I would rather cook once and make the mess than to make a mess on several different days so I often cook larger quantities and freeze. This is how I cook up chickens so I can use them in many different recipes like the one listed below.
I put 2 small chickens (on their sides facing each other) or 1 large chicken in my crockpot and cover them with water and some salt. I leave plenty of room at the top because they will make their own broth and add to the liquid in the crockpot. I put them in the night before on low 8 to 10 hours and by morning I only need to take them out, let them cool, then separate the meat from the bones. I then put the meat in freezer bags to use later. I use this meat to make chicken sandwiches, chicken casseroles and soups. After I take the meat off and remove the broth (to freeze), I put the bones back in with onions, a carrot and a 2 stalks of celery, cover with water and a few shakes of salt and let that cook for 8 hours on low to make more broth. I then strain the broth and bag it up to freeze. I freeze different amounts and mark the bag with how many cups I put in the bag.. I found this beats boiling chicken on the stove and babysitting it for hours.
Another great thing to do is to use the bones from a roasted chicken you buy at Sam's club or grocery for the broth. We enjoy the roasted chicken and throw the bones in the crockpot like suggested above. I always have broth on hand and it saves me money. The broth is much better too. When the broth is cold it will probably be thick like gelatin it's from the chicken bones, that's good not bad. The gelatin is good for your bones and joints.This turns to liquid again when heated. No worries. Turkey bones work great as well.
1 pan of cooked and shredded chicken from crockpot. Probably 1 chicken
1 can cream of chicken soup, no water, just soup
1/2 cup or so of chicken broth
1/2 sleeve of butter crackers like townhouse or Ritz - smashed into crumbs, more if it's not thick enough. This adds flavor and thickens the mixture.
Salt and pepper to taste
Heat up and just before serving add 1/4 cup or more of miracle whip for tang. Stir in well. Serve on hamburger buns. Good with dill pickles.
I use the taste method. So try it for yourself and adjust it to suit your taste. Stores well in the refrigerator for a few days.
Sally's Grab Bag Blog