Roast Chicken in the Crock Pot

I absolutely LOVE chicken from the crock pot!  I feel like you just about can’t mess it up.  It always comes out tender and full of flavor.  Let’s also not forget the easy clean up, and dinner is practically done when you get home!  This week I tried out a whole chicken in the crock pot and used the meat for a couple of dinners!


Doesn’t it look so yummy!!!  I started by placing 4 foil balls in the bottom of the crock pot to keep the chicken out of the juices while it cooked.  Then I packed the inside of that 5.4 lb bird with 1/2 cup onions, 1/2 cup carrots, 1/2 cup celery, and 2 lemons.  I finished with a covering of Mrs. Dash Lemon Pepper Seasoning over the outside of the bird.

I turned the crockpot on high for 4 hours and left for work.  I shortened the suggested cook time because I knew I would be gone 8+ hours for the work day.  Once my crockpot is done with cooking time, it will stay on the “warm” setting (which is still pretty hot for my crockpot) until I turn it off…so I knew the bird would keep cooking the remaining 4 hours. If you are home to watch it, cook for 4 1/2 – 5 hours (or until internal temp reaches 165 degrees).


I ALWAYS use a crock pot bag, so when I got home I just lifted the bag out of the crock pot and placed it in a roasting pan so I could easily slice the chicken.  Well, honestly I attempted to slice it, but it was so tender it just fell apart.  It was AMAZING!!!  SO much flavor and melt-in-your-mouth tender.


I pulled off enough meat for that night’s dinner, and then pulled off the rest of the white meat and put it in the fridge to make chicken and cheese quesadillas the next night!  I also pull off all the dark meat and save it for the dogs. 🙂




Spicy Crock Pot BBQ Chicken Sandwhiches

There is not much better than coming home and the first thing you smell when you come in the door is BBQ chicken that has been cooking in the crockpot all day.  This recipe was a little different for Hubs and I, since we like our food pretty plain.  Adding in the chipotle peppers was the perfect touch – don’t leave them out!


  • 8 ounces of your favorite BBQ sauce
  • 1 – 4 ounce can of chopped green chilies
  • 1 teaspoon of canned chipotle chilies, finely chopped
  • 1/2 teaspoon of salt
  • 2 pounds of boneless, skinless chicken breasts
  • 1 small onion, chopped
  • 1 clove of garlic, minced
  • 4 light hamburger buns

Stir BBQ sauce, green chilies, chipotle chilies, and salt in a crockpot.  Add chicken, onion, and garlic.  Stir to combine.  Put the lid on the crock pot and cook on low for 4 – 5 hours.  Use two forks to shred the chicken in the crockpot.  Serve on whole wheat hamburger buns.

Makes 8 servings.  9 Weight Watchers Points+ value per serving.

Cal:  364;  Fat: 13;  Carbs:  32;  Fiber:  4;  Protein:  30

Double Duty Chicken Crock Pot Meal–Day 2

Do you remember the awesome Southwest Chicken we shared with you yesterday?  Remember how we cooked all the chicken in the crock pot and saved some for “another meal”?  Well….drum roll please….

Simple Chicken Noodle Soup



  • Left over chicken from previous meal (already cooked)
  • 2 cups of water
  • 1 32 ounce carton of chicken broth (low sodium – low fat)
  • 1 tablespoon of olive oil
  • 2 cloves of minced garlic
  • 2 teaspoons of Italian seasoning
  • 1/2 cup of frozen chopped onion
  • 1/2 cup sliced celery
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of freshly ground black pepper
  • 1 medium sliced carrot
  • 6 ounces of ditalini pasta (or any small pasta of your choice)
  • 2 tablespoons of fresh parsley, chopped

Combine water and chicken broth in a microwave safe dish, and microwave on high for 5 minutes.  Shred the chicken from the previous meal and set aside.

While the broth heats up, heat a large saucepan over medium-high heat.  Add oil to a pan and add sliced carrots, salt and pepper, then cook for 2 minutes.  Next, add onion and celery and cook for 3 – 4 minutes or until tender.  Make sure you stir frequently.  Add the garlic and Italian seasoning and stir for one more minute, or until the garlic smells fragrant.  Add the broth mixture and the pasta, then bring to a boil.  Cook for 7 minutes, or until the pasta is tender.  Stir in the shredded chicken and cook for 2 more minutes or until the chicken is heated through.  Add the parsley and serve.

Makes 4 servings.

Calories: 237;  Fat: 5; Carbs: 24; Fiber: 2; Protein: 23

6 Weight Watchers Points+ Value per serving.

Double Duty Chicken Crock Pot Meal

Yeah, so we are in a chicken-from-the-crockpot kind of mood…so what?! If everything I made was this easy, and this delicious, I would be one happy wife and I am sure I would have one happy hubby.  Unfortunately, it isn’t always that way {I just choose to only share the good stuff with all of you}.

This crock pot meal was super awesome because I cooked the chicken all at one time in the crock pot and used half of it for another meal later in the week (which I will share with you tomorrow).

Southwest Chicken



  • 1.5 pounds of boneless skinless chicken breast (plus another 3/4 pound of chicken for another meal)
  • 14.5 ounce can of dice tomatoes with mild green chilies
  • 15 ounce can of black beans (rinsed and drained)
  • 8 ounces of frozen corn
  • 1/4 cup of chopped fresh cilantro
  • 14.5 ounce can fat free chicken broth
  • 3 green onions, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon cayenne pepper

In the crockpot, combine the chicken broth, beans, corn, tomatoes, cilantro, green onions, and seasonings.  Season the chicken breasts with salt (to taste) and lay them on top of the mixture in the crockpot.  Lay the extra chicken breast on top of that (so it doesn’t touch the mixture on the bottom), then season with salt and pepper.  Cook on low for 8 hours.


30 minutes before you serve the meal, remove the extra chicken breasts from the top and put them in a sealed container to save for another meal.  Use a fork to shred the remaining chicken in the crockpot, mix with other seasonings, and cook for 30 more minutes.  Serve mixture over rice.

Makes 8 servings

Calories: 210; Fat: 3; Carbs: 24; Fiber: 5.6; Protein: 21

5 Weight Watchers Points+ per Serving.

Come back tomorrow to see how we used the extra chicken!

Creamy CrockPot Chicken

Be aware….I am in a “foody” kind of mood lately.   You are going to see a lot of new goodies we have tried over the next few days.  I hope you get a chance to try them yourself and enjoy them as much as we did!

If you want to talk about delicious, start talking about chicken in the crock pot.  You just about can’t mess it up.  It always comes out so tender!  This recipe was no exception!  I loved the creamy texture and hubs loved all the flavor.  It was a match made in heaven!



  • 4 ounces of cream cheese
  • 1/2 can of cream of mushroom soup
  • 1/2 packet of dry Italian seasoning
  • 1/2 c of dry white wine or cooking wine
  • 1 pound of boneless skinless chicken breasts

Soften the cream cheese in the microwave, then mix it with the mushroom soup, italian seasoning, and white wine until it is smooth.  Place the chicken in the crockpot and cover it with the soup mixture.  Cook on low for 4 – 6 hours. 

I served the chicken mixture over pasta, but it would be just as yummy over rice or potatoes.


Crockpot – Cranberry Onion Roast

The mix of ingredients in this recipe almost made me skip right past it, but I decided to go out on a limb and give it a try.  I am so glad I did.  I t was so easy and so full of flavor!



  • 3 lb Boston Butt Roast
  • 1 can jellied cranberry sauce
  • 1 envelop dry onion soup mix
  • 1/2 cup orange juice
  • 1/2 t salt
  • 1/4 t pepper

Season you roast with salt and pepper, cook on low in a crock pot for 6 – 8 hours.  In a saucepan, combine cranberry sauce, soup mix, orange juice, salt, and pepper.  Heat this mixture thoroughly.  Serve the sauce over sliced pork,  Enjoy!

Crock Pot Sloppy Joes

Easy and Delicious!?  It doesn’t get any better than that.  I usually am not such a fan of Sloppy Joes, but these were amazing!  Joe through this together in the crock pot before heading out to a birthday party, and when we came home they were ready to be devoured.



  • 3/4 lb of ground beef
  • 1 teaspoon minced garlic
  • 1 1/2 cup of frozen bell pepper and onion mix
  • 1 cup of canned tomato sauce
  • 2 Tablespoons canned tomato paste
  • 1 Tablespoon of brown sugar
  • 1 Tablespoon of cider vinegar
  • 2 teaspoons Worcestershire sauce
  • 3/4 teaspoon paprika
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of pepper

In a large skillet, cook the ground beef, garlic ,and frozen vegetables over medium-high heat until your beef is cooked through.  Combine all the other ingredients in a crockpot.  Add your meat mixture and stir.  Cover and cook on low for 6 hours.  Spoon your Sloppy Joe Mix onto some toasted buns and make sure you grab a napkin!