crockpot poached chicken
This easy, no hassle recipe makes excellent tender chicken for your favorite recipes—chicken tacos, chicken salad, chicken noodle soup, or Sally’s amazing Charcoal Grilled Pizza! Plus you get a bonus of beautiful, brilliant golden chicken stock to freeze and keep for other recipes.
1 whole roasting chicken, 3 ½-5 lbs
1 medium onion, peeled, cut in chunks
3 celery stalks, with leaves if available, cut in chunks
3 carrots, stemmed, peeled, cut in chunks
6-12 whole black peppercorns, or freshly ground pepper to taste
2 bay leaves
4 sprigs fresh thyme, or about 1 T. dried thyme
1 Tbs. kosher salt, or about 2 t. regular table salt—add more or less to taste
6 cups water—more or less, depending on the size of your crockpot—enough to mostly cover
the chicken
1. Place all ingredients in crockpot, taking care to submerge as many of the veggies and herbs as you can.
2. Follow the direction for your crockpot to slow cook until tender—4-6 hours depending on your pot, the size of the bird, and your preference.
3. When the chicken is done, remove it from the pot and let sit until it is cool enough to comfortably pull apart with your fingers or a fork.
4. Remove the meat from skin and bones and use for your favorite recipes!
5. Strain the liquid from the pot through a sieve into a food saver, or divide it between two food savers. Discard the vegetables. Cool the stock to room temperature and then freeze for later use, or put it in the fridge if you are going to use it within 3 days.
1 whole roasting chicken, 3 ½-5 lbs
1 medium onion, peeled, cut in chunks
3 celery stalks, with leaves if available, cut in chunks
3 carrots, stemmed, peeled, cut in chunks
6-12 whole black peppercorns, or freshly ground pepper to taste
2 bay leaves
4 sprigs fresh thyme, or about 1 T. dried thyme
1 Tbs. kosher salt, or about 2 t. regular table salt—add more or less to taste
6 cups water—more or less, depending on the size of your crockpot—enough to mostly cover
the chicken
1. Place all ingredients in crockpot, taking care to submerge as many of the veggies and herbs as you can.
2. Follow the direction for your crockpot to slow cook until tender—4-6 hours depending on your pot, the size of the bird, and your preference.
3. When the chicken is done, remove it from the pot and let sit until it is cool enough to comfortably pull apart with your fingers or a fork.
4. Remove the meat from skin and bones and use for your favorite recipes!
5. Strain the liquid from the pot through a sieve into a food saver, or divide it between two food savers. Discard the vegetables. Cool the stock to room temperature and then freeze for later use, or put it in the fridge if you are going to use it within 3 days.