Slow Cooker Chicken

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roasted chicken and vegetables paleo primal recipe
Wellness Mama » Blog » Recipes » Poultry Recipes » Slow Cooker Chicken

One of my favorite ways to prepare chicken is to to slow cook a chicken in the Crock-Pot. If you haven’t roasted a chicken in your Crock-Pot yet… try it!

Not only is slow cooker chicken the easiest and least expensive way I’ve found to prepare it, but you get a couple quarts of chicken broth from it too! It is great on a busy day (every day) and an easy dinner meal.

Ingredients and Tools

See below the recipe for instructions on making broth from the bones and a few slow cooker chicken variations

roasted chicken and vegetables paleo primal recipe

Slow Cook a Whole Chicken Recipe

Slow cooker chicken makes dinner time a snap. And bonus — you can make delicious and nutrient packed broth from the bones!
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Calories 260kcal
Author Katie Wells


1 chicken



  • Rinse the chicken and make sure innards are removed.
  • Put the butter or coconut oil in the bottom of the Crock-Pot and turn it on low.
  • Once butter melts, put chicken in Crock-Pot (putting breast-down will make it cook faster).
  • Sprinkle with the spices.
  • Put the lid on and cook on low for 7-8 hours or until completely cooked.


Nutrition Facts
Slow Cook a Whole Chicken Recipe
Amount Per Serving (1 /6 of chicken)
Calories 260 Calories from Fat 141
% Daily Value*
Fat 15.7g24%
Saturated Fat 5.1g32%
Cholesterol 93mg31%
Sodium 470mg20%
Carbohydrates 0.6g0%
Protein 27.3g55%
* Percent Daily Values are based on a 2000 calorie diet.


Don’t throw out the bones! See below for instructions on how to make broth. 

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The chicken goes great with roasted brussel sprouts!

How to Make Broth

  1. Remove the chicken and pull the meat off the bones, but leave all the juices in the Crock-Pot.
  2. Put the chicken bones back in the Crock-Pot and add 1 small chopped onion, 2 ribs of celery, 1 chopped carrot, and a little more sea salt.
  3. Add 2-3 quarts of water (depending on what your slow cooker will hold).
  4. Cook on low overnight.
  5. Strain bones and vegetables out.
  6. Use within 3 days or freeze for later use.

Note: This makes a thick broth which can be frozen in ice cube trays for “instant” chicken broth when needed in recipes. Also, view my in-depth broth tutorial here.

Some other ideas for using your whole roasted chicken:

  • Put a small colander on top of the chicken when almost done cooking and fill with veggies. It will steam them so you have the whole meal ready to serve.
  • For the last few hours, put some medium sized sweet potatoes on top of the chicken and put the lid back on. Both will be ready for dinner.
  • After making the broth, remove the bones, add some chicken back in along with a few cups of favorite veggies and you have an easy chicken soup (with tons of nutrients)

How do you cook a chicken? Do you make broth too? What’s your secret? Share below!

Slow cook chicken and make broth with this easy and nutrient-dense recipe. Cook the chicken with butter and herbs and then slow-cook the broth.

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


50 responses to “Slow Cooker Chicken”

  1. John Es Avatar

    5 stars
    This is a tried and true recipe that I have used for several years. I usually use 4.5 – 5 pounds of chicken legs. I double the herbs and spices. My new slow cooker seems to run hot, so, I have it switch to warm mode before the eight hours are over. YMMV, so, I’d advise use of a meat thermometer, adjust as needed, and be sure everything reaches a safe temperature.

    I tried to adapt to the Instant Pot, cooking on “Manual”, “High Pressure”, “Quick Release”, for 18 minutes. I used the trivet, and added a cup of liquid. Next time, I’ll add a few minutes of cooking time. After removing the meat, I returned to bones, etc., and 3 cups of water to the Instant Pot and cooked for 90 minutes at High Pressure. The resulting broth gelled nicely in the refrigerator.

    In the Instant Pot version, I thought I didn’t get good yield of the connective tissues that I normally get in the Slow Cooker. When I strained the broth, I strained out a lot of good stuff (tendon). Those things had not melted like they usually do. I’m not sure what to do about that. I love that stuff, and it usually gets separated into the meat when I pull it off the bones. We’ll see what happens when I increase the initial cooking time, I guess.

  2. Nidhi Kinger Avatar
    Nidhi Kinger

    5 stars
    Hi! I love how informative and great your articles are. Can you recommend any other Food Blog Names or blogs that go over the same topics? Thanks a lot!

  3. Kathy Avatar

    Katy! Love your recipes! Just bought an instant pot and really wish I could search your recipes that way. Any chance you could make that happen? I’d be grateful!

  4. Kristin Avatar

    Is it possible to cook it on high? I put my chicken in late so I have it on high. Not sure how long to keep it in for.

  5. Lea Avatar

    4 stars
    I tried this last night. have yet to try the stock with it. I didnt look at your more detailed stock instructions till later though, and you had extra steps and suggested 2 chicken carcasses in that one, whereas no mention to that in this recipe. Im hoping my stock still comes out pretty flavorful since I only used one!!! I’ll give it a 4 star because the chicken came out tasting pretty good!!!

    1. Pamela Avatar

      My crock pot instructions mention the ability to use frozen chicken/meat, but it is necessary to add more liquid at least 1 to 2 cups for starters. I have done this with good results. I usually have vegies under and around the chicken and have wished for even more liquid in the end to make it like stew!

  6. Jess Avatar

    I bought a 3.5 – 4 pound whole chicken and had the butcher cut it up. The skin is still on it. Will I have to remove the skin before I cook it in the crock pot or leave it on there? I plan to shred the chicken when it is done for use if casseroles.

  7. Alex Avatar


    I love the slow cooker and look forward to making stock in it next time. I was always under the impression that once stock is removed from heat it should sit in refrigerator overnight and fat skimmed off before consuming. It is an extra step and I will continue doing it if there is a benefit or need. Do you have any thoughts?

  8. Gwen Avatar

    My I suggest to people at a high altitude to use the HIGH option on the crockpot when cooking chicken. It takes almost twice as long for a crockpot and chicken to heat up. Otherwise, the chicken is sitting at room temperature for hours.

  9. Rosaria Avatar

    Hello Katie, can you please recommend a good and healthy crock-pot?
    Thanks in advance.

  10. Susan Avatar

    My chicken was on the smaller side so I started checking it earlier. It was perfectly done at 6 hours :). My bone broth is simmering away now. Thanks for this recipe!

  11. Nadine Moon Avatar
    Nadine Moon

    Can you add celery and potatoes while chicken is cooking.? Do have to add water? If tou do how much do you use? Thanks Nadine

  12. Laura Avatar

    Hi there, making this for this first time right now! I am wondering what size chicken you used? I bought a local, organic one and it is on the small side… I believe 5 or 6 pounds without the innards. Thanks, this is an awesome healthy recipe! Can’t wait to freeze the broth! I’d also love to know what size tour crockpot is, just for reference.

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