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Crock Pot Whole Roasted Chicken and Homemade Chicken Stock


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Crock Pot Whole Roasted Chicken and Homemade Chicken Stock 0 Picture


  • For the Chicken:
  • 4 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon thyme
  • 1 teaspoon white pepper
  • 1/2 teaspoon garlic powder
  • 1/2 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



Step 1

For the Chicken:
In a small bowl, thoroughly combine all the spices.
Remove giblets from the chicken (save them for broth), clean the cavity well and pat dry with paper towels.
Rub the spice mixture all over the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.
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.)
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.
Cook on low 8-10 hours and the meat will be falling off the bone!
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.
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.
Leave the bones and everything else in your crockpot. Now you're going to make chicken broth!
For the Chicken Stock:
Add the vegetables* and giblets to your leftover chicken bones and skin in the crock-pot.
Fill the crock pot the rest of the way with water, leaving a couple inches of space at the top.
Cook on low for 10 hours.
Let the broth cool then strain the liquid into a bowl or container. Discard the solids.
Store the liquid in the refrigerator overnight or until it cools completely. Transfer it into containers to freeze, or use it right away.


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

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