![]() ![]() Pour over 2 cups shredded chicken and toss well. Season with salt and pepper and toss well.īarbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Drizzle over 2 cups shredded chicken and toss well. Or add it to soups and sauces.īuffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. If not using the chicken immediately, refrigerate it in an airtight container. Boil until the chicken is cooked through and a meat. If youd like it to come to a boil faster, put the lid on otherwise it doesnt matter. Place the pot on the burner and bring to a low boil. Season with salt and pepper and toss to combine. Place the chicken breasts into a pot large enough to hold them and the water with at least an inch of space in the pot. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Transfer the cooked chicken to a large bowl. Cook on high for 3 hours or low for 6 hours. ![]() Season with 1 teaspoon salt and several grinds of pepper. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Cook on high until tender and almost falling off the bone, 3 to 4 hours, depending on size of the chicken breast halves.Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Step 1: Place 2 large bone in, skin on chicken breast halves in a slow cooker or crock pot. But if you know how you’re planning to use this, feel free to add appropriate spices to permeate the meat as it cooks. I typically stick with neutral seasonings in this easy shredded chicken recipe, just salt and pepper. Or make my favorite Green Chile Chicken Enchiladas (made with homemade Green Enchilada Sauce)! Or pile onto comfort foods like chicken sandwiches, chicken tacos or burritos, in place of pulled pork in these Pulled Pork Quesadillas, and in my Chicken Tinga recipe to make Chicken Tostadas (try these amazing homemade Tostada Shells). Toss into chicken soup (like Chicken Noodle Soup or in place of turkey in Turkey and Rice Soup) or stew, chop instead of shred it to make Curry Chicken Salad or Chicken Salad with Grapes. Pour the chicken broth around the sides of the chicken (no need to stir). Season with Italian seasoning, sea salt, and black pepper (or any other spices you like). Place the chicken in the bottom of the Instant Pot. Use in any dish that calls for cooked chicken: add heft to green salads and pasta or grain salads, use to make main dishes like Chicken Pot Pie or Chicken Pot Pie Soup. For full instructions, including amounts and temperatures, see the recipe card below. Or, allow chicken to cool and portion into zip-top bags and freeze for up to two months. Use the chicken right away in your favorite recipes. Remove chicken from crockpot and shred with two forks. Cook on low for 6-8 hours or high for 3-4 hours. It's perfect for busy weeknight meals and meal prep. Crockpot Shredded Chicken is great for all of your favorite shredded chicken Crockpot recipes We use it for chicken salad, soups, pasta, tacos, and more Prep Time 5 mins. Pour chicken broth and seasonings over chicken. There are endless ways to use shredded chicken. If you plan to cut it up for a salad or sandwich, let it cool completely first. Once your chicken is cooked, let it stand for 10 minutes before shredding. It's easier to shred chicken when it's warm. ![]()
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