Whole Chicken Slow Cooker Recipe

Whole Chicken Slow Cooker Recipe

bhbitts 3

"Makes great, spicy, juicy chicken with little work. Get a chicken with a pop-up timer if you can."
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12 h 10 m servings 230 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 230 kcal
  • 11%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 1.2g
  • < 1%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 1239 mg
  • 50%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Mix salt, paprika, cayenne pepper, onion powder, thyme, white pepper, garlic powder, and black pepper together in a small bowl.
  2. Rub seasoning mixture over the entire chicken to evenly season. Put rubbed chicken into a large resealable plastic bag; refrigerate 8 hours to overnight.
  3. Remove chicken from bag and cook in slow cooker on Low until no longer pink at the bone and the juices run clear, 4 to 8 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.


  • Cook's Note:
  • Some reviewers of this recipe have suggested cutting the salt in half for better flavor.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.


  1. 61 Ratings

Most helpful positive review

Excellent dish and as noted in another review is very similar to "Roast Sticky Chicken - Rotisserie Style" seasonings also on this site. Not having to have the oven on and heating the whole hous...

Most helpful critical review

Way too hot so far as the amount of different pepper used. We like spicy food but this ones taste is off balanced with the amount of pepper. Won't be making this again. I followed the recipe exa...

Excellent dish and as noted in another review is very similar to "Roast Sticky Chicken - Rotisserie Style" seasonings also on this site. Not having to have the oven on and heating the whole hous...

This was one of the best crock pot chicken recipes I've ever tasted. My chicken weighed 5-lbs and I made the rub as directed except reduced the salt to 2 teaspoons since I have to watch my salt ...

I followed this recipe with one difference I used "smoked paprika" because it was on hand and was VERY pleased with the result. I used this dry rub the night before and the next morning I put it...

Very good and very easy! I didn't put it in the bag overnight (no time), I used only black pepper (I didn't have any white pepper on hand) and I laid the chicken on a chopped onion in the slow c...

We loved this recipe! I am not the cook in my house typically, but I put the spice rub on the chicken I got from the farmers market last night, and ran the slow cooker tonight. We have a 7 quart...

Easy and delicious! I set the marinated bird on top of some whole potatoes, carrots, and onions. Thought it seemed like too much salt so I used one less tsp. The bird was perfectly seasoned but...

I love the seasoning on this chicken; however, it is almost the same as this site's Roast Sticky Chicken-Rotisserie Style. This recipe adds an extra 1/2 tsp. cayenne. The good thing about cookin...

This is tasty. The seasonings really do have that rotisserie flavor. Based on the amount of salt in this recipe I see how the store bought cooked chickens may be so salty now. Whole organic chic...

Made this last night. OMG good! I usually bake my chicken but too dry. I will never do it another way again. I also reduced the salt to 2 tsp, skipped the white pepper (didn't have any) in i...