Whether you want a whole rotisserie chicken for dinner or need to do some batch cooking for the week’s meal plan, this Crockpot Express Whole Chicken is the best way to get it done. It works in the Instant Pot or other pressure cookers, too!
This week I put Sour Cream Enchiladas and Creamy Chicken Taquitos on the menu, so I decided to do a little meal prep and cook a whole chicken in my pressure cooker. Normally, I would either buy a rotisserie chicken or do like my mom did growing up and boil the whole chicken. But this Crockpot Express Whole Chicken has so much more flavor and it stays perfectly tender!
This was a five pound chicken and after cooking and getting all the meat off the bones, I had plenty of meat for my enchiladas and taquitos, with a little extra for chicken salad sandwiches later! It was easy to get the meat, too, because it was so tender. The wings actually fell off the chicken as lifted it out of the pot! 🙂
I left the juices from cooking in the Crockpot Express and when I had stripped the chicken of meat, I put the carcass back in and made a large batch of chicken broth. I use it so often (especially now that I am pressure cooking more) that this is a much cheaper solution than buying it over and over. You can see that recipe for Crockpot Express Chicken Broth here.
Crockpot Express Whole Chicken
- 1 5 (five) pound whole chicken
- 2-3 tbsp Italian seasoning
- 1 cup chicken broth
- Remove the giblets from the chicken, rinse and pat dry
- Rub the outside of the whole chicken with the seasoning
- Pour the chicken broth in the pot, place the chicken in it, breast side up. Cover and press Meat. Cook for 35 minutes and leave to release pressure naturally. (Takes about 10 minutes.)
If you want a whole chicken to eat (rather than to de-bone and use in other meals) just follow the same overall instructions. The difference would be the skin. To get that truly golden, crisp skin, you need to broil it after cooking, or use an air fryer/crisper lid.
Another option is to saute it first. This won’t really give you that golden, crispy skin, but it does help to lock in some of those flavors from browning. You can do it in the pot on Saute/Brown, or do it in another pan so it’s easier to flip.
Brown on both sides, pour the broth in the pot, add the trivet and then place the chicken inside to cook. If you’re new to cooking with the Crockpot Express, be sure to check out my Crockpot Express Cooking Guide and FAQ’s here.
Recipes great for using up Crockpot Express Whole Chicken: