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  • Writer's pictureCheyenne

Crockpot Whole Roasted Chicken


1 whole chicken

1 tsp garlic powder

1 tsp seasoning salt

1 tsp paprika

½ tsp salt, or to taste

½ tsp pepper, or to taste

½ large onion


  1. Wash chicken and pat dry with a paper tower. Be sure to dry under the skin and inside the cavity

  2. Sprinkle garlic powder, seasoning salt, paprika, salt, and pepper over chicken

  3. Use hands to rub the spices into the chicken. Make sure to get under the skin and the legs and wings

  4. Cut a large onion into quarters. Stuff into chicken cavity for extra flavor

  5. Take string or twine and truss the chicken, and then fold the wings under. This helps to ensure even cooking

  6. Take aluminum foil and make about 4-5 equal size balls and place on the bottom of the crockpot, this helps to evenly cook the chicken and keep it above the juices

  7. Place chicken on top of foil. Cover and cook on LOW 6-7 hours or on HIGH 4-5 hours. Make sure chicken is thoroughly cooked through before serving

  8. For extra crispy skin, place chicken under the broiler for 5-10 minutes

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