pantry cooking... chicken

Chicken  in all it’s glory

Pantry cooking recipes….. this was made from leftovers I had on hand and the family ate it all in one meal.  I made enough to have leftovers but it was such a hit that I had to make it again.

Orange crockpot chicken

AND

Creamy chicken and rice stew     (OR  as my husband calls it)  Creamy Chicken Stouder

Monday night I placed one Whole chicken into a crock pot. 

1 whole chicken

1 orange cut into half

Place chicken in crock pot with half the orange inside it and squeeze the juice on and around the chicken and leave the 2 half in the crock pot.  Add any spices you normally would put on your chicken.  I used salt and pepper. 

Cook the chicken for the day on low.  Half an hour prior to dinner, I placed the chicken in a roasting pan and placed it in the oven to brown it a little. 

Keep the juice( chicken stock) in the crock pot for tomorrow and place it in the fridge.

Creamy Chicken Stouder

Use leftover chicken you stripped off the bones from last night.  Chop it and place it back into the crock pot. 

Items I used from leftovers are as follows

1 onion

1 head garlic

½ bag frozen corn

Cream or milk ( I prefer cream but either will do)

2 cups cooked rice.

Sauté the onions and garlic in some butter and place it on top of the chicken.  Add the corn and if needed some water so as not to let it stick.  Let it cook on low .  The longer it cooks the more the flavors meld.  Add the cream and rice about  20 minutes before dinner.  I also added 2 tablespoons of flour to thicken it slightly. (especially if you use milk)

Add salt and pepper to taste.  Use your imagination and leftovers like chopped mushrooms or peppers.   If you want to make this and freeze it I would wait til it is thawed and then add the cream to the dish.