Slow-Cooked Chicken and Broth


Soup, Chili & Stew
Slow-Cooked Chicken and Broth

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    A slow-cooked, whole chicken becomes the delicious foundation for nutritious family meals, including the Spring Chicken Soup. Removing the bones is quick work when the meat is this tender and juicy. You'll get enough cooked chicken and rich broth for the soup, plus one or more additional meals.

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    Servings and Ingredients

    1 medium onion, coarsely chopped
    2 stalk(s) celery, coarsely chopped
    2 tsp. Hy-Vee garlic powder
    1 ½ tsp. Hy-Vee salt
    ¾ tsp. Hy-Vee black pepper
    1 (4- to 5-pound) whole chicken
    2 c. water


    1. Place onion, celery, garlic powder, salt and pepper in a 3- to 5-quart slow cooker. Place chicken, breast down, over onion mixture. Pour water over chicken. Cover and cook on LOW for 8 to 10 hours.
    2. Using a slotted spoon or spatula, carefully remove chicken to a large baking dish. Separate piece; cool for 10 minutes. Remove chicken from bones; discard bones. Strain broth, pressing liquid from vegetables, discarding vegetables. Skim fat from broth. If necessary, add water to broth to make 3 1/4 cups.

    Recipe Source:

    Hy-Vee Seasons Spring 2015.