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Crockpot Chicken

October 5, 2012
by Greg Georgaklis

In last week’s update I wrote about how cooking a whole chicken in a crockpot was a quick and easy way to prepare the beautiful Misty Knoll birds available at Farmers to You. I must have been convincing because I got a request for the recipe!

Below are the basics – It’s as it reads; simple, slow and tender


Crockpot Chicken
  1. Cut up one large onion and place it on the bottom of the crockpot
  2. Put the whole chicken in the crockpot on top of the onion - breast up
  3. Top chicken with one clove garlic crushed and chopped celery greens to taste
  4. Add ¼ cup water and set the crock pot on low for 8 hr. I'll set it up in the morning and let it run all day.
  5. When the chicken has cooked, I like to separate all of the meat from the bone before eating it. If there's extra after you've fed the family, put a little bit of the juices from the crockpot in a container with the meat to keep it moist.
  6. To make stock, put the bones back in the crockpot and add water to about an inch below the cover and cook on low for 6-8 hours.