How long do I cook a whole chicken in the Crock Pot?

A (4-5 pound) whole chicken takes 4-6 hours in the slow cooker on LOW. (The chicken is done when it registers 165°F near the inner thigh, between the leg and breast.)

Can I cook a whole chicken on high in the Crock Pot?

Do not cook the chicken on high, as it will dry out the meat.

Can I cook a frozen whole chicken in the Crock Pot?

No. Make sure the chicken is fully thawed. According to the USDA, placing frozen food (especially a dense one like a whole chicken) can take too long to come up to the safe temperature, allowing bacteria to proliferate quickly. Here's how to safely thaw chicken .

How can I make the skin crispy?

To get a crispy exterior, place the bird under the broiler at the end for a few minutes and rotate, as needed.

Can I cook a whole chicken in the Instant Pot?

Absolutely! We’ve rigorously tested the Instant Pot version of this recipe, too. Check out our Instant Pot Whole Chicken recipe.

Crock Pot Whole Chicken with Gravy

Name: Crock Pot Whole Chicken with Gravy
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1 (4-5 pound) whole chicken; 1 tablespoon butter, at room temperature (sub: olive oil); Salt and pepper; 5 sprigs fresh thyme; 2 sprigs fresh rosemary; Handful of fresh parsley; 1/2 head of garlic, halved crosswise; 1/2 onion, cut into 2-inch pieces; 2 tablespoons butter; 2 tablespoons unbleached all-purpose flour (sub: 1:1 gluten-free baking flour); Salt and pepper

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Crock Pot Whole Chicken with Gravy

The slow cooker version of this whole chicken recipe results in moist, super flavorful meat and delicious pan juices for making a 5-minute gravy. This is one of our family’s favorite dinners, especially when served over mashed potatoes.

Yield: 4-6 servings 1x

Prep: 20 minutesCook: 4 hoursTotal: 4 hours 20 minutes

Scale:

Ingredients

For the Chicken:

1 (4-5 pound) whole chicken
1 tablespoon butter, at room temperature (sub: olive oil)
Salt and pepper
5 sprigs fresh thyme
2 sprigs fresh rosemary
Handful of fresh parsley
1/2 head of garlic, halved crosswise
1/2 onion, cut into 2-inch pieces

For the Gravy:

2 tablespoons butter
2 tablespoons unbleached all-purpose flour (sub: 1:1 gluten-free baking flour)
Salt and pepper

Cook Mode Prevent your screen from going dark

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

Make It Now:

For the chicken: If necessary, remove the neck and giblets from the cavity of the chicken (save them to make chicken stock, if you’d like). Pat the chicken dry and rub the butter all over the outside. Season the chicken generously inside and out with salt and pepper. Stuff the thyme, rosemary, parsley, garlic, and onion into the cavity. (Freezing instructions begin here.)
Place the chicken breast side down in the slow cooker. Cover and cook on low for 4 to 6 hours, until the chicken is fully cooked. (The chicken is done when it registers 165°F near the inner thigh, between the leg and breast.)
Position the top oven rack about 8 inches below the broiler. Preheat the broiler.
Transfer the chicken to a baking dish, breast side up. Broil for 5-10 minutes, until crispy and golden brown, keeping a close eye on the chicken so it doesn’t burn. Tent with foil and let rest for about 20 minutes.
For the gravy: While the chicken rests, melt the butter over medium heat in a medium saucepan. Whisk in the flour and cook for 1 to 2 minutes, until the mixture becomes a smooth paste. Increase the heat to medium-high. While whisking, use a ladle or a dry measuring cup to slowly add the juices left in the slow cooker. Whisk continuously until the gravy is smooth and thickened, 3 to 5 minutes. Taste and season with salt and pepper. (Tip: To get super-smooth gravy, you may want to strain the juices before adding them to the pot.)
Carve the chicken. Serve warm, drizzled with the gravy.

Freeze For Later: Follow step 1. Place the chicken in a gallon-size freezer bag, if it will fit (have someone help you by holding the bag open), or wrap it tightly in a few layers of plastic wrap and then a few layers of foil. Freeze.

Prepare From Frozen: Note: You will need to have butter, flour, salt, and pepper on hand to complete this meal. Thaw the chicken fully in the refrigerator for about 48 hours. Follow Steps 2-6.

Notes/Tips

Instant Pot Method: Try our Instant Pot Whole Chicken recipe.

Oven Method: Try our Roasted Whole Chicken and Vegetables recipe.

Gluten-Free Version: Use 1:1 Gluten-Free Baking Flour (like Bob’s Red Mill brand) in place of the all-purpose flour.

Where We Get Our Chicken: We get our meat from ButcherBox. The chicken is organic and curated from small, trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, wild salmon, and grass-fed beef–and have used it for years ourselves. Read my full ButcherBox review here.

Cuisine: American Method: Slow Cooker

Find it online: https://thrivinghomeblog.com/crock-pot-whole-chicken-with-gravy/