Chicken in a Pot
Submitted by Jeni
Whole chicken slow-cooked with carrots, celery, and onions in herbed broth until fall-apart tender. Drop it in the crockpot, walk away, and come home to a complete dinner.
YIELD
4 servingsPREP
10 minCOOK
8 hrsREADY
8 hrsThis is the original “set it and forget it” dinner, and it never gets old.
A whole chicken nestles into a bed of carrots, celery, and onions, then simmers all day in herbed broth seasoned with basil, sage, and thyme.
By dinnertime, the meat is so tender it practically slides off the bone, and those vegetables have soaked up all that rich, savory chicken flavor.
The broth at the bottom? Pure liquid gold. Spoon it over rice and let it soak in.
This is weeknight cooking at its most hands-off and satisfying.
Pro Tips
- Don’t add too much liquid. The chicken releases its own juices as it cooks, so you’ll end up with plenty of broth by the end.
- Put vegetables on the bottom so they cook in the drippings and don’t dry out on top of the chicken.
- Skip the browning. For a crockpot recipe this long, browning the chicken first doesn’t add enough flavor to justify the extra step and dirty pan.
- Save the broth for soup, risotto, or gravy. Strain it into a jar and refrigerate. The fat will rise to the top and solidify, making it easy to remove.
- Use the leftovers for chicken salad, tacos, or sandwiches. This recipe gives you a week’s worth of meals from one pot.
Ingredients
Directions
Place carrots, onions, and celery, in crock pot.
Add chicken, and over it, sprinkle salt, pepper, basil, sage and thyme.
Then pour the liquid over it.
Cover pot, and cook on low, 7 to 8 hours, or High 2½ to 2½ hours.
Serve over rice.
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