Crock-Pot Whole Roasted Chicken and Homemade Chicken Stock

Crock-Pot Roast Chicken + Homemade Chicken Stock! So easy, you won't pay for pricey chicken breast or cans of broth again!

As much as I love the convenience of boneless skinless chicken breasts, I always prefer to buy whole chickens. Whole chickens are significantly cheaper than chicken breasts or thighs, and you truly get so much more for your money. With just one chicken, I can typically make 2-3 meals and several cups of homemade chicken broth!

I am going to show you my favorite way to prepare whole chickens and truly get the most for your money. Best of all, it’s all done in the crock-pot so it takes very little time!

The first thing I do with my chicken is roast it in the crock-pot. This recipe only requires about 5 minutes of prep and then the crock-pot does the rest. This chicken is so delicious and everyone in our family loves it. It really is not spicy, but if  you’re concerned, you can omit any of the spices. I’ve left out spices before due to not having them on hand, and the chicken still turned out delicious.

You have a few options for the chicken meat. You can serve the chicken as a main course for dinner, or you can stretch the meat and incorporate it into several meals like casseroles or soups. We typically serve it as a main course and then use what is left to make another meal like soup on another day. Our way makes usually makes two meals for a family of four, but you could possibly make three or four meals if you use all of it for soups and casseroles.

Crock-Pot Whole Roasted Chicken and Homemade Chicken Stock

Ingredients

    For the Chicken:
  • 4 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon thyme
  • 1 teaspoon white pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 whole chicken
  • 1 cup chopped onion
  • For the Chicken Stock:
  • leftover bones, skin, and giblets from 1 large whole roasted chicken
  • 1 large onion, quartered
  • 3 celery stalks, chopped in 2-3 pieces
  • 2 carrots, chopped in 2-3 pieces
  • salt and pepper, optional
  • cold water

Directions

    For the Chicken:
  1. In a small bowl, thoroughly combine all the spices.
  2. Remove giblets from the chicken (save them for broth), clean the cavity well and pat dry with paper towels.
  3. Rub the spice mixture all over the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.
  4. Place in a resealable plastic bag, seal, and refrigerate overnight. (Don't worry if you forget to do this the night before, I forget all the time and it still turns out fine.)
  5. When ready to cook chicken, put the onions into the cavity and place the chicken breast-side down into the crock-pot. Do not add any liquid. As the cooking process goes on it will produce it’s own juices.
  6. Cook on low 8-10 hours and the meat will be falling off the bone!
  7. Let the chicken cool then use your fingers to get all the meat off the bones. If you won't be eating it right away, refrigerate your meat and let it fully cool.
  8. Once the meat has cooled, you can shred the chicken and freeze it. You can also set it aside until you are ready to use it in your recipe.
  9. Leave the bones and everything else in your crockpot. Now you're going to make chicken broth!
  10. For the Chicken Stock:
  11. Add the vegetables* and giblets to your leftover chicken bones and skin in the crock-pot.
  12. Fill the crock pot the rest of the way with water, leaving a couple inches of space at the top.
  13. Cook on low for 10 hours.
  14. Let the broth cool then strain the liquid into a bowl or container. Discard the solids.
  15. Store the liquid in the refrigerator overnight or until it cools completely. Transfer it into containers to freeze, or use it right away.

Notes

*Frugal Tip - Use the ends and peels of your vegetables since you won't be eating those parts anyway.

http://realfoodenthusiast.com/crock-pot-whole-roasted-chicken-and-homemade-chicken-stock/

If you use only veggie scraps, your homemade broth essentially costs you nothing! Makes you wonder why they charge so much for the canned stuff, doesn’t it? Plus, you don’t have to worry about preservatives, MSG, or BPA when you make your own.

I love making homemade chicken soup using leftover crock-pot roast chicken and homemade chicken stock. It’s frugal, healthy, and packed with flavor!

Once you’ve made this chicken and chicken stock a few times and realize how easy and frugal it is, you will have a really hard time paying for expensive boneless chicken breast and canned chicken stock!

Disclosure: Some of the links in the post above may be affiliate links. This means if you click on the link and purchase the item (at no extra cost to you), I will receive a commission. Regardless, I only recommend products or services I use personally and/or believe will add value to my readers.

Disclaimer: The information on this site is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. Never disregard professional medical advice or delay seeking medical treatment because of something you have read on this website. This information is not intended to diagnose, treat, or cure any disease.

16 Comments

Comments

  1. Chicken in the crockpot is amazing – falls of the bone and doesn’t heat up the house like an oven. I’ll have to try your seasoning mix next time.

    It was fabulous meeting you at Declare. Hooray for introverts. :-) (And babies who spit up.)

  2. I have been wanting to make my own stock AND I have a few all grass fed/GMO free/organic whole chickens to use! Also…welcome to Social Fabric!

  3. I am trying to figure the timing out, do you make the chicken and then the stock the very next day? Maybe I could make the chicken overnight and the stock the next morning, any advice would be appreciated.

  4. How much of the stock liquid do you generally end up with once it’s been cooked down?

  5. I’m wondering if you know the amount of water you are adding to the bones, skin and veggies at the start of the broth making process. I like my broth to have a lot of flavor, and I’d be concerned that the crock pot I have might be too large and I’d end up with flavorless broth because too much water was added as compared to the amounts of the other ingredients. I’d rather have an estimate for the amount of water to add. Thanks!

    • I don’t really pay attention to the amount of water, but I fill up my four cup measuring cup at least 3-4 times, so at least 12-16 cups. You can always add more veggies to give it more flavor.

  6. I made a whole chicken in the crock pot last night. long story but the end product was a chicken left to cook on low for 10hrs and then on the warm setting for another 10 hours. This was unintentional but the chicken came out amazing, but now i have all this chicken “juice” left over. Can i use that to make soup?

Trackbacks

  1. […] Whole Chickens – I only buy whole chickens because I use the bones to make chicken broth. I buy maybe 2-4 chickens per month (Costco sells them in a 2-pack). Their price is $1.50/lb […]

  2. […] Crock-Pot Whole Roasted Chicken and Homemade Chicken Stock […]

  3. […] oldest daughter who owns the Real Food Enthusiast shared this recipe with me several years ago, she commented “I know how y’all like spicy […]

  4. […] Crock-Pot Whole Roasted Chicken and Homemade Chicken Stock […]

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