Slow Cooker Whole Chicken (w/ Potatoes + Carrots!)

Tender, juicy, and incredibly simple to prepare, my slow cooker whole chicken and veggies is a satisfying one-pot meal made with whole chicken, potatoes, and carrots; with no pre-cooking required. Just throw everything in and come home to a full chicken dinner ready and waiting!

The Best (and Easiest) Way to Cook a Whole Chicken is in the Slow Cooker!

My slow cooker whole chicken with vegetables? It’s kind of a big deal. It’s basically everything you’re looking for in an oven-roasted or rotisserie chicken, only way easier because all you need to do is to rub a chicken with some dried spices and drop it into a slow cooker along with some sturdy, flavorful veggies like carrots and potatoes.

Boom. So easy. So good.

I love that the potatoes and carrots cook right along with the chicken in the crockpot, too, making it an entire dump-and-go slow cooker meal in one pot! And heads up, if you want an even simpler, no-chopping-required version of this recipe, check out this slow cooker whole chicken recipe, which does not include vegetables.

This recipe is perfect for the warmer months because you can make an entire chicken dinner without heating up the house. It’s also just right for cooler months, as nothing is more homey or inviting than a whole chicken and veggies for dinner. Really anyway you go, I think it’s the best and easiest way to cook an entire chicken without it drying out. I hope you enjoy!

5 stars (26 ratings)

Slow Cooker Whole Chicken (w/ Potatoes & Carrots!)

Developed and tested by Robyn Conley Downs

Servings: 6

Prep: 5 minutes mins

Cook: 4 hours hrs

Tender, juicy, and incredibly simple to prepare, my slow cooker whole chicken and veggies is a satisfying one-pot meal made with whole chicken, potatoes, and carrots; with no pre-cooking required. Just throw everything in and come home to a full chicken dinner ready and waiting!

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Ingredients

For the Chicken

• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 4-pound whole chicken, giblets removed
• 1 pound baby potatoes, sliced into halves
• 1 pound carrots

For the Garlic Balsamic Sauce

• 2 medium garlic cloves, minced
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 2 teaspoons dried thyme

Equipment

• Slow Cooker

Instructions 

• Make the Spice Mixture: In a small bowl, mix together the paprika, garlic powder, and 1 teaspoon salt.
• Make the Garlic Balsamic Sauce: In a separate medium bowl, whisk together the minced garlic, balsamic, and thyme. Stream in the olive oil, whisking until well incorporated.
• Add the Veggies to the Slow Cooker: Add the potatoes and carrots to a 6-quart slow cooker. Add half the spice mixture (about 1 ½ teaspoon) and 2 tablespoons balsamic sauce, tossing to coat.
• Prepare the Chicken: Sprinkle the remaining spice mixture on the chicken, rubbing to cover the bird and under the skin.
• Add the Chicken: Place the chicken on top of the vegetables. Pour over the remaining 2 tablespoons balsamic sauce.
• Cook: Cover and cook until breast registers 165 degrees and thighs register 175 degrees, 3-4 hours on high or 5-6 hours on low.
• Crip the Skin (Optional): Remove the chicken from the slow cooker. It will be so tender that it may fall apart, though using two spatulas helps the process. If you’d like the chicken to have crispy skin, place it on a baking sheet and broil on high for 3-4 minutes.
• Serve: Serve the chicken along with the potatoes and carrots, drizzled with cooking juices, if desired.

Notes

• When Adding the Chicken to the Slow Cooker: For a prettier presentation, place the chicken breast-side up. For juicer breast meat, place the chicken breast-side down.
• Cooking Liquid: Strain the liquid left in the bottom of the slow cooker and use it to drizzle over the chicken, or reserve and us as a base for soups or stews.
• Short on Time: If you’re short on time or just want a basic option, skip the balsamic sauce and simply use the dried spice mix.

Course: Main Course

Cuisine: American

Nutrition Information:

Serving: 1(of 6), Calories: 417kcal, Carbohydrates: 23g, Protein: 26g, Fat: 24g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 95mg, Sodium: 436mg, Potassium: 828mg, Fiber: 4g, Sugar: 6g, Vitamin A: 12854IU, Vitamin C: 23mg, Calcium: 56mg, Iron: 2mg

Nutrition disclaimer

Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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