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Spice-Rubbed Slow Cooked Whole Chicken

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Spice-Rubbed Slow Cooked Whole Chicken

Spice-Rubbed Slow Cooked Whole Chicken

Jessica Braider
You’ll love the simplicity and flexibility of this recipe, originally suggested by Scramble fan Amanda Wendt. You can customize the spices and vegetables, and it’s one of those dishes that you can throw in a pot and forget about until dinner time. You can eat the chicken right away, or use the chicken in tacos, pot pie, salads, or anything else you can think of.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings


  • 1 tsp. salt
  • 2 tsp. paprika
  • 1 tsp. dried thyme
  • 1 tsp. garlic powder
  • 1 tsp. black pepper
  • 1/2 tsp. cayenne pepper or more to taste (optional)
  • 1 whole chicken (about 4 lbs., or use 8 - 10 chicken pieces) skin removed if desired
  • 1 yellow onion halved and sliced
  • 4 carrots cut into large chunks
  • 2 potatoes (any variety), cut into large chunks


  • In a small bowl, combine the spices. Remove the giblets from the chicken and discard them.
  • Put the vegetables in the bottom of a slow cooker. Rub the spice mixture onto the chicken, and put the chicken on top of the vegetables. (Alternatively, bake the chicken in a Dutch oven or covered roasting pan at 250 degrees for 5 hours, or see below for faster cooking directions.)
  • Cook it on low for 5 – 6 hours or on high for 2 - 3 hours, until the chicken is tender and falling off the bone. If a crisper skin is desired, transfer the chicken to a pan and put it under the broiler for 2 – 3 minutes.
  • Serve it immediately with the vegetables and some of the juices, or refrigerate it for up to 3 days, or freeze it for up to 3 months.

To cook the chicken faster

  • In a large roasting pan, cook the spiced-rubbed chicken and vegetables in the oven at 400 degrees for about 1 1/2 hours, covered with foil or a lid for the first 45 minutes.
  • After 45 minutes, baste the chicken with the pan juices, stir the vegetables and continue cooking with the pan uncovered. The chicken is done when the juices at the base of the thigh run clear or an instant-read thermometer inserted into the thickest part of the thigh measures 165 degrees (don’t let the thermometer touch the bone).
  • If a crisper skin is desired, put the chicken under the broiler for 2 - 3 minutes. If time allows, let the chicken rest for 10 - 15 minutes after removing it from the oven before cutting it.


Do Ahead or Delegate: Combine the spices, remove the skin from the chicken if desired, remove the giblets, rub the spices onto the chicken and refrigerate, cut the onion, carrots, and potatoes and store the potatoes submerged in water to prevent browning, or fully prepare and refrigerate or freeze the dish.
Scramble Flavor Booster: Use 1 1/2 tsp. garlic powder and the optional cayenne pepper in the spice rub. Put the rub on the chicken up to 24 hours in advance.
Tip: Applying the rub to the chicken and putting it back in the refrigerator for up to 24 hours will allow the chicken to fully absorb the flavors of the rub. If you don’t have extra time to spare, no worries—the chicken will still be delicious.
Nutritional Information Per Serving (% based upon daily values): Calories 264, Total Fat: 10g, 15.5%; Saturated Fat: 3g, 15.5%; Cholesterol: 72mg, 24%; Sodium: 487mg, 20%; Total Carbohydrate: 18g, 16%; Dietary Fiber: 3g, 11.5%; Sugar: 3g; Protein: 25g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword All, Company/Entertaining, Dairy-Free, Dinner, Fall, Freezer-Friendly, Gluten-Free, Kosher, Low Fat, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Potluck/Buffet, Slow Cooker, Spring, Summer, Winter
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