This shredded chicken is amazing! Who doesn't love fresh shredded chicken?
Here is the simple easy way to stick all of this in the crock-pot before work and arrive home to a nice ready-made meal with lots of left-overs and a great way to make Homemade Chicken Broth. My Target sells these whole chickens for around $4 bucks each, that's a steel.
Whole Chicken in Crock-Pot
recipe created by Tina Hudgens (that's me!)
1 small whole chicken salt and fresh ground pepper (use less than 2 tsp of salt)
3 small handfuls of fresh herbs (basil, parsley, oregano) finely chopped, or use dry herbs
1 to 2 apples (any kind.. I love to use them when they are almost too soft to eat... no waste)
1 to 2 carrot sticks
1 onion, diced
4 tbsp Herb de Provence (rub on outside of chicken with a little bit of olive oil)
Wash chicken inside and out and pat dry. Rub the cavity with salt. Carefully separate the skin from the breast meat and sprinkle with salt. Drizzle the outside with a bit of olive oil and the fresh or dry herbs. I used mostly dried herbs for this and then used the fresh herbs to make the chicken stock.
Put a layer of onions on the bottom of the crock-pot and then put the chicken on top. Stuff the bird with cut up apples, carrots and the rest of the onion. Pull the skin forward making sure the flesh isn't exposed. Place the lid on the crock-pot and cook on low for about 8 hours (some crock pots may take less or more time).
Here is the simple recipe I use for making Homemade Chicken Stock