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Crockpot Chicken

  • Yield: 4-6 servings
  • Prep Time: 10 minutes
  • Cooking Time: 6 hours

Crockpot Chicken


  • 4-5 lb Whole chicken
  • 2 tbsp Olive oil
  • 4 stalks Celery, roughly chopped
  • 3 Carrots, roughly chopped
  • 1 Red onion, roughly chopped
  • 4 cloves Garlic, smashed
  • 2 sprigs Fresh thyme
  • 2 sprigs Fresh rosemary
Seasoning Mix
  • 1 tsp Kosher salt
  • 1 tsp Seasoned salt
  • 1 tsp Paprika
  • 1 tsp Fresh thyme, minced
  • 1 tsp Fresh rosemary, minced
  • 1/2 tsp Black pepper
  • 1/2 tsp Dried parsley
  • 1/2 tsp Onion powder


  1. Combine all seasoning mix ingredients in a bowl and set aside.
  2. Spray the inside of the crockpot with cooking spray.
  3. Place all the vegetables and herbs in the bottom of the crockpot.
  4. Remove the neck and giblets from the chicken, wash it with cold water and pat it dry.
  5. Drizzle the chicken with olive oil and rub into the skin.
  6. Rub seasoning mix evenly over whole chicken then place it on top of vegetables.
  7. Cook on low for 6-8 hours or high for 3-4 hours. Internal temperature should reach 165F.
  8. Move the chicken to a baking dish and broil for 4-5 minutes for a crisp and golden skin.
  9. Place the chicken on a cutting board and let it rest for 10 minutes before carving.
  10. Carve as desired and serve immediately with vegetables from the crockpot.


Recipe adapted from TheNoviceChefBlog.com


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