Looking for an easy dinner to get you through the week? Shredded chicken is a great option. You can prep all of the chicken and veggies beforehand and just assemble however you like when you're ready to eat. Not to mention these are a great low calorie option and everyone will love them! I used about 3 pounds of chicken for both methods. Feel free to substitute the chicken with turkey to change it up a bit.
Stove Top: Fill a pot with 1-2 cups of water (or enough to cover the chicken). Bring the water to a boil and add the chicken. If you want to use the broth for soup, you can add carrots, celery and parsnips. You can also substitute the water for chicken broth and add 2 bouillon cubes. Boil for about 10-12 minutes, or until the chicken is no longer pink. Shred the chicken on a plate with two forks and place in the fridge for up to 3-4 days. Cook for about 45 minutes if you wish to keep the broth for soup (this allows the flavors to seep in longer).
Slow Cooker: Another way to make shredded chicken when you're on the go is with a Crock Pot - I love these things! Add all of the chicken, seasoned with salt and pepper, and add 1-2 cups of chicken broth or water (or enough to cover the chicken). If making Asian style shredded chicken, add 1/4 cup of Low Sodium Soy Sauce to the Crock Pot. Cook on high for 4 hours or until the chicken is cooked through. Shred the chicken on a plate with two forks and place in the fridge for up to 3-4 days. You can also use the leftover broth for soup as well.
How to use it: You can use the shredded chicken for lettuce wraps, tortillas, sandwiches, chili, chicken salad or soup. The possibilities are endless!
Makes 12 Servings
Recipe:
3 Pounds Boneless Chicken Breast
1-2 Cups Chicken Broth or Water with 2 Bouillon Cubes
Optional: Carrots, Celery, Parsnip, 1/4 Cup Low Sodium Soy Sauce.
Recipe:
3 Pounds Boneless Chicken Breast
1-2 Cups Chicken Broth or Water with 2 Bouillon Cubes
Optional: Carrots, Celery, Parsnip, 1/4 Cup Low Sodium Soy Sauce.