Crockpot Chicken

Crockpot Chicken

  • Difficulty: easy
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A versatile, hearty meal or meal base

Chicken in the crockpot was one of my childhood favorites. I remember coming home from school in the fall and winter to the smell of a wonderful meal filling the house. We always ate together as a family at the table. My mom was a wonderful cook and loved creating healthy meals for my sisters and me. When I became a mother I couldn’t wait to create those memories with my own family. Sadly, my children don’t quite share my love for this meal. Apparently, I’ve made it too often. I still make it on occasion, but with a little incentive. We don’t eat breads very often, so when I serve this meal with biscuits, their complaints are minimal. It can also be served over rice or with egg noodles to stretch the meal. It’s so easy and nutritious and can be used as a base for many other meals.


  • Whole Chicken
  • 1 lb carrots – cut into coin shapes
  • 1 celery stalk – chop as desired
  • 1 large or 2 small onions – chopped
  • 3 Tbsp olive oil (or butter), divided
  • 32oz Chicken broth or water
  • Salt and pepper to taste


Heat cast iron skillet and add 1 Tbsp olive oil or butter. Add veggies and cook for about 5 minutes, stirring occasionally. They don’t need to be fully cooked as they will be in the crockpot all day. This step can be skipped but the veggies will have more flavor if they are sauteed. Put veggies in the crockpot.

Coat chicken in 2 Tbsp olive oil or butter, salt, and pepper. Broil at 500 degrees F for about 5 minutes or until deep brown, checking after 3 minutes.

Flip chicken over and repeat oil, salt, pepper, and broil for another 3-5 minutes.

Put the chicken in the crockpot on top of the veggies. Add chicken broth or water covering the chicken halfway.

Cook on low for 6-8 hours or high for 3-4 hours.

Serve alone or with rice, toast, or biscuits.

I find that it’s best to remove the whole chicken from the crockpot and take the meat off the bones. Put the chicken meat back into the crockpot with the veggies and discard the bones. This makes it much easier to serve and to store for leftovers.

This can be refrigerated or frozen. I like to freeze about half for an easy meal at a later time. I let it cool and scoop it into a gallon-size freezer bag. Lay flat to freeze. When you are ready to use it, simply remove from the freezer and allow it to thaw in the sink. Heat on low-medium in a sauce pan.

My family of 9 can usually get 2-3 meals from this.

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