Recipe of the Week: The Best Whole Chicken in a Crock Pot

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

The Best Whole Chicken in a Crock Pot



  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon thyme
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper red
  • ¼ teaspoon pepper
  • 1 onion
  • 1 whole chicken (about 3-4 lbs)


  1. Combine the dried spices in a small bowl.
  2. Loosely chop the onion and place it in the bottom of the slow cooker.
  3. Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
  4. Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid.
  5. Cook for 4 – 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. Don’t forget to make your homemade stock with the leftover bones!




I am not a big fan of thyme so I just omit it from the spice mix.

I make this every other week if not once a week.

The leftover chicken works great for any other dish. I like to make chicken salad, chicken quesadillas, etc.

I use the bones/skin/juices to make homemade chicken stock.