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Whole Chicken in the Crock Pot

Whole chickens are a great deal, especially when they go on sale.  I will typically cook the chicken, shred the meat, make two different dinners with it and make some chicken broth…all for just a couple dollars.


1 Whole Chicken
1 Cup Water, plus additional water


Remove the chicken from the bag and take out all the giblets inside the bird.  Place in crock pot breast side down and add 1 cup of water.  Cook on high for about 3 hours or until the chicken is cooked thoroughly.  This can also be done in a pressure cooker for about 25 minutes at high pressure.  Remove the chicken from the crock pot and let rest for at least 30 minutes.  Separate out the meat into a bowl.  Shred the chicken.


For making chicken broth:
Place all the bones and skin back into the crock pot and cover with water.  Cook on high for 5-6 hours.  In a pressure cooker, 30 minutes at high pressure.  Strain out the broth and refrigerate in a large bowl.  A layer of fat will collect at the top.  Remove the fat layer with a spoon and the broth is ready to be used or frozen for later use.

4 thoughts on “Whole Chicken in the Crock Pot

  1. You can also use the chicken guts-in-a-bag for stock. We estimated, with our last fryer chicken, that we got 7 center of the plate servings for 5 bucks. Not bad.

  2. Do you season the chicken or broth with any thing in particular, or does it vary from dish to dish?

  3. I usually don’t season it…just season whatever I’m making with it. Although sometimes I’ll throw in some chopped up onion or a couple bay leaves with the stock.

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