Slow Cooker Whole Chicken with Vegetables

Name: Slow Cooker Whole Chicken with Vegetables
Prep time: 15 min
Total time: 15 min
Ingredients: 1 cup carrots (cut into 3-inch pieces); 2 celery stalks (chopped); 1½ lbs baby red potatoes (halved); 1 medium onion (quartered); 4 cloves garlic (smashed); 1 Tbsp olive oil; 1 tsp garlic powder; 1 tsp salt; ½ tsp black pepper; 1 whole chicken (3–4 lbs, broiler/fryer size); 1 Tbsp Italian seasoning; 1 Tbsp lemon juice; 1 Tbsp olive oil; 1 tsp paprika; 1 tsp garlic powder

This slow cooker whole chicken with vegetables is the easiest way to get a comforting, home-cooked meal on the table.

You'll get tender, fall-off-the-bone chicken surrounded by buttery potatoes, carrots, celery, and onion - all slow-cooked together for rich, cozy flavor. It's the kind of meal that tastes like Sunday dinner but takes almost no effort at all. 👇👇

Roasted chicken and vegetables in a slow cooker.

Why You'll Love This Recipe

One-pot dinner: The chicken and vegetables all cook together in one slow cooker, so cleanup is simple.
Hands-off cooking: Just set it in the morning and dinner's ready when you walk in the door.
Family favorite: Juicy chicken, creamy potatoes, and sweet carrots - everyone loves it.
Budget-friendly: A 3-4 lb whole chicken feeds a family with leftovers for sandwiches or wraps.
Beginner-friendly: If you've never cooked a whole chicken before, this is the easiest way to start.

Andi is holding a serving platter with slow cooker roasted chicken and vegetables.

Note From Andi:

I make this recipe when I want that cozy "roast chicken dinner" feeling without babysitting the oven all afternoon. The chicken turns out so juicy that you barely need a knife, and the veggies soak up all that savory flavor.

If this is your first time cooking a whole chicken, don't worry - even if it's not picture-perfect, it'll still taste amazing. The more you make it, the easier it gets.

You can also use the leftovers for wraps, tacos, or even homemade broth (which is how I stretch it into two or three meals).

Recipe Ingredients 👇👇

Vegetables:

1 cup carrots - cut into 3-inch pieces
2 celery stalks - chopped
1½ lbs baby red potatoes - halved
1 medium onion - quartered
4 cloves garlic - smashed

Seasoning:

1 Tbsp olive oil
1 tsp garlic powder
1 tsp salt
½ tsp black pepper

For the Chicken:

1 whole chicken - 3-4 lbs (broiler/fryer size)
1 Tbsp Italian seasoning
1 Tbsp lemon juice
1 Tbsp olive oil
1 tsp paprika
1 tsp garlic powder

Watch How To Make It 👇👇

Step-By-Step Instructions 👇👇

Halved baby potatoes in a bowl, chopped celery, and roughly chop carrots on a cutting board.

STEP 1: Prep the Vegetables

Chop 1½ lbs baby red potatoes in half, cut 1 cup carrots into 3-inch chunks, slice 2 celery stalks, quarter 1 onion, and smash 4 garlic cloves.

Add everything to the bottom of your slow cooker.

STEP 2: Season the Vegetables

Drizzle everything with 1 Tbsp olive oil. Sprinkle over 1 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper. Toss gently to coat everything evenly.

The seasonings for the chicken are mixed together into a paste.

STEP 3: Mix the Chicken Paste

In a small bowl, whisk together 1 Tbsp olive oil, 1 Tbsp Italian seasoning, 1 Tbsp lemon juice, 1 tsp paprika, 1 tsp garlic powder. This creates a simple, flavorful paste that keeps the chicken juicy as it cooks.

A whole chicken is stuffed with lemon slices and garlic, tied, and then rubbed with seasoning.

STEP 4: Prepare the Chicken

Pat the 3-4 lb whole chicken dry with paper towels (this helps the seasoning stick).

Stuff the cavity with the 4 smashed garlic cloves and a few lemon wedges, if you'd like extra flavor.

Optional: Tuck the wings under and tie the drumsticks together with kitchen twine to help them cook evenly.

The baby potatoes, carrots, celery, and onion are in the bottom of the slow cooker, then the seasoned chicken is placed on top.

STEP 5: Rub and Assemble

Rub the seasoning paste all over the chicken. Place the chicken breast side up on top of the seasoned vegetables. This keeps the chicken elevated and lets the vegetables cook perfectly in the drippings.

STEP 6: Slow Cook

Cover and cook on LOW for 5-7 hours or HIGH for 3½-4 hours, until the chicken reaches 165°F in the thickest part of the thigh and the vegetables are tender.

Optional: For crispy skin, transfer the cooked chicken to a baking sheet and broil for 3-5 minutes until golden.

STEP 7: Rest and Serve

Carefully remove the chicken to a cutting board. Tent loosely with foil and let it rest for 15 minutes before slicing - this helps the juices settle in the meat.

Serve the chicken with the vegetables and spoon some of the slow cooker juices over the top for more flavor.

Slow cooker roasted chicken and vegetables on a serving platter.

Recipe Tips

Use a 6-quart slow cooker: It fits a 3-4 lb chicken comfortably.
Pat the chicken dry before seasoning: This helps the seasoning paste stick better.
No need to add liquid! The chicken releases plenty of natural juices as it cooks.
Rest before slicing: Keeps the chicken juicy and tender.
Save the drippings: They taste great drizzled over everything but you can also make a homemade gravy from them.

Variations and Substitutions

Vegetables: Swap baby potatoes for Yukon gold, or add parsnips or sweet potatoes.
Seasoning: Add a pinch of chili flakes for a mild kick or ½ tsp rosemary for earthy flavor.
Lemon juice: Can be replaced with 1 tsp apple cider vinegar for tang.
Chicken: Larger than 4 lbs? Add 30-45 minutes to the cook time. But make sure it fits in your slow cooker.

Serving Ideas

Pair with a simple green salad or roasted green beans.
Serve with warm garlic bread or homemade dinner rolls to soak up the juices.
Turn leftovers into chicken sandwiches or wraps.
Use the bones for homemade broth.

How To Store Leftovers

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Shred leftover chicken and freeze (with some broth) for up to 2 months.
Reheat: Warm gently in the oven or microwave with a splash of the cooking juices to keep it moist.

Make It a Dinner Rhythm Meal Plan

If you're following my Dinner Rhythm Blueprint, this recipe fits perfectly as an Anchor Meal - cook once, enjoy multiple nights:

Option 1: Serve hot from the slow cooker with veggies and broth spooned over top.
Option 2: Shred leftover chicken for wraps, sandwiches, or tostadas.
Option 3: Simmer the bones and leftover veggies for easy homemade broth.

One chicken, three easy meals - that's Dinner Rhythm magic.

The drippings from the roasted chicken are spooned over the cooked vegetables.

FAQs

Can I use frozen chicken?

No, it's best to thaw first. Starting from frozen can affect cooking time and food safety.

Do I need to add water or broth?

No - the chicken releases plenty of liquid while cooking, creating its own rich broth.

What size slow cooker should I use?

A 6-quart crockpot fits a 3-4 lb chicken perfectly.

How do I know it's done?

Use a meat thermometer. The chicken is fully cooked when it reaches 165°F in the thickest part of the thigh.

Can I use chicken pieces instead of a whole chicken?

Yes! Use bone-in thighs or breasts and cook for 4-5 hours on LOW.

Can I add other vegetables?

Absolutely - sweet potatoes, parsnips, or pearl onions all work beautifully.

Why You'll Love This Recipe

Note From Andi: