Crockpot Roast Chicken (with the best gravy!)

If you’ve ever wondered if you can use your slow cooker to roast chicken, the answer is YES! Crockpot Roast Chicken is unbelievably delicious. It requires minimal prep, stays very juicy, and is almost impossible to overcook. Plus, you’ll get a little gravy to serve with dinner!

Love rotisserie-style chicken? So do I. This crockpot roast chicken is my favorite way to make tender, juicy chicken at home with almost zero effort. The only real “work” is mixing a few pantry-staple spices, and even that takes just a minute. It’s essentially the same spice blend I use in my perfect baked chicken breasts and juicy baked chicken thighs, so you know the flavor is solid.

This recipe is completely foolproof and turns out just like rotisserie chicken—only homemade. The slow cooker keeps the chicken perfectly juicy, so there’s no need to worry about dry or overcooked meat. I love using this recipe when my oven is busy roasting veggies or potatoes (hello, Thanksgiving and Christmas), or on days when I want to walk in the door and find a perfectly cooked chicken waiting for me. It’s simple, reliable, and one of those recipes I reach for again and again.

How long to cook a crockpot whole roasted chicken

The most important thing to remember when you’re cooking chicken is that it needs to reach an internal temperature of 165 degrees Fahrenheit. To test this on a whole bird, insert an instant-read meat thermometer into the thickest part of the thigh, ensuring it does not touch the bone.

Depending on your chicken’s size, it will take 3-4 hours on high to be fully cooked. If you don’t have a meat thermometer, cook the chicken for 4 hours on high.

You can also use your slow cooker to roast a whole chicken on low heat for 8 hours, but it is recommended to start on high for 1 hour. This is to ensure that the chicken reaches a safe temperature quickly.

Does the skin get crispy?

Yes. And no. ← How’s that for an answer? Ha!

You can roast a whole chicken in your slow cooker, but you’ll need to broil it for a few minutes if you want crispy skin. While it’s broiling, you can make the gravy and wash and put away the crockpot.

But the skin on the crockpot roast chicken is delicious, even if it’s not crispy. Think rotisserie-style chicken. Not crispy, but still so good. So if you don’t have access to an oven or don’t feel like broiling the chicken, skip the crispy skin step.

Does crockpot roast chicken make gravy?

Yes! It makes an amazingly delicious gravy. When you take the chicken out of your crockpot, you’ll see a bunch of juices that have accumulated at the bottom. (This is why we set the chicken on the aluminum foil ring.)

To make the gravy, pour the juices into a pan and thicken them slightly with a tapioca or cornstarch slurry. To do this, mix a little tapioca starch or cornstarch with equal parts cold water, then pour it into the simmering juices. It will thicken almost instantly.

Then pour that liquid over your roast chicken.

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Crockpot Roast Chicken (with the best gravy!)

Prep: 10 minutes mins

Cook: 4 hours hrs

Total: 4 hours hrs 10 minutes mins

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If you’ve ever wondered if you can use your slow cooker to roast chicken, the answer is YES! Crockpot Roast Chicken is unbelievably delicious. It requires next to no prep, stays super juicy, and is almost impossible to overcook. Plus, you’ll get a little gravy to serve with dinner!

4

Ingredients

• ▢ 1 whole chicken (about 3lbs.)
• ▢ 1 tablespoon paprika
• ▢ 1 teaspoon EACH: garlic powder, onion powder, salt, and pepper
• ▢ ½ teaspoon EACH: oregano and chili powder
• ▢ 1 tablespoon tapioca starch or cornstarch

Instructions 

• Make a ring out of aluminum foil and place this in the bottom of your crockpot and place the chicken on top.
  1 whole chicken
• Mix the paprika, garlic powder, onion powder, salt, pepper, oregano, and chili powder together in a small bowl then sprinkle them over the chicken. Put the lid on the crockpot and set it on high for 4 hours or low for 8 hours. (see notes)
  1 tablespoon paprika, 1 teaspoon EACH: garlic powder, onion powder, salt, and pepper, ½ teaspoon EACH: oregano and chili powder
• Remove the chicken from the crockpot. Pour the liquid in the pot into a small frying pan and bring it to a boil. Whisk the tapioca starch with 1 tablespoon of cold water and add it to the pan. Whisk until the gravy thickens.
  1 tablespoon tapioca starch or cornstarch

Optional step

• If you’d like crispy skin, place the chicken on a baking sheet or low-sided pan and broil it for about 5 minutes. Let the chicken rest for 10 minutes before you carve it.

Notes

If you want to cook the chicken on low for 8 hours, start it on high for 1 hour first to ensure it will be fully cooked.

To check if the chicken is done, insert an instant-read meat thermometer into the thickest part of the thigh, making sure not to touch the bone. If it reads 165 degrees Fahrenheit, it is safe to eat.

Nutrition

Serving: 1 serving = ¼ of the recipe, Calories: 241kcal (12%), Carbohydrates: 2g (1%), Protein: 20g (40%), Fat: 16g (25%), Saturated Fat: 5g (31%), Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 81mg (27%), Sodium: 661mg (29%), Potassium: 215mg (6%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 299IU (6%), Vitamin C: 5mg (6%), Calcium: 13mg (1%), Iron: 1mg (6%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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