Slow Cooked Chicken

This is such an easy way to cook up a bunch of chicken to use in all sorts of recipes! You can cook the chicken in a large saucepan as well, but you’ll want to check to see if yours is large enough. We recommend adding a slow cooker when you have a chance. It doesn’t cost much money and is very useful for jobs such as this one. A Dutch oven (if you have one) will also work.

We take the meat off the bone, chop it and freeze about 2 cups in baggies. This way, we know how much to thaw out for a recipe in the future. We also save the broth that’s left and use it for soup or making rice.

Difficulty:

Easy!

Cost:

Moderate

Serves:6cups

Serving Size:1 cup

Slow Cooked Chicken

Votes: 1 Rating: 5 You: Rate this recipe!

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Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan

Cook a chicken then debone to use the meat in other recipes like Chicken Mango Salad, chicken quesadillas, chicken soup, etc.

• CourseSoup
• CuisineUnspecified

Tools:slow cooker or large (6-quart) saucepan, large bowl, tongs, colander

	Prep Time
	5 minutes

Cook Time	Passive Time
2-4 hours	30 minutes to cool

Prep Time 5 minutes

Cook Time Passive Time 2-4 hours 30 minutes to cool

Difficulty: Easy! Cost: Moderate Serves:6cups Serving Size:1 cup

Slow Cooked Chicken Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan Cook a chicken then debone to use the meat in other recipes like Chicken Mango Salad, chicken quesadillas, chicken soup, etc. CourseSoup CuisineUnspecified Tools:slow cooker or large (6-quart) saucepan, large bowl, tongs, colander Prep Time 5 minutes Cook Time Passive Time 2-4 hours 30 minutes to cool Prep Time 5 minutes Cook Time Passive Time 2-4 hours 30 minutes to cool

Ingredients

• 1 chicken
• 5 cups water or more to cover

Optional

• herbs and vegetables

Servings: cups

Units:MetricUS Imperial

Instructions

1. Place chicken in a slow cooker or large saucepan. Add your choice of vegetables to flavor the chicken broth, unless you’re planning to make bone broth with it later. Cover with water, leaving at least 1/2 inch of space at the top.
2. Cover and cook in the slow cooker on high for about 2 hours or low for 4 hours (or longer if you're not around). If using a saucepan, heat on medium-high until it just begins to gently boil; then turn to low and keep at a simmer, covered, with the lid slightly ajar, for about 1 hour or until done.
3. Uncover and cool enough to handle.
4. Remove chicken with tongs and a large wooden spoon. Place in a large bowl and cool about 30 minutes or until you can remove the meat from the bones without burning your hands.

   
5. Discard skin, but save the bones if making bone broth later. Save broth to use in soup.

   
6. Refrigerate meat until ready to use.

Recipe Notes

To make broth:

Strain the broth and refrigerate until fat solidifies on top. Scrape off the fat and discard or save to use in recipes in place of oil or butter. Use broth in soup or freeze to use later.

To make bone broth:

If you’re planning to save the bones and broth to make bone broth, there's no need to add the optional herbs and vegetables until you start the bone broth. See recipe for Chicken Carcass Bone Broth.

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