I made "Chicken in a Pot" yesterday in my Crockpot and have leftover chicken. The chicken was from Fricks and at $.89/lb., my four-pound bird was $3.56. We got last night's dinner, my husband's lunch, and tonight's dinner out of it, so that's not too bad! You make Chicken in a Pot with 2 carrots, 2 onions, and 2 celery stalks, sliced into one inch pieces. Put those on the bottom. Put the chicken on top, season with salt and pepper, and add 1/2 cup water, white wine, or chicken broth. Cook on low for 8-10 hours. I recommend closer to 10 hours because the recipe is technically for a 3-pound bird. I made gravy out of the drippings (1 Tbsp cornstarch and a little cold water) and served it with mashed potatoes (3-4 russet potatoes and I keep the skins on for extra nutrients, add 2 Tbsp butter and milk to the consistency you like). We also ate the carrots and onions as a side dish. Yum! Total cost: less than $6 and we got 3 meals out of it! (or serves six people).
Today's menu is Chicken Chili in the crockpot. You'll need:
1 lb. chicken, shredded from yesterday (or buy a rotisserie chicken for $6.99 at the grocery store, shred, and use it for 3 meals)
2 cans diced tomatoes, undrained
1 can black beans, undrained
1 can chili beans, undrained
1-2 cups chicken broth (depending how soupy you like it)
1 green pepper, chopped
1 onion, chopped
3 garlic cloves
1 cup frozen corn (optional - my hubby doesn't like it)
Tabasco sauce to taste
Put all of this in CrockPot and cook on low for 4-5 hours. I have also been known to add 1 can cream of chicken soup to this recipe when I cook it on the stovetop (1 hour), but I don't know how that will go in the CrockPot. Total cost: less than $4 and serves six.
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