It’s Foodie Friday which means it’s that time for another food tip, recipe, etc.
One of my pet peeves used to be shredding chicken. You’d have to first cook it, then let it cool, then take two forks and then shred it, then clean up, OYE. Then it always ended up tasting rubbery anyway. It was such a time consuming, laborious process that I would just pass a recipe over if it called for shredded chicken.
One day I happened to be making a recipe in my crock pot that called for chicken. (The recipe went seriously awry) but I discovered my chicken was so moist and tender from cooking all day that it fell apart as I used some tongs to remove it.
Now once a month I slow cook 6-8 chicken breasts in the crock pot, shred them all up, put ’em in baggies, throw ’em in the freezer and grab a bag whenever a recipe calls for shredded chicken. You won’t believe how easy it is to shred and how moist your chicken turns out.
Here’s my process:
I first put several (frozen or thawed) chicken breasts in a crock pot (as many as you’d like) then cover with water. Season with whatever you want…salt, pepper, garlic…I sometimes throw onions in. Like I said, whatever suits you.
Turn on the pot and let it cook on low all day (6-8) hours.
Take the chicken out and let cool.
You will be shocked how easily this falls apart with little effort.
Within seconds your chicken will be shredded right in the bag.
That’s right, no forks needed…no cleaning up your hands or cutting board.
It really is SO simple.
Next time you have a recipe that calls for shredded chicken pull a bag right out of the freezer and you’re good to go.