Friday, August 23, 2013

Shredded Chicken

This has been my go-to for the last few weeks.  I can't take complete credit for this concept.  But I 'perfected' it for my own personal use.  I combined some advice I picked up from Caroline Jhingory and the Skinny Taste website and decided this works best for me.

Having the shredded chicken on hand at home has given me unlimited options during the week.  I keep my seasonings pretty generic so that I am able to use the chicken for any type of cuisine.  Italian, Mexican, and Asian are just a few of the flavor palates that I have tried since I've been preparing the shredded chicken each week.

All you need is:
Chicken Breast (boneless/skinless is a little more expensive but requires less prep)
Seasoned Salt/Pepper
Crock Pot

Wash your chicken, season. Add to Crock Pot, cover with water and lid.  Cook on high for 3-4 hours until the chicken tests done.  Remove the chicken breasts from the Crock Pot.  Set aside until they are cool enough to handle.  Shred chicken with two forks. Place in plastic bag of airtight container for future use.

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Some of my favorite meals have been:
Italian Inspired Chicken Wrap

Flat-out Wrap
Shredded Chicken 
Sun Dried Tomatoes
Baby Spinach
Dried Italian Herbs
Shredded Mozzarella*
*Use cheese  and mayonnaise/pesto spread sparingly (or omit completely!!!)

Spinach and Chicken Salad

Baby Spinach
Shredded Chicken (seasoned with Cajun Seasoning)
Crumbled Blue Cheese*
Raspberry Viniagrette
Diced Granny Smith, Fuji, Pink Lady or other firm apple
*Again, use cheese sparingly (I normally use 1-2 tablespoons - a little goes a long way)

Mexican Black Bean Bowl
Black Beans
Shredded Chicken (seasoned with Goya Adobo and dried or fresh Cilantro)
Diced Avocado
Black Olives
Taco Sauce or Salsa

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