Shredded Chicken

Shredded Chicken is a versatile and flavorful dish that can be used in various recipes. Whether you’re making sandwiches, tacos, enchiladas, or Mexican chicken soup, this slow cooker recipe provides tender and juicy shredded chicken that can be used as a base for many delicious dishes. With a simple combination of chicken thighs, herbs, and low-sodium chicken broth, this recipe is easy to prepare and yields a large batch of shredded chicken that can be stored for future use.

INGREDIENTS:

• 4 pounds (1.8 kg) chicken thighs, skinned
• 4 thyme sprigs
• 4 parsley stems
• 2 bay leaves
• ½ teaspoon garlic
• ½ teaspoon black peppercorns
• 4 cups (950 ml) low-sodium chicken broth

PREPARATION:

1. Place the chicken thighs in the slow cooker.
2. Create a bouquet garni by placing thyme sprigs, parsley stems, bay leaves, garlic, and black peppercorns in the center of an 8-inch (20 cm) square of double thickness 100-percent-cotton cheesecloth.
3. Bring the corners of the cheesecloth together and tie with 100-percent-cotton kitchen string to secure the herbs and spices.
4. Add the bouquet garni to the slow cooker.
5. Pour the low-sodium chicken broth over the chicken and bouquet garni.
6. Cover the slow cooker and cook on low for 7 to 8 hours or on high for 3½ to 4 hours, until the chicken is tender and cooked through.
7. Remove the bouquet garni from the slow cooker and discard.
8. Using a slotted spoon, transfer the chicken thighs to a large bowl.
9. Once the chicken is cool enough to handle, remove the meat from the bones and discard the bones. Shred the chicken meat using two forks.
10. Add enough of the cooking juices from the slow cooker to moisten the shredded chicken. Reserve the remaining cooking juices to use as chicken stock.
11. Place the shredded chicken and chicken stock in separate airtight containers.
12. Refrigerate for up to 3 days or freeze for up to 3 months.

YIELD:

• 12 servings

NUTRITIONAL INFORMATION PER SERVING:

• 189 g water; 183 calories (31% from fat, 69% from protein, 0% from carb)
• 30 g protein; 6 g total fat; 2 g saturated fat; 2 g monounsaturated fat; 1 g polyunsaturated fat; 0 g carb; 0 g fiber; 0 g sugar
• 263 mg phosphorus; 19 mg calcium; 2 mg iron; 174 mg sodium; 374 mg potassium; 99 IU vitamin A; 30 mg ATE vitamin E; 0 mg vitamin C; 125 mg cholesterol

Shredded Chicken is a versatile and convenient dish that can be used in a variety of recipes. This slow cooker method produces tender and flavorful chicken that can be easily shredded and used as a base for numerous dishes. Whether you’re looking to make sandwiches, tacos, enchiladas, or a comforting Mexican chicken soup, this recipe provides a large batch of moist and juicy shredded chicken that can be stored and used whenever needed.

To prepare the shredded chicken, start by placing skinned chicken thighs in the slow cooker. Create a bouquet garni by combining thyme sprigs, parsley stems, bay leaves, garlic, and black peppercorns in a square of cheesecloth. Tie the corners of the cheesecloth together to secure the herbs and spices, and add the bouquet garni to the slow cooker along with low-sodium chicken broth. Cook on low for 7 to 8 hours or on high for 3½ to 4 hours until the chicken is tender and cooked through.

Once the chicken is cooked, remove the bouquet garni and transfer the chicken thighs to a large bowl. Allow the chicken to cool slightly before removing the meat from the bones and shredding it using two forks. Add some of the cooking juices from the slow cooker to moisten the shredded chicken, and reserve the remaining juices to use as chicken stock in other recipes.

The resulting shredded chicken is flavorful and moist, perfect for incorporating into various dishes. Use it to make delicious sandwiches by adding your favorite toppings and condiments. The shredded chicken also works well in Mexican-inspired dishes like tacos, enchiladas, or quesadillas. The possibilities are endless, allowing you to get creative in the kitchen and customize your meals according to your preferences.

Additionally, the shredded chicken can be used to make a comforting Mexican chicken soup. Simply combine the shredded chicken with vegetables, spices, and broth to create a flavorful and satisfying soup that’s perfect for chilly days or when you’re in need of some comfort food.

The recipe yields 12 servings, making it suitable for large gatherings, meal prepping, or freezing for future use. Store the shredded chicken and chicken stock in separate airtight containers in the refrigerator for up to 3 days or freeze them for up to 3 months. Having pre-cooked shredded chicken on hand can be a time-saving and convenient option for busy days or when you want to quickly whip up a delicious meal.

In conclusion, this Shredded Chicken recipe is a versatile and flavorful option for incorporating chicken into a variety of dishes. With its easy slow cooker preparation and the ability to store the shredded chicken for later use, it provides a convenient and delicious solution for quick and satisfying meals.