Crock Pot Whole Chicken Dinner
This Crock Pot Whole Chicken Dinner is an easy, hearty meal that practically cooks itself! A whole seasoned chicken cooks low and slow on a bed of tender red potatoes and carrots, making this a complete family dinner with very little prep work.
The chicken is seasoned with garlic, onion, and smoked paprika, then stuffed with fresh onion, lemon, and a bay leaf for even more flavor. The potatoes and carrots cook underneath, soaking up all those wonderful chicken juices.
You can serve it straight from the crock pot or pop the chicken under the broiler for a few minutes to get beautifully crispy, golden-brown skin. And don’t forget the optional homemade gravy made with the flavorful cooking juices!
It’s an easy Sunday dinner, delicious weeknight meal, or great for a smaller holiday gathering!
Also try my Crock Pot Mardi Gras Seasoned Whole Chicken, Air Fryer Whole Chicken or Crock Pot Turkey Breast recipe. 😋
Ingredients You’ll Need
Whole chicken: One 5–6 pound whole chicken. Remove the giblets and anything inside the cavity before preparing.
Red potatoes: Quartered red potatoes hold their shape well during cooking.
Carrots: Peeled and cut into large chunks.
Olive oil: Helps the seasonings stick to the chicken and vegetables and adds flavor.
Onion: One peeled and quartered onion goes inside the chicken cavity to add flavor as it cooks.
Lemon: One quartered lemon adds a little citrus flavor and freshness to the chicken.
Bay leaf: One bay leaf goes inside the cavity along with the onion and lemon.
Seasonings: Salt, black pepper, garlic powder, onion powder, and smoked paprika create a delicious seasoning blend. This is my go-to chicken seasoning and I use it for my juicy air fryer chicken breast as well.
Optional gravy: Butter and all-purpose flour are used to thicken the crock pot juices into homemade gravy.
Crock Pot- You’ll definitely want a larger crock pot for this recipe; a 6 quart or larger. I’m using a 7 quart size. Here’s my crock pot.
Meat Thermometer: this really is the only way to ensure you chicken is cooked fully and also to not overcook it. You can get a heat safe thermometer that connects wirelessly to your phone to let you know when your chicken has reached it’s temperature. Or use an instant read thermometer to check it manually.
How to Make Crock Pot Whole Chicken Dinner
Step 1: Prepare the vegetables
Add the quartered red potatoes and large carrot chunks to the bottom of the crock pot.
Drizzle with 1 tablespoon of olive oil and season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder. Toss to coat.
Step 2: Prepare and stuff the chicken
Remove the giblets and any contents from inside the chicken cavity. Pat the chicken dry with paper towels.
Stuff the cavity with the peeled and quartered onion, quartered lemon, and one bay leaf.
Place the chicken on top of the potatoes and carrots in the crock pot.
Step 3: Season the chicken
Drizzle 1 tablespoon of olive oil over the chicken skin.
Carefully loosen the skin over the chicken breast and rub the remaining tablespoon of olive oil underneath the skin.
In a small bowl, combine the remaining 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, onion powder, and smoked paprika.
Rub the seasoning mixture all over the chicken, including underneath the skin where possible.
Step 4: Cook
Cover and cook on LOW for 7–8 hours or HIGH for approximately 4 hours, until the thickest part of the thigh and breast reaches an internal temperature of 165°F.
Cooking times can vary depending on your crock pot and the size of your chicken, so use a meat thermometer to check for doneness.
Step 5: Optional – Crisp the chicken skin
The chicken skin will be soft after cooking in the crock pot. If you’d like crispy, golden skin, carefully transfer the cooked chicken to a sheet pan.
Drizzle with a little additional olive oil and place under the broiler for a couple of minutes until the skin is browned and crispy. Watch closely so it doesn’t burn!
Let the chicken rest for 10 minutes before carving.
Remove and discard the onion, lemon, and bay leaf from the cavity before serving.
Step 6: Make the optional gravy
While the chicken rests, strain the cooking juices from the crock pot.
Melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in 1/4 cup all-purpose flour until smooth.
Slowly pour in the strained crock pot juices while continuously whisking to prevent lumps. Continue cooking until the gravy thickens.
If you need more gravy, add 1/2–1 cup chicken broth until you reach your desired consistency.
Taste and season with additional salt and pepper if needed.
Step 7: Serve
Carve the chicken and serve with the tender red potatoes and carrots. Spoon homemade gravy over everything for an easy, delicious family dinner!
Tips for the Best Crock Pot Whole Chicken
- Pat the chicken dry: This helps the olive oil and seasonings stick to the skin.
- Season under the skin: Carefully loosen the breast skin and rub some of the oil and seasoning underneath for extra flavor.
- Cut vegetables into large pieces: Larger chunks of potatoes and carrots hold up better during the long cooking time.
- Use a meat thermometer: Always check that the chicken reaches 165°F in the thickest part of the thigh, without touching the bone. Also check the thickest part of the breast.
- Don’t skip the resting time: Letting the chicken rest for 10 minutes helps keep the meat juicy when carving.
- Crispy skin is optional: The chicken is delicious straight from the crock pot, but a quick trip under the broiler adds a nice finishing touch.
Variations and Substitutions
Use Yukon Gold potatoes: If you don’t have red potatoes, Yukon Gold potatoes are another great option.
Add different vegetables: Try adding chunks of celery, parsnips, or onions to the bottom of the crock pot.
Change the seasoning: Substitute Italian seasoning for the onion powder or add a little dried thyme or rosemary.
Use chicken broth: If you’d like additional gravy, chicken broth is an easy way to increase the amount without diluting the flavor too much.
Skip the gravy: The chicken and vegetables are delicious on their own, so the gravy is completely optional.
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How to Store Leftovers
Refrigerator: Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3–4 days.
Freezer: Remove the chicken from the bones and store the meat in a freezer-safe container or freezer bag for up to 3 months. You can freeze the vegetables separately, although their texture may soften after thawing.
Reheating: Reheat leftover chicken and vegetables in the microwave or in a covered dish in the oven until heated through. Add a splash of chicken broth to help keep the chicken moist.
Frequently Asked Questions
Do you need to add water or chicken broth?
No. You don’t need to add additional liquid for this recipe. The chicken releases juices as it cooks, creating plenty of flavorful cooking liquid for the vegetables and optional gravy.
Will the chicken skin get crispy in the crock pot?
No. The moist cooking environment of the crock pot won’t produce crispy skin. For crispy skin, transfer the cooked chicken to a sheet pan and broil for a few minutes until golden brown.
Can I cook this whole chicken on HIGH?
Yes! Cook on HIGH for approximately 4 hours or until the chicken reaches 165°F in the thickest part of the thigh. Cooking times can vary depending on your crock pot and the size of your chicken.
Can I use frozen whole chicken?
No. Always completely thaw the whole chicken in the refrigerator before placing it in the crock pot. Starting with a frozen chicken can keep it in an unsafe temperature range for too long.
How do I know when the chicken is done?
Use an instant-read meat thermometer. The chicken needs to reach an internal temperature of 165°F in the thickest part of the thigh and breast.
More Easy Crock Pot Dinner Recipes
If you love easy dinners that cook while you go about your day, try some of these family favorites:
- Crock Pot Mississippi Turkey Breast
- Crock Pot Nashville Chicken Sandwiches
- Crock Pot Mardi Gras Whole Chicken
- Crock Pot French Onion Pot Roast
- Crock Pot Chicken and Stuffing
- Crock Pot Whole Turkey Breast
- Crock Pot Maple Mustard Drumsticks
Final Thoughts
This Crock Pot Whole Chicken Dinner is one of those simple meals that makes getting dinner on the table so much easier. With tender chicken, flavorful potatoes and carrots, and optional homemade gravy, you have everything you need for a delicious family dinner with minimal prep!
Save this recipe for your next Sunday dinner or busy weeknight.
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Crock Pot Whole Chicken with Potatoes and Carrots and Homemade Gravy
Equipment
- crock pot 6 quart or larger
Ingredients
- 1.5 pounds red potatoes quartered
- 1 pound carrots peeled and cut into large chunks
- 3 tablespoons olive oil divided, plus more for finishing
- 2 teaspoons salt divided
- 1 teaspoon black pepper divided
- 2 teaspoons garlic powder divided
- 5-6 pound whole chicken, giblets and contents removed completely thawed
- 1 peeled onion quartered
- 1 lemon quartered
- 1 bay leaf
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
Optional Gravy:
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1/2-1 cup chicken broth as needed
- Salt and pepper to taste
Instructions
- Place the potatoes and carrots in the bottom of the crock pot. Drizzle with 1 tablespoon olive oil and season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder. Toss to coat.
- Pat the chicken dry with paper towels. Stuff the cavity with the quartered onion, lemon, and bay leaf.
- Place the chicken on top of the vegetables.
- Drizzle 1 tablespoon olive oil over the chicken skin. Carefully loosen the breast skin and rub the remaining tablespoon of olive oil underneath.
- Combine the remaining salt, pepper, garlic powder, onion powder, and smoked paprika. Rub the seasoning mixture all over the chicken and underneath the skin.
- Cover and cook on LOW for 7–8 hours or HIGH for approximately 4 hours, until the thickest part of the thigh and breast reaches 165°F.
- For crispy skin, transfer the cooked chicken to a sheet pan, drizzle with additional olive oil, and broil for a couple of minutes until golden and crispy. Watch carefully to prevent burning.
- Let the chicken rest for 10 minutes. Remove and discard the onion, lemon, and bay leaf before carving.
- To make gravy, melt butter in a saucepan over medium heat. Whisk in flour until smooth. Strain the crock pot juices and slowly whisk them into the butter mixture. Cook until thickened. Add chicken broth if needed to reach your desired consistency. Season with salt and pepper.
- Serve the carved chicken with the potatoes, carrots, and gravy.
Notes
Nutrition
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