Sticky Chicken in Crock Pot

September 26, 2008

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This recipe is featured in my E-licious E-cookbook, stop by to see more details about the e-book and 45 yummy recipes.  To receive a 50% discount on the e-book enter code STICKY50 making the book only $2.50.

One of my favorite bargain friendly meals is to cook a whole chicken in the crock pot and then use that chicken meat for several different meals. You can usually buy a whole chicken for around 3-4 dollars that yields about 7-8 cups of cooked chicken.  So easily 2-3 whole meals from one chicken, yippee!  Not to mention the delicious chicken broth you can make from the drippings and bones.

Use for any recipe that calls for cooked chicken like Enchiladas De Pollo Y Queso , Chicken Spaghetti , Creamy Spinach Enchiladas, Chicken Corn Chowder, Barbecue Chicken Pizza, Stuffed Corn TortillasPumpkin Enchiladas, shredded chicken tacos, , Thanksgiving Casserole, and Enchiladas verdes.  For even more recipes using Sticky Chicken be sure to check out my E-cookbook.

Ingredients: 1 whole chicken, 2 teaspoons salt, 1 teaspoon cayenne pepper, 1 teaspoon paprika, 2 teaspoon garlic powder, 1 teaspoon thyme, 1/2 teaspoon black pepper, 1 teaspoon fresh rosemary (finely chopped), 1 onion

Mix all the seasonings: salt, cayenne pepper, paprika, garlic powder, thyme, black pepper, and rosemary.

Pat dry chicken with paper towels and remove giblets.

Rub chicken with spice mixture, place in crock pot, breast down.

Rough chop onion and place on bottom of lightly sprayed crock pot.

Add some onion and spice mixture inside chicken as well.

Cook on low for 8-10 hours

Then remove the chicken from the crockpot using 2 big spatulas.

Remove skin and meat from bones and use in your favorite dishes, salads, soups, casseroles, tacos,  or, eat it just plain.

See those glorious drippings?  Don’t toss them.

Add 8 cups of water, and the bones and skin back in from the chicken. If you have any leftover carrots, onion, garlic, celery, this would be a great addition too.   Cook on low another 8-10 hours.

Then strain out all the bits and bones.

I like to strain 2-3 times to be sure I’ve gotten everything.

Then I freeze the strained broth in 2 cup amounts in freezer bags, stacked flat for easy storage and defrosting.

I also use a tall cup to wrap the bag around then pour in, this is also helpful if the bag has a hole in it, it will catch any liquid.



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Sticky Chicken

2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon Paprika
2 teaspoon garlic powder
1 teaspoon thyme
1 tsp fresh spices (rosemary, oregano, etc)
1 teaspoon fresh ground black pepper
1 large roasting chicken
1 cup chopped onion

In a small bowl, thoroughly combine all the spices.

Remove giblets from chicken, clean the cavity well and pat dry with paper towels.

Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.

Add Onion to bottom of crock and inside chicken

When ready to cook chicken put it in the slow cooker and do not add any liquid.

As the cooking process goes on it will produce its own juices.

Cook on LOW 8 to 10 hours and it will be falling off the bone tender.

Let cool then remove the meat from the bones, and set aside.  If you like add about 6 – 8 cups of water and all the skin and bones back into the crockpot to cook for another 8 hours, and then strain all the bones and bits and have some of the best homemade chicken broth.

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