Introduction

Crock-pot cooking is ideal for preparing large cuts of meat such as roasts and whole chickens because it allows them to slowly simmer in their own juices without drying out or burning up. However, there are many different types of crock pots on the market that have different settings and heat capacities—so how long do you cook a whole chicken in a slow cooker? That depends on several factors like the size of your bird and whether or not it’s frozen when you start cooking. But don’t worry! We’ll cover everything from thawing times to cooking temperatures to help ensure that your dinner turns out perfect every time.

The longer you cook a whole chicken in the slow cooker, the more tender and juicy it will become.

The longer you cook a whole chicken in the slow cooker, the more tender and juicy it will become. The cooking time varies based on how large your chicken is and how much liquid is in your crock pot.

You can also adjust the cooking time by turning up or down your slow cooker’s temperature setting: high or low. If you’re using an older model of slow cooker that doesn’t have specific settings for high and low heat settings, try switching between them to see which works best for your recipe (or just use whatever setting feels right).

If you want to use the chicken in other dishes like tacos, shredded chicken sandwiches and soups, cook it on low for 6-8 hours or high for 4-5 hours.

To use the chicken in other dishes, like tacos, shredded chicken sandwiches and soups:

Remove the chicken from the crock pot and place it on a plate. Use two forks to shred the meat into small pieces. Add shredded chicken to your favorite recipes or enjoy as-is!

Make sure your chicken is fully thawed before putting it in the slow cooker, otherwise it could take much longer to cook than expected.

The best way to thaw chicken is in the refrigerator. It can take up to 24 hours for a whole chicken breast or boneless skinless breasts, and even longer if they’re frozen solid.

If you don’t have enough time for that, there are other methods that will work well too:

• Place the frozen item in a bowl of cold water and change out the water every 30 minutes until it’s fully thawed. This method works best with smaller pieces of meat (like steaks) because they’ll thaw faster than larger cuts like roasts and thighs.
• Put uncooked meat on a plate lined with paper towels; then place another layer of paper towels over top before placing them inside a plastic baggie or container with airtight lid (like Tupperware). Close tightly and refrigerate for two hours; this should be enough time for most items to completely defrost without getting spoiled by bacteria growth during their stay in your fridge! You can also try microwaving instead – just follow these steps:

You can also add other ingredients to enhance the flavor of your meal. For instance, try adding lemons, onions or apple slices to make a delicious roast chicken dinner that’s perfect for company.

To add extra flavor to your chicken, try adding lemon slices, onion and apple slices. You can also use garlic cloves, rosemary and thyme.

Use boneless skinless chicken thighs if you don’t have time to prepare a whole chicken at home. You can easily prepare these ahead of time and place them in the refrigerator until you’re ready to cook them through the night.

If you don’t have time to prepare a whole chicken at home, boneless skinless chicken thighs are a great alternative. They’re easy to prepare and cook, plus they’re more tender than chicken breasts. You can even freeze them if you want to make sure that they’ll be ready when you need them!

Crock-pot cooking is ideal for preparing large cuts of meat such as roasts and whole chickens because it allows them to slowly simmer in their own juices without drying out or burning up

Crock-pot cooking is ideal for preparing large cuts of meat such as roasts and whole chickens because it allows them to slowly simmer in their own juices without drying out or burning up. This allows the meat to become tender and juicy, while also infusing it with flavor from the spices you add.

This recipe calls for a 4-pound chicken that has been trimmed of excess fat or skin (you can use any size chicken–just adjust the cooking time). You want your bird fresh from the grocery store (or even better: local farmers market), not frozen; once thawed, your bird may take longer than usual to reach 165 degrees Fahrenheit at its thickest point on an instant-read thermometer inserted into its leg cavity.

Conclusion

If you want to use the chicken in other dishes like tacos, shredded chicken sandwiches and soups, cook it on low for 6-8 hours or high for 4-5 hours.