Slow Cooker Whole Chicken and Vegetables

This slow cooker whole chicken and vegetables creates a complete meal that's full of flavor. As it cooks, the meat takes on all the seasoning while the vegetables underneath catch the delicious juices.

Making a whole chicken in your slow cooker is so simple and saves you tons of time. Just add vegetables to the bottom, season the chicken with herbs and spices, and let it cook. In a few hours, you'll be serving moist chicken with perfectly cooked potatoes, carrots, celery, and onions.

I love making this slow cooker whole chicken on busy weeknights because everything cooks together in one pot. The vegetables come out perfectly seasoned from the chicken juices, and there's usually enough for lunch the next day. Another great option is my Air Fryer Whole Chicken.

I always serve the chicken and vegetables right from the slow cooker, family-style, with some crusty bread to soak up all the flavorful broth at the bottom. Sometimes I'll toss a quick green salad together while the chicken rests, but honestly, this meal is filling and complete on its own.

If you end up with leftovers, the meat is fantastic shredded into chicken salad or added to soup. I often pull all the extra meat off the bones right after dinner, so it's ready to use in lunches throughout the week. You can even save the bones and veggie scraps to make homemade stock - nothing goes to waste!

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Whole Chicken: A 4-5 pound chicken works best in most slow cookers. (I used a 4.5-pound chicken.) You'll want one that fits comfortably without touching the sides or lid. Make sure to remove the giblets from the cavity before cooking.
• Red Potatoes: These hold their shape well during slow cooking and won't turn mushy. You can swap in Yukon Gold potatoes if you prefer - just cut them into similar-sized chunks.
• Carrots: Medium carrots work best here - cut them into chunks about the same size as your potatoes so everything cooks evenly.
• Celery: The celery adds flavor to the broth while cooking. Make sure to cut the ribs into large pieces so they don't disappear during the long cooking time.
• Yellow Onion: As the onion cooks, it helps create a flavorful base for the chicken. A medium onion is perfect - you don't want to overwhelm the other flavors.
• Garlic: Fresh garlic cloves add much more flavor than garlic powder alone. Don't worry about mincing them too finely - they'll soften and flavor the broth as they cook.
• Liquid Smoke: This adds a subtle smoky flavor that makes the chicken taste like it's been roasted. You can skip it, but even a small amount adds a nice flavor to the dish.
• Chicken Stock: Using stock instead of water adds extra flavor to both the chicken and vegetables. If you only have chicken broth on hand, that works too.
• Seasonings: A mix of salt, pepper, onion powder, garlic powder, paprika, oregano, and parsley creates a classic roasted chicken flavor.

How To Make Slow Cooker Whole Chicken and Vegetables

Start by mixing all your seasonings in a small bowl - salt, pepper, onion powder, garlic powder, paprika, oregano, and parsley. Having this ready makes it easier to season your chicken evenly.

Prep your vegetables next. Roughly chop the potatoes, carrots, celery, onion, and garlic, then spread them in the bottom of your slow cooker. Pour the chicken stock and liquid smoke over the vegetables - these will create a flavorful broth as everything cooks.

Now it's time to prepare your chicken. First, remove the giblets from the cavity (you'll usually find them in a small paper bag) and pat the chicken dry with paper towels. This helps the oil and seasonings stick better to the skin.

Drizzle olive oil all over the chicken, using your hands or a brush to coat it completely. Then generously sprinkle the seasoning mixture over the entire chicken, making sure to get all sides. Don't forget to add some seasoning inside the cavity too - this helps flavor the meat from the inside out.

Carefully place your seasoned chicken on top of the vegetables in the slow cooker. Make sure it's sitting securely and not touching the sides of the pot. Cover and set your slow cooker to high for 4 hours (or low for 8 hours if you prefer).

When the time is up, check that the chicken is fully cooked by inserting a digital thermometer into the thickest part of the thigh - it should read 165°F (74°C). Once it's done, transfer the chicken to a serving platter and arrange the vegetables around it.

Let the chicken rest for a few minutes before slicing. While you wait, you can spoon some of the flavorful broth from the bottom of the slow cooker over the meat and vegetables.

Can I use a frozen chicken?

For food safety, always thaw your chicken completely before putting it in the slow cooker. A frozen chicken won't cook evenly and could spend too much time at an unsafe temperature.

What size slow cooker works best for this recipe?

A 6-quart slow cooker is ideal for a 4-5 pound chicken with vegetables. If your slow cooker is smaller, use a smaller chicken and reduce the vegetables proportionally.

Variations

• Add fresh herbs. Place a bunch of fresh thyme sprigs and sage leaves in the cavity for extra flavor throughout the meat.
• Use different root vegetables. Swap in parsnips, turnips, or sweet potatoes for some of the regular potatoes and carrots.
• Make it zesty. Add lemon wedges and a head of garlic (cut in half) inside the cavity while cooking.

Storing and Freezing

Store: Keep leftover chicken and vegetables in an airtight container in the fridge for up to 3 days. You can store them together or separately. Don't forget to save that flavorful broth - it's perfect for reheating the leftovers or using as a base for soup.

Freeze: After the slow cooker whole chicken has cooled, remove the meat from the bones and place it in freezer-safe containers or bags. The cooked vegetables can be frozen too, but they might be a bit softer when thawed. The chicken will keep in the freezer for up to 2 months. 

Thaw overnight in the fridge before using. You can reheat portions in the microwave with a splash of the saved broth to keep the meat moist.

Recipe Tips

• Don't skip patting the chicken dry - this helps the oil and seasonings stick better to the skin.
• Place the chicken on top of the vegetables, not directly on the bottom of the slow cooker. This prevents the meat from sticking and helps it cook evenly.
• Use a digital thermometer to check doneness. Insert it into the thickest part of the thigh without touching bone for the most accurate reading.
• Let the chicken rest for about 10 minutes before slicing. This keeps the meat juicy and makes it easier to cut.
• Save the flavorful broth from the bottom of the slow cooker - it's great for reheating leftovers or using as a base for soup!
• If you're cooking on low for 8 hours, try to avoid lifting the lid to check on the food. Each peek adds about 15-20 minutes to the cooking time.

For more chicken recipes, check out my French Onion Chicken Bake, Air Fryer Chicken Legs, and Italian Chicken Cutlets.

Slow cooker whole chicken and vegetables brings comfort food to your table with hardly any effort at all! The tender meat and perfectly cooked vegetables make a complete meal, and the rich broth at the bottom of the pot is a bonus you'll want to spoon over everything. Simple ingredients and your slow cooker do all the work - dinner doesn't get easier than this!