Thursday, November 15, 2012

Crockpot Chicken

Crockpot Chicken
One of my family favorites is my crockpot chicken, and it's the easiest thing ever.  In the morning, I put a whole frozen chicken in the crockpot and cook it on the low setting for 8-10 hours.  That's it!  I don't add anything to it or do anything special other than remove the giblets if necessary after about an hour once the chicken has thawed  Typically, I'll start a loaf of bread during nap time to serve with it.  Then just add a vegetable side such as green beans and dinner's done.

After dinner, I remove the leftover chicken from the bone, cut it up in small pieces, put it in a glass storage container, and drain all of the juices from the crockpot over it to save for another dinner.  With these leftovers, I typically make either a Chicken Risotto or Chicken and Rice Noodles.

Chicken Risotto

Leftover chicken and juices (You can substitute prepared chicken broth/stock if you don't have chicken juices on hand.  Just fill the rice cooker with broth and omit water.)
2 cups brown rice
1 Small Chopped Onion
Approximately 1/2 cup carrot shreds (Or chopped baby carrots)
Approximately 1/2 cup frozen peas

Microwave the leftovers for a minute or two to melt the chicken juices/fat.  Add the desired amount of rice, chicken juices/fat, enough water to fill the rice cooker up to the 3 cups of rice cook line, a small chopped onion, and carrots.  Then add the chopped up chicken.  Turn on the rice cooker and let it do it's magic.  Once the rice cooker switches to warm, I stir in some frozen peas.  Leave it in the rice cooker on warm for a few minutes, and then it's ready to serve just salt and pepper to taste.

Chicken and Rice Noodles
Leftover chicken and juices (You can cook noodles in prepared chicken broth/stock if you don't havethe juices on hand.)
Approximately 2 cups of water
1 box Pad Thai rice noodles (I use Annie Chun's)
Frozen Peas

Dump the leftover chicken and juices in a large pan and add a couple of cups of water.  Bring water, chicken mixture to boil.  I typically break the rice noodles in half first to make them a little bit easier for little ones to eat and then add them to the boiling broth.  Add more water to cover the noodles if necessary.  Cook 4-5 minutes until noddles are tender, stirring occasionally.  I add some frozen peas in with the chicken and noodles before serving to my children.  You can also add some salt and pepper to taste if desired.

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