Poached Whole Chicken Crock Pot
Experience the effortless comfort of homemade cooking with this tender and flavorful Poached Whole Chicken Crock Pot recipe. Perfect for busy weekdays or meal prepping, this dish combines a whole chicken with aromatic vegetables, fresh thyme, bay leaves, and garlic, all gently simmered in a crock pot for six hours. The slow poaching process ensures incredibly juicy and fall-off-the-bone meat while creating a rich, savory broth perfect for soups or storing for later. With minimal prep time and a hands-off cooking approach, you can enjoy a nourishing meal that’s as versatile as it is delicious—serve it warm with sides, or shred it for use in salads, sandwiches, and tacos. Whether you're craving simplicity or preparing for the week ahead, this easy crock pot poached chicken is the ultimate go-to recipe for home-cooked comfort.
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Recipe Information
Ingredients
- 1 approximately 4-5 lbs whole chicken
- 6 cups water
- 2 medium, peeled and cut into large chunks carrot
- 2 stalks, cut into large chunks celery
- 1 medium, peeled and quartered yellow onion
- 4 cloves, peeled and smashed garlic
- 2 whole bay leaves
- 4 sprigs fresh thyme
- 2 teaspoons salt
- 1 teaspoon black peppercorns
Instructions
Prepare the vegetables by peeling and cutting the carrots and onions and chopping the celery into large chunks.
Remove any giblets from the cavity of the whole chicken and rinse it thoroughly under cold water. Pat the chicken dry with paper towels.
Place the whole chicken into the crock pot, breast side up.
Add the carrots, celery, onion, garlic, bay leaves, and thyme around the chicken in the pot.
Pour in 6 cups of water, ensuring that the chicken is mostly submerged. If necessary, add additional water to cover most of the chicken.
Sprinkle the salt and black peppercorns over the chicken and vegetables.
Set the crock pot to low and cook for 6 hours, or until the chicken is fully cooked and the meat easily separates from the bones.
Carefully remove the chicken from the crock pot and place it on a platter. Let it rest for 10 minutes before carving or shredding.
Strain the cooking liquid to remove solids, and reserve the broth for soups or other recipes if desired.
Serve the poached chicken warm, or allow it to cool and shred it for use in other dishes.
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 5010 mg | 218% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 9.4 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1020 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
