RECIPE: SHREDDED CHICKEN

Meal prepping at its finest right here! We all know when it comes to meal prepping, the simpler the better. It takes a lot of work to meal prep after all! The beginning of the month in our household involves purchasing the bulk of what we will be eating for the month and meat is definitely almost always on our menu. To make things easier however, I like to prep our meat ahead of time for the month to come and then freeze into portions depending on what recipe I am using it for. It saves us the trouble of worrying about what to do when we forgot to take our meat out to thaw the day ahead of time. This way… you can easily thaw within a couple of hours and everything is good to go to just either throw into your dish or quickly cook up. Today I am sharing with you my go to recipe for prepping chicken! This super easy and simple approach allows you to simply mix a few ingredients, add them to a crockpot, and simply forget about it until everything is ready to go! It definitely saves you time and energy in the future if you take a few to prep ahead! Take a look below for this super simple recipe and give it a try! I don’t think you will be disappointed. 

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Recipe serves: 8-10 Adults
Prep time: 5 Minutes
Cook time: 6-8 hours


Ingredients:

One family sized pack of boneless, skinless chicken breasts
Soy sauce, 1/4 cup
Chicken Base, 2 Tbsp
Hot water, 1 cup
Black pepper, 1 Tbsp

Instructions:

  • Place chicken evenly into the bottom of a large crock pot.
  • In a liquid measuring cup add to the water your soy sauce, chicken base, and black pepper. Stir until all ingredients are combined with the water.
  • Pour your liquid on top of the chicken breasts evenly and place the lid onto the crockpot.
  • Cook on the high settings for 6-8 hours or until chicken is fully cooked and can easily be shredded.
  • Use what is needed for meals throughout the week and freeze the remaining for later use. [Plastic wrap and then covered in foil works well.]

There you have it! A simple recipe that not only cooks a large amount of food for you to use in the future, but because of the long cooking time it sits in all of those flavorful juices and absorbs that flavor! When cooking with the chicken in the future you will not have to worry about seasoning the chicken with salt or pepper. It will already have the perfect balance! Be sure to save those juices after cooking too however! They can make a great base for future soups, sauces, or gravy. Just be sure to drain the mixture using a fine mesh strainer to capture any of the floating fat or gristle and place into a jar that is freezer safe. [Recommended use is 6 to 8 months from date of freezing.] This recipe can also be replaced with pork roasts as well and works evenly as well. This is a staple in our home for whenever we meal prep for the month and hopefully it will become a staple recipe in your home as well! Feel free to leave any comments and questions you have down below, as I would love to hear from you! To stay in touch, be sure to subscribe or join any one of my social network sites to receive the latest updates on new blog posts or recipes. 

Until next time, take care.

To make gluten free]
– Replace soy sauce with Tamari[gluten free natural soy sauce]

– Use a gluten free chicken base [Better than Bouillon]**They do not make claims that there’s is gluten free**

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