Name: Slow Cooker Roast Chicken
Prep time: 10 min
Cook time: PT-489456H56M56S
Total time: 6 h 10 min
Cuisine: American
Ingredients: 1 whole chicken (4–5 lbs); 1 onion, quartered; 4 garlic cloves, smashed; 2 carrots, chopped (optional); 2 celery stalks, chopped (optional); 2 tbsp olive oil or melted butter; 1 tsp salt; 1/2 tsp black pepper; 1 tsp paprika; 1 tsp dried thyme or rosemary; 1 lemon, halved (optional)

Jump to Recipe·Leave a Review

Slow Cooker Roast Chicken is one of those set-it-and-forget-it meals I turn to when I want something comforting, flavorful, and effortless. The chicken turns out juicy and tender, with meat that falls right off the bone and rich, savory drippings perfect for spooning over veggies or rice. It’s a hands-off way to get all the flavor of a classic roast without using the oven.

Why You’ll Love This Recipe

I love how this recipe delivers maximum flavor with minimal work. The slow cooker keeps the chicken incredibly moist, and the seasoning infuses the meat all the way through. It’s perfect for busy days when I want a home-cooked meal waiting for me. Plus, it makes amazing leftovers and even better homemade stock. Slow Cooker Roast Chicken

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Whole chicken (about 4–5 pounds)
Onion, quartered
Garlic cloves, smashed
Carrots and celery (optional, for extra flavor)
Olive oil or melted butter
Salt
Black pepper
Paprika
Dried thyme or rosemary
Lemon, halved (optional)

Directions

I pat the chicken dry with paper towels and season it generously with salt, pepper, paprika, and herbs inside and out.
I rub the chicken with olive oil or butter to help the skin brown and add richness.
I stuff the cavity with onion, garlic, and lemon for extra aroma and flavor.
I place chopped onion, carrots, and celery at the bottom of the slow cooker to create a base.
I set the chicken on top of the vegetables, cover, and cook on low for 6 to 8 hours, or on high for 4 to 5 hours, until the internal temperature reaches 165°F.
For crispy skin, I transfer the cooked chicken to a baking sheet and broil it in the oven for 5 to 8 minutes.
I let it rest before carving and serve it with pan juices or over mashed potatoes.

Servings and timing

This recipe serves 4 to 6 people. It takes 10 minutes to prep and 4 to 8 hours to cook, depending on the heat setting used.

Variations

Sometimes I add herbs like sage or bay leaves to the slow cooker. I’ve also used a spice blend like Cajun or Italian seasoning for different flavor profiles. For a more citrusy version, I add orange slices or zest along with the lemon. And when I want extra richness, I dot butter under the skin before cooking.

Storage/Reheating

I store leftover chicken in an airtight container in the fridge for up to 4 days. It reheats well in the microwave or oven. I also shred the meat for sandwiches, salads, or soups. The bones and juices make a great base for homemade chicken stock—I just simmer them with water and more veggies. Slow Cooker Roast Chicken

FAQs

Can I cook the chicken from frozen?

No, I don’t recommend putting a frozen whole chicken in the slow cooker due to food safety concerns. It’s best to thaw it fully first.

Does the skin get crispy in the slow cooker?

No, the skin stays soft in the slow cooker. If I want crispy skin, I broil the cooked chicken in the oven for a few minutes before serving.

Do I need to add liquid?

I don’t usually add broth or water. The chicken releases enough juices as it cooks, and the vegetables underneath help prevent sticking.

Can I use just chicken parts instead of a whole chicken?

Yes. I sometimes use thighs or drumsticks, and they cook a little faster. I just watch the internal temperature and adjust the time as needed.

How do I know when the chicken is done?

I check with a meat thermometer inserted into the thickest part of the thigh—it should read 165°F. The meat should also pull away from the bone easily.

Conclusion

Slow Cooker Roast Chicken is one of those cozy, reliable meals I never get tired of making. It’s low effort, high reward, and incredibly versatile—from a comforting dinner to meal prep for the week. Whether I serve it fresh with sides or repurpose it into soups and sandwiches, it always delivers warm, home-cooked satisfaction.