• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Good Cheap Eats
  • About
    • Welcome to the Good Cheap Eats Kitchen
    • Media
    • Privacy Policy
    • Disclosure
    • Contact Me
  • Members Only
    • Login
    • Club Homepage
    • Club Resource Library
    • Downloads
    • Live Club Events
  • Recipe Index
  • Recent Posts
  • SHOP
    • Purchases
    • Cookbooks
    • Planner
    • The Good Cheap Eats Club
    • Meal Plans
    • Holiday Helps
menu icon
go to homepage
  • Start Here
  • All Recipes
  • Summer Recipes
  • Subscribe
  • Shop
  • Join the Club
  • Cookbooks
  • About
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Start Here
    • All Recipes
    • Summer Recipes
    • Subscribe
    • Shop
    • Join the Club
    • Cookbooks
    • About
    • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Main Dishes » Poultry » Chicken

    Slow Cooker Whole Chicken (Easy Crock-Pot Recipe)

    Published: Jan 23, 2024 by Jessica Fisher

    FacebookTweetPinPrint
    As an Amazon Associate I earn from qualifying purchases. For more details, please see our disclosure policy.
    Jump to Recipe Print Recipe

    Make things easy on yourself with this slow cooker recipe for cooking a whole chicken. A Slow Cooker Whole Chicken is great for serving as an easy meal with side dishes or for cooking seasoned chicken to use in recipes.

    Either way, it’s an easy 3-ingredient recipe that practically cooks itself!

    a dinner plate of sliced chicken breast, green beans, and mashed potatoes with cutlery in the background. this …

    Want to save this post?

    Enter your email below and get it sent straight to your inbox. Plus, I’ll send you budget recipes and money-saving tips every week!

    Save Recipe

    Table of Contents
    • Why Make This Recipe
    • Ingredients
    • Instructions
    • To serve:
    • FAQs & Tips for Success
    • More Great Slow Cooker Recipes
    • Crockpot Whole Chicken

    A Crockpot Whole Chicken is a simple, hands-free way to cook dinner. It takes just a few minutes of prep time and three simple ingredients, making it a perfect meal to serve for Sunday dinner or on a busy weeknight with very little effort.

    Why Make This Recipe

    It’s delicious. This is such an easy recipe that results in juicy chicken. Some people say it’s just like a store-bought rotisserie chicken, but my husband says it’s better!

    It’s a good deal. Cooking a whole chicken in the crockpot—as opposed to cooking pieces—can be a great way to stretch your grocery dollar. Not only do you get an abundance of cooked chicken plus a carcass to make homemade chicken stock, but you also benefit from lower prices and more tender meat. (Bone-in chicken tends not to dry out like boneless can.)

    It’s a good way to cook a lot of chicken at once. A Crockpot Whole Chicken is also a great way to bulk cook and provide for many meals in one fell swoop. You won’t get the crispy skin that you do when you roast a whole chicken, but you’ll have great tasting chicken meat for a comforting meal and yummy drippings to use in stock or gravy.

    It’s easy! Cooking a whole chicken in a slow cooker is one of the easiest and tastiest ways to prepare a whole bird. It’s not hard. The meat is tender and juicy. And it saves you a ton of time in the kitchen.

    Ingredients

    Here’s what you’ll need to make a Crockpot Whole Chicken:

    ingredients to make a slow cooker chicken laid out on a white counter.

    a roasting chicken – You can find whole raw chicken in sealed plastic bags in the meat department of the grocery store. It may be labeled roaster or just whole chicken. When you see a sale, stock up as they freeze well. If you prefer, you can cook many bone-in chicken breasts this way as well.

    butter – You can use dairy butter or plant butter. It will add flavor and make it easy for you to add seasoning under the skin. If you prefer, you can drizzle the outside of the chicken with avocado oil.

    seasoned salt – I make homemade seasoned salt, but you can use any spice blend you like as well as plain old salt and pepper. Sometimes I give it a heavy sprinkling of dried onion flakes as well as salt, black pepper, onion powder and garlic powder. Consider dried or fresh herbs, like thyme, herbes de provence, rosemary, oregano, basil, or sage to add to your seasoning. The possibilities are endless!

    Instructions

    Here’s how to make this slow cooker roast chicken recipe:

    patting the whole chicken dry with a paper towel.
    seasoning the butter pats with spice mix.
    chicken on tray with pats of butter under the skin.
    the chicken with knobs of butter under the skin and seasoned salt atop.

    1. Place the chicken on a tray to catch drips and contain the mess. Pat the chicken dry and remove the neck and giblets from inside the bird. Sometimes they are packed in a bag, sometimes not. You can use these for cooking, like in homemade stock, or discard. Your choice. (I ditch them usually.)

    2. I like to season my chicken with butter and seasoned salt. Rather than mess with softening the butter and getting your hands all greasy, cut the butter into pats and seasoned it generously with the seasoned salt.

    3. With your hand loosen the skin from the chicken meat and slide the seasoned butter pats under the skin of the chicken. In this way, the melting butter and seasoning baste the chicken breast and keep it moist and flavorful.

    Sprinkle more seasoned salt on the outside of the chicken.

    roasting rack in bottom of slow cooker crock.
    chicken on rack in the slow cooker.
    lid over the chicken in the slow cooker.
    the cooked whole chicken on a platter with fresh parsley.

    4. The cooking chicken will accumulate quite a lot of drippings which is great for homemade gravy. However, it’s nicer for removing the chicken for carving, if the chicken cooks atop a rack of some kind.

    You can use a collapsible steamer basket or a thick coil of aluminum foil or even foil balls to keep the chicken out of the juices. I prefer a steamer basket whose handle is removable. Makes it a lot easier for positioning the chicken.

    5. Place the prepared chicken on the steamer basket in the bottom of the pot. Once the chicken is settled in the slow cooker, cover it and cook on HIGH for 4-5 hours or LOW for 6-8 hours. How long it takes to cook will depend on the size of your chicken. Chicken is safe to eat when it reaches an internal temperature of 165 degrees F.

    You do not need to add any liquid. Chickens today typically have some solution added, so they rarely need added liquid. At the end of the cooking time, the meat will be tender, practically falling off the bone. 

    This is why it’s so helpful to have the steamer basket for moving the chicken from crock to cutting board. The chicken is so tender, it’s liable to fall apart and send bits of chicken all over your kitchen. (Ask me how I know.)

    To serve:

    You’re now ready to carve the whole chicken. Depending on the size of your household, you can serve sliced chicken and chicken pieces one night and then have enough leftover for soup or chicken pot pie the next night.

    Slow cooked chicken is delicious with Mashed Potato Casserole and a quick saute of Frozen Green Beans for an easy supper.

    Make a Plan for Leftover Chicken: Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days. If you store your leftovers in clear containers, they’re more likely to get eaten. Freeze your slow cooker chicken to extend its shelf life. 

    Be sure to use the bones and drippings to make chicken stock as soon as you’ve finished carving the chicken. You don’t even have to wash the slow cooker!

    FAQs & Tips for Success

    Be sure to thaw your chicken completely. Typically whole birds are stored pretty cold, so even the ones I buy from the store are often partially frozen when I bring them home. Store it in the fridge in a dish to catch drips while it thaws.

    Do you have to cook chicken before putting it into the slow cooker?

    Nope! That’s what makes it one of the easiest ways to prepare a whole chicken.
    A whole chicken in a crockpot will cook on a low setting in about 4 hours.

    Is it better to cook chicken on high or low in the crockpot?

    Either temperature setting is fine, it’s the timing that is important. Longer cooking times will result in very tender chicken that will be impossible to remove from the crockpot. Check at the lower of the cooking time for the temperature you’ve selected by inserting an instant read thermometer into the thickest part of the thigh, not touching the bone. You want it to reach 165 degrees to be safe.

    Can you add vegetables to the slow cooker with the chicken?

    Vegetables can get soggy and mushy when added to the slow cooker at the same time as the chicken. For best texture and flavor, toss baby carrots and cubed potatoes with a bit of olive oil and season to taste. Tuck these into foil packs, sealing closed well and add the packs to the slow cooker during the last half of the cooking time.

    Don’t you need to add water to the crockpot?

    You do not need to add any liquid. Chickens today typically have some solution added, so they rarely need added liquid. The melted butter will add moisture, so you’re good to go.

    Why doesn’t my slow cooker whole chicken have browned skin? 

    The crockpot doesn’t brown food because it cooks it under moist heat. If you’d like the chicken skin to be browned, you can place it under the oven broiler for a few minutes at the end of the slow cooking time. 

    carved whole chicken on platter with parsley.

    More Great Slow Cooker Recipes

    close up of crockpot enchiladas on a blue plate with fork and salad.

    Easy Crockpot Chicken Enchiladas

    overhead shot of sauerkraut and pork on potatoes with dill garnish.

    Sauerkraut and Pork (Instant Pot or Slow Cooker)

    side view of stack of ham and cheese sliders on foil, with melty cheese.

    Hot Ham and Swiss Sliders (Freezer-Friendly)

    spoonful of bean and rice soup over a bowl.

    Rice and Bean Soup (A Recipe for Leftovers)

    white spoon and fork on a teal plate logo.

    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    chicken breast sliced on a plate with side dishes.

    Crockpot Whole Chicken

    Make things easy on yourself! Roast a whole chicken in the slow cooker for tender, delicious cooked chicken to enjoy for dinner or use in recipes.
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 10 minutes minutes
    Cook Time: 4 hours hours
    Total Time: 4 hours hours 10 minutes minutes
    Servings: 8
    Calories: 403kcal
    Author: Jessica Fisher
    Cost: $3-4

    Equipment

    • 7-qt slow cooker
    • steamer rack
    • instant read thermometer
    • cutting board
    • chef's knife

    Ingredients

    • 1 roasting chicken 3 to 4 pounds, giblets removed
    • 4 tablespoon butter cut into pats, plant butter can also be used
    • 2 teaspoon Homemade Seasoned Salt or other favorite seasoning blend
    US Customary – Metric

    Instructions

    • Pat the chicken dry and place it on a tray. Remove the giblets, if any. Discard them or save them for another use.
      1 roasting chicken
    • Slice the butter into several pats. Season the butter pats generously with the seasoned salt or other spices.
      4 tablespoon butter, 2 teaspoon Homemade Seasoned Salt
    • Separating the chicken skin from the meat with your hand, slide the pats of seasoned butter into these spaces, distributing evenly. Season the chicken with any remaining spices.
    • Place a steamer rack or a coil of aluminum foil in the bottom of the slow cooker to keep the chicken off the juices that will accumulate. Tie the legs with cheesecloth.
    • Place the chicken on the rack. Cover and cook on HIGH for 4 hours or on LOW for 6-8 hours.
    • Once the chicken is cooked, to an internal temperature of at least 165 degrees, remove the chicken to a cutting board. Carve and serve chicken or chop or shred it for use in another chicken recipe.
    • The drippings can be strained and used to make gravy. Alternatively, use the bones and drippings to make homemade chicken stock in the slow cooker.

    Notes

    Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.
    Nutritional values are approximate and based on 1 cup cooked meat.
    For dairy-free: use plant-based butter instead of regular dairy butter.
    To add vegetables: Toss baby carrots and cubed potatoes with a bit of olive oil and season to taste. Tuck these into foil packs, sealing closed well and add them during the last half of the cooking time.

    Nutrition

    Calories: 403kcal | Carbohydrates: 0.2g | Protein: 28g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 157mg | Sodium: 741mg | Potassium: 326mg | Sugar: 0.004g | Vitamin A: 1571IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 2mg
    Tried this recipe?Tell us what you think! Your reviews help us develop better recipes and give newcomers the confidence to try your favorites. Scroll down to leave a starred comment.

    Originally published on January 17, 2012, this post has been updated for content and clarity.

    « Grandma’s Chicken Noodle Soup from Scratch
    How to Cook Fish in a Pan (3-Ingredient Recipe) »
    FacebookTweetPinPrint

    Reader Interactions

    Comments

    1. Shirlene

      February 09, 2012 at 4:01 pm

      sounds like a great way to make a whole chicken!

      Reply
    2. kolfinnas korner

      January 24, 2012 at 12:55 pm

      I’m going to try this! I bought a couple whole chickens real cheap and didn’t know how to cook them. This looks perfect!

      Reply
    3. M

      January 21, 2012 at 9:02 am

      I don’t usually find conventional chickens that low in IN- maybe .89/lb. I’ve been trying to move to organic (or at least hormone/antibiotic-free) for the past few years and have found that buying whole chickens is the only way we can afford to. When I find the organic chickens on sale at $1.50/lb, I try to buy 3-5 and freeze them.
      I “roast” a chicken in the crockpot 1-2x/mo and dice/shred the leftovers for other meals. We had a chicken for supper Thursday night and the broth made over night is now simmering with black beans for soup. There are a few good flavor options at http://crockpot365.blogspot.com/

      Reply
    4. Anna R

      January 20, 2012 at 1:54 pm

      Hey Jessica 🙂 Does the skin come out all white and yucky when you cook a bird in the crock pot or does it brown like in the oven? I’m not a skin eater but the thought if white yucky skin has been enough to keep me from attempting this in the past… Thanks!

      Reply
      • Jessica

        January 20, 2012 at 1:58 pm

        I would describe it as somewhere in between. I wouldn’t call it browned, but it’s not white either. But, definitely NOT crisp. It’s not gross, though. imo

        Reply
    5. NotJune

      January 19, 2012 at 9:18 am

      Where are you getting chickens at that price, I must know! I’m in L.A. Also have been loving the pantry challenge. I haven’t been quite as organized as you in planning but I’ve still made quite a dent and saved money.

      Reply
      • Jessica

        January 19, 2012 at 9:41 am

        Ralphs does this about once a quarter.

        Reply
    6. Michelle

      January 18, 2012 at 2:44 pm

      I do this all the time! In fact, I usually do 2 birds in the crock at the same time. One for dinner, one to shred for tacos/enchiladas later. One thing I for the life of me can’t understand is how you hav e leftovers?!?! We are a family of 3: me 5’2″ 110lbs, hubs 6′ 170 lbs and a five-year old girl 32lbs. We usually only have enough chicken left over from o e bird for “1” of us to have lunch the next day! And that’s with at least 2 side dishes!

      Reply
      • Rob Dobbs

        August 01, 2012 at 2:19 pm

        @Michelle, If you want more leftover chicken, increase the number of side dishes beyond your normal 2, such as serving potatoes and bread or stuffing, 2 different raw or cooked vegetable sides, and fruit.

        Reply
    7. Kristi

      January 18, 2012 at 7:41 am

      I love to do a whole chicken in the crock pot. It’s on our menu for tomorrow night. I like to put olive oil on the chicken, then use Emeril’s creole seasoning. (I got the link to that recipe here on your site.) It makes the chicken have more of a “roasted” look.

      Reply
      • TSandy

        September 17, 2014 at 3:12 pm

        I love Emeril’s spice blends. I’ll have to try the creole on a whole chicken. Quarter a lemon and an onion. Stuff the cavity with both and it adds so much flavor to the chicken.

        Reply
    8. Kat

      January 17, 2012 at 6:50 pm

      Thanks, I’ll start keeping an eye on their ads! 🙂

      Reply
    9. Kat

      January 17, 2012 at 6:27 pm

      My family absolutely loves whole roasted chickens, but we don’t ever see them at THAT great of a price where we are in So Cali. Would you mind sharing the name of the store that you find such great deals at? We normally end up settling for a Costco rotisserie bird, just because it’s cheaper than buying a whole bird for 12.00 or 14.00 dollars and then roasting ourselves. I’d really rather do it myself so I know exactly what my family is eating.

      Reply
      • Jessica

        January 17, 2012 at 6:34 pm

        Ralph’s runs this sale about once a quarter. This week they are 79cents I think. But, they go lower.

        Reply
    10. STL

      January 17, 2012 at 3:54 pm

      I did this today, in fact. I do pretty much all of the things you mentioned with the chicken, except the next day I usually make burritos, taco casserole, pasta, or something that requires bite-sized chicken. Thanks to your freezer cooking info, I froze the last leftovers so I’d have chicken ready to go in a pinch someday. Today I just put the chicken in and poured some teriyaki sauce I’ve had sitting in my cabinet for a long time (almost out of date, but still good) over it for the first time. We’ll see how it comes out.

      Reply
    11. Trish

      January 17, 2012 at 3:42 pm

      wow, what a great post, and really helpful comments. We dont eat a lot of chicken, because my husband really likes white meat and i can’t seem to roast chicken breasts – bone in or not – without them coming out dry. but just putting it in the crockpot sounds great! I love rotisserie chicken, and lately have found that the various stores all seem to be using some seasoning that I can’t stand! so they are out as a dinner option. but this will bring them back . so glad I read this!

      Reply
    12. Bobbi Sue

      January 17, 2012 at 11:30 am

      I put a whole chopped onion in the bottom of the slow cooker. I don’t understand why you’d use oil…you really don’t need it and most of you probably take the skin off anyway. The slow cooker does it all by itself. Nice, juicy, moist..delicious! Just my personal opinion of course.

      Reply
      • Jessica

        January 17, 2012 at 12:34 pm

        I probably don’t do it every time, but when I do, I use olive oil so it adds some flavor.

        Reply
        • Martha Artyomenko

          January 17, 2012 at 7:46 pm

          @Jessica, For me, I do the oil to make the outside crispy, instead of stewed flavor!

    13. Martha Artyomenko

      January 17, 2012 at 10:07 am

      I like to rub mine with oil and seasoning salt. I put it upside down on top of canning jar rings in the crock pot with no water. Cook on high for 4 hours and it is falling apart, tender and so juicy!

      Reply
    14. eko

      January 17, 2012 at 9:16 am

      We never have chickens that low – I think the lowest is .89cents per pound. There is such a back and forth(ness) about whether or not to rinse a chicken. I am still of the mindset that one should, and then I have the excuse to scrub up the sink and surrounding area REALLY well.

      I have never coated my chicken with butter/or oil in the crockpot — what looks GOOD, I’ll do that next time.

      New(ish) reader – love your site. TY

      Reply
      • Maureen

        January 17, 2019 at 8:57 am

        I know they say not to, but I can’t help but wash the chicken as well. Old habits die hard. Because we have poultry at least twice a week, it means that the kitchen sink and area get a good disinfecting! So I see it as a win-win!

        Reply
    15. Suzanne

      January 17, 2012 at 8:58 am

      What a timely post. I just took a chicken out of the freezer yesterday to cook tomorrow! I was going to crock it, but I’ve always added water. I can’t wait to try it without the added liquid.

      Reply
    16. Deanna Piercy

      January 17, 2012 at 8:23 am

      You can do the same thing with a turkey breast and will end up with the BEST moistest turkey for sandwiches. I add a stick of butter along with the seasoned turkey and then make fantastic gravy with the drippings.

      Reply
      • wakstall

        December 30, 2013 at 7:43 pm

        Great idea…thanks.

        Reply
    17. erica

      January 17, 2012 at 7:55 am

      I season mine with season salt inside and out and then put balls of aluminum foil under it to keep it up out of the juices in the bottom of the slow cooker. It turns out just like rotisserie chicken from the grocery store (other than Costco’s, they are never big enough to feed our family)

      Reply
    18. Ginger Riggins

      January 17, 2012 at 7:54 am

      I actually did both (cooked and made broth)at the same time last week. I put my chicken in the crock-pot with a can of Rotel and a can of green enchilada sauce. Seasoned with a little salt and pepper and filled the crock to the top with water. Let it cook all day (6-8 hrs) and what a great flavor it had. I deboned and cut up the chicken for use later on. I also had a pot full of wonderfully flavored chicken broth that I will use for chicken enchiladas later this week!

      Reply
      • Julie Jones

        January 19, 2012 at 7:25 pm

        @Ginger Riggins,
        Can you share the enchilada recipe you would use the broth for???

        Reply
        • Ginger Riggins

          January 20, 2012 at 8:00 am

          @Julie Jones,
          I usually boil my chicken for 1.5 hrs. De-bone it and put it aside. I reserve the broth to add later as well.
          Here is the main recipe:
          Chicken (from above or from crock pot recipe)
          1 can Cream of Mushroom soup
          1 can Cream of Chicken soup
          1 can chopped green chilis
          8 oz. sour cream
          1-2 cups of chicken broth (also from above)
          1 dozen corn tortillas
          2-4 cups grated cheese (colby jack, sharp, your preference)

          Combine the first 5 ingredients in a dutch oven. Slowly add the chicken broth to the desired consistency. I like my enchiladas to have a little sauce to them. Bring to a boil. Use a 13×9 in pan and coat the bottom with a little sauce. Use the corn tortillas to cover the bottom. (I usually use 2 whole and then half 1 or 2 to cover the bottom) Add the chicken mixture over the tortillas and cover with cheese. Repeat layers until all sauce is used. I get about 3 layers. Cook at 350 for about 20 mins or until bubbly.
          **I sometimes will use a can of green enchilada sauce to jazz the flavor. I usually just layer this dish but you could roll each tortilla with the sauce and make it that way as well. You can add or take away any ingredient to make it your own. I have even used left over beans/refried beans to add to the layers as well. Just try it several ways until you get it just right. I hardly ever make the same dish twice! 🙂

    19. Deborah Jennings

      January 17, 2012 at 6:49 am

      I put my whole chicken in and cover it with barbecue sauce and cook on high for 4 hours or low for 6-8 hours. It is so good! I serve this with potato salad and some kind of beans. Baked beans, Chili beans, Pintos or whatever kind your family prefers. We all love it!

      Reply
    20. Wilson Family Adventures

      January 17, 2012 at 6:33 am

      Don’t worry if you don’t have enough time to completely thaw the bird. It will taste just as good if it’s frozen (or partially frozen). I only thaw the bird just enough to remove the neck and giblets. I season the bird the same (maybe put in a sliced orange) and it cooks just fine.

      Reply
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    jessica from good cheap eats

    Hi, I'm Jessica! I'm a 4x cookbook author and 6x mom. I know what it is to be in a hurry and on a budget. I believe anyone can prepare delicious meals -- no matter what's on their plate. I've been featured on Good Morning America, PBS News Hour, and NBC.

    More about me

    collage of media outlets where good cheap eats has been featured.
    teal graphic with the words, do you know what's for dinner tonight.

    Mexican Food Recipes

    • close up of crockpot enchiladas on a blue plate with fork and salad.
      Easy Crockpot Chicken Enchiladas
    • close up of freezer burrito cut in half in paper-lined basket.
      Easy Freezer Burrito Recipe with Chicken, Beans, & Cheese
    • overhead shot of bowl of salsa verde beef.
      Shredded Salsa Verde Beef (5-Ingredient Recipe)
    • side view of buffalo chicken quesadillas with filling coming out of sides.
      Easy Cheesy Buffalo Chicken Quesadillas Recipe
    • jar of jalapeño salsa with sliced chiles on top and bunch of cilantro and whole on table beside.
      Easy Homemade Salsa Recipe [VIDEO]
    • spoon of chicken taco soup over the bowl of soup.
      Chicken Taco Soup

    Reader Favorites

    • asian marinated chicken breast sliced on a plate with rice and veg.
      5-Minute Asian Chicken Marinade Recipe
    • close-up of cream of celery soup in a jar with celery leaves behind.
      Homemade Cream of Celery Soup Recipe
    • small glass pitcher of milk on black background.
      20+ Easy Milk Recipes to Use Up the Leftover Gallon
    • with a fork fluffing the baked rice in the pan with steam rising.
      Baked Rice: How to Cook Rice in the Oven
    • green onions added to meal prep salads.
      Meal Prep Salads for Easy Lunches You’ll Want to Eat
    • best pulled pork in a freezer container to freeze.
      Best Pulled Pork Recipe
    jessica from good cheap eats

    Hi, I'm Jessica! I'm a 4x cookbook author and 6x mom. I know what it is to be in a hurry and on a budget. I believe anyone can prepare delicious meals -- no matter what's on their plate. I've been featured on Good Morning America, PBS News Hour, and NBC.

    More about me

    collage of media outlets where good cheap eats has been featured.
    teal graphic with the words, do you know what's for dinner tonight.

    Mexican Food Recipes

    • chicken enchilada bake on plate with side dishes.
      60+ Budget-Friendly Mexican Dinner Ideas
    • close up of chips in black bowl.
      3 Ways to Make Homemade Tortilla Chips
    • the finished plate of loaded nachos.
      Nacho Bar
    • cooked taco meat in oval dish with taco toppings nearby.
      Easy Homemade Taco Meat
    • overhead shot of jalapeno cream cheese dip with sliced jalapeños on top and a spoon twirled in the cheese.
      Jalapeño Cream Cheese Dip
    • closeup of Spanish brown rice in white bowl.
      Spanish Brown Rice (Mexican Brown Rice)

    Reader Favorites

    • asian marinated chicken breast sliced on a plate with rice and veg.
      5-Minute Asian Chicken Marinade Recipe
    • close-up of cream of celery soup in a jar with celery leaves behind.
      Homemade Cream of Celery Soup Recipe
    • small glass pitcher of milk on black background.
      20+ Easy Milk Recipes to Use Up the Leftover Gallon
    • with a fork fluffing the baked rice in the pan with steam rising.
      Baked Rice: How to Cook Rice in the Oven
    • green onions added to meal prep salads.
      Meal Prep Salads for Easy Lunches You’ll Want to Eat
    • best pulled pork in a freezer container to freeze.
      Best Pulled Pork Recipe

    Footer

    back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Shipping Policy
    • Return Policy
    • Digital Shop

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Good Cheap Eats