Cooking Whole Chickens in a Crockpot
You’re going to think I’m horribly simple and boring when I tell you what I do to cook chickens. This is definitely not gourmet. This method is so simple and handy — it requires almost no effort but yields tender, juicy, fall-off-the-bone chicken for sandwiches, soups, casseroles, and skillet dishes. It results in a good amount of chicken (because I cook 2 at a time) to put away for future meals.
Seasoning is optional — usually this chicken gets incorporated into other dishes that give the flavoring.
I slow cook 2 chickens at a time. I always buy organic chickens (or at the very least, free range chickens). Birds that are raised healthfully are more healthy to consume. It just makes sense.
I rinse both birds well and put them in my 6.5 quart oval crockpot insert. Yes, they both fit. See?
I sprinkle them liberally with salt & pepper and any other spices I feel like adding. (Really scientific.)
No need to add liquid; as the chicken cooks, its own liquids will fill up the crock about halfway and it will simmer away, staying tender.
If I start it first thing in the morning, I turn the crockpot on HIGH for an hour or so to get good and hot. Then I turn it down to LOW for the rest of the day.
If I’m a bit behind (yes, it happens), I keep the crock on HIGH from the late morning until dinner time.
The chicken is done when it is falling apart.
I let it cool. Then I take all the meat off the bones. I freeze or refrigerate the unneeded portions and use some of the meat for that night’s dinner. I save the bones to make stock later. I also save the drippings. When refrigerated, the fat will harden at the top of the drippings. I just break it off discard that, but keep the rest of the drippings for the stock, too.
© Copyright 2007 by Wardeh Harmon
My mom just gave me a crockpot, and since I don’t know how to use one (really, I know I’m backward…) this will give me something to try. It will be so useful. I’m usually doing things that take lots of time in the kitchen, and I want to do simpler things at least every once in a while. Do you get a lot of stock? I would probably put the carcass back in with some water, onions, etc. and make a stock.
Oh, you will love having a crockpot! It really makes life simpler. Beans are a breeze in the crockpot. When you do the chicken this way, you don’t get stock, just drippings. I use the drippings for gravy or I save them to add to stock-making later — with the bones and veggies, just like you suggested. You’re a pro already! Love, Wardeh
Definately not simple and boring! These are the types of things people need to know who may not have the experience you have had with cooking. Perfectly done! I’ve only cooked two whole chickens before, both about two years ago when I was reading Maker’s Diet. I think making it in the crockpot sounds better to me than how I did it in a stock pot. Out of the way, leaving the stove area free for other cooking, plus doesn’t heat up the kitchen as much.
Off topic, but I was wondering if you have heard of the Betsy-Tacy books for girls? Written in 1940 and beyond? We just discovered these and are ordering one at a time from amazon.com. Emma is just devouring the first one. I’m going to blog about them, I think.
Your croutons look *awesome*, too. I have some hemp bread that I bet I could make some from. We love love dill - one of my favorite herbs.
Enjoy the rest of your weekend with your lovely family!
Love & hugs, Robin
Robin, I have heard of the Betsy-Tacy books. We have one of them. It was included in our Sonlight curriculum, for perhaps 2nd grade. Haniya has read it, but I have not. It is “Betsy and Tacy Go Over the Big Hill”. I hope you’re having a good weekend — we are! Love, Wardeh
Are the chickens more expensive Wardeh? Up here they would be sooo expensive to buy.
I am anxious to see what you do with that chicken, you are so organized, I just am in awe of you hon, warm hugs
They are more expensive, yes. I pay about $2.19 per pound for organic chicken. How does that compare for your area? And I am not that organized! This chicken “trick” really keeps things easy. Love, Wardeh
We all love our roaster chicken here!! We love them for chicken and gravy over rice or potato, chicken soups, chicken pie. Sometimes I supplement my own stock with organic stock from the store. We find the organic more expensive than non organic but not more expensive than other organic meats. But I can get more meals out of one chicken, so it is still pretty economical. I can’t always get organic, but definitely choose it when I can.
Thanks for sharing!! Love, Karen
Hi, Karen! Aren’t those chickens versatile! Thanks for sharing how you use a whole chicken.
They are much more economical. We are still eating off the chickens I cooked on Saturday, and will do so for another day yet. Love, Wardeh
So, explain to me the use of the bones.
I think that means I didn’t make sense.
I take the bones and put them in a pot with a whole onion, sea salt, herbs, ginger, whatever I have on hand that I want to throw in, and lots of water. Bring to a boil and then cover and simmer for several hours. Cool, then strain and refrigerate the broth. The broth can also be frozen. I hope that answers your question! ~ Wardeh
Thanks for the great tip! I currently bake 2 chickens (got the idea from your article last year!). Had a quick question. Is there a more affordable way to buy organic free-range chickens?
Hi, Sangeeta. The only advice I have for you is to shop around. The best price I have locally is $1.99 per pound. That would be either at Trader Joe’s or a grocery store that has alot of more natural food choices. You could also see if there are any local natural chicken farms. There is one by us that is free-range, but not organic, and their chickens are around $1.89 per pound. If we wanted to buy there, we could actually go there and choose which chickens we’d want to take home with us! From field to table.
Love, Wardeh
Hey, thanks for posting this!
I think we have the same crockpot!
I have never cooked two chickens before- actually I have never cooked ANY whole chicken before. Kind of scary for me to do. But you make it sounds easy. Think I’ll try!
Wardeh,
I think this is the most exciting recipe I’ve seen of yours! I have been wondering what to pack in lunches when we are not home for lunch and this would be an excellent alternative to lunch meat! I am currently printing out my Such Treasures cookbook. I am trying the coconut chicken tonight, I’ll let you know how it goes.
Kelli
Wardeh, What type of crockpot do you own, that fits two whole chickens? I thought mine was always a “large” crockpot, but it would only fit one chicken. Would you mind sharing your make/model (!!!) of your crockpot? Thanks!
Julieanne
Julieanne, it is a Rival 6.5 quart, and it is oval shaped. It is a newer crockpot without any timers or anything, just pretty basic. It is the stainless steel outside and black removal crock. I got it about 2 or 3 years ago. When I went to buy one as a gift the Christmas before last, it wasn’t being made anymore. Maybe it is back in production now? Hope this helps! Love, Wardeh
I made this yesterday and it turned out great. I was surprised that the skin could come out crispy in a crockpot! Thanks once again.
Kelli
I love this idea! Thanks, Wardeh.