Poached Whole Chicken Crock Pot Recipes

Steps:

• Rub herbs and salt into cavity of chicken.
• Put vegetables in slow cooker.
• Truss chicken compactly and place in slow cooker. Add wine.
• Cover and cook on low 6-8 hours or on high for 4 hours.
• Serve hot with noodles or chill and slice.

Steps:

• Mix salt, paprika, cayenne pepper, onion powder, thyme, white pepper, garlic powder, and black pepper together in a small bowl.
• Rub seasoning mixture over the entire chicken to evenly season. Put rubbed chicken into a large resealable plastic bag; refrigerate 8 hours to overnight.
• Remove chicken from bag and cook in slow cooker on Low until no longer pink at the bone and the juices run clear, 4 to 8 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Steps:

• Place the chicken in the slow cooker and pour over the broth. Cover and cook on LOW for 1-1/2 - 2 hours or until cooked. Let cool.
• I chop the chicken and lay it flat in small freezer bags. By using this method, you can break off any amount of chicken that you need and it thaws out quicker. The chicken will keep frozen for 3 months.
• Note: I would start checking to see if the chicken is cooked after 1-1/4 hours. (The original recipe stated 8 hours but taking it out after 6 the chicken was so overcooked, it cut into strings) Alot of the timing dedpends on the crockpot and/or size of chicken breast. Remember, the timing will change if you add/subtract the amount of chicken breast using. The success of this recipe depends on the chicken broth you are using. I use Major chicken broth concentrate -- Campbell chicken broth would work very well. Knoor's chicken cubes are way too salty and the color is not very appealing.

Steps:

• Place chicken and stock in a medium saucepot, and cover. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, about 45 minutes.
• Using tongs, transfer chicken to a plate; set aside until cool enough to handle. Pull the meat from the bones in large pieces, discarding skin and bones. Reduce liquid to 2 cups for Chicken Potpie.