Here is the ultra simple way to make shredded chicken for anything. Mexican, BBQ and any number of other uses. The idea and pictures are by my daughter Christine at 15 Minute Beauty Fanatic. You just dump it in the slow cooker with some broth and spices.
I have been “making my point the hard way” so to speak. I have shredded chicken in oh so many ways. Sometimes I cook it in an oven on a tray. Sometimes I use a dutch oven and braise in some broth with spices either on the stovetop or in the oven. I guess this latter method is similar but fussier. I now stand corrected.
OK, I didn’t really do it myself, but I think the “I will do again frequently” applies here.
Notes: Vary the ingredients based on what you’re making. So, if you’re making chicken enchiladas, you might add a small can of green chilies. Other times you might put a little garlic in for certain recipes.
Trim the number of skinless boneless chicken breast you need.
Dump into a crock pot the chicken, salt and pepper to taste, a bay leaf and enough broth to cover the chicken about half way. Do not cover completely. Add garlic, green chilies or other spices depending on your needs.
Cook for 4 hours on high. Remove for the crock pot. It is a bit hard to get out of the crock pot because it is falling apart! Shred with two forks, it takes only a few minutes to pull apart. If you made a lot of chicken, you can just dump the chicken into your kitchen aid mixer and run it for a few seconds. It pretty much immediately shreds it.
July 8, 2016