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• Hi Crock Pot Whole Chicken, Meet Crispy Skin
• Ingredients & Substitutions
• How To Cook A Whole Chicken In A Crock Pot
• My Recipe Tips
• Whole Chicken In A Crock Pot Recipe card
• Serving Ideas
• Recipe Reviews

Hi Crock Pot Whole Chicken, Meet Crispy Skin

When I know I’ll have a busy night, I throw a whole chicken in the Crock Pot and know I won’t have to worry about dinner . It’s so simple, but a sure way to have a meal my whole family will enjoy without much effort. Here’s why this slow cooker whole chicken stands out:

• Juicy, flavorful chicken – I almost always put garlic butter under the skin (including my roasted chicken , spatchcock chicken , and air fryer whole chicken ), and the herby, garlicky flavor is just as amazing here — even with the melt-in-your-mouth tenderness the slow cooker already provides.
• Skin that’s actually crispy – Many whole chicken Crock Pot recipes end up with soggy skin, which I can’t stand. My recipe has a quick step at the end to get the skin irresistibly crisp!
• Easy to make – Just 15 minutes of prep with simple ingredients, then let the slow cooker do the rest. And I like that it frees up oven space for sides.
• Versatile for any occasion – From busy weeknights to cozy Sunday evenings, or even as a centerpiece for a smaller Thanksgiving dinner , this is my ultimate all-purpose recipe.

Next time you have a hectic evening coming up, make this Crock Pot whole chicken with me and you’re set!

Ingredients & Substitutions

Here I explain the best ingredients for my slow cooker whole chicken recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Chicken – PSA: Make sure your bird fits your Crock Pot! Mine was 5 pounds, but any size works as long as it fits.
• Onion – Rather than placing the whole chicken in the Crock Pot directly, I like a bed of onions underneath it, which helps it cook more evenly and adds flavor from the steam. I used yellow onion, but any kind works — just chop it into big pieces.
• Butter – You can also use ghee for a dairy-sensitive option. I don’t recommend liquid oils, like olive or avocado, because they’re too hard to spread under the skin.
• Garlic – You’ll need it minced for the garlic butter (fresh is best, but I’ve used 2 teaspoons of jarred minced garlic or even 1/2 teaspoon of garlic powder when I didn’t have enough) and whole cloves for the cavity.
• Herbs – My go-to combo for this recipe is thyme, rosemary, and parsley. Sage, oregano, or basil are great, too. (See my compound butter recipe for more ideas!) And while I prefer fresh herbs, you can substitute a few teaspoons of dried if you need to.
• Spices – Paprika , sea salt, and black pepper. Feel free to add a little cayenne pepper for a kick.

How To Cook A Whole Chicken In A Crock Pot

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Prep the bed of onions. Pat the chicken dry inside and out with paper towels. Grease your slow cooker ( I have this one ) with butter and toss in the onion pieces.
2. Make the compound butter. In a small bowl, mash the softened butter with the minced garlic, thyme, rosemary, parsley, paprika, salt, and pepper.

1. Butter the chicken. Place the whole chicken breast side up over the onions (or on a cutting board first if that’s easier). Use your hands to gently separate the skin from the meat, working around the breast, thighs, and legs. Spread half the herb butter under the skin, and the rest over the top and sides of the chicken. (For most other recipes I butter only underneath the skin to avoid burning, but with slow cooker whole chicken, it’s fine to do both!)
2. Stuff the cavity. Place the whole garlic cloves, along with more fresh herbs, inside. Tie the legs with twine .
3. Walk away and let it cook. Cover and cook the whole chicken in the Crock Pot until it hits 160 degrees F — it’ll finish cooking in the next step. When it’s done, you can toss the onions (they’re mushy at this point), but I like to save the juices for broth or gravy!
4. Crisp up the skin. Move the oven rack close to the top and preheat the broiler. Pop the chicken in a roasting pan , baking sheet, or baking dish , and broil until golden and crispy. Tent with foil and let it rest before carving. I placed my whole chicken back in the slow cooker for the last picture below — it’s a great way to keep it warm before serving!

My Recipe Tips

• Don’t have onions? You can use halved carrots, celery stalks, or other root vegetables to keep the chicken raised. Any hearty veggies are better than nothing at all.
• Soft butter makes spreading so much easier! I usually leave it on the counter for 30-60 minutes. If you forget, you can soften it by placing it into a small bowl over a second bowl of warm water, or run a stainless steel or glass bowl under very hot water and then place it upside down over your stick of butter.
• To spread the butter evenly under the skin, it helps to stuff dollops underneath and then press on top. I also prefer this method because it runs less risk of tearing the skin.
• It’s okay if the garlic butter on top clumps at first. This happens because the chicken is cold. If your garlic butter didn’t spread well in the beginning, you can spread it an hour into cooking. Just lift the lid after an hour and use a pastry brush to spread. I don’t recommend melted butter from the beginning, because it drips off the bird too fast.
• Breast side up or breast side down? Some slow cooker whole chicken recipes suggest breast side down to avoid drying out the white meat, and I used to do it this way. But for this particular recipe I now recommend breast side up — the garlic butter stays on better.
• Cook time can vary widely depending on the size of your chicken. I check on it starting at 5 hours on Low, or after 3 hours on High. And although Crock Pot whole chicken is pretty forgiving, I love this meat thermometer to avoid drying out. Aim for an internal temperature 160 degrees F for the slow cooking step, and then it finishes when it broils and rests. But if it goes a bit higher, it’s not a dealbreaker.
• Keep an eye on the broiler — it can burn the garlic butter quickly! I check every minute or so.
• Save the broth at the bottom. I like to strain it and freeze it in small portions for other healthy recipes later. You can also simmer it in a small saucepan with 1-2 tablespoons of arrowroot powder (my go-to) or cornstarch to make a gravy.
• Can you cook it from frozen? There is some disagreement on whether you can cook frozen whole chicken in a slow cooker. Poultry manufacturers say it’s okay, but the USDA recommends thawing poultry first . Either way, you have to thaw before making my slow cooker whole chicken recipe, because you won’t be able to get the compound butter underneath the skin when it’s frozen.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 5-lb Whole chicken ▢
• 1 large Yellow onion (cut into large pieces) ▢
• 6 tbsp Unsalted butter (softened at room temperature; plus more for greasing the slow cooker) ▢
• 1 head Garlic (4 cloves minced, remaining ones peeled and whole) ▢
• 12 sprigs Fresh thyme (divided; half whole sprigs and half leaves only) ▢
• 4 sprigs Fresh rosemary (divided; half whole sprigs and half chopped) ▢
• 2 tsp Fresh parsley (chopped) ▢
• 2 tsp Sea salt ▢
• 1/2 tsp Paprika ▢
• 1/2 tsp Black pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Use paper towels to pat the chicken dry inside and out. This will help the herb butter stick better. (For food safety reasons, it’s better NOT to rinse it.)
2. In a small bowl, mash together the butter, 4 cloves minced garlic, 6 sprigs chopped thyme, 2 sprigs chopped rosemary, chopped parsley, salt, paprika, and pepper. (If your butter is not super soft, first soften it by placing it into a small bowl over a second bowl of warm water.) Set aside.
3. Grease the bottom of a Crock Pot with more butter. Place the onion pieces into the slow cooker. (The onion will help keep the chicken raised.) Place the whole chicken, breast side up, on top of the onions.
4. Starting from the cavity side of the chicken, gently insert your hands underneath the skin to separate the skin from the meat, including the breast, thighs and legs. (Be careful not to tear the skin.) Use your hands to rub half the garlic herb butter all over underneath the skin. Rub the remaining butter all over the top and sides of the chicken.
5. Stuff the remaining whole garlic cloves (6-10 cloves), remaining 2 whole rosemary sprigs, and remaining 6 whole thyme sprigs inside the chicken cavity. Tie the legs together with kitchen twine . If necessary, reposition the chicken and onions so that the chicken is sitting on top and the onions are elevating the chicken.
6. Cover and cook whole chicken in the Crock Pot for 5-8 hours on Low or 3-4.5 hours on High, until the internal temperature reaches at least 160 degrees (72 degrees C) inside (it will rise another 5 degrees during broiling and resting). If your garlic butter didn’t spread well in the beginning, you can lift the lid about an hour into cooking and use a pastry brush to spread the herb butter more evenly over the top and sides of the chicken. (Don’t use melted butter from the beginning because it will all drip off the chicken too fast.)
7. When the chicken is done, discard the onions but save the liquid below, which you can use as chicken broth in recipes!
8. Optional step for crispy skin: Toward the end, preheat the oven broiler and place the rack close to it, with just enough room for the chicken to fit underneath. Transfer the chicken to a baking dish (use the biggest size in this set) or a roasting pan , breast side up, and broil for 4-6 minutes , until browned.
9. Let the chicken rest for 10 minutes on a platter or cutting board, tented with foil, before carving.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/6 of the chicken, or about 8 ounces without bones

• Tips: Check out my recipe tips above to help you avoid common issues like uneven cooking, dry chicken, or burnt skin. I also have tricks for spreading the butter, what you can do with the liquid at the bottom, and notes on cooking from frozen.
• Storage: You can wrap the entire chicken in foil, but I prefer to remove the meat from the bones so I can store in an airtight container, along with a little broth. Leftovers will keep in the fridge for up to 4 days.
• Meal prep: You can chop the onions and butter the chicken the day before if you like. I often do! You can also cook the whole chicken ahead to use in other meals. I’ve used the meat in so many ways, like chicken bacon ranch casserole , creamy chicken salad , Cobb salad , or tossed into healthy soup recipes .
• Reheat: I usually reheat in the oven with some broth in the baking dish, but you can also place the chicken in the Crock Pot again to warm up.
• Freeze: Shred the meat, add some broth, and freeze for up to 3 months. Thaw overnight in the refrigerator.

📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Whole Chicken In A Crock Pot

Serving Ideas

All this Crock Pot whole chicken recipe needs is some delicious healthy sides to go with it. Try one (or two!) of my reader favorites:

• Vegetables – I like sauteed veggies or air fryer green beans when I need something really fast that night. If you have more time and prefer something hands-off, oven roasted vegetables are a great option. My fave is roasted cauliflower year round, but I’m partial to root vegetables or buttercup squash in the fall and winter.
• Salad – My kale salad or Greek salad are wonderful for a light side. Try sweet potato salad for something more hearty.
• Potatoes – You can actually place them in the bottom of the slow cooker, but I’m not a big fan of the texture unless it’s in pot roast . Instead, I recommend roasted potatoes , or for a quicker option, baked potatoes in the air fryer . When I want something lighter, cauliflower mashed potatoes are it.

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Whole Chicken In A Crock Pot

Make the best whole chicken in a Crock Pot with my easy slow cooker recipe! It’s fast to prep, with a juicy inside and crispy skin.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/crock-pot-whole-chicken-recipe/

Ingredients

• 1 5-lb Whole chicken
• 1 large Yellow onion (cut into large pieces)
• 6 tbsp Unsalted butter (softened at room temperature; plus more for greasing the slow cooker)
• 1 head Garlic (4 cloves minced, remaining ones peeled and whole)
• 12 sprigs Fresh thyme (divided; half whole sprigs and half leaves only)
• 4 sprigs Fresh rosemary (divided; half whole sprigs and half chopped)
• 2 tsp Fresh parsley (chopped)
• 2 tsp Sea salt
• 1/2 tsp Paprika
• 1/2 tsp Black pepper

Instructions

1. Use paper towels to pat the chicken dry inside and out. This will help the herb butter stick better. (For food safety reasons, it’s better NOT to rinse it.)
2. In a small bowl, mash together the butter, 4 cloves minced garlic, 6 sprigs chopped thyme, 2 sprigs chopped rosemary, chopped parsley, salt, paprika, and pepper. (If your butter is not super soft, first soften it by placing it into a small bowl over a second bowl of warm water.) Set aside.
3. Grease the bottom of a Crock Pot with more butter. Place the onion pieces into the slow cooker. (The onion will help keep the chicken raised.) Place the whole chicken, breast side up, on top of the onions.
4. Starting from the cavity side of the chicken, gently insert your hands underneath the skin to separate the skin from the meat, including the breast, thighs and legs. (Be careful not to tear the skin.) Use your hands to rub half the garlic herb butter all over underneath the skin. Rub the remaining butter all over the top and sides of the chicken.
5. Stuff the remaining whole garlic cloves (6-10 cloves), remaining 2 whole rosemary sprigs, and remaining 6 whole thyme sprigs inside the chicken cavity. Tie the legs together with kitchen twine . If necessary, reposition the chicken and onions so that the chicken is sitting on top and the onions are elevating the chicken.
6. Cover and cook whole chicken in the Crock Pot for 5-8 hours on Low or 3-4.5 hours on High, until the internal temperature reaches at least 160 degrees (72 degrees C) inside (it will rise another 5 degrees during broiling and resting). If your garlic butter didn’t spread well in the beginning, you can lift the lid about an hour into cooking and use a pastry brush to spread the herb butter more evenly over the top and sides of the chicken. (Don’t use melted butter from the beginning because it will all drip off the chicken too fast.)
7. When the chicken is done, discard the onions but save the liquid below, which you can use as chicken broth in recipes!
8. Optional step for crispy skin: Toward the end, preheat the oven broiler and place the rack close to it, with just enough room for the chicken to fit underneath. Transfer the chicken to a baking dish (use the biggest size in this set) or a roasting pan , breast side up, and broil for 4-6 minutes , until browned.
9. Let the chicken rest for 10 minutes on a platter or cutting board, tented with foil, before carving.

Maya’s Recipe Notes

Serving size: 1/6 of the chicken, or about 8 ounces without bones

• Tips: Check out my recipe tips above to help you avoid common issues like uneven cooking, dry chicken, or burnt skin. I also have tricks for spreading the butter, what you can do with the liquid at the bottom, and notes on cooking from frozen.
• Storage: You can wrap the entire chicken in foil, but I prefer to remove the meat from the bones so I can store in an airtight container, along with a little broth. Leftovers will keep in the fridge for up to 4 days.
• Meal prep: You can chop the onions and butter the chicken the day before if you like. I often do! You can also cook the whole chicken ahead to use in other meals. I’ve used the meat in so many ways, like chicken bacon ranch casserole , creamy chicken salad , Cobb salad , or tossed into healthy soup recipes .
• Reheat: I usually reheat in the oven with some broth in the baking dish, but you can also place the chicken in the Crock Pot again to warm up.
• Freeze: Shred the meat, add some broth, and freeze for up to 3 months. Thaw overnight in the refrigerator.

📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)