Crockpot Chicken Stock {made from rotisserie chicken parts}

I recently bought a rotisserie chicken. I pulled all the meat off and then decided to make stock from the bones. I combined a few ideas that I found online and ended up with the best stock. Our kitchen smelled like amazing chicken noodle soup as it cooked!

 

You don't have to add veggies, but I had some that needed to be thrown out so I tossed them in for added flavor.

 

 

I put the following in a 6-qt crockpot:

 

all the bones from a rotisserie chicken

1 onion, peeled and quartered

baby carrots

celery {I left the leaves on}

1 Tbsp white vinegar {this draws extra nutrients out of the bones}

water to completely submerge chicken and veggies {I added water until it was 1 inch from the top of the crockpot}

 

I didn't start cooking it until 2pm, so I cooked it on high for about 6 hours and then cooked it on low overnight. It cooked about 14 hours total.

 

Remove the veggies and bones and throw them away. Strain the stock until it is clear.

 

I got almost 12 cups of chicken stock out of one chicken.

Chicken Tortilla Casserole

Chicken Tortilla Casserole

4 Tbsp butter

1/4 c. flour

1 can tomatoes with green chilies, drained

1 can chicken broth

1 can cream of chicken soup

8 oz. sour cream

1 lb. chicken, cooked & cubed

8 oz. shredded cheddar or Monterey Jack cheese

1 pkg. 6-8" flour tortillas

Preheat oven to 350. Melt butter in saucepan and stir in flour. Cook for 2-3 minutes and whisk in broth. Bring to a boil and let it thicken slightly. Add tomatoes, soup, and sour cream. Stir in cooked chicken. Spread small amount on the bottom of a 9x13 dish and top with tortillas. Spoon 1/2 of mixture over tortillas. Repeat layers ending with chicken mixture, and top with cheese. Bake for 30 minutes.

White Chicken Chili

This is a simple white chicken chili that can easily be doubled! I doubled the batch the other night and I got 3 separate meals for our family...we ate the chili that night and I froze two more batches for future meals!

White Chicken Chili

1 onion, chopped

3 cloves of garlic, crushed

1 (4 oz) can chopped green chilies

2 tsp. ground cumin

1 tsp. dried oregano

1/4 tsp. cayenne pepper (more if you like it really spicy)

1 (14.5 oz) chicken broth

1 can cream of chicken soup

3 chicken breasts (no need to thaw or cook, toss them in frozen)

3 (15 oz) cans white beans

shredded cheese

Place all ingredients in a 4-5 qt crockpot. (Use a 6 qt if you are doubling the recipe)

Cook on low for 7-8 hours. Remove chicken and shred with two forks.

Serve with cheese.

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NOTE: You can puree one can of beans before cooking to make the chili thicker.

Rotel Chicken Spaghetti

I found this recipe on Pinterest. Honestly, I was hesitant at first because I'm not a big fan of velveeta cheese.

However, this was really good and very simple to prepare!

The original recipe didn't specify whether or not to drain the Rotel. I did drain most of the liquid out because I didn't want it too spicy for my 13 month old. It turned out great; just a little kick of spice. If you want it spicy, I wouldn't drain the tomatoes at all.

Rotel Chicken Spaghetti

3-4 large boneless chicken breasts

1 can (10 3/4 ounce) Cream of Chicken Soup
1 can (10 ounce) Rotel Diced Tomatoes with Green Chilies
1/2 tsp. garlic powder
 1/2 tsp. onion powder
1 tablespoon Margarine or butter
1 (8 ounce) Velveeta cheese, cubed
8 ounces spaghetti, cooked and drained

Cut up chicken into bite size pieces. In a large skillet, melt butter or margarine. Add cubed chicken, garlic & onion. Cook over medium-high heat until chicken is no longer pink and no liquid is left in skillet. Stir in soup, cheese and Rotel Tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly. Stir in spaghetti and pour into a lightly greased 2 quart casserole dish. Bake at 350 degrees for 30 minutes or until heated through.

recipe source

Crunchy Chicken

I wish I had remembered to take a picture, but when you have a toddler who is ready to eat sometimes that's all that seems to be important!

I modified this recipe tonight from a few I found on allrecipes.com.

The Dijon really added the extra boost of flavor that made this a keeper!

Crunchy Chicken

4 boneless, skinless chicken breasts

French fried onions, crushed

Dijon mustard

4 slices provolone cheese

Spray baking sheet with cooking spray. Place each piece of chicken on sheet. Spread a fine layer of Dijon on the top of each chicken breast. Top each chicken with a generous topping of fried onions -- press them gently into the Dijon so they "stick".

Bake at 350 for 30 minutes or until juices run clear. Top each chicken with a slice of cheese. Bake for additional 5 minutes or until cheese is melted.

Crockpot Chicken Tacos

This is such an easy meal! Simply toss in a few ingredients and let it cook all day!

 

This is my go-to dish that I bring to new moms. I bring a box of hard taco shells and a bag of tortillas -- for variety. Toss in a bag of shredded cheese and a container of sour cream and you have an easy meal to deliver to a new family. Of course, I always bring my creamy orange jello too!

 

Crockpot Chicken Tacos

4 chicken breasts (no need to cook them, toss them in frozen or thawed)

1 can Rotel

1 can black beans, rinsed and drained

1 can whole kernel corn, drained

1 packet taco seasoning

Place chicken breasts in crockpot. Sprinkle chicken with half of the taco seasoning. Top chicken with corn, Rotel, and beans. Sprinkle remaining seasoning on top.

Mix slightly and cook on low for 8-10 hours. Remove chicken and shred with two forks; return to pot and stir.

Serve in your favorite taco shell with cheese, sour cream, and salsa.

Crock Pot Chicken & Dumplings

I love my recipe for made-from-scratch Chicken & Dumplings. The only problem is it can be time-consuming and messy.

I had heard of chicken & dumplings cooked in the crockpot, but it didn't sound like it would be as good as made-from-scratch ones. This recipe is thisclose to being just as good!!

I love that I can toss everything in the pot in the morning and not have to roll out the dough, cut it, and stand over the stove while the dumplings cook. I wasn't sure how the biscuits would taste as dumplings...they are SO good!!!

To make this a more complete meal, you can add in a can or two of mixed veggies or some frozen mixed veggies with the other ingredients.

Crockpot Chicken & Dumplings

4 chicken breasts (no need to cook them first, toss them in frozen or thawed)

2 cans cream of chicken soup

1 small onion, diced

water or chicken broth (the broth gives it much more flavor)

2 cans refrigerated biscuits

Place the chicken in the crock pot. Mix together the soup and onion and place over the chicken. Pour enough water or broth in the crock pot to completely cover the chicken and soup mixture. Cook on low for 5-6 hours if your chicken is thawed; if chicken is frozen, cook on low for 7-8 hours.

Once chicken has cooked completely, remove the chicken from the pot and shred with a fork. Return chicken to the pot.

1 - 2 hours before serving, tear the raw biscuits into pieces and drop in the pot. Let the biscuits cook for an hour. (The liquid will cook the raw biscuits and turn them into dumplings). The biscuits will absorb the extra liquid.

Bruschetta Chicken Bake

This is such a flavorful main dish that is so simple to throw together at the end of a long day!

My favorite part about this recipe is that you do not cook the chicken first. For some reason, I don't like recipes where you have to cook the chicken first (even though I do still make them from time to time).

 

Bruschetta Chicken Bake

1 1/2 lb. boneless, skinless chicken breasts; cut into bite-size pieces

1 can (14.5 oz) diced tomatoes, undrained (I sometimes use the Italian ones)

1 pkg. stuffing mix (like St0vet0p)

1/2 c. water

2 cloves garlic, minced

1 tsp. dried basil leaves

1 c. shredded mozzarella cheese

Heat oven to 400 degrees F. Grease a 9x13 baking dish and place chicken on the bottom of the dish. Sprinkle basil and cheese over chicken.

Mix together tomatoes, dry stuffing mix, water, and garlic until moistened. Place mixture over chicken. Bake 30 minutes or until chicken is done.

Chicken Fajita Tortilla Soup

Hubby, my sweet non-soup eater, has declared this "the BEST soup you've ever made!"

The changes I made are at the bottom of the recipe...because as we all know, I rarely follow a recipe completely! :)

 

Chicken Fajita Tortilla Soup

(Recipe courtesy of The Food Network)

2 Tbsp. extra-virgin olive oil
2 packages chicken tenders, 1 1/2 to 2 pounds
1 Tbsp. coriander, a palm full
2 Tbsp. chopped fresh thyme leaves, 5 to 6 sprigs
Salt and freshly ground black pepper
1 large onion, quartered and thinly sliced
1 large bell pepper, quartered & thinly sliced
1 jalapeno, seeded & thinly sliced
1 (28-ounce) can fire roasted diced tomatoes
1 quart chicken stock
1 bag white corn tortilla chips
1 cup shredded pepper Jack or sharp white Cheddar
1 ripe avocado, diced
1 lime, juiced
4 scallions, chopped
Handful fresh cilantro leaves or fresh flat-leaf parsley, chopped

Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add coriander, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through.

While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions and cilantro or parsley.

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My changes:

• used 3 chicken breasts, next time I'll use a rotisserie chicken for even more flavor.
• I didn't have coriander so I omitted it
• added cumin and garlic powder
• added a can of yellow corn
• used dried thyme
• omitted scallions, parsley, and cilantro
• used cheddar cheese

Chicken Tortilla Soup

This is such a yummy, perfect-for-winter soup. Beware, this is not exactly friendly for your New Year's resolution to lose weight...but, it is SO worth it! :) It's that good!

 

Chicken Tortilla Soup

4 whole Chicken Breasts (no need to cook them first, toss them in frozen or thawed)
4 cans Cream Of Chicken Soup (10 Ounce Cans)
1 can Rotel Tomatoes And Chiles (10 Ounce Can)
2 cups Milk
2 cups Half-and-half
1 pound Mexican (or Regular) Velveeta
Tortilla Chips

This makes a lot, so use at least a 5 qt crock pot.

Mix all ingredients (except tortilla chips) together in crock pot and cook on low for 7-8 hours or high for 4-6 hours. Before serving, remove the chicken and shred with two forks. Return chicken to pot and stir into soup. Serve over tortilla chips.

 

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My changes:

• Added taco seasoning

Easy Chicken Divan

Here's a great recipe for an easy weeknight meal!

Easy Chicken Divan

2 (10 oz) pkgs. frozen broccoli spears

3 boneless, skinless chicken breasts; cooked and cubed

2 (10 oz) cans cream of chicken soup

3/4 c. mayonnaise

1/2 c. chicken broth

1 tsp. lemon juice

1 c. shredded cheese

Preheat oven to 350 F. Cook broccoli (either steam or boil) until tender; drain. Place broccoli in a greased 9x13 baking dish. Put chicken over broccoli. Combine soup, mayo, broth, and lemon juice; pour over chicken. Sprinkle with cheese. Bake for 35 minutes or until bubbly.

Monterey Chicken and Potatoes

I received this recipe from my friend, Heather.

Monterey Chicken with Potatoes

6 medium red potatoes, cubed

1/2 cup butter, melted and divided

4 boneless, skinless chicken breast halves

1 tablespoon fresh lime juice

1 1/2 cups shredded Mexican blend cheese
1/4 cup chopped fresh cilantro

1/2 cup salsa

Directions:

Preheat the oven to 425 degrees F. Line a 9x13 inch baking dish with aluminum foil.

Toss potatoes with about 1 tablespoon of melted butter until coated. Arrange in a single layer in the bottom of the baking dish.

Bake for 10 minutes in the preheated oven. Remove pan from oven, and push potatoes out to the sides of the dish. Place the chicken breast halves in the dish. Stir together the remaining butter and lime juice. Brush onto chicken. Return to the oven.

Bake for 20 minutes in the preheated oven, or until the chicken is no longer pink and the juices run clear. In a small bowl, toss together the cheese, cilantro and salsa. Sprinkle over the chicken and potatoes. Return to the oven for a few minutes, until the cheese is melted. Serve with lime wedges.

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My changes:

*Hubby doesn't care for cilantro so I usually put in on only one half or just omit it

*I dice the chicken before cooking

*I use russet baking potatoes and leave the skins on (just wash them really well)

*I don't separate the baking time; I add the potatoes and chicken at the beginning and let it cook

Crockpot Chicken & Rice Casserole

This recipe came from a Slow-Cooker recipe book that I have. All the recipes are low-fat, healthy versions of popular and new meals.

I found this to be a little too thick. Next time, I may thin it some with a little water or chicken broth.

Chicken and Rice Casserole

1 (10¾ oz) can Healthy Request Cream of Chicken soup

1 c. skim milk

½ c. (2.5 oz jar) sliced mushrooms, undrained

1 c. finely chopped celery

1 medium onion, chopped

1 c. uncooked instant rice

16 oz. boneless, skinless uncooked chicken breast, cut into small pieces

Spray crock pot with cooking spray. In pot, combine soup, milk, and undrained mushrooms. Stir in celery, onion, and uncooked rice. Add chicken. Mix well to combine. Cover and cook on LOW for 4 to 6 hours. Mix well before serving.

Serves: 4 (1 full cup)

WW points: 6

Saucy Italian Chicken

Anything cooked in a crockpot always tastes good! I think it's because you didn't have to slave away over a stove or oven to make it :)

Hubby has deemed this "the best chicken you've ever made". I served it over rice and added garlic, salt, and pepper.

According to the cookbook, the secret to this recipe is in the spices. Make sure your's are not too old!

 

Saucy Italian Chicken

4 boneless, skinless chicken breast, halved  (no need to cook them first, toss them in frozen or thawed)

1 cup (8 oz. can) tomato sauce

1 tsp. Italian seasoning

I Tbsp. Splenda

1 tsp. dried onion flakes

Spray slow-cooker with cooking spray. Place chicken on the bottom of the crock. Mix together the remaining ingredients and spoon evenly over the chicken. Cover and cook on LOW for 6 - 8 hours.

Serves 4

Cracker Barrel Dumplings with Chicken

Chicken & Dumplings are my absolute favorite meal. They are the perfect comfort food. I searched high and low for the perfect recipe.

Then one day I found it. They were perfect. Hubby claims it's his favorite meal.

Warning: This recipe takes some time to make and can be messy! However, it's very worth it!

To turn it into chicken and dumplings, I shred a rotisserie chicken instead of cooking a chicken. To really save on time, I sometimes use canned chicken. I add the chicken at the very end into the sauce.

Cracker Barrel Dumplings

2 C Flour

2 tsp Baking Powder

1/2 tsp Salt

1 C whole Milk (I use skim)

4 Tbsp Vegetable Oil

3 chicken bouillon cubes

Mix above ingredients, blend them well and turn out on to a floured surface. Knead 4 or five times and divide dough into two parts. Roll out one piece of dough to 1/8" thick and cut into 1"x1 1/2" strips. Place into a large sauce pan that you have place 8 cups of water and 3 chicken bouillon cubes that has been brought to boil and the bouillon cubes have been dissolved. Cook 1 half of dumplings until just about done and strain and set aside. Next finish the other half of the dumplings in the same way. While cooking the dumplings you can prepare the sauce.

Dumpling Sauce

3 Tbsp Butter

4 Tbsp Flour

1/4 tsp Salt

1 C Whole Milk

2 Chicken Bouillon Cubes (crumbled)

1/2 tsp sugar

1/2 -3/4 C Dumpling Cooking Liquid (after dumplings have been cooked)

Place butter in medium sauce pan and melt, add salt and flour, stir until thick. Mix sugar with milk, and add to flour mixture a little at a time and stir constantly with a whisk until thick and smooth. Remove from heat. Place cooked dumplings in dumpling sauce and add 1/2 cups of cooking liquid in which the crumbled chicken bouillon cubes have been added and stir gently, Simmer dumplings until blended on low heat. More cooking liquid may be added if needed.

Sweet & Sour Chicken (freezer recipe)

This is a great recipe to make ahead of time and then store in your freezer.

Sweet & Sour Chicken II

Meat Mixture

2 1/2 cups chicken or pork, baked or boiled, cut into pieces

1 cup celery, sliced

1 cup green pepper, cut into pieces

1 cup onion, cut into pieces

1 (4 oz) can pineapple chunks, reserve juice

1 (5 oz) can sliced water chestnuts, drained

Sauce

1 clove garlic, minced

1/2 tsp. fresh ginger, finely chopped

Reserved pineapple juice from can

3 Tbsp. cornstarch

1/4 cup soy sauce

3/4 cup sugar

1/2 cup white vinegar

1/2 tsp. paprika

1/2 tsp. salt

In a freezer container (casserole dish or ovenproof pan), layer meat, veggies, and fruit.

In a medium saucepan, combine the sauce ingredients; bring to a boil. Simmer over low heat, stirring constantly until thick and bubbly. Pour sauce over meat mixture. Freeze.

Bake: If thawed, bake uncovered at 350 for 45 minutes. If frozen, bake uncovered at 350 for 1 1/4 hours.

Serve over rice.

Sweet & Sour Chicken

I am not a big fan of sweet and sour chicken, however it's Hubby's favorite. I thought I'd give this recipe and whirl and see what I thought. It actually is very good. It doesn't have the typical bright red sauce and it's not as pungent as most. I was going to take a picture of the plate all pretty, but then by the time I got the food to the table we ate and I forgot! UGH!

I love it because it allows me to use my electric wok which is one of my favorite kitchen appliances!

Sweet and Sour Chicken

1 Tbsp + 2 tsp soy sauce, divided

1 Tbsp sherry or chicken broth

1/2 tsp salt

1/2 tsp garlic powder

1/2 tsp ground ginger

1 lb boneless, skinless chicken breasts, cut into cubes

1 can (20 oz) unsweetened pineapple chunks

2 Tbsp + 1/3 cup cornstarch, divided

2 Tbsp sugar

1/4 cup cider vinegar

1/4 cup ketchup

1 Tbsp canola oil

2 cups hot cooked rice

In a large resealable plastic bag, combine 1 Tbsp soy sauce, sherry or broth, salt, garlic powder and ginger; add the chicken. Seal bag and coat chicken; refrigerate for 30 minutes.

Drain pineapple, reserving juice; set pineapple aside. Add enough water to the juice to equal one cup. In a bowl, combine 2 Tbsp cornstarch, sugar, and pineapple juice mixture until smooth; stir in the vinegar, ketchup, and remaining soy sauce. Set aside.

Drain the chicken and discard marinade. Place remaining cornstarch in bag. Add chicken and shake to coat. In a large skillet or wok, heat oil until hot; stir fry chicken until no longer pink. Remove and keep warm.

Stir pineapple juice and add to pan. Bring to a boil; cook and stir for 2 minutes or until thick. Add chicken and pineapple chunks. Heat through. Serve with rice.

Easy Chicken Stir Fry

I recently began receiving the Kraft magazine. This is a FREE magazine that features great recipes and cooking tips. I tried to find the link to sign up but couldn't find it...try www.kraft.com to see if you can sign up. It took a few months to receive my first issue, but it was worth it!

As soon as I found this recipe, I knew I wanted to try it. We love stir fry at our house. It's one of Hubby's favorite meals so we eat it a lot! The problem with stir fry though is it can be loaded down with sodium and sauces.

This is a great, healthy version that cooks up quickly in my wok (one of my favorite kitchen appliances!) I added a little ground ginger and hoison sauce for extra flavor.

Chicken Stir Fry

1 lb. chicken breasts, cut into strips

1 Tbsp. soy sauce

2 Tbsp. minced garlic

1/4 c. Kraft Zesty Free Italian dressing

1 (each) yellow, red, green pepper; chopped

2 green onions, chopped

1 Tbsp. olive oil

cooked rice

Combine soy sauce, dressing, and garlic. Pour mixture over chicken and let sit for 5 minutes.

Heat oil on medium-high heat in non-stick skillet or wok. Add chicken and cook for a few minutes. Once it begins to cook, add peppers and onions. Cook until chicken is no longer pink and the peppers are to your liking.

Serve over rice.

4 servings; 1 2/3 cups

WW: 4 points (w/o rice)

Crock Pot Salsa Chicken

Crock Pot Salsa Chicken

1 - 1.5 lb. boneless, skinless chicken breasts  (no need to cook them first, toss them in frozen or thawed)

1 (15.5 oz) can black beans

1 (15 oz) can corn

1 (15 oz) jar salsa (whatever kind suits your fancy)

1 (8 oz) pkg cream cheese

Place chicken in crock pot. Cover with corn, beans, and salsa. Cook on high for 4-5 hours. Shred the chicken in the pot, and then toss the brick of cream cheese on top in one big piece. Replace cover and cook another 30 minutes. Stir in melted cheese and serve.

CrockPot Mushroom Chicken

I love my slow cooker. I always seem to be on the hunt for new recipes to try. I found this one recently and it's so easy. Just dump it all in and head off on your day.

I used precooked bacon and let it cook with the chicken all day. It really gave it a great flavor. I served the chicken and sauce over rice.

Crockpot Mushroom Chicken

4 boneless, skinless chicken breast halves  (no need to cook them first, toss them in frozen or thawed)

1 can cream of mushroom soup

1 cup sour cream

4 bacon strips, cooked and crumbled (*I use pre-cooked bacon)

Place chicken in slow cooker. Combine soup and sour cream; pour over chicken. Cover and cook on low for 6-8 hours. Sprinkle with bacon.