Friday, March 22, 2013

Crockpot Shredded Chicken

This recipe is the base for two meals:  Chicken & Spinach Enchurritos and Chicken and Vegetable Soup.  Both are outstanding and you can find the links at the bottom of this post.

This saves time and money.  Both recipes are outstanding, but this shredded chicken is so versatile it can be used anytime you need shredded chicken without having to purchase a rotisserie chicken or boil it - yuck!  It's so flavorful, you could just eat it on top of a salad.  Enjoy!

Happy Cooking!

Crockpot Shredded Chicken:
3 boneless skinless chicken breasts, about 1-1.5 lbs depending on the size
2-3 stalks of celery
2 cups of chicken stock (stock not broth - stock has much more flavor.  I buy the low-sodium organic stock when it is on sale.)
1/4 tsp each onion powder, garlic powder, salt and pepper

Place the celery on the bottom of the crockpot and the chicken breasts on top.  Pour the chicken stock around the chicken and sprinkle the chicken breasts with the seasonings.

Cook on high for 4 hours.  Shred the chicken for your use.  This recipe can be used anytime you need shredded chicken for another recipe.  Perfectly simple and delicious.

Ready to eat or use in another recipe!

The recipe for Chicken & Spinach Enchurittos:

The recipe for Chicken Vegetable Soup:

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