I know I haven’t done a Crock Pot Tuesday in AGES, but today I thought I’d round up all the crock recipes I’ve posted so far. There’s 9 in all. They’re all healthy, a couple are vegetarian and only one has cream of mushroom (or cream of anything for that matter) in it! I also include a crock pot tip with each recipe!
What’s your favorite crock pot meal?
This post is linked at Tammy’s Recipes for Kitchen Tip Tuesday.

I have a crock pot recipe again today! Sorry my Crock Pot Tuesdays haven’t been as frequent as I had originally planned, but I have one today!

When I saw this super-simple rotisserie style chicken recipe for the crock pot I knew I wanted to try it! All you have to do is:

  1. Rinse and pat dry a whole chicken.
  2. Rub chicken with a seasoning  salt (I used a combination of Creole seasoning and my own seasoning mix).
  3. Wrap the entire chicken in aluminum foil and place in your slow cooker
  4. Cook on high 5 hours until temperature reaches 175-180 Fahrenheit.
Results – I didn’t think it tasted exactly like the rotisserie chicken you get in the stores, especially the skin. BUT minus the skin I thought the chicken was still good. Compared to my other chicken in the crock pot recipe, this chicken was less wet and slimy, so it’s better in sandwiches. I think I’ll keep making this recipe for sandwiches.
I spent about $4 on the chicken (sometimes I can find them for even less if I hit a good sale) and it made 4-5 cups of chicken. That means about $1 a cup. A nice (preservative-free) alternative to sandwich meats. Plus this would freeze great and of course you could use it in all kinds of recipes!
Crock Pot Tip – I’ve always heard NOT to open the lid during crock pot cooking. Because of the heat loss it adds more cooking time, but if I’m honest….I do this way to often. :)

This isn’t really a recipe for a meal, but a recipe for shredded chicken and chicken broth that can then be used in lots of various meals and it’s super easy, frugal and healthy!!


  • Whole Chicken
  • Veggie scraps (more on that later)
  • Water
  • Splash of vinegar
  • Salt and pepper
  • Bay leaf (optional)

Put the whole chicken in your crock pot (make sure you have one big enough for the whole bird). Then put in veggies. To be less wasteful, I’ve started saving veggie scraps for this. When cutting up veggies I save the tough outer skins of the onions, celery  leaves and limp celery, and carrot peelings (make sure to wash the carrots and celery). I just throw them in a bag in my freezer until I need them to make chicken broth.

Put enough water in to cover the chicken and veggies. Add a splash of vinegar, salt, pepper and a bay leaf.

Cover and cook on Low for 8-10 hours. When it’s no longer pink and the chicken easily falls off the bone, it’s ready. Let it cool until you can handle it, then take all the chicken off, discarding the bones and skin (unless you have a furry friend, who might like the skin). Strain the broth, and discard the veggies. If you want to make your broth lower in fat, put it in the fridge until a yellow skim forms on the top and take that off, it’s the fat.

Now you have chicken and broth all ready for future meals! If you’re not going to use them right away, they freeze easily.

9 cups of broth and 4 cups of chicken all for $3.60!

How much you get will depend on the size of your chicken, but with this chicken I got 9 cups of broth and 4 cups of shredded chicken. Since the chicken was on sale for 77 cents a pound I only paid $3.60 for it!

This shredded chicken works great in a lot of recipes my favorite are chicken tortilla soup, chicken quesadillas, chicken salad sandwiches, or chicken pasta salad.

The broth can be used in a lot of recipes too. I usually use it to make soups or cook rice in it to add flavor.

Crock Pot Tip from my Fix-It and Forget-It Cookbook:

Don’t have enough time? A lot of dishes can be made in less time by increasing the temperature to High and cooking the dish for about half the time as is necessary on Low. -Jenny R. Unternahrer, Wayland, IA

This post is linked at Armstong Family Fare for Kitchen Tip Tuesday, who’s hosting it for Tammy’s Recipes today.

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