Shredded Chicken Two Ways

Phew it has been a minute since I’ve posted anything on here! It’s been an exciting few months as we adjust to life as parents amid a global pandemic. We’ve had some really exciting moments as Laidy has hit new milestones and brightened up our world in general just by being her adorable little self. She really is the best baby.

But more on that later.

Right now I want to share two of the recipes I’ve been returning to time and time again as we try to get back into the habit of semi-healthy eating. I’ve loved jumping back into my love of cooking now that Laidy is getting her nap time more sorted and is able to do a bit of independent play while I’m trying out new meal ideas.

I’ve been making a lot of shredded chicken because it’s SO EASY and versatile.

I prefer making shredded chicken in the crock pot but you can also make it on your stove top if you need it in a pinch. I’ll include the recipes for both here, and I’ll post some recipes in the next week or two in case you need some ideas for how to use the shredded chicken. But, really, you can use it in anything — my favorites are salads, enchiladas, and subs so far!

Shredded Chicken in the Crock Pot

Ingredients:

1lb boneless skinless chicken breasts (I try to use fresh but you could also use thawed if previously frozen)

1 cup chicken broth or stock

Salt (I use about 1/2 teaspoon sea salt)

Pepper (I use about 1/4 teaspoon freshly ground black pepper)

Directions:

Combine all ingredients in your crock pot

Cook on high for 4-5 hours

Shred your chicken with two forks

Let cool and store in an airtight container for 3-4 days in your refrigerator

Shredded Chicken on the Stove Top

Ingredients:

Same as above

Directions:

Combine all ingredients into a pot over medium high heat

Bring to a boil

Cover and simmer over medium heat for about 15-20 minutes, turning the chicken breasts over every 7-10 minutes

Turn heat to medium low and cook for at least 1 hour, adding more chicken broth or stock if it cooks down too much

Let the chicken cool a bit and shred with two forks

Let cool and store in an airtight container for 3-4 days in your refrigerator

That’s it! This is a great recipe to get going and then forget about, too, if you’re busy and don’t have time to constantly check on or add to food prep.

You can also add spices if you know what type of a meal you’ll be using the shredded chicken for (I add chili powder and cumin to the crock pot if I’m making fajitas, for example), but this is a great recipe to try if you have a few different recipes you’re planning to use your chicken for. It’s super simple and very tasty!

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