Whole Chicken in the Crockpot is one of my go-to recipes for simple, real food meals. With only the chicken plus four additional ingredients, I could probably make it in my sleep!
Measurements are listed for reference, but I’m way past the point of bothering with them for this recipe.
Just spread chopped onions on the bottom of the crockpot and add the chicken. Pour red wine and balsamic vinegar, in that order, over the chicken. Sprinkle generously with seasoning. I use this awesome Homemade Herbamare, a simple blend of herbs and unrefined sea salt. Put the lid on the crockpot, set the knob to low, and get ready for a delicious dinner.
Note: fresh herbs can be substituted for the Homemade Herbamare. Sprigs of fresh rosemary are my favorite! Simply arrange them beneath, around, and inside the chicken.
Be sure to save all the bones and skins for making Homemade Chicken Broth! In fact, I often cook two chickens at once, in two separate crockpots. This saves me time by providing plenty of meat for later use, and plenty of bones and skins for making broth.
7 Best Ways to Use up Leftover Chicken
- Chicken Noodle Soup
- Chicken Tortilla Soup
- White Chicken Chili
- On top of a salad
- Thai Pizza
- BBQ Chicken Pizza
- Coconut Chicken Salad
- Quinoa Chicken Veggie Stir Fry
While the chicken cooks, whip up a few simple veggie sides…
- Roasted Veggies
- Mashed Cauliflower Faux-tatoes
- Sauteed Green Beans with Bacon
- Green Beans Almondine with OJ
- Sauteed Red Peppers
- Sauteed Spinach with Bacon
- 1 whole chicken (pastured is best)
- 1/2 onion, chopped (frozen chopped onions are a time saver)
- 1/4 cup red wine
- 1/4 cup balsamic vinegar
- [url href=”http://yankeehomestead.com/2012/11/06/homemade-herbamare-seasoning-salt/” target=”_blank”]Homemade Herbamare[/url], to taste (or fresh herbs)
- Place onions in the bottom of the crockpot.
- Place chicken on top, breast-side down.[url href=”undefined”][img src=”http://yankeehomestead.com/wp-content/uploads/2013/11/whole-chicken.jpg” width=”550″ height=”366″ class=”aligncenter size-full” title=”whole chicken” alt=”whole chicken”][/url]
- Pour red wine over chicken.
- Pour balsamic vinegar over chicken.
- Sprinkle [url href=”http://yankeehomestead.com/2012/11/06/homemade-herbamare-seasoning-salt/” target=”_blank”]Homemade Herbamare[/url] liberally inside and all over chicken, including on the underside.
- Cook on all day (6-8 hours) on low.
- Remove chicken and debone, if desired. See below.
- Serve the meat with the strained cooking liquid, then use the leftovers for an endless array of possibilities!
- Be sure to save the bones and skin, etc. to make [url href=”http://yankeehomestead.com/make-multiple-batches-broth-bones/” target=”_blank”]Homemade Chicken Broth[/url]!
Tips for Deboning:
- Don your favorite apron, or prepare to ruin your shirt. 🙂 (Or am I the only one who requires this step?)
- After turning off the crockpot and removing the lid, it’s helpful to wait for at least 30 minutes or more. (The chicken will be smokin’ HOT!)
- Lay an old towel on a flat surface and place a large cutting board on top. Make sure your towel is larger than the cutting board, to catch the greasy juices.
- Carefully remove chicken and place on cutting board. Again, it’s best to wait at least 30 minutes, to allow the chicken to cool a bit. Pry it apart a bit, to help it cool faster.
- Get your bowls ready: one for the meat, one for bones and scraps.
- Use your fingers to remove all meat.
- Save the bones and all scraps (skin, innards, onions, etc) for making Homemade Chicken Broth. I usually strain the cooking liquid and serve it with the chicken, placing the bones and scraps back into the crockpot right away and covering with water to start a batch of Homemade Chicken Broth.