1. Buy a whole chicken (preferably free-range and organic). Put it in the crockpot for 7 hours on low. Don't add any water, but you can add s&p, paprika, or whatever other spices you like. I just did it up plain as I wanted the freedom to use the chicken however I deemed necessary for future meals.
2. After the 7 hour mark, pull the chicken out (carefully as the meat all wants to fall off the bone), let cool enough to handle. There should be about 1-2 inches of chicken juices left in the crockpot. As you debone the chicken, throw the skin and the bones back into the crockpot. (I cut or broke the smaller bones to get out as much of the good marrow into the broth as possible). Add 5 cups of water. Throw in a carrot, some celery, some onions...whatever you have laying around. Set the crockpot on low overnight (I did ten hours).
3. Wake up to a glorious smelling house. YUMMY! Strain all the veggies/bones/skins out and put the broth into your (freezer safe) containers. I used mason jars and got FIVE pints out of this batch! Let them cool completely, skim and discard fat off top-put the lids on and pop them in the freezer. Here is what my finished product looked like:
|Look at the color!|
So, with the crockpot chicken, on the first day I made my mom's chicken pot pie...one of our faves! I froze the rest of the shredded chicken (about 3 cups). Last night I pulled out about 1 1/2 cups to make delicious Chicken and White Bean enchiladas...oh they were so good, and I found the recipe on skinnytaste.com but you can link up to it here.
Looking for other ways to use crockpot chicken? Try a fellow BGHS Alum's recipe for chicken salad here.