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
Ingredients
- 1 5 (five) pound whole chicken
- 2-3 tbsp Italian seasoning
- 1 cup chicken broth
Instructions
- 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.)
Notes
Nutrition
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:
Easy Chicken Lo Mein
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LINDA METZ says
I LOVE cooking a whole chicken in my CPE, this time I immediately made the chicken broth as Nicole suggests afterwards. So there’s left over chicken breasts (I ate the legs/thighs/wings as I was deboning it) and a LOT of chicken broth chilling in the fridge. I think I’ll make a chicken noodle soup tonight. All the chicken soup recipes I see on here call for uncooked chicken. I don’t want to have dry overcooked meat. If I’m using pre cooked chicken, how should the time be adjusted – or should I just cook the noodles and veggies in the CPE and add the chicken after it’s done?
Nicole Burkholder says
For soup, it’s not as much of a worry since there’s so much liquid involved. But you can certainly cut the cooking time down if it’s only cooking the veggies/broth. I’d still leave the chicken in there so you get all that good flavor in your soup!
Victoria says
Hello, I am new to using the crock-pot express, actually I haven’t used it once. Makes me a little nervous because I cant figure out the release directions..in saying..what does this mean?…and leave to release pressure naturally. (Takes about 10 minutes.)
Nicole Burkholder says
It means don’t do anything. 🙂 The pot will slowly release pressure all by itself. It’s silent, so don’t worry about listening for anything, either. After 10 minutes of “natural release” then you can flip the steam release valve to “open” and any remaining pressure will “quick release” with a whoosh out of the valve. If there’s no sound after opening the valve, that means all the pressure released naturally already.
The lid will NOT unlock unless the pressure is fully released, so don’t worry about it being unsafe. It won’t open until it’s safe to open 🙂
Victoria says
I understand now! Thank you for your time 🙂
Brian Jones says
how transferable are Instant Pot recipes to the CE unit….very few outlets are there for CE recipes it seems… 🙁
Nicole Burkholder says
The recipes are fairly interchangeable, once you get familiar with the settings. I know there aren’t many CPE specific recipes out there, which is why I started creating and documenting mine! 🙂 The biggest difference is in very short cook time recipes like pasta and veggies. The IP doesn’t heat up quite as quickly as the CPE (I’m comparing 6 qt to 6 qt here) so the short cook times like 1 minute might not be long enough for the CPE. (Because the food begins cooking during the heating up process.) Other than that, there’s very little difference. 🙂
Vivica says
I can’t wait to try this but why not put it on Poultry? Just curious
Nicole Burkholder says
You can-it works the same way. It just defaults to 15 minutes so you have to adjust the time. I usually just choose the preset that’s closest to my cook time.
Mary says
Thank you! I was looking for HOW to cook it, already had my seasoning picked. Like you said, it’s all preference and I don’t care for Italian seasoning so I went with a family favorite.
It’s cooking now, updates after it’s done!
Ben says
Needs LOTS of salt.
Nicole Burkholder says
I think that will depend on the brand/type of Italian seasoning you use. Some mixes are much more salty than others. As with any recipe, adjust to you personal tastes, for sure!