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–+ servings

Crockpot Ranch Onion Whole Chicken

Crockpot Ranch Onion Whole Chicken served with vegetables
A delicious, hands-off crockpot recipe for a whole chicken seasoned with ranch and braised onions for tender, flavorful meat and a ready-made gravy.
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 1 whole whole chicken (3.5–5 pounds)
  • 1 packet dry ranch dressing mix (or 2–3 tbsp)
  • 2–3 large yellow onions, sliced into thick rings
  • 2–3 tbsp unsalted butter or olive oil Use olive oil for a dairy-free option.
  • 1 tsp black pepper To taste
  • 1/2 cup chicken broth or water Optional, for more gravy.
  • fresh herbs thyme, rosemary Optional, for garnish.

Instructions

Preparation

  • Pat the chicken dry with paper towels.
  • Rub the chicken all over with butter or oil. Sprinkle the ranch mix and black pepper evenly, rubbing it into the skin and cavity.
  • Layer the sliced onions in the bottom of the crockpot to form a bed.
  • Place the chicken breast-side up on the onion bed. If desired, tuck an onion ring or a sprig of herbs into the cavity.
  • Pour chicken broth or water around the onions, if you want more pan juices.

Cooking

  • Cover and cook on LOW for 6–7 hours, or on HIGH for 3.5–4 hours until the thickest part of the thigh reaches 165°F.
  • Optional: Transfer the chicken to a baking sheet and broil for 3–5 minutes to brown the skin.
  • Rest the chicken for 10–15 minutes before carving.
  • Use the onions and juices to spoon over slices or thicken into gravy with a cornstarch slurry.

Notes

Cool leftovers within two hours and store in shallow airtight containers. Use refrigerated leftovers within 3–4 days. Remove meat from bones to freeze and use within 4 months.