Chicken & Slicks Made Easy | Costco Rotisserie Chicken Recipe

This America’s Test Kitchen Chicken & Slicks recipe is a comforting, old-fashioned stew that lands perfectly between classic chicken soup and chicken and dumplings, and with a few simple tweaks we’ve made it easier, faster, and more budget-friendly without sacrificing flavor. Using a Costco rotisserie chicken cuts down prep time and cost while still delivering rich, homemade taste, and the tender “slicks” soak up the savory broth beautifully. The result is a hearty, satisfying dish that feels nostalgic yet practical for busy home cooks. If you’ve ever stared at a leftover rotisserie chicken wondering what to do with it, this recipe is an excellent, delicious solution.

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Chicken and Slicks with Costco Rotisserie Chicken 🥘
Full recipe below ⬇️
Ingredients:
4 cups shredded rotisserie chicken
Salt & pepper, to taste
2 cups all-purpose flour (for slicks) + 6 Tbsp all-purpose flour (toasted)
3 Tbsp oil (2 Tbsp reserved chicken juices + 1 Tbsp oil)
1 onion, chopped
2 tsp fresh thyme or ½ tsp dried thyme
7½ cups chicken broth
2 bay leaves
¼ cup fresh parsley, for garnish
Instructions:
1. Prep the chicken and toasted flour
Shred the rotisserie chicken and reserve 2 Tbsp of the juices.
Toast 6 Tbsp flour in a skillet over medium heat, stirring constantly until browned (about 5–10 minutes). Set aside.
2. Make the slicks (can be made ahead and frozen)
In a food processor, combine 2 cups flour and ½ tsp salt. Pulse to combine.
Mix ½ cup broth with the oil and reserved chicken juices (3 Tbsp total).
With the processor running, slowly add the liquid until the dough resembles coarse meal.
Turn dough onto a floured surface, knead until smooth, and divide in half.
Tip: Let rest 10 minutes covered with plastic wrap for easier rolling.
Roll each half into a 10-inch square and cut into 1-inch strips.
Layer between parchment paper and freeze 10–30 minutes until firm.
3. Cook the base
Heat a Dutch oven with 1 Tbsp oil. Add the onion and cook until softened (about 5 minutes).
Stir in thyme and cook 30 seconds.
(If using low-salt broth, add ½ tsp salt or to taste.)
Add 7 cups broth and bay leaves. Bring to a boil, then simmer 10 minutes.
4. Cook the slicks
Bring broth back to a boil. Add slicks one at a time, stirring gently. Cover and cook 12–15 minutes until tender.
Take 1 cup of hot broth, whisk it into the toasted flour, then stir gently back into the pot to thicken (3–5 minutes).
5. Finish and serve
Add shredded chicken, stir to combine.
Serve topped with parsley.