Description

This Seasoned Crockpot Whole Chicken recipe delivers a tender, juicy, and flavorful chicken cooked low and slow in a crockpot. The spice rub featuring brown sugar, paprika, garlic powder, and herbs creates a perfect balance of savory and slightly sweet notes, enhancing the natural flavor of the chicken without drying it out. Ideal for an easy, hands-off dinner, this recipe yields a moist whole chicken that pairs well with a variety of sides.

Ingredients

Scale

Dry Rub Ingredients

1.5 tbsp brown sugar (preferably Domino for moisture)
2.5 tsp salt
1.25 tsp freshly ground pepper
0.75 tsp garlic powder
0.75 tsp onion powder
1.25 tbsp paprika
0.5 tsp dried thyme

Main Ingredient

5 lb whole chicken, patted dry with paper towels
Cooking spray (such as Pam Original to prevent sticking)

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Instructions

Prepare the Spice Rub: In a small bowl, combine the brown sugar, salt, freshly ground pepper, garlic powder, onion powder, paprika, and dried thyme. Mix thoroughly to evenly distribute all the spices.
Dry the Chicken: Using paper towels, pat the whole chicken dry to remove excess moisture. This helps the spice rub adhere better and promotes even cooking.
Apply Cooking Spray: Lightly spray the inside of your crockpot with cooking spray to prevent the chicken from sticking during the long cooking process.
Rub the Chicken: Generously rub the prepared spice mixture all over the chicken, making sure to cover the entire surface including inside the cavity for maximum flavor infusion.
Place Chicken in Crockpot: Position the seasoned whole chicken breast-side up in the crockpot, ensuring it fits comfortably without touching the lid or sides too tightly.
Cook the Chicken: Cover the crockpot and cook on low for approximately 3 to 4 hours, or until the internal temperature reaches 165°F (74°C) measured in the thickest part of the thigh without touching bone.
Rest the Chicken: Once cooked, carefully remove the chicken from the crockpot and let it rest for about 10 minutes before carving. This helps the juices redistribute, ensuring moist and tender meat.
Serve: Carve the chicken and serve with your choice of sides. Enjoy the flavorful and tender crockpot chicken!

Notes

Patting the chicken dry is essential for a good rub adhesion and better flavor penetration.
Using freshly ground black pepper enhances the aroma and taste of the chicken compared to pre-ground pepper.
Internal temperature should reach 165°F (74°C) for safe consumption.
The cooking time may vary slightly depending on the crockpot model and chicken size; check doneness accordingly.
Leftovers can be refrigerated and used in salads, sandwiches, or soups.
If you prefer a browned skin, briefly broil the cooked chicken in the oven for 3-5 minutes after crockpot cooking, watching carefully to prevent burning.