My experience cooking chicken was limited to chicken breasts, until I discovered the great value of cooking a whole chicken.  A whole chicken is easy to throw in a slow cooker and eat 5 hours later.  Not only that, but it makes a great chicken broth.  The chicken is moist and the leftovers are great to use in other recipes.  I love to use the leftovers in hawaiian haystacks and chicken noodle soup.  Here is how to make an all natural, gluten-free, dairy-free whole chicken.

  • 1 whole chicken

Thaw a whole chicken.¬† Preheat the oven to 350 degrees.¬† Place the chicken into a deep pan and put in the oven.¬† Bake for 1 hour breast side up (you can sprinkle any seasoning onto the skin if you would like).¬†¬† I bake this in the oven to brown the chicken for a darker broth¬†and also¬†to ensure that it is cooked through in the¬†6 hour period of time in the slow cooker.¬†¬† Browning it also cooks some of the¬†raw chicken goop, that would otherwise¬†float in the slow cooker.¬† (I don’t really¬†want to have to strain that out)

After 1 hour, place the chicken in a slow cooker breast side down.  Cover with water and cook on high for 5 hours (the chicken will not be completley immersed, some of it will be sticking out of the water).  Once it has cooked for 5 hours, remove from the slow cooker and serve (you will have to remove the meat from the bones and skin).  Make sure to save the broth for use in other recipes, and any leftovers can also be frozen for future use.  I also like to serve this with slow cooker vegetable medley.


Pittman & Davis
About the Author

As a mother of 5 children, I have a great desire to feed my children all natural healthy foods. In the beginning of 2011, two of my children were diagnosed with epilepsy. With that diagnosis came intense diet changes, which included a gluten free, dairy free, and corn free diet.

2 Comments on this article. Feel free to join this conversation.

  1. Carol February 23, 2012 at 12:26 pm - Reply

    Just wondering why you cook the chicken in the oven first ?

    • Jennifer February 24, 2012 at 7:43 am - Reply

      Cooking the chicken in the oven ensures that my chicken is done in the six hour period of time. It also gives me the option of cooking on the top of the stove as well. When the chicken cooks in the oven, it browns it giving it a darker color for broths and gravy. (At least that is what I was told growing up) I personally brown it in the oven to make sure I do not get extra goop from the chicken in my slow cooker and to make sure that I have it fully cooked in 6 hours. (Sometimes my chicken is not thawed out very well when I put it in the oven. This finishes the job quickly.) Thanks for the question. I will have to edit the post now to explain why I brown it in the oven.

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