Description

This seasoned crockpot whole chicken is a simple and flavorful way to enjoy a tender and juicy roast chicken. The chicken is dry rubbed with a blend of brown sugar, salt, pepper, garlic powder, onion powder, paprika, and thyme, then slow-cooked in a crockpot to perfection. It’s an easy, hands-off recipe perfect for busy days, delivering moist meat that falls right off the bone, ideal for a family meal or meal prep.

Ingredients

Scale

Dry Rub

1.5 tbsp brown sugar
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 for better rub adhesion)
Cooking spray (such as Pam Original to prevent sticking)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the rub: In a small bowl, combine the brown sugar, salt, freshly ground pepper, garlic powder, onion powder, paprika, and dried thyme. Mix thoroughly to form an even seasoning blend.
Prepare the chicken: Pat the whole chicken dry with paper towels to ensure the rub sticks properly. Lightly spray the inside of the crockpot with cooking spray to prevent sticking.
Apply the rub: Evenly coat the entire chicken with the seasoning mixture, making sure to rub some inside the cavity for full flavor infusion.
Slow cook the chicken: Place the seasoned chicken into the crockpot, breast side up. Cover with the lid and cook on low for approximately 6 to 7 hours or on high for 3 to 4 hours, until the internal temperature reaches 165°F (74°C) and the juices run clear.
Rest and serve: Once cooked, remove the chicken carefully from the crockpot and let it rest for about 10 minutes before carving. This helps retain the juices and makes slicing easier.

Notes

Patting the chicken dry before applying the rub improves flavor absorption and skin texture.
You can add vegetables like carrots, onions, and potatoes around the chicken for a one-pot meal.
If you prefer crispy skin, briefly broil the cooked chicken in your oven for 3-5 minutes after slow cooking.
Always check the internal temperature with a meat thermometer to ensure safety and doneness.