Crockpot That Chicken

My sister-in-law got me started on cooking a whole chicken in the crockpot. About once a week, I defrost a chicken, stick it in the crockpot and fill it up with chicken broth. I turn it on high and cook it for 5 to 6 hours until the chicken starts to fall apart.

After the liquid (and the chicken) had a chance to cool, I separate all the good meat from the bones, organs and skin of the chicken and store the pieces of chicken meat in the fridge.

Throughout the week we use the chicken to make chicken salad, chicken and cheese quesadillas, burritos and enchiladas and just about any other chicken dish that calls for cooked chicken meat.

I also save the chicken stock to cook with later, or turn it into a quick pot of soup by adding some veggies, rice and pieces of the chicken meat. Of course it is also the perfect start for a pot of chicken noodle soup.