The Easiest Way to Cook a Whole Chicken

Slow Cooker Whole Chicken |

As you can see, trying to cook a whole chicken this way ain’t always pretty. But it sure is easy. Easy, peasy.

Easy, peasy. Lemon, squeezy!

I like easy. With two small-ish kids, trying to work full time and getting this blog up and running again, I need easy.

Easy, peasy. Lemon, squeezy!

Or lemon greasy, if you are an Adventure Time fan. (My boys LOVE that show. All 3 of them. That means the Big Man, too.)

So when I am in the grocery store, I go right on past the WHOLE organic (and cheaper) chickens to the prepackaged, already cut up, deboned and deskinned chicken breasts and thighs. I just don’t want to have to work any more than I HAVE to.

But I keep seeing the whole chickens with their lovely price tag. I picture one roasting in my oven. A perfect golden brown. Little potatoes and carrots on the side. Something like this…

Beautiful Roast Chicken |

Yeah, I tried that once. ONCE! It took way too much of my time trying to make sure it cooked right. I got splattered I-don’t-know-how-many times. I used my thermometer to check it. But it still looked raw after it cooled.

I would rather cook a turkey. It may take a bit longer but not much. And at least we get to eat for a week or more on that thing.

Anyway, I digress. Please forgive.

I don’t remember how it happened, but I somehow got to somewhere that said to just stick it in the slow cooker.

Um, what?

Chop an onion in the bottom.

Onions in Slow Cooker |

Plop the chicken on top.

Raw Chicken in Slow Cooker |

Add a little olive oil on top.

Oil on Chicken in Slow Cooker |

Put the lid on.

Lid on Chicken in Slow Cooker |

Cook until done. About 4-5 hours (depending on your slow cooker) on high.

Slow Cooker Whole Chicken |

Get this not-pretty but good-tasting mess. Um, what?


Yes, way!

That’s it, people. That’s all you have to do.

And, if you have someone allergic to onions in your family <cough> Mom </cough> then use peeled garlic cloves instead.

Now, everything I found said to not add water, but because I am not the best on figuring out the timing of my slow cooker, I add a cup or two of water or chicken broth on the bottom and put my chicken breast side down.

It looks like the mess above, but it stays moist and tastes great.

In addition, you can use that last portion of chicken after you have had a meal or two. It’s going to go into a fabulous soup. I am going to tell you that one in a couple of weeks. I’ll link back when it’s up.

Until later…Here’s to Living Better, Easily!™

PS – Linking this up to Gluten-Free Wednesdays hosted by Shirley from gfe – gluten-free easily, Linda of The Gluten-Free Homemaker and Lynn of Lynn’s Kitchen Adventures

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8 Responses to “The Easiest Way to Cook a Whole Chicken”

  1. I actually cook whole chickens both ways (and don’t forget beer can chicken on the grill! yes, it can be done gluten free by half filling a soda can with gf beer or using ginger ale). With oven roasting, the old-fashioned roasting pan with lid is usually critical. But the crockpot is definitely no muss, no fuss. I do turkeys and turkey breasts in my crockpot, too. They might fall apart a bit, but they are super delish!


  2. Tia Hain

    I have never tried the beer can on the grill. Either before or after going gluten-free. Interesting idea with the ginger ale. (I don’t like beer.) And I don’t have a roasting pan with a lid.

    How do you fit a whole turkey in a crockpot? I barely fit my chicken. Oh, and this is the only way I can get Max to eat chicken. He finally started liking it.

    Personally, I’ve never really cared what food looks like too much as long as it tastes good.


  3. Karen

    I do crock pot chicken a lot but seriously, roasted is easy peasy. You need to find some straight up no fuss recipe to do it. I just dump some olive oil in a small dish, add salt, pepper, parsley, sage, rosemary, and thyme (just like the song says), rub the bird all over, plop it in a pan, shove a lemon that I’ve stabbed a few times up the cavity, turn the oven on 400 and walk away for 1 1/2 hours. Perfectly done. Perfectly moist, great flavor, and impresses guests. If I feel fancy I throw in some veggies for the last half hour. Makes a great meal and leftovers are phenomenal for salad toppings, chicken salad, enchiladas, soups……….

    • Tia Hain

      Awesome, Karen! I am going to try that. Does it look like my fantasy picture? The whole basting thing was burning my skin. Crack, sizzle, pop!

      BTW, I was totally singing that song in my head by the time I got to the parenthesis. Too funny!


    • Tia Hain

      Hi Miss Dietitian –

      I had only ever tried it once before I did it this way. I think I ended up with too many burns on my arms from trying to baste it that I gave up for a while. It’s so easy. Enjoy!