I’ve always been a little leery of cooking chicken in the crockpot since it has a tendency to dry out. I was pleasantly surprised with the whole chicken, and was able to make a delicious soup with the leftovers the next day.
Crockpot / Slow Cooker Chicken
1/2 lb mushrooms
1 sweet red pepper
2 medium tomatoes
1/2 Cup white wine
Salt, Pepper, Paprika
1 whole chicken
Add mushrooms, tomatoes, red pepper to the crockpot. Place the chicken in breast side down. Pour wine over chicken, salt and pepper to taste. I went fairly heavy with the paprika since it really colors up the skin nicely, and gives the broth a rich flavor. Cook on low for 8 hours.
When cooked, removed the chicken to a sheet pan…I didn’t even need to use a knife since the meat was literally falling off the bones. Be sure to save all that broth for the next day’s meal !
Crockpot / Slow Cooker Chicken Soup
Shredded/diced chicken meat (about 2 cups which was half a chicken)
1/2 lb. mushrooms, sliced
1 large sweet red pepper, sliced
2 stalks celery, diced
1 onion, diced
2 carrots, sliced
1 cup leftover roasted sweet potato rounds (optional) I just needed to get rid of them.
7 oz can of diced green chiles
14 oz can of diced tomato
4 cups chicken broth
1 tsp. salt
1/2 tsp. garlic powder
1 tsp. cumin
1 tsp. chile powder
1/2 cup of heavy cream
Grated pepperjack cheese (optional)
Combine all ingredients in the crockpot, give it a stir. I actually threw in the larger bones from the drums and thighs during cooking — I think it makes for a tastier soup.
Cook on low for 8 hours or high for 4. Add heavy cream right before serving, and top each bowl with a bit of grated pepperjack cheese if desired.
This recipe passed the “kid test” by the way…we had 3 hungry teenage boys over helping move some heavy stuff out in the yard and they devoured it !