Crock-Pot Chicken

Also known as “Easy Instructions For Using a Whole Chicken When You Are Used to Boneless Breasts”.

Take chicken out of your freezer a couple of days before you plan to use it, as it will take some time to thaw. We recommend you let your chicken thaw in a brine of 1/2 cup salt to 1 gallon of water (you can adjust amounts according to the size of your pot).

Once your chicken has thawed, drain the brine off, put it in your slow cooker, and season. There are oodles of seasonings you can use on a chicken and we use lots of herbs because we grow them. We also use a seasoning called Cavender’s. Garlic, onion, and celery are all good additions to the pot. NOTE: You shouldn’t need to add much salt if you thawed the chicken in a brine. After you’ve seasoned your bird, add water halfway up the pot. All that water will soon be broth! Turn the slow cooker on low and leave until the chicken is tender. If you put it on in the morning it should be ready by dinnertime.

The stock is delicious and should be used for making the best chicken and dumplings EVER (or sipping on, when one has a cold).