My favourite thing to make with leftover roasted chicken is gumbo. You can make all those tiny little bits of chicken into a hearty meal with very little effort.
3 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon pepper
1 tablespoon onion powder
1 tablespoon oregano
1 tablespoon thyme
1 tablespoon cayenne (this makes it spicy, use less if you can't handle heat)
What else you’ll need
4 cups of water
1 bag of frozen okra, sliced
1 28 oz can of diced tomatoes and their juices
1 cup uncooked rice
2 cups leftover cooked chicken
Combine 2 tablespoons of gumbo mix with all other ingredients in your slow cooker and cook on low for 6-8 hours, stirring once or twice. I love this recipe because it’s just a matter of dumping everything in the cooker and turning it on.
I buy my frozen okra pre-sliced which means I only have to open the bag and pour it in. The rice semi dissolves making it more of a thick broth than actual rice, but that's part of what makes the dish so good.
It was pretty spicy and I worried about feeing it to my daughter, but she's turning out to have a real taste for hot foods. Every time we have Indian food she goes nuts and she ate three bowls of this gumbo!