Crockpot Whole Chicken

***UPDATE 11/11/2014: I’ve moved! My new site is, so anyone here from Pinterest can head over there! ūüôā


First things first: my resolution to be more disciplined is going well! I’ve been keeping tabs on what I eat, portion size, and have exercised every weekday so far, not to mention the other important parts of my discipline. Overall, successful so far.

So, I wasn’t going to blog about this recipe . . . because it’s not really a “recipe”. It’s pretty much the easiest thing in the world and one of the most delicious things in the world. I can’t believe it took me over three years of cooking to be brave enough to attempt it. And I really didn’t need to be brave, because, seriously — easiest thing¬†ever. What is it?

CrockpotChickenChicken in the crockpot — a¬†whole chicken. I have to be honest, I just really don’t like working with meat that has bones and fat that you have to pick apart to eat. When I was little and my mom made bone-in pork chops, I’d eat as close to the bone as I dared and then would hand it off to my dad to finish it. When I make bone-in pork chops now, Brett actually cuts it for me, because yes, I am three-years-old. He picks apart the good stuff so I don’t have to get too close to the bone. I know, I know. Ridiculous. He’s so lucky to have me around.

So that was another reason I was nervous about making this chicken, but I didn’t need to worry. Brett dissected it for me so all I had to see when we ate was the meat. And it was so, so good. Tender, juicy, perfectly cooked and extremely flavorful! It was also extremely cost effective. The meat filled a tupperware bowl, and then I chopped three cups of it to make these easy, delicious enchiladas. (Seriously, try them! Four ingredients!) The rest of the leftovers were turned into chicken salad for sandwiches.

The best part was that I made crockpot chicken broth afterward. All you do is add water to the bones/skin/etc., (I did six cups and will probably do more next time), turn the crockpot on low, and let it cook overnight. Once it’s strained, you can refrigerate or freeze it. I realize I’m late to this party as a lot of my friends already do this, so I’m glad I finally joined! I was even feeling congested and crappy for a few days . . . then I made potato soup with the chicken broth, ate a bowl, and woke up feeling almost 100% better the next day. Seriously, if I haven’t given enough reasons already to try doing this, that has to be the best yet!


Here’s the “recipe”:

Crockpot Whole Chicken + Crockpot Chicken Broth

  • 1 whole chicken
  • seasonings of choice (I used garlic powder, onion powder, dried thyme, paprika, cayenne pepper, and salt)
  • water (I used six cups, but will probably do more next time)
  1. Remove giblets from chicken.
  2. Place chicken in crockpot. (I sprayed my crockpot with non-stick olive oil spray.)
  3. Combine spices/seasonings and rub all over the top of the chicken.
  4. Cook on low 7-8 hours. (I had a 5-lb. chicken; cook less for smaller chickens.)
  5. Once cooked through, remove chicken from crockpot for serving.
  6. Place bones and skin back into crockpot. Add water.
  7. Cook on low overnight. Strain and place in containers to store for future use.

Crockpot Mexican Chicken

My last post was almost a month ago. I’m not going to go into the reasons for the delay, but if anyone is curious, go to the site my mom and I have been keeping¬†here. We’ve been through a lot in the last month, but we are trying to praise God through everything . . . even when it seems this journey will be endless.

Today I’m sharing one of my absolute favorite recipes. I got back from Ohio last Sunday, and I really haven’t felt like cooking much. This awesome recipe is perfect for those days: throw it all in your slow cooker and forget about it for eight hours. When you’re ready to eat, the chicken completely falls apart and shreds itself as you stir it. Plus it tastes fantastic no matter how you eat it. We usually do burritos the first night, but we’ll eat the leftovers as salads, burritos, or plain with tortilla chips. It’s incredibly versatile. I forget where I found the original recipe, but I’ve added and subtracted lots of ingredients to suit our tastes.


This is perfect for our single friends out there . . . simple, filling, tasty, and lots of leftovers. You can eat it for a week, or freeze some! We’ve frozen half of it before to have a few weeks later. How much better can it get? It’s also a great meal for guests. Not only do you not have to worry about dinner, but it’ll be a¬†hit, I promise! I’ve served this to my in-laws, other family, and friends of ours many times, and pretty much everyone has said they love it.


In the age of Chipotle, everyone probably knows how to fold a burrito, but I thought I’d show you anyway. The trick is not filling the tortilla¬†too full, no matter how tempted you are. (1) Put your filling in a straight-ish line; (2) bring the [short] sides closest to the filling in; (3) holding those sides in, fold over one of the long sides and push back against the filling; (4) roll your finished burrito!

We’re pretty simple with condiments: sour cream, cheese, and spinach. Because it’s so versatile, this can be as healthy as you want it to be, though. Hope you enjoy!

Crockpot Mexican Chicken

  • 3-4 large boneless, skinless chicken breasts
  • 1 medium onion, diced
  • 1 or 2 bell peppers (color of your choice), diced
  • 1 jalepeno, seeded and diced (optional)
  • 8-oz. frozen corn
  • 1 15-oz. can black beans, drained and rinsed
  • 2 T. minced garlic
  • 16-oz. salsa
  • 1 T. chili powder
  • 1 T. cumin
  • 1 t. oregano
  • 1/2 t. cayenne pepper (more or less, depending on taste)
  • salt and pepper
  • 2 c. dry rice (I use Minute Brown Rice)
  1. Place chicken in crockpot.
  2. Mix all ingredients except rice; pour over chicken. Make sure chicken is covered.
  3. Cook on low for 8-10 hours.
  4. Stir and shred chicken.
  5. Cook rice and stir into chicken mixture.
  6. Serve with shredded cheese, sour cream, tortillas, tortilla chips, and anything else your heart desires.