How Canning Chicken Made Me Unstoppable in the Kitchen

1. A pantry that works for you

Grocery stores are ramping up for summer cookouts and holidays, which means markdowns and clearance deals when the meat doesn’t move fast enough.

This is when I grab chicken at rock-bottom prices and pressure-can it, so I’m not paying premium prices come fall. 

If you’re ready to stop scrambling, start saving, and make meals that actually work for you, let’s get to it.

3. The Deals Are There—You Just Need a Way to Use Them

While everyone else is fumbling with loyalty points, worrying about recalls, or renewing memberships they barely use, I’m pressure canning chicken I bought on sale. I’ve got dinner ready before they’ve even defrosted theirs.

4. One-pan chicken spaghetti in under 10 minutes

Let’s talk meals. First up: the easiest chicken spaghetti you’ve ever made.

Start with a cast iron pan, a generous pat of butter, and garlic. 

Toss in chopped onion and bell pepper. Give everything a light flour dusting and go wild with Italian seasoning. 

Pour off the golden broth from your home-canned chicken—rich and ready. 

Add shredded parmesan, cheddar, a splash of milk, a dash of pepper, and a spoonful of salsa.

Now toss in two pints of canned chicken. You’re not even 10 minutes in, and dinner is done. Divide and conquer—freeze some for later, label it, and boom: dinner in the bank.

5. Weeknight chicken alfredo lasagna

Grate a couple of carrots, open your jar of chicken—don’t you dare pour off that juice, that’s flavor. 

Add in frozen spinach, homemade or store-bought cream of mushroom soup, and Alfredo sauce. I’m layering in the nutrients without using 10 pans to get here.

Mix it all together. 

Layer with lasagna noodles and cheese. 

This is the kind of weeknight lasagna I wouldn’t have dreamed of making before I started canning. Now it’s just Tuesday. No defrosting. No panic. Just pantry magic.

6. Nacho pie: the appetizer that wins

Nacho pie is my go-to appetizer. Line a cast iron skillet with salsa and toss in tortilla chips. 

Crush them slightly with a fork, remove from the heat and layer in your canned chicken and cheese. 

Pop it in the oven for 10–15 minutes and you’ve got melty, messy, deliciousness that took mere minutes. It’s everything you want without juggling six little bowls of toppings. Chicken’s already hot, salsa’s already there, and the chips are soaking up the flavor.

For a bonus recipe, taco chicken soup, see the video at 11:20.

7. Yes, you can (literally!)

Hi, I’m Cassandra from BecomingAFarmGirl.com. I help folks cook with what’s in season, on sale, and—better yet—already on your shelf. 

I’ve created The Canned Chicken Kitchen, a digital cookbook with 50 recipes made in my real kitchen with real ingredients.

I’m also planning a live Zoom class this summer that’s small, hands-on, and beginner-friendly.

8. How easy is it to can chicken?

Let me break it down. First, I cut up some chicken breasts (bone-in or boneless—whatever’s on sale). 

Then I drop them into clean jars, no added broth, salt, or spices. The chicken makes its own broth while it processes.

Next, I pop on the lids, place the jars in the canner and process for 90 minutes. 

Now just let them cool. Your house will smell like homemade chicken noodle soup, and your pantry will be full of possibilities.

Hear about how I ensure that my canned chicken remains safe and healthy at minute 8:30 of the video.