Recipe: Crock-Pot Whole Chicken

I have never been able to cook a whole chicken and it turn out okay, until now. My most successful attempt prior to this recipe ended up with half a roasted chicken burnt to a crisp and half still raw. To this day I don’t know how that happened.

I saw this recipe on a green living forum and though to myself “That sounds simple.” Lo and behold, it was!

The recipe is this simple:
Take the whole chicken and place it straight into the Crock-Pot.
Cut up two carrots, two celery sticks, two potatoes, one onion, and two garlic cloves.
Add to the pot.
Add some salt, pepper, oregano, and bay leaves.
Fill the pot with plain water.
Cook over night on low.

I cooked ours for about 13 hours. I put it on Saturday night and we had it for lunch after church on Sunday!
Not only was it fully and properly cooked (yay!) but it was so juicy and tender.
The only thing I might change is to season the chicken a wee bit more.
We had enough chicken so far for two meals and probably another two.
We had plenty of veggies to spare.
I also froze three bags of 1 1/2 cups of homemade stock!

Overall, I consider this recipe a huge success! I plan to buy a chicken or two on our next trip to Sams and keep this recipe in my back pocket.


4 thoughts on “Recipe: Crock-Pot Whole Chicken

  1. I don't remember the weight (should have looked). It was right about $5 (non-organic and we're in Texas if that helps). We have a 6 qt round pot. The chicken was too big to sit flat on the bottom, but did fit diagonal in the pot with about an inch and a half, maybe two, below the fill line. Hope that helps.


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