Wendy-Proof Recipe: Slow Cooker Chicken

Retro-Cooking-Mom-GraphicsFairyI love to eat. However, I will be the first to tell you that I am no genius in the kitchen. I have terrible knife skills, an under-developed palate, and couldn’t eyeball a measurement on my best day. I also have very little patience for long recipes. It’s a good thing I married a man who cooks well and can McGuyver his way through nearly any kitchen challenge, because otherwise I would starve.

So when I tell you that a recipe is Wendy-proof, it means it’s got to be very simple in terms of ingredients, preperation, and cooking instructions. A child could make most of my go-to recipes, if given proper supervision (heck, sometimes I need supervision.) One of my favorite of these is Slow Cooker Chicken, which we usually fix twice a month.

  • A whole chicken
  • Favorite herbs and spices (My personal favorite is a mix of lemon pepper, granulated garlic, and a pinch of salt. Play around with the proportions, I never mix it the same way twice.)
  • 1 tbsp coconut oil or butter (optional)


  • Rinse chicken and make sure the giblets and neck are removed.
  • Put coconut in bottom of the slow cooker and turn on low (prevent stickings). I really don’t do this, but each slow cooker is different.
    Once the coconut oil melts, put chicken in crock pot breast down.
  • Sprinkle with desired spices.
  • Put the lid on and cook on low for 7 to 8 hours or until well cooked. Double check that it’s at a safe temp with a meat thermometer if that’s your thing, but I usually just don’t do it.

Carve or shred as you prefer. Be aware that the chicken is generally incredibly tender and juicy, and will fall off the bone easily.

For this very reason, I usually shred the chicken by hand. My method for this is to either turn off the heating element and let it cool until you can handle the bird without burning yourself, or to remove the pot from the heating element and pop the whole thing in the refridgerator for 20 minutes. I put on some latex gloves so I don’t get greasy fingers, grab a plate for the meat, and shred by hand. I feel like I get more meat off the bone by this method and I can sneak a couple of bites a little easier.

I suggest saving the meat, skin and juices for making broth. There’s recipes all over the internet for that, and I have no preference for method. I know you can also reuse the crockpot without washing it, but I haven’t tried that yet. We use chicken broth for a lot of things, so we like to have a supply of it on hand.

Viola! You have chicken. Open a bag of salad mix and grab whatever other side you want, because dinner is ready.

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