpot made it soft.
It just won’t get as crispy when you slow cook it, it’s unfortunately one of the trade offs. One option, however, would be to place under the broiler for a few minutes after it’s done cooking.
I don’t like using instant rice. Can I use brown rice if I put it in with the chicken?
Hi Barbara, in this particular recipe, it may be a little too difficult to control the liquid to rice ratio for regular rice. I’d probably suggest waiting until the end, draining the juice to use as part of your liquid and then cooking the rice on the stovetop. Hope that helps!!
What’s beer can chicken seasoning?
Hi Jen! It’s just a seasoning blend you can buy in the spice section. I’ve seen several options, including one by Weber and one by McCormick’s. I got mine at Wal-Mart.
Thanks!! I’ll keep my eyes peeled for it so I can make this ASAP.