Crockpot Ham & Chicken Soup

I love the idea of cooking a whole chicken in a crock pot. Whenever I see whole Foster Farms chickens on sale for a dollar a pound or lower I buy one and cook it up. We usually enjoy some cold chicken with butter and Best Foods Mayo on white bread sandwiches. I often freeze some of the meat for future tacos, soup or other dishes. This time we had a couple sandwiches, I made a great soup and have a little chicken left to freeze for later.

If like chicken and you've never cooked a whole chicken in a crock pot, DO IT, do it soon.

Remove the giblets, wash the chicken and season as desired. (I used Johnny’s Seasoning Salt) Place in the pot breast up with no liquid. Cook on low for 6 hours. It even browns. (Poultry is done at 165 degrees) It will be plenty done.

Remove the meat and bones

Degrease the broth (I use a tray of ice cubes, the grease solidifies against the cubes which can be lifted out)

This time I left all the chicken broth in the pot and made a delicious soup with the help of ideas from my husband.

Crock pot Ham and Chicken Soup
Ingredients:
Chicken broth from Crockpot Chicken or 1-14.5oz can chicken broth
1 cup of Bloody Mary Mix
1 14.5 oz. can of beef broth
1 14.5 oz. can of Great Northern Beans with liquid
1 meaty ham hock
Chicken meat


Instructions:
Turn Crock pot on high and let this simmer until the ham hock starts to break down.
Add some chicken meat (I added a large handful.)
Add a second can of Great Northern beans, drained.
Add salt and pepper as desired (I added none)