So I say this ALLLLL the time – slow cook some chicken breasts, shred it up, bag it up, and make a variety of recipes with it!!
It is pretty simple: you can decide how you do this, easy or complex.
Easy:
- 2-3 lbs boneless, skinless chicken breast (I prefer an organic or natural, free-range)
- 1 onion roughly chopped
- 3-4 cloves of garlic
- salt and pepper
- water
In a slow cooker (aka crock pot), throw all ingredients together and cook for about 6 hours. Drain of the liquid, toss (or save) the onions and shred the chicken with 2 forks.
Complex:
- 2-3 lbs bone-in chicken breast (I prefer an organic or natural, free-range)
- 1 onion roughly chopped
- 3-4 cloves of garlic
- 3 carrots cut into sections
- 3 celery stalks rough chopped
- 1 Jalapeno cut in half (discard seeds for less heat)
- salt and pepper
- water
Bring all ingredients to a boil in a large stock pot, then cover and simmer for 2-3 hours. Remove chicken and de-bone, shred the meat, discard the veggies (unless you want to use them for a recipe), then strain the liquid removing the fat from the chicken stock. Allow the broth to cool, then save in jars or pour in to ice trays to freeze for later use. Now you have chicken stock and shredded chicken!
Check out these recipes for a few healthy handy recipes with your yummy shredded chicken!
