Poached Whole Chicken & Stock

Serves 4-6

Prep Time: 20 min.

Cook Time: 4 hrs.



  1. This two-in-one recipe yields perfectly cooked chicken and a half gallon or more of homemade stock.
  2. Place vegetables in the bottom of a slow cooker, Dutch oven, or Instant Pot.
  3. Set the chicken on top.
  4. Add spices and enough water to cover the chicken. If using the Instant Pot, fill to the PC 2/3 max line.
  5. Cook on low for about 4 hours, adding more water as the level drops.
  6. Use an instant-read thermometer to make sure the internal temperature of the thigh reaches 165 degrees F.
  7. Remove the chicken and shred the meat for soup or salads.
  8. Taste and adjust seasoning of the stock. Add water to thin or simmer to reduce and concentrate the flavor.
  9. Note: Macros provided in Senza are for 1 cup of the poached chicken, chopped. Search for Homemade Chicken Stock by Senza to log the stock.

To Plate

Enjoy shredded chicken in tacos, soups, salads, or any of your favorite recipes!

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Remember to log optional ingredients separately in your journal.