18 Delicious Crockpot Whole Chicken Recipes for Busy Weeknights

Are you craving the comfort of a home-cooked meal but strapped for time? Look no further! Our roundup of 18 Delicious Crockpot Whole Chicken Recipes is here to save your busy weeknights. From savory herb-infused delights to zesty citrus marvels, these recipes promise minimal prep with maximum flavor. Dive in and discover your next family favorite that’ll have everyone asking for seconds!

Garlic Herb Crockpot Whole Chicken

Imagine coming home to the irresistible aroma of a garlic herb crockpot whole chicken, tender and juicy, ready to be devoured with minimal effort on your part.

Ingredients

• 1 whole chicken (about 4-5 pounds)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 tablespoon dried oregano
• 4 cloves garlic, minced
• 1 lemon, sliced
• 1/2 cup chicken broth

Instructions

1. Rub the chicken all over with olive oil, then season evenly with salt, black pepper, thyme, rosemary, and oregano.
2. Stuff the cavity with minced garlic and lemon slices, then place the chicken in the crockpot.
3. Pour chicken broth around the chicken in the crockpot.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and reaches an internal temperature of 165°F.
5. Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.

The slow cooking process ensures the chicken is fall-off-the-bone tender, with the garlic and herbs infusing every bite with robust flavor.

Tip: For an extra crispy skin, transfer the chicken to a baking sheet and broil for 3-5 minutes after slow cooking.

Lemon Pepper Crockpot Whole Chicken

This Lemon Pepper Crockpot Whole Chicken is a fuss-free way to get a juicy, flavorful dinner on the table with minimal effort. Let your slow cooker do all the work while you enjoy the mouthwatering aroma filling your home.

Ingredients

• 1 whole chicken (about 4-5 pounds)
• 2 tablespoons olive oil
• 1 tablespoon lemon pepper seasoning
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 lemon, sliced
• 1 cup chicken broth

Instructions

1. Pat the whole chicken dry with paper towels. Rub the olive oil all over the chicken.
2. In a small bowl, mix together the 1 tablespoon lemon pepper seasoning, 1 teaspoon salt, and 1 teaspoon garlic powder. Sprinkle this mixture evenly over the chicken, rubbing it into the skin.
3. Place the lemon slices inside the chicken cavity. Pour the 1 cup chicken broth into the bottom of your crockpot.
4. Place the chicken in the crockpot, breast side up. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the internal temperature reaches 165°F.
5. Let the chicken rest for 10 minutes before carving. Serve with the juices from the crockpot for extra flavor.

The lemon pepper seasoning creates a zesty crust that locks in moisture, making every bite irresistibly tender. Plus, the lemon slices infuse the meat with a bright, citrusy note that’s perfect for lifting the rich flavors.

Tip: For an extra crispy skin, broil the chicken on a baking sheet for 3-5 minutes after slow cooking.

BBQ Crockpot Whole Chicken

Nothing says comfort like a tender, BBQ-infused whole chicken slow-cooked to perfection in your crockpot. This recipe is a game-changer for busy weeknights or lazy Sundays.

Ingredients

• 1 whole chicken (about 4 lbs)
• 1 cup BBQ sauce
• 1/4 cup brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. In a small bowl, mix together 1 cup BBQ sauce, 1/4 cup brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper.
2. Rub the whole chicken with 1 tbsp olive oil, then generously coat it with the BBQ mixture, ensuring it’s covered inside and out.
3. Place the chicken in the crockpot, cover, and cook on low for 6-7 hours or until the internal temperature reaches 165°F.
4. For a caramelized finish, transfer the chicken to a baking sheet and broil for 3-5 minutes until the skin is slightly charred and sticky.

The magic of this recipe lies in the slow cooking process, which locks in the BBQ flavors while keeping the chicken incredibly juicy. The quick broil at the end adds a delightful texture contrast.

Tip: Let the chicken rest for 10 minutes before carving to ensure all those delicious juices redistribute.

Spicy Crockpot Whole Chicken

Get ready to fill your kitchen with the mouthwatering aroma of this Spicy Crockpot Whole Chicken, a dish that promises minimal effort for maximum flavor.

Ingredients

• 1 whole chicken (about 4 pounds)
• 1 tablespoon olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1 cup chicken broth
• 2 tablespoons hot sauce

Instructions

1. In a small bowl, mix together 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon cayenne pepper.
2. Rub the whole chicken with 1 tablespoon olive oil, then evenly coat it with the spice mixture.
3. Place the chicken in the crockpot. Pour 1 cup chicken broth and 2 tablespoons hot sauce around the chicken.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and reaches an internal temperature of 165°F.
5. Let the chicken rest for 10 minutes before carving. Serve with the juices from the crockpot for extra flavor.

The slow cooking process ensures the chicken is incredibly tender, while the spicy rub gives it a bold kick that’s perfectly balanced by the savory broth.

Tip: For an extra crispy skin, broil the chicken on a baking sheet for 3-5 minutes after slow cooking.

Honey Mustard Crockpot Whole Chicken

Imagine coming home to the irresistible aroma of a honey mustard-glazed whole chicken, tender from hours in the crockpot. This recipe is a game-changer for busy weeknights or lazy Sundays.

Ingredients

• 1 whole chicken (about 4-5 pounds)
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons whole grain mustard
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika

Instructions

1. In a small bowl, whisk together 1/2 cup honey, 1/4 cup Dijon mustard, 2 tablespoons whole grain mustard, 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika until well combined.
2. Place the whole chicken in the crockpot. Pour the honey mustard mixture over the chicken, making sure to coat it evenly.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F.
4. For a crispy skin, transfer the chicken to a baking sheet and broil for 3-5 minutes, watching closely to prevent burning.

The magic of this recipe lies in the perfect balance of sweet and tangy flavors, with the slow cooking ensuring every bite is juicy and flavorful. The optional broiling step adds a delightful crunch to the skin.

Tip: Let the chicken rest for 10 minutes before carving to keep all those delicious juices locked in.

Rosemary Crockpot Whole Chicken

There’s nothing quite like the aroma of rosemary-infused chicken slow-cooking to perfection in your crockpot—simple, savory, and utterly comforting.

Ingredients

• 1 whole chicken (about 4-5 lbs)
• 2 tbsp olive oil
• 1 tbsp salt
• 1 tsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp dried rosemary
• 1 lemon, halved
• 1 cup chicken broth

Instructions

1. Rub the whole chicken with 2 tbsp olive oil, ensuring it’s evenly coated.
2. In a small bowl, mix together 1 tbsp salt, 1 tsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, and 2 tsp dried rosemary. Generously season the chicken with this mixture, inside and out.
3. Place the halved lemon inside the chicken’s cavity. This will steam from the inside, adding moisture and flavor.
4. Pour 1 cup chicken broth into the crockpot, then place the seasoned chicken on top, breast side up.
5. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the internal temperature reaches 165°F.
6. Let the chicken rest for 10 minutes before carving. The result? Juicy, flavorful meat with a hint of citrus and rosemary in every bite.

Tip: For an extra crispy skin, transfer the chicken to a baking sheet and broil for 3-5 minutes after slow cooking.

Thai Coconut Crockpot Whole Chicken

Imagine coming home to the aromatic bliss of a Thai-inspired coconut whole chicken, tenderly cooked in your crockpot. This recipe is a hassle-free way to bring exotic flavors to your dinner table with minimal effort.

Ingredients

• 1 whole chicken (about 4-5 pounds)
• 1 can (13.5 oz) coconut milk
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp grated fresh ginger
• 3 cloves garlic, minced
• 1 lime, juiced
• 1 tsp red pepper flakes
• 1/2 cup fresh cilantro, chopped

Instructions

1. In a small bowl, whisk together the coconut milk, soy sauce, brown sugar, ginger, garlic, lime juice, and red pepper flakes until well combined.
2. Place the whole chicken in the crockpot and pour the coconut milk mixture over it, ensuring it’s evenly coated.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
4. Carefully remove the chicken from the crockpot and let it rest for 10 minutes before carving.
5. Sprinkle the chopped cilantro over the carved chicken and serve with the remaining sauce from the crockpot.

The magic of this dish lies in the coconut milk’s creaminess, which perfectly balances the spicy and tangy notes, creating a melt-in-your-mouth experience.

Tip: For an extra layer of flavor, toast some shredded coconut and sprinkle it on top before serving.

Mexican Crockpot Whole Chicken

Transform your crockpot into a fiesta with this Mexican-inspired whole chicken, bursting with bold flavors and fall-off-the-bone tenderness.

Ingredients

• 1 whole chicken (about 4 lbs)
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup chicken broth
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped

Instructions

1. In a small bowl, mix together 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
2. Rub the whole chicken with 1 tablespoon olive oil, then evenly coat with the spice mixture.
3. Place the chicken in the crockpot and pour 1 cup chicken broth and the juice of 1 lime around it.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F.
5. Garnish with 1/4 cup fresh cilantro before serving.

The magic of this recipe lies in the slow cooking process, which infuses the chicken with a smoky, citrusy depth that’s irresistibly juicy. Perfect for shredding into tacos or serving alongside rice and beans.

Tip: For an extra layer of flavor, sear the chicken in a skillet before adding it to the crockpot.

Teriyaki Crockpot Whole Chicken

Transform your dinner routine with this effortlessly delicious Teriyaki Crockpot Whole Chicken, where sweet and savory flavors meld perfectly in your slow cooker.

Ingredients

• 1 whole chicken (about 4-5 pounds)
• 1 cup teriyaki sauce
• 1/4 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon minced garlic
• 1 teaspoon ground ginger
• 1/2 teaspoon black pepper
• 1 tablespoon sesame seeds (for garnish)
• 2 green onions, sliced (for garnish)

Instructions

1. Place the whole chicken in the crockpot, breast side up.
2. In a small bowl, whisk together 1 cup teriyaki sauce, 1/4 cup honey, 2 tablespoons soy sauce, 1 tablespoon minced garlic, 1 teaspoon ground ginger, and 1/2 teaspoon black pepper.
3. Pour the sauce mixture over the chicken, ensuring it’s evenly coated.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F.
5. Carefully remove the chicken from the crockpot and let it rest for 10 minutes before carving.
6. Garnish with 1 tablespoon sesame seeds and 2 sliced green onions before serving.

The magic of this recipe lies in the caramelized teriyaki glaze that forms as the chicken slow cooks, creating a sticky, flavorful crust that’s irresistible.

Tip: For an extra glossy finish, broil the carved chicken for 2-3 minutes before garnishing.

Curry Crockpot Whole Chicken

Transform your dinner routine with this effortlessly flavorful Curry Crockpot Whole Chicken, where spices meld beautifully in the slow cooker for a meal that’s both comforting and exotic.

Ingredients

• 1 whole chicken (about 4 pounds)
• 1 tablespoon olive oil
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup chicken broth
• 1 onion, sliced
• 2 carrots, chopped
• 2 celery stalks, chopped

Instructions

1. Rub the whole chicken with 1 tablespoon olive oil, then evenly coat with 1 tablespoon curry powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
2. Place the sliced onion, chopped carrots, and chopped celery at the bottom of the crockpot. Pour in 1 cup chicken broth.
3. Set the seasoned chicken on top of the vegetables. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and juices run clear.
4. Carefully remove the chicken from the crockpot and let it rest for 10 minutes before carving.

The slow cooking process infuses the chicken with deep, aromatic flavors, while the vegetables underneath soak up all the delicious juices, making them an irresistible side.

Tip: For an extra layer of flavor, sprinkle the carved chicken with fresh cilantro before serving.

Pesto Crockpot Whole Chicken

Imagine coming home to the aromatic embrace of a perfectly cooked whole chicken, its skin glistening with pesto, ready to fall off the bone. This Pesto Crockpot Whole Chicken is your ticket to a fuss-free, flavor-packed dinner.

Ingredients

• 1 whole chicken (about 4-5 pounds)
• 1/2 cup basil pesto (store-bought or homemade)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• 1 lemon, halved

Instructions

1. Pat the chicken dry with paper towels. Rub the olive oil all over the chicken, then season with salt, black pepper, and garlic powder.
2. Spread the basil pesto evenly over the chicken, making sure to get under the skin where possible for maximum flavor.
3. Place the lemon halves inside the chicken cavity. This will infuse the meat with a subtle citrus brightness as it cooks.
4. Transfer the chicken to a crockpot. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the internal temperature reaches 165°F and the juices run clear.
5. Let the chicken rest for 10 minutes before carving. This allows the juices to redistribute, ensuring every bite is moist and flavorful.

The magic of this recipe lies in the pesto’s ability to create a crusty, herbaceous layer that locks in the chicken’s natural juices, making it irresistibly tender. The slow cooking process means you can set it and forget it, yet the result feels gourmet.

Tip: For an extra crispy skin, broil the chicken on a baking sheet for 3-5 minutes after it’s done in the crockpot.

Balsamic Crockpot Whole Chicken

Imagine coming home to the irresistible aroma of a perfectly tender balsamic crockpot whole chicken, effortlessly cooked while you went about your day.

Ingredients

• 1 whole chicken (about 4 pounds)
• 1/2 cup balsamic vinegar
• 1/4 cup honey
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary

Instructions

1. In a small bowl, whisk together 1/2 cup balsamic vinegar, 1/4 cup honey, 2 tablespoons olive oil, 1 tablespoon minced garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary.
2. Place the whole chicken in the crockpot and pour the balsamic mixture over it, ensuring it’s evenly coated.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F.
4. For a crispy skin, transfer the chicken to a baking sheet and broil for 3-5 minutes, watching closely to prevent burning.

The magic of this recipe lies in the balsamic glaze that caramelizes slightly under the broiler, adding a sweet and tangy depth to every bite.

Tip: Let the chicken rest for 10 minutes before carving to ensure juicy, flavorful meat.

Orange Ginger Crockpot Whole Chicken

Imagine coming home to the comforting aroma of a tender, juicy whole chicken infused with the vibrant flavors of orange and ginger, all thanks to your trusty crockpot.

Ingredients

• 1 whole chicken (about 4-5 lbs), giblets removed
• 1 large orange, sliced
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 cup honey
• 1/4 cup soy sauce

Instructions

1. In a small bowl, mix together the grated ginger, minced garlic, olive oil, salt, black pepper, and paprika to create a paste.
2. Rub the paste all over the chicken, including under the skin where possible, for maximum flavor.
3. Place the orange slices at the bottom of the crockpot and lay the seasoned chicken on top.
4. In the same small bowl, whisk together the honey and soy sauce, then pour over the chicken.
5. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F.
6. Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.

The magic of this recipe lies in the caramelized orange slices that not only perfume the chicken but also create a sticky, sweet glaze that’s irresistible.

Tip: For an extra crispy skin, broil the chicken on a baking sheet for 3-5 minutes after slow cooking.

Smoky Paprika Crockpot Whole Chicken

This Smoky Paprika Crockpot Whole Chicken is a hands-off dinner dream, infusing your kitchen with irresistible aromas while the slow cooker does all the work.

Ingredients

• 1 whole chicken (about 4-5 lbs)
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, halved
• 1 cup chicken broth

Instructions

1. Pat the chicken dry with paper towels. Rub the olive oil all over the chicken.
2. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, and black pepper. Sprinkle the spice mix evenly over the chicken, rubbing it into the skin.
3. Place the lemon halves inside the chicken cavity. Pour the chicken broth into the bottom of the crockpot.
4. Place the chicken in the crockpot, breast side up. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the internal temperature reaches 165°F.
5. Let the chicken rest for 10 minutes before carving. Serve with the juices from the crockpot for extra flavor.

The smoky paprika gives this chicken a deep, rich flavor that’s perfectly balanced by the bright lemon tucked inside. It’s a simple yet impressive dish that feels like a hug in every bite.

Tip: For extra crispy skin, broil the chicken on a baking sheet for 3-5 minutes after slow cooking.

Cajun Crockpot Whole Chicken

This Cajun Crockpot Whole Chicken is a hands-off dinner dream, packing bold flavors with minimal effort—perfect for busy weeknights.

Ingredients

• 1 whole chicken (about 4-5 lbs)
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 1 lemon, halved
• 1 cup chicken broth

Instructions

1. In a small bowl, mix together 2 tbsp olive oil, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp cayenne pepper to create a paste.
2. Rub the spice paste all over the chicken, including under the skin where possible for maximum flavor.
3. Place the chicken in the crockpot and squeeze the juice of 1 lemon over it, then add the lemon halves to the pot.
4. Pour 1 cup chicken broth around the chicken to keep it moist during cooking.
5. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F.
6. Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.

The slow cooking process infuses the chicken with deep Cajun flavors, while the lemon adds a bright contrast that lifts the entire dish.

Tip: For an extra crispy skin, broil the cooked chicken for 2-3 minutes before serving.

Maple Dijon Crockpot Whole Chicken

Imagine coming home to a succulent, maple-glazed chicken that’s been slow-cooking to perfection all day. This Maple Dijon Crockpot Whole Chicken is your ticket to a fuss-free, flavor-packed dinner.

Ingredients

• 1 whole chicken (about 4-5 pounds)
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried thyme

Instructions

1. In a small bowl, whisk together 1/4 cup pure maple syrup, 2 tbsp Dijon mustard, 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp dried thyme until well combined.
2. Place the whole chicken in the crockpot. Pour the maple Dijon mixture over the chicken, making sure to coat it evenly.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F.
4. For a crispy skin, transfer the chicken to a baking sheet and broil for 3-5 minutes, watching closely to prevent burning.

The magic of this recipe lies in the caramelized maple Dijon glaze that forms as the chicken cooks, creating a sticky-sweet crust that’s irresistible.

Tip: Let the chicken rest for 10 minutes before carving to keep it juicy.

Soy Garlic Crockpot Whole Chicken

Imagine coming home to the irresistible aroma of soy garlic chicken, tenderly cooked to perfection in your crockpot. This recipe is a game-changer for busy weeknights!

Ingredients

• 1 whole chicken (about 4 pounds)
• 1/2 cup soy sauce
• 1/4 cup honey
• 4 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 teaspoon ground ginger
• 1/2 teaspoon black pepper
• 1/4 cup water
• 2 green onions, sliced for garnish

Instructions

1. In a small bowl, whisk together 1/2 cup soy sauce, 1/4 cup honey, 4 cloves minced garlic, 1 tablespoon sesame oil, 1 teaspoon ground ginger, and 1/2 teaspoon black pepper.
2. Place the whole chicken in the crockpot and pour the soy garlic mixture over it, ensuring it’s evenly coated. Add 1/4 cup water to the bottom of the crockpot.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fall-off-the-bone tender.
4. Carefully remove the chicken from the crockpot and let it rest for 5 minutes before carving. Garnish with sliced green onions.

The magic of this dish lies in the deep, caramelized flavors that the slow cooking process brings out, making the soy garlic glaze utterly addictive.

Tip: For an extra crispy skin, broil the carved chicken on a baking sheet for 2-3 minutes before serving.

Chili Lime Crockpot Whole Chicken

This Chili Lime Crockpot Whole Chicken is a zesty, hands-off dinner that brings bold flavors to your table with minimal effort.

Ingredients

• 1 whole chicken (about 4-5 lbs)
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 limes, juiced
• 1 lime, sliced
• 1/4 cup fresh cilantro, chopped

Instructions

1. In a small bowl, mix together 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper to create a paste.
2. Rub the spice paste all over the chicken, including under the skin where possible for maximum flavor.
3. Place the chicken in the crockpot and pour 2 limes’ worth of juice over the top. Arrange lime slices around the chicken.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F.
5. Garnish with 1/4 cup fresh cilantro before serving.

The combination of chili and lime not only tenderizes the chicken but also infuses it with a vibrant, tangy flavor that’s irresistible. The slow cooking ensures every bite is moist and flavorful.

Tip: For an extra crispy skin, transfer the chicken to a baking sheet and broil for 3-5 minutes after slow cooking.

Conclusion

With 18 mouthwatering crockpot whole chicken recipes, this roundup is your ticket to easy, delicious weeknight dinners. Whether you’re craving something classic or adventurous, there’s a dish here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! Don’t forget to share this treasure trove of flavors with fellow home cooks on Pinterest. Happy slow cooking!

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