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Crock Pot Chicken in Beef Broth

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Makes: 4 servings adjust
A delicious tender whole chicken cooked in a tomato and beef broth. Brings out rich subtle flavors in an otherwise mild protein. Easy to make and is ready when you get home from work!!



  • 1 Beef Broth, or Stock, 1 box All Natural or Organic Beef Stock or Broth.
  • 1 can Tomato Paste

Step 1

Add Beef Stock and Tomato paste to Crock-Pot, stirring until paste is incorporated into broth.


  • 2 Dried Whole Bay Leaves
  • 3 cloves Garlic, Leave on the skin.
  • 1 teaspoon Dried Marjoram, powder

Step 2

Add garlic and Bay leaf to liquid. Stir in Marjoram.


  • 1 large Whole Chicken, All Natural, 5 lb bird. Trim excess skin and fat and remove gibblets and neck.
  • 3 sprigs Fresh Rosemary, Remove from stem and chop leaves.
  • 2 tablespoons Salt & Pepper, fresh cracked

Step 3

Season the skin of the chicken by rinsing in cold water, patting dry with papertowel. Add salt, pepper, and chopped rosemary to inside(cavity) and outside of chicken.

Step 4

Add chicken to crock pot.


  • 2 pounds Red Creamer Potatoes, Cut into steak fries or quartered.
  • 2 whole Sweet Onion, medium, Quartered.
  • 3 medium Carrot, peeled and cut into 3/4 inch round pieces.

Step 5

Add veggies in and around the chicken. Make sure the liquid covers the bird and vegetables. Add more beef stock if necessary.

Step 6

Set Crock-Pot timer for 4, 6, 8, or 10 hrs and leave it until it is finished. Cut the chicken into pieces for quicker cook times.

Step 7

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