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Chicken in a Crock Pot

March 16, 2010

Every Sunday at our local farmer's market, I buy a whole chicken from the great folks at Healthy Family Farms (we also get our eggs from them). I like to make a Simple Roast Chicken every Sunday, but several weeks ago the farmer that sells the me chickens asked if I had ever tried cooking a whole chicken in a slow cooker. I had not. I listened as she told me just how easy it was to prepare, but I was still in disbelief at how simple her description was. No oil? No butter? No broth? Just a few herbs, lemon and salt? Really?! I immediately went home that afternoon and with practically no effort, prepared a chicken that was about as good as any I had ever tasted. My whole family was wide-eyed as we took our first bites -- the chicken was moist, tender and juicy and the consistency is almost like pulled pork because the meat literally falls off the bone.

This recipe is embarrassingly simple and incredibly healthy, but the best part is that it essentially cooks itself. There's almost no work involved, and I love that I can cook a whole chicken and then keep the meat in the fridge to make Weelicious Mac, Chicken and Cheese Bites, Chicken, Bean and Cheese Quesadillas or Chicken and Rice Burritos throughout the week!

Not only did Kenya, our friends, my hubby and I fall in love, but guess who ate more then her fair share of chicken? That's right, baby Chloe. She was like a little chicken eatin' machine, putting piece after piece into her mouth.

If cooking a whole chicken has always seemed daunting to you, try this version. It's so simple, you'll have a hard time finding reasons not to. Check out this video if you want to see how we did it.

Chicken in a Crock Pot  (Serves 4)

  • Cook Time: 4 hours,
  • Total Time: 4 hours,

Ingredients

  • 1 4-pound whole chicken
  • 2-3 thyme sprigs
  • 1 lemon, cut in half
  • salt (preferably kosher salt)

Preparation

  1. 1. Stuff the chicken with the thyme and lemon halves and sprinkle the outside with salt.
  2. 2. Place the chicken in a crock pot (also known as a slow cooker).
  3. 3. Place the cover on the crock pot and cook on high for 3 hours (3 1/2-4 hours for a 5 pound chicken).
  4. 4. Using a meat thermometer, make sure the chicken is cooked to 160 degrees (the times on different slow cookers may vary).
  5. 5. Allow the chicken to rest for 10 minutes before cutting it into pieces (this allows the juices to redistribute and the chicken to remain extremely juicy).
  6. 6. Serve.
  7. *The skin on the chicken won’t be golden because this is more of a steaming method, but the meat will be outrageously moist, tender and juicy.

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Comments






  1. Pingback: Whole Chicken in a Crockpot … And It’s GOOD! « Leah's Thoughts

  2. Penny

    November 24, 2012 at 8:58 pm

    I love this recipe!
    The first time I made it, I used the lemon and the chicken and stock was just too lemony. Now I simply stuff whatever fresh herbs I feel like inside of the chicken and cook it for 4 hrs (seems to be perfect for the average size of chicken available in store).
    The meat is so tender, and when I have too much, I freeze it in 1 or 2 cup bags for future use.

  3. Christine

    October 19, 2012 at 3:31 pm

    Do you think this would turn out with dried thyme? The store was all out of fresh.

    • catherine

      October 19, 2012 at 9:22 pm

      You can use dried thyme, but I would use no more than 1/2 teaspoon and just rub it all over the chicken!

  4. Marta

    October 19, 2012 at 10:51 am

    I didn’t have Thyme so instead used fresh Rosemary and the chicken was flavorful and moist…and so easy! My family liked it a lot..

  5. erinmw

    September 13, 2012 at 2:32 pm

    Lol I was just about to post the exact thing! I too cooked my chicken then made some yummy crock pot stock. Thank you soo much or this idea, my poor crock pot had been sitting dusty and lonley on top of the cupboard until today! Now it’s not going back!

  6. diana

    August 28, 2012 at 9:49 pm

    i stumbled upon this recipe a few weeks ago and i have to tell you that it has changed my life! i have made it every week for a month and its just pure genius! after i shred the chicken i put the carcass right back in the crock pot and make stock – its just been so great and easy. thanks a million for posting this. if there were a pulitzer price for recipes this one should win it!

    • catherine

      August 29, 2012 at 12:04 pm

      Thank you so much! I am thrilled you like it so well!

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  10. MMD

    January 25, 2012 at 11:52 am

    Do you think I could add vegetables – like carrots and potatoes to the slow cooker with the chicken?

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    January 7, 2012 at 10:51 am

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  12. Michelle

    November 10, 2011 at 3:49 pm

    Thank you so much for this recipe! I am so clueless when it comes to cooking meat, and I love it when I can make it look like I know what I’m doing. ;) We make this at least once a week. It’s wonderful!

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  14. Cindy

    September 14, 2011 at 8:05 pm

    Couldn’t tell from the video…did you cook the chicken with the skin on?

  15. jellyjello

    August 3, 2011 at 6:53 pm

    this is the best thing ever!! made sunday and just finished the last of it today.added it to the cheese carrot n broccoli orzo! cant wait to make another one this sunday!

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  20. Jeanne

    April 15, 2011 at 9:45 am

    This may be a dumb question, but I have only tried cooking a whole chicken once… do you have to remove the inside pieces before putting in the crock pot? I think that was the worst part about cooking the whole chicken.

    thank you!

  21. Laurie

    April 14, 2011 at 2:27 pm

    Courtney–

    the stock turned out fantastic! I made a chicken/wild rice soup with it (the March Southern Living recipe, very good). The next time I made the stock, I noticed that the flavor was slightly bitter (but just fine to use with a soup that has a hamhock or other flavor booster). I think the problem was that I let the chicken carcass go too long in the slow cooker… I am going to give it another go next week, and only cook it for an additional 3 hours and see how it turns out.

    How did your attempt go??

  22. Michelle

    March 23, 2011 at 1:42 pm

    I made this last night and it was seriously so easy! It was so tender and juicy that when I tried to take the chicken out of the crockpot to let it sit for 10 minutes, it just started falling apart, which was nice since I was a little nervous about cutting the chicken. There was a good amount left over so I am deciding what to make for dinner tonight with the leftovers. Quesadillas or chicken salad sandiwiches…hmmmm….

  23. Rose

    February 28, 2011 at 11:21 am

    I am wondering about being gone all day too. Can I cook it on low with out somehow drying the bird out? What do you suggest?

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  25. zpmom

    February 20, 2011 at 10:20 am

    I like to put things in the crock pot while I’m at work but I’m gone 8+ hours do you think this would turn to mush if it was cooking on low for that long?