Shredded Chicken In the Crock-pot
Ingredients:
- 1 pound boneless skinless chicken breasts
- 1/2 cup water
Place the chicken in the bottom of the crockpot. Cover with water and seasonings. Put the lid on and let cook on low 6-8 hours, until chicken is cooked through and no longer pink. Remove chicken from crockpot. Using 2 forks, shred the chicken. It should fall apart very easy.
Variation: You can add chopped onion and 1 cup of salsa to create a more mexi-style chicken.
Shredded Chicken on the Stove-top
Ingredients:
- 1 pound boneless skinless chicken breasts
- about 4 cups of water
Place water and chicken in a pot on the stove-top. Cover. Turn burner on high and bring water to a boil. Turn heat down to medium and let cook until chicken is done and no longer pink. Strain pot contents through a colander (reserving the strained liquid in a bowl). Remove chicken from colander and shred with 2 forks. Let the strained liquid cool. Use this liquid as you would chicken broth in any recipes.
See Quick Tip: Chicken Broth for ideas on freezing your broth once it has cooled.
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