Italian Dressing Whole Chicken Crock Pot Recipe

Total Time
Prep 16 hrs
Cook 8 hrs

It's super easy! The chicken is falling of the bone, juicy and very tender. I save the juices for gravy and stock. I serve with mashed red potatos and corn on the cob. The leftovers are great too! Make sure your crockpot (5-7 quart) is large enough to handle a whole chicken

Ingredients Nutrition

  • 1 whole roasting chicken (3-5lbs)
  • 1 Good Seasonings Italian salad dressing mix (0.6oz packet)
  • 12 large onion
  • 1 12 cups carrots or 1 12 cups baby carrots


  1. Remove giblets, raise with cold water and pat the chicken dry .
  2. Rub chicken with Italian Dressing mix. Place in plastic freezer bag and place in refrigerater overnight.
  3. Chop onions and carrots, place on the bottom of crockpot with no liquid. Saving some onion and a couple of carrots. Put remaining onion and carrots in the cavity of chicken.
  4. Place chicken in crockpot. Cover.
  5. Cook on low for 6-8 hours or high for 4-6 hours.
  6. If you don't have a crockpot. Cook at 250F for 4-6 hours in oven. Make sure to cover with foil if using your oven.
  7. Depending on the size of your chicken and your crockpot the time will vary. Using a meat thermometer in the thickest part of the chicken. When the temperature has reached 165F the chicken is done.


Most Helpful

A great recipe for crock pot chicken. I cheated and used breasts and legs as opposed to the whole chicken. I marinated in the Good Seasons Italian Dressing for about 5 hours and then I put all in the crock pot and cooked on high for 4 hours. It was perfect and as you said, falling off the bones, tender. Made for Spring PAC 2012. Thx Sarah!

mums the word April 09, 2012

I made this and this is WONDERFUL!! I Easy and very tasty!

NOT2PCKY November 08, 2014

This was good and very easy to make. I followed the recipe as written except I used a chicken with a pop up timer and mine was done in about four hours but my crockpot does cook hotter then some. We all enjoyed this. Made for Spring PAC 2012

bmcnichol April 10, 2012

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