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
- 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
- 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.
- 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.
- Voila! Eat the chicken hot or put in fridge to eat cold for salads.
- 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.
Next up – a coconut chocolate chip cookie recipe made with ingredients sponsored by Coconut Secret!