Crockpot Recipes With Rotisserie Chicken

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. And guess what? Your trusty crockpot and that beautiful rotisserie chicken from the grocery store are about to become your new best friends. Prepare for minimal effort, maximum deliciousness. It’s the kind of recipe that lets you look like a domestic goddess (or god) while secretly just chilling on the couch.

Why This Recipe is Awesome

Okay, let’s be real. This recipe isn’t just ‘awesome,’ it’s borderline magical. It’s the kind of dish that makes you look like a culinary genius without actually having to *be* one. We’re talking **set it and forget it** levels of chill. Did you just spend all day adulting? Or maybe all day binging reality TV? Doesn’t matter! This crockpot concoction requires so little brainpower, even I manage it after a particularly long ‘nap’ on the couch. Plus, it’s a fantastic way to stretch that rotisserie chicken, giving it a whole new lease on life beyond just being devoured cold straight from the fridge. #NoJudgment

Ingredients You’ll Need

• **One glorious rotisserie chicken:** Already cooked! Hallelujah! Shredded, please, bones discarded. (Unless you’re into that, then you do you.)
• **1 (10.75 oz) can Cream of Chicken soup:** The OG of easy comfort food. Don’t judge, it works!
• **1 (10.75 oz) can Cream of Mushroom soup (optional, but highly recommended):** Because why have one cream soup when you can have two? More creamy, more dreamy.
• **1 cup Chicken Broth:** To keep things from getting *too* thick. Nobody likes a dry crockpot.
• **1 onion, chopped:** Or don’t! But it adds flavor, so maybe just cry a little and chop it.
• **2-3 cloves garlic, minced:** Because everything is better with garlic. End of story.
• **1 tsp Italian Seasoning:** Your secret weapon for instant flavor.
• **Salt and Pepper:** To taste. Don’t be shy, but also don’t overdo it. You’ve been warned.
• **Optional: 1 cup frozen mixed veggies:** Peas, carrots, corn… the usual suspects. For that extra pop of color and, you know, vitamins.
• **Optional: Cooked rice, noodles, or mashed potatoes:** For serving. Because you need something to soak up all that deliciousness.

Step-by-Step Instructions

1. **Shred that bird:** First things first, get that rotisserie chicken off its bones and shred it into bite-sized pieces. Discard the bones, skin, and any other bits you don’t want. This is the hardest part, I promise.
2. **Chop ’em up:** If you’re using them, chop your onion and mince your garlic. Don’t worry, it’s not a competition.
3. **Combine everything:** In your crockpot, combine the shredded chicken, both cans of cream soup, chicken broth, chopped onion, minced garlic, Italian seasoning, and a good pinch of salt and pepper.
4. **Stir it good:** Give everything a good stir until it’s all happy and mixed. Make sure the chicken is coated in that creamy goodness.
5. **Set it and forget it (mostly):** Cover your crockpot. Cook on **low for 3-4 hours** or on **high for 1.5-2 hours**. You want the flavors to meld and everything to be heated through.
6. **Add your greens (if using):** About 30 minutes before serving, stir in your frozen mixed veggies, if you’re feeling fancy (or healthy-ish).
7. **Serve it up:** Once it’s all bubbly and smelling amazing, it’s ready! Serve it over rice, noodles, mashed potatoes, or even straight from the crockpot with a spoon. You do you.

Common Mistakes to Avoid

• **Forgetting to shred the chicken:** Rookie mistake. You don’t want a whole chicken breast swimming in there. Shredding helps it absorb all the flavor!
• **Skimping on the liquid:** If your mix seems too thick, add a little more broth. Nobody wants a dry, gloopy mess. **Aim for a nice, saucy consistency.**
• **Overcooking:** While a crockpot is forgiving, leaving it on high all day might result in dry chicken. Keep an eye on it, especially on the first go-round.
• **Not seasoning enough:** Taste before serving! Rotisserie chickens are usually seasoned, but adding your own salt, pepper, and Italian seasoning elevates it. Don’t be afraid to adjust.
• **Using raw chicken:** Uh, no. This recipe is specifically for *rotisserie* chicken because it’s already cooked. Don’t make extra work for yourself!

Alternatives & Substitutions

Feeling adventurous? Or just out of something? No worries, we’ve got options!

• **Cream of Anything:** No cream of mushroom? Use another can of cream of chicken, or even cream of celery. It’s all about that creamy base, baby.
• **Veggies Galore:** Don’t have mixed frozen veggies? Throw in some fresh chopped carrots and celery at the beginning, or some frozen peas right at the end. Spinach wilts beautifully too!
• **Spice it Up:** Want a kick? A pinch of red pepper flakes or a dash of hot sauce will do the trick. A little smoked paprika can add a nice depth, IMO.
• **Cheese, Please:** Stir in a cup of shredded cheddar or Colby Jack cheese during the last 30 minutes for an extra cheesy, gooey treat. Because cheese makes everything better.
• **Herbs:** Fresh parsley or chives stirred in at the end can brighten up the dish.

FAQ (Frequently Asked Questions)

Can I use chicken breasts instead of rotisserie chicken?

Well, technically yes, but then it’s not a *rotisserie chicken* recipe, is it? You’d have to cook them first, shred them, and lose the convenience. So, I say stick to the pre-cooked goodness!

How long does this last in the fridge?

Good question! It should be perfectly fine for 3-4 days in an airtight container. Great for meal prep, FYI!

Can I freeze this?

Absolutely! Let it cool completely, then portion it into freezer-safe containers or bags. It should last for about 2-3 months. Thaw in the fridge overnight before reheating.

What if I don’t have an onion or garlic?

Gasp! Okay, fine. You can use onion powder and garlic powder as a substitute, about 1/2 tsp of each. But seriously, go get some fresh stuff next time, your taste buds will thank you.

My mixture is too thin, what do I do?

No stress! You can make a quick slurry with a tablespoon of cornstarch mixed with an equal amount of cold water. Stir it into the crockpot during the last 30 minutes of cooking and it should thicken right up.

Can I add rice directly to the crockpot?

Hmm, I wouldn’t recommend it for *this* recipe. The rice would absorb too much liquid and might get mushy or not cook evenly with the other ingredients. Best to cook your rice separately!

Final Thoughts

And there you have it! A ridiculously easy, unbelievably tasty meal that practically cooks itself. You’ve officially mastered the art of “fancy-ish” comfort food with minimal effort. Go ahead, pat yourself on the back. You’ve earned it! Now go impress someone – or yourself – with your new crockpot prowess. Your taste buds (and your busy schedule) will thank you. Happy cooking, friend!