It’s been a while since I’ve posted because I’ve had a lazy month. You know what’s perfect for lazy months?! Crockpot recipes.
Not only is this recipe is super easy to make, it also makes a good amount of broth if you use a whole (cut up) chicken, or even a combination of bone-in/boneless chicken. I don’t think it works as well if you use all breast meat. It made a perfect amount of broth for the acorn squash soup I’ll be making this week.
I used Season and Supper’s recipe for Rosemary Olive Oil Bread but instead of making 4 mini loaves, I made 9 little slider buns. The next day, I ate the leftover chicken on top of mac&cheese and it was great!
- 3 lbs chicken-either breasts or whole chicken cut up
- 1/2 onion
- 3 stalks celery
- bay leaf
- 1tsp salt
- 1stp pepper
- 1/2 cup hot sauce, adding more to taste
- Put the chicken in the crockpot and add enough water to cover all of the chicken.
- Cut up 1/2 of an onion and 1 stalk of celery and add it to the crockpot with the bay leaf, salt, and pepper.
- Set on low for 6-8 hours or high for 4-5 hours. You know it’s ready when you poke the chicken and it shreds a little.
- After 5-6 hours, open up the lid and transfer 90% of the broth to another container, you only want half a cup or so in the crockpot.
- Take the chicken out, shred it/remove all the bones, and put it back in the crockpot.
- Dice up the remaining 2 stalks of celery and mix it with the chicken and hot sauce. Taste and adjust salt/hot sauce based on preference.
- Serve on little buns