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Crockpot Whole Chicken

Crockpot whole chicken cooks over sliced onions in a 6-quart slow cooker until tender and juicy, with savory paprika and thyme seasoning. Choose LOW or HIGH and use a thermometer to check for 165°F before carving.
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Prep Time 10 minutes
Cook Time 6 hours
Resting 10 minutes
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion medium, thickly sliced
  • 1 lb whole chicken 4- to 5-pound, giblets removed
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp paprika
  • 1 tsp dried thyme

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Arrange the thickly sliced onion in the bottom of a 6-quart slow cooker.
  2. Pat the chicken dry inside and out with paper towels.
  3. Mix the salt, black pepper, paprika, and thyme in a small bowl.
  4. Rub the chicken all over and inside the cavity with the olive oil and seasoning mixture.
  5. Set the chicken breast-side up on the onion and cover.
  6. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until a thermometer reads 165°F in the thickest part of the breast and the innermost part of the thigh without touching bone.
  7. Transfer the chicken to a cutting board and rest for 10 minutes before carving.

Notes

For the most reliable doneness, check both the thickest part of the breast and the innermost part of the thigh without touching bone. Refrigerate leftovers for 3 to 4 days; freeze leftover chicken for up to 3 months. For a lower-fat serving, remove the skin before eating.