If you’re looking for an easy weeknight dinner, make use of that crockpot and look no further than this delicious and simple Slow Cooker Whole Chicken.

Okay, okay. I’ll be the first to admit that the photos in this post lack any sort of “wow” factor. Yes, they’re in focus and properly exposed, but where are all the bells and whistles? Where are the beautiful green herbs to compliment the chicken, where are the fancy dishes and linens? If you are disappointed by looking a plain photos of just chicken, I am very sorry. But I’m a busy mom too and that’s why I’m sharing this post – its the most freaking easy way to make chicken E-V-E-R. I seriously got three meals out of this single chicken. The meat from a slow cooker whole chicken is so tender and flavorful that it blows a rotisserie chicken out of the barn! I ended up making a rich broth (post to come tomorrow) out of the remains, and I used the shredded chicken to make a cheesy buffalo chicken dip as well as some freaking awesome chipotle chicken quesadillas.

Of course, the dry rub I tell you to use in this recipe is wonderful and I use it all the time to make damn good roasted chicken. I cook the bird face down for the first half and I think (I’m totally guessing here) that it makes the breast meat extra juicy.

I kid you not – this is the most tender chicken you’ll ever taste and the rub gives it incredible flavor. How easy it is to just throw everything in the crockpot and come home to the smell of an amazing dinner!

Ingredients

1 whole chicken 3-4 pounds, rinsed
one spoon dry rub
1 medium onion thickly sliced

Instructions

Prepare one spoon dry rub and coat entire chicken with all of the spices.
Spread onion slices over the base of your slow cooker. Add the spice rubbed chicken breast side down. Cook on high for 4 1/2 hours, turning chicken to breast side up half way through cooking process.
Serve immediately for an easy dinner or shred the meat to use in soups, salads, dips, quesadillas, etc.

Questions about the nutrition information?Check out my Nutrition Disclaimer

Comments

Chiara
June 16, 2015 at 12:11 am

I love this! I want to put it on slow to cook rather than fast, how long would you recommend to put it in for?
Chiara
Breathe Eat Love

- Krissy
  June 18, 2015 at 2:28 pm
  
  Hi Chiara, My guess would be 6hrs +/- depending on the size of your bird? – Krissy
  
Michelle @ Modern Acupuncture
February 18, 2016 at 9:19 am

Looking forward to giving this a try! I have a terrible time with dry chicken 🙁 But the slow cooker is my jam! Perfect timing on this recipe, thank you!

Barbara Seidler
March 1, 2016 at 4:43 pm

I never could find the slow cooker recipe WHITE CHICKEN CHILE

- Krissy
  March 20, 2016 at 9:01 am
  
  Hi Barbara, here you go: http://selfproclaimedfoodie.com/skinny-white-chicken-chili/
  
Joyce
August 13, 2016 at 11:08 pm

I’m sorry, truly I am, but your use of so many unnecessary foul words just ruined the entire post for me. Why do you have to use such language when you’re obviously a smart, intelligent and pretty woman? Can’t you use clean language that’s inoffensive?

- Krissy
  August 29, 2016 at 6:21 am
  
  Hi Joyce, Thanks for the feedback! I must have been in quite the mood on the day that I wrote that post. I went ahead and cleaned it up. Sometimes I forget I’m not the only one reading my blog posts. 🙂 Krissy
  
Kyra
November 26, 2016 at 9:10 am

Can we do this while the chicken is still frozen?

- Krissy
  November 28, 2016 at 6:28 am
  
  I think you can, but I’ve never tried it that way. It would just take longer. -Krissy
  
Meg
July 5, 2018 at 7:29 pm

your recipes have me pin, pin, pinning away 🙂 so glad I found your blog

- Krissy
  July 10, 2018 at 10:12 am
  
  Yay yay YAYYYY!!!
  
Melissa Carneado
October 1, 2018 at 7:33 am

So no liquid?!

- Krissy
  October 1, 2018 at 11:49 am
  
  Nope! The onion provides all the liquid it needed.