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As a southern cook, I fix a lot of casseroles. I began fixing more that included chicken, but wanted an easy way to get the shredded chicken cooked and ready to add to anything without having to go through the chore of cooking it the same day I needed it. At first, I would purchase the rotisserie chickens from the grocery store. I would sit and pull all the white meat off of them and then use it in a casserole/dish or put it in the freezer for use later. This worked great in the beginning, but then I noticed the chickens getting smaller and the cost going up. I sought out a cheaper and easier way to get the shredded/cooked chicken that I needed for all the dishes I used.

I found this recipe on the Internet for shredded chicken and then made a few adjustments to it for the flavors that we like. This chicken cooks in the crock pot, can easily be made in double batches, and works in most dishes that I fix from casseroles to quesadillas. I portion the chicken out in to servings and often re-freeze without any problems.

Place frozen chicken breast in a crock pot and add remaining ingredients.
After the chicken is cooked, shred with two forks.

[edamam-recipe-recipe:6]

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