Dinner

Slow Cooker Whole Chicken with Perfectly Spiced Rub Recipe

ByRita Bennet November 18, 2025November 18, 2025

Introduction

This slow cooker whole chicken recipe is a simple and flavorful way to prepare a juicy, tender bird with minimal effort. Whether using a slow cooker or an Instant Pot, the seasoned chicken comes out perfectly cooked every time, making it ideal for a comforting family meal.

A whole roasted chicken with crispy golden-brown skin sits in the center of a black cooking pot, with its legs spread out and wings slightly tucked in. The chicken has a textured, seasoned surface with visible herbs and spices. Juices and melted fat pool gently around it inside the pot, which contrasts with the rich, warm color of the meat. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 to 5 pound whole chicken
1 tablespoon oil

1 cup low-sodium chicken broth or water (for Instant Pot only)
1 tablespoon paprika

2 teaspoons salt
1 teaspoon onion powder

1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon pepper

1/2 teaspoon cayenne

Instructions

Step 1: If your chicken has a bag of giblets inside the cavity, remove it and discard or save for another use.
Step 2: Pat the chicken dry with paper towels. Drizzle the oil evenly all over the chicken to help the seasoning stick and promote browning.

Step 3: In a small bowl, combine paprika, salt, onion powder, garlic powder, oregano, pepper, and cayenne. Rub this seasoning mixture evenly over the entire chicken.
Step 4: For slow cooker: Spray the slow cooker insert with cooking spray. Place the seasoned chicken inside.
Step 5: Cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours, until the chicken is fully cooked and juices run clear.

Step 6: Remove the chicken from the slow cooker and allow it to rest for 10 minutes before carving.
Step 7: For Instant Pot: Place the trivet in the pressure cooker and add 1 cup of low-sodium chicken broth or water.
Step 8: Place the seasoned chicken on the trivet. Close the lid and seal the valve.

Step 9: Set to high pressure and cook for 6 minutes per pound of chicken. When the cooking time ends, allow a natural pressure release for 15 minutes, then quick release any remaining pressure.
Step 10: Carefully remove the chicken and let it rest for 10 minutes before slicing and serving.

Tips & Variations

For crispier skin, you can place the cooked chicken under the broiler for a few minutes after cooking.

Feel free to add fresh herbs like rosemary or thyme inside the cavity for extra aroma.
Use bone broth instead of water or chicken broth in the Instant Pot for richer flavor.
If you prefer spicier chicken, increase the cayenne pepper or add a pinch of chili powder to the seasoning mix.

Storage

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, warm in the microwave or oven until heated through. You can also shred any remaining meat for use in soups, salads, or sandwiches.

How to Serve

A whole roasted chicken with a dark brown, crispy skin covered in a spice rub is placed inside a black slow cooker pot. The chicken lies flat with its wings and legs spread slightly outward. The skin has a golden-brown color with small green herb pieces sprinkled on top. At the base, there is a small pool of juicy broth with a reddish-brown tint. The black pot contrasts with the rich tones of the chicken, all set on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook a larger or smaller chicken?

Yes, adjust the cooking time accordingly. For the Instant Pot, cook 6 minutes per pound of chicken. In a slow cooker, larger chickens may need extra time on low, while smaller birds may cook more quickly.

Is it necessary to use oil on the chicken?

The oil helps the seasoning adhere and improves browning, especially if you finish the chicken in the oven or under the broiler. However, you can skip it if you prefer a leaner option.