crock pot roasted chicken and vegetables

This is actually a picture of the leftover byproduct of this recipe. I love leftover byproducts for lunch.

This recipe is more of a method for how I make shredded chicken. I hate dealing with raw meat so I like to cook it all up at once.

By cooking it this way we eat roast chicken and veggies one night with homemade rolls, I get to eat chicken soup with what's left of the vegetables and broth the next day, and I get enough shredded chicken for about three more meals like chicken enchiladas, hawaiian haystacks, chicken pot pie, chicken salad sandwiches, etc. This makes life easier and I love that.

Here's the basics:

Like I said this is not really a recipe so the measurement isn't exact

I just try to cram as much as I can into my 6 quart crock pot

I use 1 package (about 5 lbs) of fresh boneless skinless chicken,

1 onion cut into large chunks

a couple potatoes (I think that time I used 3)

a couple carrots cut into big chunks

a couple ribs of celery cut into big pieces

Trim the chicken and put a layer in the crock pot

sprinkle with seasonings such as poultry seasoning, parsley, sage, rosemary and thyme,

layer veggies on it

repeat until its all in the crockpot

It will then look like this:

Pour 2 cups of broth (made from bullion) into the crock pot and cook the stuff on low all day long.

Serve vegetables and large pieces of chicken for dinner. Remove the rest of the chicken and shred and freeze for later. Add some pepper and salt to the broth, veggies and fine shreds of chicken left in the crockpot for a delicious soup for lunch the next day. Yum.

Let me know if you have any questions!