Slow-Cooker Poached Chicken
Adapted from One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More [1] by the Editors of Martha Stewart [2] Living and Easy Slow Cooker: Fuss-Free Family Food from Your Slow Cooker [3] by Ryland Peters & Small
Ingredients
- 4 smallish carrots, rinsed and roughly chopped
3 celery stalks, rinsed and roughly chopped
1 leek, thoroughly rinsed and roughly chopped
1 smallish onion, peeled or unpeeled, roughly chopped
1 teaspoon black peppercorns
1 bay leaf
1 sprig fresh thyme
1 tablespoon plus 2 teaspoons kosher salt
1 whole chicken (about 4 pounds)
8 cups water
Directions
- Add all of the aromatics to a 5- to 6-quart slow cooker — a smaller slow cooker will be too small — place the chicken on top, breast up. Then add the water, adding more if the chicken isn't covered (or almost covered). Cook on high for 2 to 3 hours (or on low for 4 or more hours), or until the chicken reaches 165°F.
- When the chicken is cooked, lift it out of the slow-cooker. Let it rest for at least 20 minutes, and carve it into portions. Discard the aromatics, then pour the stock through a fine-mesh strainer. (For the clearest stock, line the fine-mesh strainer with cheesecloth before straining.)
Information
- Category
- Main Dishes, Game
- Cuisine
- North American
- Yield
- 1 poached chicken plus 8 cups chicken stock