Baked Slow Cooker Chicken Recipe -
Baked Slow Cooker Chicken Recipe
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Baked Slow Cooker Chicken
See how to make juicy “baked” chicken in the slow cooker. See more
  • READY IN 10+ hrs

Baked Slow Cooker Chicken

Recipe by  

"Baked chicken in a slow cooker for busy people! Put the chicken on in the morning, and have golden brown baked chicken for dinner."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 hrs

    10 hrs 20 mins


  1. Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
  2. Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumpled aluminum foil.
  3. Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.
Kitchen-Friendly View


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Jan 03, 2004

I made this for the first time today, it was AWSOME! I did make some changes, I used a whole chicken and stuffed the cavity with one onion cut up in quarters and 3 cloves of crushed garlic. I also used poultry seasoning, garlic powder, Mrs. Dash, and paprika to season the chicken with. I used the foil balls, but put 2 cups of chicken broth on the bottom, and put the slow cooker on high for two hours and then turned it on low for 5 hours and it came out Great! It didn't fall off the bone because I didn't want to over cook it, but it was SO tender, I didn't even need a knife to cut it! My kids ate it all, I was hoping for leftovers for chicken salad, but there was none!

Most Helpful Critical Review
Oct 19, 2006

This gets just three stars, because it only works with massive revisions - as is, it would be very bland. I placed onions and veggies (carrots and sweet potatoes this time) under the chicken instead of foil. Then, I rubbed it very generously with crushed garlic, lemon pepper, paprika and salt. I poured about 1/4 cup red wine in as well. To make a complete meal, I threw in a bit more wine and one cup of white rice forty-five minutes before serving. With all those changes, we loved it!

Dec 05, 2003

This recipe was simple and it made "fall off the bone" chicken. I used 5 chicken legs (skin removed) and cooked it on low for 9 hours. Instead of using the alluminum foil, I used potatoes (peeled and quartered) and carrots and onions under the chicken in the crock-pot. I added 1/2 c. chicken broth and lots of seasoned salt and pepper, too. The veggies were nice and soft and the flavor of this slow cooking was wonderful and EASY !!! Thanks 'Cotton' !!!

Aug 19, 2003

I used a 4.5 chicken. I rubbed butter all over and then sprinkled it generously with salt, pepper, garlic salt, seasoning salt, paprika and poultry seasoning. I put it on low and cooked it for about 11 hrs while I was at work. When we got home, it smelled wonderful! I used some of the juice from the bottom to drizzle over the chicken. It had a light golden color and looked very good. There was no point trying to pick it up because it fell apart soon as I tried. The meat was very tender and juicy. Only thing I would change is to remove all the skin from the chicken next time before seasoning. The skin slid right off when it fell apart and so, naturally, a lot of the flavoring was gone. The only other thing I may try to different if I leave the skin on is to try and buy those flavor injectors, to get some more of the flavoring down into the meat. Otherwise, outstanding!

Jul 23, 2007

Okay you all! I got this perfected!!I tried this recipe a couple of times when I was in a hurry and found the chicken just average..I wanted CRISPY crust. The secret? Brown the chicken first in cooking oil AND THEN put it in the slow cooker...Oh my God. To die for.

Jan 13, 2006

I didn't give this 5 stars only because I changed the recipe so much. I was concerned about using the foil so I used coarsely chopped onion, carrot and garlic on the bottom of the slow cooker. I liberally seasoned the chicken (I used a 3 pounder) with salt, pepper, paprika, and rotisserie chicken seasoning. I also placed some of the chopped veggies in the chicken cavity. To make sure the chicken didn't dry out, I added about 1 1/2 cups of apple wine I had on hand. I cooked the chicken on low for about 8 1/2 hours and it turned out great. Very flavorful and moist. When it was done, I fished out the veggies and strained the liquid. I thickened it just a little with cornstarch and served the sauce over the chicken with cooked white rice. My husband said it was the best chicken he'd ever tasted. Thanks!

Feb 13, 2008

I am responding to several members' comments on the chicken falling apart when taking it out of the slowcooker. After seasoning the chicken, put it on cheeseclose, tie a loose knot, and then when it's done, you can just pick it up by the cloth and move it to a dish for carving. I use this method when I make chicken soup too, pull the meat apart and no bones to drain out.

Feb 06, 2007

Simple, delicious recipe. I stuffed the cavity with onion, red bell pepper & garlic. I used baby carrots & quartered potatoes under the chicken instead of the foil. I used a mixture of olive oil, Italian seasoning, salt, pepper & minced garlic. Rub your spices under the skin like you would a turkey or the skin will be flavored & not the meat.


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  • Calories
  • 408 kcal
  • 20%
  • Carbohydrates
  • 0.2 g
  • < 1%
  • Cholesterol
  • 142 mg
  • 47%
  • Fat
  • 28.5 g
  • 44%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 35.2 g
  • 70%
  • Sodium
  • 133 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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