Whole Sage Chicken and Stock (slow cooker)

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Starting with a small roaster chicken, an easy weeknight meal can be made in the slow cooker while you are away at work.  I found this recipe online a few years ago, so easy and inexpensive to make.  The best part is that this chicken is super moist and the flavors can be unique based on the spices you want to use.  I used dried sage, onion, and garlic for tonight’s chicken.  I am including two options for stock with this post as well.  The quick stock is nice but unnecessary for basting during cooking, the chicken will be delicious if you leave it alone all day.  I used this quick stock to make a butternut squash soup to have as a side to the chicken, yum!  If you have the time and patience, you can make a true slow cooked stock in the slow cooker after you eat the chicken.


– 1 small roasting chicken 4-6 lbs
– 4 cloves of garlic, sliced thin
-1 medium yellow onion, half sliced in rings and half diced.
– 2 Tbsp of dried sage
– salt and pepper to taste

Quick Stock:

– chicken neck and organs (that are usually neatly cleaned and packed in chicken).
-1/2 onion, diced
-2-3 cloves of garlic, sliced
-1 bay leaf
– 1 tsp dried sage
-1 tsp ground pepper
-1 tsp salt (more to taste)
-4 cups of water

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1. Line bottom of crock pot with sliced onion and 1/2 of the sliced garlic.

2. Remove organs and neck from chicken (reserve for stock), rinse with water and pat dry.

3. Season inside of chicken with salt, pepper, and 1/2 the sage.  Fill with diced onions and 1/3 of garlic.

4. Place chicken breast side up on top of onion bed.  Season with salt, pepper, remaining sage and garlic.

5. Cover and cook on low for 6-8 hours or until fully cooked.  (Optional if home while cooking) Baste chicken with a small amount (1/8 cup) of quick broth after 1 hour.  Then baste every hour after with juice on bottom of crock pot.

6. Carefully remove chicken when fully cooked from crock pot and carve.

Quick Broth:

1. Place reserved chicken neck and organs in medium sauce pan.

2. Add garlic, onions, seasonings, and water.

3. Bring to a boil, reduce heat to simmer for at least 45 minutes, up to 2 hours if able.

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Slow cooker Broth:

If you have the ability, after eating the chicken reserve the bones and return to crock pot with residual juices from cooking and sliced onions on bottom of pot.  Fill crock pot with water to cover bones and cook on low for 8 hours.

Strain and store in refrigerator until ready to use for up to 3 days.


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