SHREDDED MEDITERRANEAN CHICKEN A LA CROCK POT
One day I ran out of the ingredients, and so I got creative. What I came up with, I looooove. I call it Mediterranean Chicken a la Crock-Pot.
Categories Chicken Crockpot and Slow Cooker Main Dish Mediterranean Chicken breast
Time 4h
Yield 6
Number Of Ingredients 20
Steps:
- Recently my friend gave me a fun cookbook called Hungry Girl. Inside is a fabulous recipe for shredded BBQ chicken. I had no idea making shredded chicken was so easy. For weeks I had a batch in the fridge ready to go at all times, because my husband said it was the best thing I had ever made. I have served this up many ways. Here are a few for you to enjoy. For the carb fraidy cats, you can serve it over quinoa, with big lettuce leaves, or just plain. For the carb lovers like me, over pasta or open-faced on toasted French bread. My personal favorite is served like this: put it in an English muffin, add cheese, and put it on the panini maker-and hello, Sloppy Joe! If you aren't a fan of all my fixins, I would absolutely buy the Hungry Girl book and give her recipe a try. It truly is earth-shatteringly great. Throw in half a jar of your favorite spaghetti sauce. (I like Classico Traditional Sweet Basil.) Then I toss in all my fridge staples from Costco. I don't measure anything. Just toss in what looks like a good amount to your eye. If you like to measure, there are some approximate quantities above. Throw it in the pot on high at lunch and it will be ready to shred and serve for dinner. Or put it on low in the morning, and it should be ready by dinnertime. This recipe is from Mom Around Town
Nutrition Facts :
SHREDDED MEDITERRANEAN CHICKEN A LA CROCK POT
This recipe is from Mom Around Town at http://www.momaroundtown.com/2011/06/04/shredded-mediterranean-chicken-a-la-crock-pot/ I have a new love in my life. This lover makes my life easier. Feeds me when I'm hungry. Is super low maintenance. Meet my Crock-Pot. I'm so in love. I didn't grow up in a Crock-Pot home, so this form of cooking is all new to me. I was given a Crock-Pot at my wedding shower. Little did I know when I pulled this foreign object out of the box that it would enrich my family's life. A whole new cooking world opened to me. Recently my friend Ann Yoo gave me a fun cookbook called Hungry Girl. Inside is a fabulous recipe for shredded BBQ chicken. I had no idea making shredded chicken was so easy. For weeks I had a batch in the fridge ready to go at all times, because Bubba said it was the best thing I had ever made. One day I ran out of the ingredients, and so I got creative. What I came up with, I looooove. I call it Mediterranean Chicken a la Crock-Pot:
Provided by Paige Dunn
Categories Quick and Easy
Time 5h25m
Number Of Ingredients 12
Steps:
- Throw in half a jar of your favorite spaghetti sauce. (I like Classico Traditional Sweet Basil.) Then I toss in all my fridge staples from Costco. I donât measure anything. Just toss in what looks like a good amount to your eye. If you like to measure, there are some approximate quantities above. Throw it in the pot on high at lunch and it will be ready to shred and serve for dinner. Or put it on low in the morning, and it should be ready by dinnertime. I have served this up many ways. Here are a few for you to enjoy. For the carb fraidy cats, you can serve it over quinoa, with big lettuce leaves, or just plain. For the carb lovers like me, over pasta or open-faced on toasted French bread. My personal favorite is served like this: put it in an English muffin, add cheese, and put it on the panini makerâand hello, Sloppy Joe!
Nutrition Facts : ServingSize 907 g, Calories 955, Fat 48.76 g, TransFat 0.34 g, SaturatedFat 11.56 g, Cholesterol 185 g, Sodium 4097 g, Carbohydrate 69.46 g, Fiber 19.9 g, Sugar 34.55 g, Protein 67.64 g
SHREDDED MEDITERRANEAN CHICKEN A LA CROCK POT
Steps:
- 1. Throw in half a jar of your favorite spaghetti sauce. (I like Classico Traditional Sweet Basil.) 2. Then I toss in all my fridge staples from Costco. I don't measure anything. Just toss in what looks like a good amount to your eye. If you like to measure, there are some approximate quantities given. 3. Throw it in the pot on high at lunch and it will be ready to shred and serve for dinner. Or put it on low in the morning, and it should be ready by dinnertime. This recipe is from Mom Around Town at www.momaroundtown.com. http://www.momaroundtown.com/2011/06/04/shredded-mediterranean-chicken-a-la-crock-pot/.
SLOW-COOKER SHREDDED CHICKEN
This simple recipe takes only a few minutes to get into the pot, cooks while you go about your day and will reward you with meals all week. Use the shredded chicken as is or in one of the flavorful variations below. Either way, it's great for salads, sandwiches, pastas, quesadillas, tacos, soups or as a pizza or flatbread topping.
Provided by Food Network Kitchen
Categories main-dish
Time 6h10m
Yield about 6 cups shredded chicken
Number Of Ingredients 8
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.
SLOW COOKER MEXICAN SHREDDED CHICKEN
This slow cooker recipe is great for those busy weekdays. We like this shredded chicken in tacos but it could be used in a lot of different dishes. Kid-tested and approved! Freeze the leftovers for a quick meal later! Serve in tacos, taquitos, enchiladas, salad, chicken soup, or shredded chicken sandwiches!
Provided by Sarah
Categories World Cuisine Recipes Latin American Mexican Main Dishes Chicken
Time 4h25m
Yield 4
Number Of Ingredients 11
Steps:
- Mix chicken broth, tomato paste, garlic, brown sugar, Worcestershire sauce, garlic salt, vinegar, cumin, paprika, and cayenne pepper together for sauce in a small bowl.
- Place chicken in a 3-quart slow cooker. Pour sauce over top.
- Cover and cook until chicken is no longer pink in the center and the juices run clear, on Low for 5 hours or on High for 4 to 5 hours. Remove chicken and turn the slow cooker to Warm.
- Shred the chicken with 2 forks and return to the slow cooker. Heat for 10 minutes to allow juices to soak into the shredded chicken.
Nutrition Facts : Calories 193.3 calories, Carbohydrate 18.1 g, Cholesterol 59.3 mg, Fat 2.8 g, Fiber 2.1 g, Protein 24.4 g, SaturatedFat 0.7 g, Sodium 1974.9 mg, Sugar 12.9 g
SLOW COOKER SHREDDED MEXICAN CHICKEN
Slow cooker Mexican-style shredded chicken. Perfect for tacos, quesadillas, and many other Mexican dishes!
Provided by mrlkn
Categories World Cuisine Recipes Latin American Mexican
Time 4h20m
Yield 6
Number Of Ingredients 9
Steps:
- Mix chile powder, paprika, onion, garlic, and cumin together in a small bowl.
- Pat chicken dry with paper towels. Lightly coat with olive oil and season with salt and pepper. Coat all sides of chicken with seasoning mix.
- Pour 1/2 of the salsa in a slow cooker and spread to cover the bottom. Place chicken on top and cover with remaining salsa.
- Cook on Low for 6 to 8 hours or on High for 4 hours, until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Shred chicken with tongs and stir thoroughly so it can absorb remaining juices in the slow cooker.
Nutrition Facts : Calories 177.8 calories, Carbohydrate 5.5 g, Cholesterol 68.3 mg, Fat 5.1 g, Fiber 1.5 g, Protein 27 g, SaturatedFat 1.1 g, Sodium 635.4 mg, Sugar 2.4 g
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