The Easiest Shredded Chicken – EVER

I know sometimes, parents cook two meals. One for their kid(s) and one for themselves – especially if they both have separate issues that are food related.

Well. I have a problem with that. I think it teaches our kids that they are “special” and can eat whatever they want. There are rare instances where I make separate meals – like a celebration where I really, really want to eat something Logan can’t have – but I eat it after he goes to bed.

I may occasionally make multiple sides. For example, if we’re having baked chicken and I’ve got cauliflower left in the fridge, I know Logan really dislikes it. I may make a few tater tots to add to his plate, all the while hoping he changes his mind about that cauliflower (nope, not yet!)

So now that it’s mid-June, I’m pretty sure we’re heading into high temps mostly everywhere in the northern hemisphere. I love cooking, but on a hot day, forget it. 

Today, I’ve got this chicken in my slow cooker. It shreds beautifully. Logan will eat it hot or cold and Brad and I top our salads with it.

It’s easily modifiable for food allergies and it works for me, as once again, I try to clean up my diet. “Diets” are funny things like that, hey?

The Easiest Shredded Chicken – EVER

Ingredients:

  • 16oz of boneless chicken breasts or thighs (I buy what’s on sale – if you buy thighs, trim the fat)
  • 1 chicken bouillon cube (but if you use beef, let me know how it tastes!)
  • 1 cup of water
  • 3 cloves of garlic, minced (I’m a garlic-a-holic, so decrease per your preferences)
  • Salt and pepper, to taste

Method:

  1. Place chicken in slow cooker. Put bouillon cube and water on top of chicken, then top with spices. Stir mixture, then place top on slow cooker.
  2. Cook for 2-3 hours on high or 4-6 hours on low. Shred the chicken with two forks, stir, then let cook for another 20-30 minutes.
  3. Voila! Eat the chicken hot or put in fridge to eat cold for salads.

Tips:

  •  I use bouillon and water because I’m frugal (or cheap 😳) – you could also use one can of your chosen broth. Ensure broth or bouillon is free of allergens.
  • Play around with different seasonings. I have also used Cajun seasoning and Italian seasoning (not together, of course!)
  • You can also omit the bouillon and water combo completely and do 1 cup of salsa for a spicy flavor.


Because a slow cooker full of shredded chicken makes for a boring picture, here’s a salad I made with the chicken. Yum, yum.

Next up – a coconut chocolate chip cookie recipe made with ingredients sponsored by Coconut Secret!

-KO

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