Shredded Chicken Recipe Recipe For Chicken

SLOW-COOKER SHREDDED CHICKEN

Steps:

• Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Season with 1 teaspoon salt and several grinds of pepper. Cook on high for 3 hours or low for 6 hours.
• Transfer the cooked chicken to a large bowl. Use 2 forks to pull it into shreds. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Season with salt and pepper and toss to combine. If not using the chicken immediately, refrigerate it in an airtight container. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. Or add it to soups and sauces.
• Buffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Drizzle over 2 cups shredded chicken and toss well.
• Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Season with salt and pepper and toss well.
• Barbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Pour over 2 cups shredded chicken and toss well.

SHREDDED CHICKEN CHILI

Steps:

• Puree 2 cans of beans in a food processor or blender. Reserve remaining 2 cans.
• Combine corn, chicken broth, celery, onion, jalapeno pepper, garlic, cilantro, cumin, black pepper, and oregano in a large pot over medium-high heat; bring to a boil. Reduce heat to medium and cook for about 20 minutes.
• Stir in blended and whole beans, shredded chicken, and chile peppers. Reduce heat and let simmer, stirring occasionally, for about 15 minutes. Remove from heat and serve.

MY "FAMOUS" SHREDDED CHICKEN

Steps:

• Place chicken breasts in pan with broth (I have used frozen, as well as fresh- frozen adds to your cooking time).
• Bring to a boil.
• Turn heat to medium, and let simmer covered for 15-20 minutes (around 10 minutes if yours are defrosted), turning occasionally.
• Then turn to medium low and let cook covered for another 60 min (or until shreds with a fork). You may need to add more broth during that hour if yours cooks down.
• I have let it cook for even longer with great results.
• Let rest in pan for at least 10 minutes, or until you can shred the meat without burning yourself.
• If you are saving the chicken for later, place it in a ziplock with the excess broth from the pan.
• Enjoy in any recipe that calls for shredded chicken.
• You can also add spices/onion/garlic to the meat while cooking, but I like to make mine plain so it will go with any recipe.