I know a lot of people that are afraid of roasting chicken. They say that it seems really complicated and difficult. It doesn’t have to be, though. Seriously, all you have to do is throw it in the crock pot. It’s one of the easiest things I’ve made.
I make this every now and then. It’ll give us ‘roasted’ chicken for dinner one night, and the leftovers will be used for soup of some sort the next. Whole chickens are one of the most inexpensive meats you can buy. So, this is extra awesome if you’re on a budget.
Crock Pot Chicken and Stock
1 Whole Chicken
Seasoning of Choice
Vegetables of Choice
Start by removing the giblets/neck/whatever from the chicken. If you want, put these in a covered container or plastic bag to use in the stock later.
Rinse and dry the chicken and shove it in your crock pot. Keep the size of your crock in mind when buying your chicken.
Season with whatever you want. I used some sea salt and poultry seasoning. Don’t be shy with the seasoning; it has to season the whole bird!
Some other seasoning options are: olive oil and rosemary; chili powder, cumin, and sage; lemon juice and pepper; garlic and paprika. You get the idea. Be creative!
Cover and cook on low for 7 hours or high for 4 hours, until the internal temperature is at least 165F. It’s OK to go over that temperature, though. Mine was in the 180s and was still deliciously juicy.
The chicken is done! Serve it with whatever sides you want. Wasn’t that super easy??
There will be some juice left in your crock pot at this point. It’s super easy to turn that into chicken stock.
Debone the chicken, and put all the bones into the crock pot. Save the leftover, deboned, shredded chicken to use in soup or whatever.
Add the reserved giblets/neck/whatever along with any vegetables you may want to add. Maybe some carrots and onions? It’s really up to you. You can skip them if you want as well.
Add enough water to cover everything, put the lid back on the crock pot, and cook on low over night.
In the morning, strain the bones and such out of the stock. I usually run mine through my gravy separator a few times to remove as much fat as possible.