Whole Chicken
Onion, quartered
Celery
Bay Leave
Salt and pepper to taste
1/2 - 1 cup water, depending size of chicken.
Rinse chicken, remove giblets and neck (if included inside chicken cavity), pat dry.
Place 2 stalks of celery in the bottom of your crockpot and position the chicken on top of them. Stuff cavity with onion quarters and celery chunks.
Add water. Sprinkle salt and pepper onto chicken according to taste.
Cook in crockpot, low 10-12 hours, high 6-8 hours.
Showing posts with label crockpot. Show all posts
Showing posts with label crockpot. Show all posts
Thursday, February 2, 2012
Gram's Chicken Noodle Soup
3-4 chicken breast bone-in skin-on (more of the good stuff that helps fight colds)
2 tsp salt
2 bay leaves
1-2 stalks of celery cut into pieces
1 onion cut into thick slices
2-3 small carrots, peeled and slices into rounds
3 packages of Herb-Ox chicken bouillon
Noodles of you choice (I prefer Reames noodles, found in the freezer section)
Wash and pat dry the chicken.
Put in large pot, cover with water. Add salt, bay leaves, celery and onion. Bring to a boil, then reduce heat and simmer 1 1/2 hours. Remove chicken and let cool, just enough to keep from scaulding your fingers. Cut chicken into small pieces, discard the bones and skin. Strain broth then return chicken to broth. Add carrots (I also add more celery, cut into thin slices), noodles and Herb-ox chicken bouillon. Cook until noodles are done and carrots are soft.
Heather's Crockpot Quick Cooking variation
I find that chicken noodle soup is a good meal to make the day after I've made a whole chicken in the crockpot.
Make your chicken in the crockpot, follow the recipe here: http://meetthemercers.blogspot.com/2012/02/whole-chicken-in-crockpot.html
Strain and save the juices for the next day's soup. Place leftover chicken in the fridge overnight. The next day, bring a pot of water to a boil and add the chicken bouillon. Finish de-boning the chicken. Once the water is boiling, add in chicken, carrots, celery, bay leaves and noodles. Cook until carrots and celery are tender and the noodles are cooked.
2 tsp salt
2 bay leaves
1-2 stalks of celery cut into pieces
1 onion cut into thick slices
2-3 small carrots, peeled and slices into rounds
3 packages of Herb-Ox chicken bouillon
Noodles of you choice (I prefer Reames noodles, found in the freezer section)
Wash and pat dry the chicken.
Put in large pot, cover with water. Add salt, bay leaves, celery and onion. Bring to a boil, then reduce heat and simmer 1 1/2 hours. Remove chicken and let cool, just enough to keep from scaulding your fingers. Cut chicken into small pieces, discard the bones and skin. Strain broth then return chicken to broth. Add carrots (I also add more celery, cut into thin slices), noodles and Herb-ox chicken bouillon. Cook until noodles are done and carrots are soft.
Heather's Crockpot Quick Cooking variation
I find that chicken noodle soup is a good meal to make the day after I've made a whole chicken in the crockpot.
Make your chicken in the crockpot, follow the recipe here: http://meetthemercers.blogspot.com/2012/02/whole-chicken-in-crockpot.html
Strain and save the juices for the next day's soup. Place leftover chicken in the fridge overnight. The next day, bring a pot of water to a boil and add the chicken bouillon. Finish de-boning the chicken. Once the water is boiling, add in chicken, carrots, celery, bay leaves and noodles. Cook until carrots and celery are tender and the noodles are cooked.
Crockpot Salsa Chicken
This is basically a "find the ingredients you like/want and dump them into your crockpot". There are so many options available for this recipe. I obtained it from a message board a few years ago.
1 package of boneless skinless chicken (we use boneless skinless thighs for variation and their lower price)
1 jar of salsa
A can of corn or 1 cup of frozen corn
And depending on if you like additional heat, you could also add a 4 oz can of chopped jalapenos or chilis.
Throw it all in the crockpot and walk away. Low 6-8 hours, High 4-6
Serve over rice, with cornbread, scoop it into soft taco shells.
Add cheese, sour cream, sliced/diced avacado, fresh salsa etc to taste before serving.
1 package of boneless skinless chicken (we use boneless skinless thighs for variation and their lower price)
1 jar of salsa
A can of corn or 1 cup of frozen corn
And depending on if you like additional heat, you could also add a 4 oz can of chopped jalapenos or chilis.
Throw it all in the crockpot and walk away. Low 6-8 hours, High 4-6
Serve over rice, with cornbread, scoop it into soft taco shells.
Add cheese, sour cream, sliced/diced avacado, fresh salsa etc to taste before serving.
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