4 Delicious Ways to Stretch a Costco Rotisserie Chicken

Costco rotisserie chickens are legendary for a reason – affordable, delicious, and convenient. But are you using all of it? In this video, I’m showing you how to minimize food waste and stretch one rotisserie chicken in 4 ways that taste incredible, save you money, and make weeknight cooking a breeze.

What You’ll Learn in This Video:
🍲 How to make a homemade chicken stock so you can stop buying it in cartons.
🥣 A cozy chicken pot pie soup that screams comfort food.
🥗 A sweet and savory chicken salad perfect for lunches.
🍲 A one-pan chicken orzo packed with veggies and flavor.

I’ve got you covered with easy recipes, minimal cleanup, and all the tips to get the most out of every bite. It’s kitchen efficiency at its finest – no food left behind!

If you enjoy this video, hit that subscribe button and stick around for more budget-friendly recipes, meal inspiration, and fun kitchen ideas. Don’t forget to comment below and let me know which meal is calling your name!

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⏰ Time Stamps:
00:00 – Intro
01:32 – Homemade Chicken Stock
03:34 – Chicken Pot Pie Soup
05:10 – Sweet & Savory Chicken Salad
06:27 – One-Pan Chicken Orzo

🍴✨ Recipes

Crockpot Chicken Pot Pie Soup

Ingredients
2 cups rotisserie chicken, shredded
4 cups chicken broth
1 cup heavy cream
1 medium onion, diced
2 medium potatoes, peeled and diced
3 cups frozen mixed vegetables (peas, carrots, green beans, corn, etc.)
3 cloves garlic, minced
1 teaspoon poultry seasoning or favorite seasoning, I used a Mediterranean blend
Salt & Pepper to taste
1/4 cup all-purpose flour
2 tablespoons unsalted butter

Instructions

In your crockpot, combine the diced onion, potatoes, garlic, seasonings, salt, and pepper. Add the chicken broth and chicken. Cover and cook on low for 4-6 hours or high for 2-3 hours, until the potatoes are tender.

Stir in the frozen mixed vegetables.

In a small bowl, whisk the heavy cream and flour together until smooth. Add this mixture to the crockpot along with the butter. Stir to combine.

Cook on high for an additional 20-30 minutes, stirring occasionally, until the soup thickens.

Sweet and Savory Chicken Salad

Ingredients:
2 cups cooked chicken, shredded
1/2 cup mayonnaise (or Greek yogurt for a lighter option)
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 cup diced apple
1/3 cup dried cranberries
1/4 cup honey roasted peanuts, roughly chopped
1 tablespoon lemon juice (to prevent apples from browning)
1/2 teaspoon favorite seasoning, I used Kinder’s cowboy butter
Salt & Pepper to taste

Instructions:

Dice the apple and toss it with the lemon juice to prevent browning. Roughly chop the honey roasted peanuts.

In a large bowl, gently fold everything together until evenly coated with the dressing. Cover and chill in the refrigerator for at least 30 minutes to let the flavors meld.

One-Pan Chicken Orzo with Spinach and Butternut Squash

Ingredients:
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 cups butternut squash, peeled and diced into small cubes
1 cup orzo
2.5 cups chicken broth
1.5 cups rotisserie chicken, shredded
2 cups fresh spinach
1 teaspoon favorite seasoning, I used Kinder’s caramelized onion
Salt & Pepper to taste
1/4 cup grated Parmesan cheese
Juice of 1/2 lemon (for brightness)

Instructions:

Heat the olive oil in a large skillet over medium heat. Add the garlic and onion and cook until softened (3-4 minutes). Add the butternut squash. Cook for 5-6 minutes, stirring occasionally, until the squash begins to soften slightly.

Stir in the orzo and cook for 1-2 minutes to lightly toast it. Pour in the chicken broth, seasonings, salt, and black pepper. Stir well. Bring to a simmer, cover, and cook for 10-12 minutes, stirring every few minutes, until the orzo is tender and the butternut squash is cooked through.

Stir in the shredded rotisserie chicken and fresh spinach. Cook for 2-3 minutes until the spinach wilts and the chicken is heated through.

Squeeze in the lemon juice for brightness and stir in the Parmesan cheese. Adjust seasoning to taste.

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