Rotisserie Chicken in Your Crockpot

“I always think if you have to cook once, it should feed you twice.” ~ Curtis Stone

cooked chicken dish

Photo by Engin Akyurt on Pexels.com

I like to be thrifty.  I like to cook thrifty.  Much like Mr. Stone’s assessment above, I like to make meals that are available to be used in leftovers.

So without further ado, we’ll move on to the recipes: this post is a two-fer.

One recipe for the Rotisserie Chicken and the next recipe is for the leftovers in Chicken and Noodles — both created in the crockpot.

Crockpot Rotisserie Chicken

  • Servings: 4
  • Difficulty: easy
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Ingredients

1 stewing hen, neck and giblets removed

1 T. smoked paprika

2 t. salt

1 t. ground black pepper

1/2 t. garlic powder

1/4 t. onion powder

3 medium sized balls of aluminum foil

Directions

Rinse the stewing hen and pat dry.  Set aside.  Place the balls of aluminum foil in the bottom of the slow cooker or crockpot.  This will keep the chicken up out of the juices allowing the skin to crisp.  Mix all other ingredients together and rub generously over the skin of the chicken.  Place the chicken in the crockpot breast side up and cover.  Cook on LOW 7-8 hours or HIGH for 4-5 hours.  Reserve the juice for later use.

** Disclaimer — some people like to include 2 T. light brown sugar with their spices.  I do not like the sweet taste on my chicken, but it is an option.  Also, the lid to the slow cooker cannot rest on top of the chicken, there must be some space between the chicken and the lid to allow the skin to crisp.

Now, moving on to the next recipe which is actually one of my favorite comfort foods.

Crockpot Chicken and Noodles

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

Leftover chicken from Crockpot Rotisserie Chicken (above), shredded

1 package egg noodles, 16 oz.

6 – 8 cups water, depending on how juicy you like your noodles

1 chicken bouillon cube (optional)

Salt and Pepper to taste

Leftover broth and pan juices from Crockpot Rotisserie Chicken (above)

Directions

Place the leftover broth and pan juices in the crockpot.  Stir in the water and add the bouillon cube if desired.  Set the crockpot on HIGH and bring to a steaming temperature, usually does not take more than 20-30 minutes.  Stir in the egg noodles and cook, stirring often until done – usually about 10-15 minutes.  Stir in the shredded chicken and heat through.  Remove from heat and season with salt and pepper.  Serve in bowls alone or over mashed potatoes.

There you have it.

Two of the easiest, tastiest comfort foods ever!

Bon appetit!!!

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