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Slow Cooker Chicken

October 24, 2011 by Katie Wells
roasted chicken and vegetables paleo primal recipe
Table of Contents[Hide][Show]
  • Slow Cook a Whole Chicken Recipe
  • How to Make Broth

One of my favorite ways to prepare chicken is to to slow cook a chicken in the Crock-Pot. If you haven’t roasted a chicken in your Crock-Pot yet… try it!

Not only is slow cooker chicken the easiest and least expensive way I’ve found to prepare it, but you get a couple quarts of chicken broth from it too! It is great on a busy day (every day) and an easy dinner meal.

Ingredients and Tools

  • a whole chicken (usually available for a reasonable price for even organic)
  • 1 TBSP butter
  • favorite herbs and spices (I add 1 tsp garlic granules or powder, 1 tsp sea salt, and about ½ tsp each of basil, oregano, thyme, and rosemary)
  • Crock-Pot (here’s the one I have)

See below the recipe for instructions on making broth from the bones and a few slow cooker chicken variations

roasted chicken and vegetables paleo primal recipe

Slow Cook a Whole Chicken Recipe

Katie Wells
Slow cooker chicken makes dinner time a snap. And bonus -- you can make delicious and nutrient packed broth from the bones!
4 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 8 hrs
Total Time 8 hrs 10 mins
Course Dinner
Servings 1 chicken
Calories 260 kcal

Ingredients
  

  • 1 whole chicken
  • 1 TBSP butter (or coconut oil)
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp basil
  • ½ tsp oregano
  • ½ tsp thyme
  • ½ tsp rosemary

Instructions
 

  • Rinse the chicken and make sure innards are removed.
  • Put the butter or coconut oil in the bottom of the Crock-Pot and turn it on low.
  • Once butter melts, put chicken in Crock-Pot (putting breast-down will make it cook faster).
  • Sprinkle with the spices.
  • Put the lid on and cook on low for 7-8 hours or until completely cooked.

Notes

Don't throw out the bones! See below for instructions on how to make broth. 

Nutrition

Serving: 1/6 of chickenCalories: 260kcalCarbohydrates: 0.6gProtein: 27.3gFat: 15.7gSaturated Fat: 5.1gCholesterol: 93mgSodium: 470mg
Tried this recipe?Let us know how it was!

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The chicken goes great with roasted brussel sprouts!

How to Make Broth

  1. Remove the chicken and pull the meat off the bones, but leave all the juices in the Crock-Pot.
  2. Put the chicken bones back in the Crock-Pot and add 1 small chopped onion, 2 ribs of celery, 1 chopped carrot, and a little more sea salt.
  3. Add 2-3 quarts of water (depending on what your slow cooker will hold).
  4. Cook on low overnight.
  5. Strain bones and vegetables out.
  6. Use within 3 days or freeze for later use.

Note: This makes a thick broth which can be frozen in ice cube trays for “instant” chicken broth when needed in recipes. Also, view my in-depth broth tutorial here.

Some other ideas for using your whole roasted chicken:

  • Put a small colander on top of the chicken when almost done cooking and fill with veggies. It will steam them so you have the whole meal ready to serve.
  • For the last few hours, put some medium sized sweet potatoes on top of the chicken and put the lid back on. Both will be ready for dinner.
  • After making the broth, remove the bones, add some chicken back in along with a few cups of favorite veggies and you have an easy chicken soup (with tons of nutrients)

How do you cook a chicken? Do you make broth too? What’s your secret? Share below!

Slow cook chicken and make broth with this easy and nutrient-dense recipe. Cook the chicken with butter and herbs and then slow-cook the broth.

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Category: Poultry Recipes, Recipes

About Katie Wells

Katie Wells, CTNC, MCHC, Founder and CEO of Wellness Mama and Co-Founder of Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (48 Comments)

  1. Meg

    August 7, 2012 at 3:01 PM

    Hello! Great post.
    I’m new to slow cooking and I had a question about this- can you put a frozen chicken in there? Or should I thaw the chicken first and then slow cook?
    Thanks!
    meg

    Reply
    • Wellness Mama

      August 7, 2012 at 4:21 PM

      You could use a whole chicken, just will take a couple hours longer, and you’d definitely need it on the lowest setting…

      Reply
  2. Dana

    July 12, 2012 at 10:46 AM

    Do you add water to the chicken while it is cooking?

    Reply
    • Wellness Mama

      July 12, 2012 at 10:58 AM

      You actually don’t need it but can if you aren’t comfortable using the crock pot with dry heat.

      Reply
      • Melissa

        August 1, 2014 at 8:30 AM

        If I were to add water how much should I add? Should it be just enough to cover the bottom of the crock pot or more?

        Reply
        • Wellness Mama

          August 1, 2014 at 12:03 PM

          It’s really up to you. You’ll just have a more dilute stock. You could start with just enough to cover the bottom, and add more if you wish. Let us know how it turns out!

          Reply
  3. Nichol

    January 13, 2012 at 12:55 PM

    Can I do two chickens (I have 6 kids) on one large pot, or should I use two crock pots?

    Reply
    • Wellness Mama

      January 13, 2012 at 12:59 PM

      If you have it, I’d use two, but you might be able to fit both in a really big pot…

      Reply
  4. Desiree Lees

    December 15, 2011 at 8:55 AM

    I am addicted to bone broth! I save all my bones, skin and meat scraps and veggie scraps (mostly onion,carrot and celery) in the freezer and when I have a crockpot full I throw it all together and let it cook on low for a day or so (depends on how big the bones are) This is really economical, since it’s all stuff that would have ended up in the trash anyway, not to mention it saves us (body  and wallet!) from buying “chicken flavored soy water.”

    Reply
  5. Ester

    November 8, 2011 at 1:28 AM

    Thanks for the tip.  I have tried cooking the chicken in the crock pot but breast side up.  It looked very white and not as pretty as the one in your photo.  Is that because yours is breast side down?  I am currently making chicken stock in the crock pot as I am writing this in the usual fashion.  But I do follow the Nourishing Traditions recipe also of adding 1/2 cup of vinegar and letting that sit for an hour to help extract as much calcium from the bones.
    thanks for sharing.  I love your recipes.  I am going on a grain free trial.  It has been day 3 and amazingly, I have had a burst of energy today.  I sure hope it continues.
    Ester

    Reply
    • Laima

      November 21, 2013 at 5:01 PM

      when the chicken is done pop it under the grill for 10mins each side. I do this to mine and it looks like the one in the photo!

      Reply
  6. Lyn Murphy

    October 30, 2011 at 7:43 PM

    H’mm . I will have to try that.

    Reply
  7. Cathy

    October 25, 2011 at 11:34 AM

    I do it much the way you do, except in Nourishing Traditions fashion I add a splash of vinegar (to help leach calcium out of the bones) and cook the stock for at least 2 days.

    Reply
    • Kathy

      March 20, 2012 at 9:45 AM

      Cathy I am trying to do the same receipe as you are talking about I could not afford the book Nourishing Traditions and was wondering if you could help me on how to make this broth. I have been sick for 34 years and I have read to heal my leaky gut I need to have lots of chicken soup and chicken stock. My name is also Kathy. God bless and thanks again.

      Reply
  8. Cici

    October 25, 2011 at 9:58 AM

    As much as I have used my crock pot, I have never cooked a whole chicken in it. You give me a reason to try it now. Great pictures and I really like your extra bits of advice that you throw in for free too.

    Reply
  9. Uni

    October 25, 2011 at 9:17 AM

    Thank you SO MUCH for this! I will probably be trying all the variations that you suggested!

    Reply
  10. Lisa Elizabeth Cook

    October 25, 2011 at 7:27 AM

    This is perfect timing! I just bought ten whole chickens for my freezer from a local farmer, and I kept one out to fix this week. I can’t wait to have some slow-cooked chicken for dinner!

    Reply
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