Ooohh... How Shiny and New!

My crock pot has seen better days.  I've have it for-ev-er.  I can't even remember when I purchased it.  The knob is broken, you need to make sure to apply enough pressure while turning it to set the temperature.  One of the plastic handles crumbed in my hand last time I was putting it away.  OK, it was time for a new crockpot.  Luckily, I work for a company where we get great deals on Calphalon.  While browsing the employee purchase site lowandbehold they had a special purchase for Calphalon Digital Crock pots.  BINGO!  7 quart, digital, black and stainless, and NEW.  A few clicks later this baby was on the way to it's new home.  One thing that I love doing with my crock pot is simmering a whole roaster chicken until the meat is falling off the bones.  I enjoy using the shredded chicken for chicken chili, nachos, chicken soup, BBQ pulled chicken.  It makes a few meals.

Ingredients:

 

• 4-6 lb roaster chicken
• Roughly chop the following vegetables:
• 1 onion
• 2-3 carrots
• 2-3 ribs of celery
• 1 box of chicken stock or broth
• 1 tablespoon dried thyme
• Salt and pepper

 

Place the chopped veggies on the bottom of the crock.  Remove the gizzards from your chicken and give it a good wash.  Place the cleaned chicken on the veggies.  Add your thyme, salt & pepper.  Fill the crock with the box of stock.  Cook on HIGH for 4-5 hours.

 

Once the chicken is done, remove from the crock pot.  Be careful!  She's very hot and needs to cool off in a separate bowl.  Once cooled, remove the meat from the bones and store in an airtight container.  If you would like to keep the stock strain it into a ziplock bag.  (Make sure the liquid has cooled off a bit).  If you don't plan on using the stock immediately, no worries, you can freeze it.   

 

I'm looking forward to using my shiny new crock pot for many more meals.  Be sure to check back for some new crock pot creations in the near future!