Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Monday, April 22, 2013


You can cook chicken in your slow cooker/crockpot to have on hand for quick chicken enchiladas, tacos, casseroles, etc.  You will also have homemade chicken stock for use from this recipe.

2 to 3 lbs chicken breasts, thighs, etc
4 cups water
2 tbsp chopped fresh parsley
2 tsp garlic powder or two to three large garlic cloves, minced
1 bay leaf
1 tbsp minced onion
1 tsp seasoned salt

Place all the ingredients into the cooker; cover and cook on low 6 to 8 hours or on high 3 to 4 hours.

Remove chicken from the cooker to a cutting board.  When cool enough to handle, debone and skin.  Chop or shred chicken to use in recipes.  May be refrigerated for a few days or frozen for later use.

Discard bay leaf and save stock for use in recipes.

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