Recently I made a nice little, but plump, chicken in the crockpot. It's easy peasy: Rub a little chicken all over with a bunch of spices and place it on a bed of chopped onion, turn on high for 5 hours and there you have it. We had a nice dinner using just the thighs and legs plus veggies. That evening, I put all the bones and carcass back in the crockpot, added a few celery stocks and filled it with water and let it cook all night on low. In the morning I strained the broth and then had a pot of broth and the chicken from two breasts. With these leftovers I decided to make a version of chicken and noodles as well as Thai Lettuce Wraps.
For Chicken and Noodles, sauté some chopped onion, carrot and celery in some olive oil in Dutch oven. Add salt and pepper, ground thyme, turmeric and then dump in that broth. Bring to a boil and add a bag of pasta and cook however long your pasta needs. When it's done to your liking, stir in some chopped cooked chicken and maybe any leftover veggies you might have hanging around: I had broccoli.
Next day, I made the lettuce wraps. You'll need some big romaine leaves and some chopped chicken as well as a bag of broccoli slaw. In a wok, heat a little peanut oil and then add the chicken and slaw and stir fry a bit. Then make this sauce in a little bowl: 2 T smooth peanut butter, 2 T hot water, 2 T rice wine vinegar, 1 T Thai chili paste, 4 t soy sauce, and 2 t agave. Stir well and add to the chicken mixture. Pretty yummy!