For Sunday lunch we enjoyed this slow cooker rotisserie chicken recipe from Hillbilly Housewife. It’s like one of those you get at the grocery store deli – except homemade – and cheaper. Even the picky ones yum it up. We enjoyed it with rice and garden vegetables.
You throw that chicken in there, doused with seasoned salt, on high for six hours. You fashion about five or six tin foil balls for the chicken to sit on. That’s all. This classifies as both a simple supper and frugal living. See all that broth it makes? I saved the broth and put it in a freezer bag. When I need broth for potato soup or another recipe, I’ll have my healthier-for-you, homemade version.
The next night, I used the leftover chicken to make Southern Living’s Slow Cooker King Ranch Chicken. Always a favorite. (Especially with a bit of avocado thrown on there for good measure).
So there you have it. Rotisserie chicken, King Ranch Chicken and broth – all made in the slow cooker. The base for three different meals! Yum!
How about you? Do you intentionally plan meals around a whole chicken?
I just made whole chickens in the slow cooker yesterday. I was able to fit two in my large crockpot. I decided to go ahead and prep as though I was going to roast in the oven with my butter, herbs, and seasonings both under the skin and on top. Did my foil balls and placed my chickens next to each other. I cooked on high for the first hour and then low until done. They came out great and very flavorful, I had heard that the skin wasn’t good if cooked this way but it tasted great and wasn’t rubbery as others had suggested. I would tell everyone to give it a try, it was so easy and you don’t have to watch and baste it like in the oven.
Jennifer this is a great idea – I will be trying this too! Thanks for sharing.