I make this chicken about once every other week.
Because it is easy. (Like, seriously ea-sy.)
It costs less than purchasing a rotisserie chicken from the grocery store and it is almost as little effort to make.
And it can be used for so many different meals throughout the week.
I want to share some of my meal ideas with you but first, the simple steps.
Easy Crockpot Chicken
1 onion, chopped into 1” sections
1 whole chicken, pasture-raised
Salt and pepper
Optional: celery, carrots, garlic, herbs
Place the onion (and any optional ingredients you’d like to use) in the bottom of the crockpot.
Rinse the chicken if needed and remove giblets. Place chicken over the onion and season with salt and pepper.
Place the lid on the crockpot and cook on low for 4-5 hours or high for 2-3 hours. Cooking time will depend on the size of the chicken and your crockpot.
Once the chicken is cooked and has cooled down a bit, remove it to a cutting board. With a couple of forks, remove the meat from the chicken. It should be falling off the bone.
Here are some of the various ways I like to use the shredded chicken:
- season it and eat it all by itself, alongside some steamed vegetables and a salad (as pictured with pesto zucchini noodles and green beans)
- add prepared pesto to a bowl of pasta or zucchini noodles and chopped, shredded chicken
- mix with low-sugar and HFCS-free BBQ sauce (I like Annie’s brand), serve on buns or atop some chopped greens
- add to a chopped salad with diced tomatoes, cucumbers, shredded cheese, garbanzo beans, hardboiled egg, etc.
- add to a pizza with pesto, tomatoes, kalamata olives and fresh mozzarella or make BBQ chicken pizza
- make a chicken salad with diced celery, red onion, pickles, dijon, plain Greek yogurt and/or mashed avocado
- use in tacos, enchiladas, tostadas, burritos, fajitas or quesadillas