Monday, January 23, 2017

Crock Pot Monday: rotisserie style chicken

With an extra weekend guest, leftover meatloaf just won't stretch over into another meal for tonight, especially as the guest remains another day, so plan B:  Crock Pot rotisserie style chicken using the whole Perdue oven stuffer roaster that I recently got on sale at Shop Rite.

Sides will be tossed salad with choice of dressing, l/o cranberry sauce, l/o aka planned over mashed potatoes, and a vegetable TBD. I may make a pan stuffing to accompany as we have a lot of bread crumbs on hand, it'd be easy for me to do.

Here's the chicken as I started carving it:

My dinner plate:


Florence said...

Have you ever thought about monetizing your blog? I have no idea what it would involve but since you write the blog anyway, it might bring in a few more dollars to stretch.

CTMOM said...

Don't really think I want to, ditto ads.

Cindi said...

You have no idea how hard it is to make money off of ads on your blog. The work involved is massive.

Anyway, can you post an after-shot of your cooked chicken?
How did it come out?

CTMOM said...

Cindi, I have a sense on how low of a payout for my energies, placing ads on my blog would involve. I do this as a hobby, not as a living, with my aim to journal, I suppose, my daily efforts as well as to perhaps teach and learn myself in the process. I have added a photo of the chicken, from when it was cut into but you can get a good sense of how it turned out. I've made this recipe numerous times; it's a keeper in my home. Carcass and crockpot juices now simmering away in the CP, to become a base for a future soup.

Busy Bee said...

I keep my blog as a journal, too. Helps me stay on track and gives me a place to connect with others who don't think I have taken leave of my

Your chicken looks delicious!

cheryl soergel said...

Carol was it the spices that made the chicken have such a nice color? The only time I used the crock pot for a whole chicken, the skin was very unappetizing and I put it under the broiler to help. Cheryl

Kathy said...

Looks delicious!
I baked a chicken yesterday too, so I will fix a chicken tortilla bake with the leftovers tonight, and have enough for sandwiches tomorrow. Love when I can cook once and eat without much cooking for another day or two.

CTMOM said...

Kathy, could you share your chicken tortilla bake recipe? That sounds like something we'd like! TIA

CTMOM said...

Cheryl, yes the tons of Paprika in particular, colored the skin. I take the skin off prior to serving but add it to the stock pot. The meat is very moist and flavorful-also a lot of garlic and onion used.

Lee Ann said...

You and thriftymominboise are excellent cooks!

Kathy said...

The recipe is from Terri at Blue House Journal:

Cheesy Chicken Tortilla Bake
3 tortillas
3 cups chopped cooked chicken
1 jalapeno, seeded, deveined and finely diced
2 cups chopped green onions (I used half a package from Aldi and it seemed the right amount to me, though not 2 cups)
1 can condensed cream of chicken soup
1/2 can milk
1 8 ounce bar cheddar cheese shredded
1 cup shredded Pepper Jack cheese

In a 2 quart casserole, place half the chicken, half the jalapeno, and half the green onion. Top with half the soup mixed with milk and one third of the cheese, then top with a tortilla and repeat layers. You'll end with a tortilla and the last of the cheese. Bake at 350 for 45 minutes