Crock Pot Leftover Chicken Recipe
Transform leftover chicken into a delicious Crock Pot meal by combining it with cream of chicken soup, garlic, vegetables, and seasonings. Cook on low for 4-6 hours until tender, and serve over rice or noodles for a comforting, easy meal that makes the most of leftovers.
Equipment
- Crock Pot (slow cooker)
- Cutting Board
- Knife
- Measuring Cups and Spoons
- Mixing spoon
Ingredients
- 2 cups shredded leftover chicken rotisserie or baked chicken works best
- 1 medium onion diced
- 3 garlic cloves minced
- 1 cup carrots sliced
- 1 cup celery chopped
- 1 cup chicken broth or vegetable broth for a lighter flavor
- 1 can 14 oz diced tomatoes, drained
- 1 cup frozen peas optional
- 1 tsp dried thyme
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp salt adjust to taste
- 1 bay leaf
- 1 tbsp olive oil
- ½ cup cooked rice or pasta optional, for serving
Instructions
1: Prep the Ingredients
- Start by shredding the leftover chicken into bite-sized pieces if it isn’t already. Dice the onion, mince the garlic, and chop the carrots and celery.
2: Layer the Ingredients
- In the Crock Pot, drizzle olive oil at the bottom to prevent sticking. Add the onions, garlic, carrots, and celery first. Then layer the shredded chicken on top.
3: Add the Liquid and Seasonings
- Pour the chicken broth and diced tomatoes over the chicken and vegetables. Add thyme, paprika, black pepper, salt, and the bay leaf. Gently stir to combine.
4: Cook in the Crock Pot
- Set your Crock Pot to low and let the mixture cook for 4-6 hours. If you’re in a hurry, set it to high for 2-3 hours. Stir occasionally to ensure even cooking.
5: Add Peas (Optional)
- About 30 minutes before the cooking time ends, stir in the frozen peas if you’re using them. They’ll add a pop of color and freshness.
6: Serve and Enjoy
- Once the cooking time is up, remove the bay leaf and give everything a final stir. Serve over cooked rice or pasta, or enjoy it as a hearty stew with a slice of crusty bread.
Notes
If you prefer a creamy version, add ½ cup of heavy cream or coconut milk in the last hour of cooking.This recipe is highly versatile.
Swap out the vegetables for whatever you have on hand, like zucchini or bell peppers.Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.