Eat till it hurts

Dutch Oven Roaster Chicken

Imagine a cold day and the house filled with the warm smells of spices, onions, and chicken. I love boiling roasters in my Dutch oven, my grandma used to do it like that, so I enjoy cooking it that way and feeling like she is with me in the kitchen.

This is an easy 2 meal option with 1 roasted. I plan to use the broth and half of the chicken for chicken noodle soup one night and freeze some of the broth as well.

I also have notes at the bottom for how to do this in the crockpot as well.

Let’s get started!


  • 1 roasted chicken (typically 5-7 pounds)
  • 6 cups of water
  • 1/2 onion, diced
  • 2 carrots, chopped roughly
  • 3 pieces of celery, chopped roughly
  • Salt & pepper to taste
  • 2 tbsp herbs de Provence (Trader Joe’s carries this spice)
  • 2 tbsp garlic salt
  • 1 tbsp everything spice (Trader Joe’s)

* Do not worry if you do not have the Trader Joe’s spices. The Herb Shop online carries some of my favorite spices that ship, or substitute for some of your favorite savory spices.


  1. Take your roaster out of the packaging, remove the gizzards, liver and heart from the middle cavity, wash the chicken and place in your Dutch oven.
  1. Place all your spices on the chicken and add your vegetables around the chicken.
  2. Take a knife and make little skits around the chicken to allow the spices to seep in.
  3. Pour the water around the chicken, put a lid on it and let simmer for 3-4 hours.
  4. When clear juice run out of the chicken and the meat is white the chicken is done. Let the meat cool, place on a cutting board and shred the chicken for meals of your choice.
  5. Take the broth from the pot and place in a freezer container and use for soups!

Crockpot Option

  • Place everything in the crockpot as above and set crockpot on low heat for 6-8 hours or high temps for 4-5 hours.
  • Shred the meat once cooled and store the broth in the freezer for later use.

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