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May 30, 2007 05:45 AM

Help me use my cache of frozen chicken

I am trying to use up a surplus of frozen chicken before it gets irretreivably freezer burnt. I want to make a sort of pulled chicken in my crock pot, mexican style, to be used for enchiladas and other Mexican dishes. I do not want to labor over this. I just want to stick it in the crock pot and forget about it, so I can spend the day in my garden. Any suggestions?

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  1. I make a smothered chicken recipe from the N.O cookbook listed in my signature. I'm at work and the book is at home, but I've cooked it enuf times to give you the gist of it.

    In the bottom of the pot layer strips of bacon. Layer onion sliced about 1/4 inch. Another layer of bacon. Cut most of the pith off a lemon or two, slice thin, pick out the seeds, and layer them in. Add your chicken pieces (recipe calls for a whole chicken & I typically use split breasts.) Add in carrots, celery, whatever your heart desires. Add herbs (I like bay leaves & tarragon.) Cover with stock (or cheat like I do and use hot water w bouillion.)

    I cook this in a Dutch Oven on the stove top. Heat it up slow and simmer gently. Ought to be just fine in an electric slow cooker.

    The meat & veggies are wonderful. The broth is magnificent. I strain it & separate off the pork/chicken fat.

    1. This is a crock pot recipe. Use one whole onion for the equivalent of every 2 legs or 2 breasts. Alternately layer the onion and chicken. Before layering the chicken gets salted and thickly coated with paprika. I used a mix of some sweet, some hot, and some smoked. Going in a Mexican direction you could use also include whatever powdered chilis you like. No water is added. The chicken juices and onions provide all the liquid. After it is fall-apart tender I cooled it just enough to get my hands in there and pull all the bones out. It was great over noodles, in tortillas, etc.