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Crockpot Whole Chicken & Veggies

Crockpot whole chicken with a rotisserie-style rub, potatoes, vegetables, and a delicious gravy to drizzle over everything. Perfect for meal prep or for Sunday dinner!Crockpot whole chicken with a rotisserie-style rub, potatoes, vegetables, and a delicious gravy to drizzle over everything. Perfect for meal prep or for Sunday dinner!
Prep Time15 mins
Cook Time4 hrs
Course: Dinner
Cuisine: American
Keyword: authentic, chicken, easy, gluten-free, meal prep, slow cooker, traditional
Servings: 4 -6 people
Calories: 439kcal
Author: Denise



  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  • 1 tablespoon olive oil

Crockpot Whole Chicken

  • 1 chicken (3-4 lbs)
  • 4 carrots (peeled and coarsely chopped)
  • 4 parsnips (peeled and coarsely chopped; see *)
  • 2 red onions (cut into wedges)
  • 10 sprigs thyme
  • 5 sprigs rosemary
  • 1.5 lbs baby potatoes (left whole)


  • 1 tablespoon cornstarch
  • 2 tablespoons cold water



  • Stir together spices for the rub, then add in the olive oil and stir to make a paste.
  • Pat dry a whole chicken.
  • Use a spoon to loosen the skin from the breast meat. Spoon 1/3 of the rub under the breast skin and try to spread evenly.
  • With your hands, spread the rub all over the chicken breast, legs, sides and wings.


  • In the bottom of a large slow cooker, add the potatoes, half the carrots, half the parsnips, and half the onions. Add 5 sprigs of thyme and 3 sprigs of rosemary.
  • Place the chicken on top of the veggies. Squeeze 1 of the onions into the cavity of the chicken along with the remaining thyme and rosemary.
  • Arrange the remaining veggies around the sides of the chicken. Make sure that the chicken is deep enough in the slow cooker that the lid does not touch the chicken.
  • Cook on high for 3 1/2- 4 hours. Check internal temp at 3 1/2 hours.

For Crispy Skin

  • When chicken is ready, carefully remove from the slow cooker and transfer to a baking sheet along with the potatoes. See *note
  • Broil for 3-5 minutes, keeping an eye on the chicken skin so it doesn't burn.
  • Allow chicken to rest for 10 minutes before serving.


  • While chicken is broiling and resting, strain off solids and transfer pan drippings to a small/medium pot.
  • Stir together cornstarch + water and whisk into the pot. Simmer, stirring frequently for 5-10 minutes, until thickened.
  • Serve chicken with a drizzle of gravy.



* when broiling the chicken, you may want to place a small square of foil over the breast meat, removing during the last few minutes, so the chicken browns evenly
** this recipe does not make a huge portion of vegetables (due to the size constraints of the slow cooker). I recommend preparing an extra 4 cups of veggies or a side salad to serve.
*** larger chickens may work for this recipe, but you will need to reduce the amount of veggies in the slow cooker and cook for longer. 


Serving: 1/6 of batch | Calories: 439kcal | Carbohydrates: 33g | Protein: 27g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 516mg | Potassium: 1000mg | Fiber: 6g | Sugar: 5g | Vitamin A: 7215IU | Vitamin C: 32mg | Calcium: 59mg | Iron: 3mg