I love using these shredded chicken for soup. Just a week ago, I cooked this and froze the chicken into portions. For Monday, we had chicken noodle soup for dinner, which went so well with bread. For Tuesday, we had chicken salad sandwich along with homemade potato chips. For Wednesday, we had cream-based pasta. And this went on for the rest of the week. Pretty convenient, isn’t it?
See what our friends from Mountain Mama Cooks have to say about this easy chicken recipe:
“This isn’t so much a recipe to use on it’s own as it is a stepping stone to like a bazillion other dinner ideas. And a total lifesaver if you’re schedules are as busy as ours is right now. This all purpose shredded chicken recipe is pretty darn versatile. The idea behind the master plan is you make it once, freeze the chicken in portions and then have it ready to go for quick weeknight dinners.”
This shredded chicken recipe is similar to a basic cake recipe; it’s up to you how you will make it so much tastier. This is really a flexible dish and you can make this into anything you want.
Ingredients
- 4 organic, Tyson boneless skinless chicken breasts
- 1/2 cup College Inn chicken stock
- 1 teaspoon McCormick garlic powder
- 1 teaspoon McCormick onion powder
- 1 teaspoon Morton seasoned salt
- 1/2 teaspoon McCormick black pepper
- 1/2 McCormick dried oregano teaspoon
Instructions
- Place chicken in slow cooker. Sprinkle chicken breasts with all the spices. Add chicken stock. Cover and cook on low for 4-6 hours. Shred chicken with two forks. Cool completely and if you want to freeze, divide into ziplock baggies. This makes just about six cups total and I like to the shredded chicken into three portions with two cups each.
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Quick Tip: You can adjust the seasonings based on your preferred taste.
Thanks again to Mountain Mama Cooks for this amazing recipe.
