Shredded chicken is one of the easiest types of protein to make and it’s also one of the healthiest. Since it’s so easy to make, you’ll be able to enjoy shredded chicken anytime you want. The other great thing about making shredded chicken is that it’s much healthier than the original chicken, and it’s just as delicious.
1. If you have one, put the Crock Pot in the freezer to chill. If you don’t, put the Crock Pot on high. 2. Put the chicken in the Crock Pot. 3. Cover it with water. 4. Add one or two beef bouillon cubes. 5. Cook on high for about 6 hours, or until the chicken is fully cooked and shreds. 6. Eat it cold, or mix with spaghetti.
Crock pot method
Start with dry chicken, add in 5 or 6 cups of water, shredded, some fresh onion, and pepper, put on high for 4 hours, add in tomato sauce and let cook on low for about 6 hours.
Cooking time varies depending on the recipe you are using. For example, a large sized chicken breast is likely to take about 40 minutes. But if you want to cook it in a crockpot, you can reduce the cooking time to 10-15 minutes. The best way to get the most out of the cooking process is to trim the chicken, and then cut it into 1-inch pieces. By doing this you are less likely to end up with a lot of dry pieces. Remember to turn the chicken once halfway through cooking time. The chicken should be cooked through and the juices from the chicken should be able to run clear.
1 small onion, diced
2 small carrots, diced
1 small zucchini, diced
4 boneless, skinless chicken breast
1 can chicken stock
1 tbsp of chicken bouillon
2 garlic cloves, chopped
2 tsp of fresh thyme
2 tbsp of fresh cilantro
1 tsp salt
1/4 tsp pepper
1/4 tsp dry mustard
4 chicken bouillon cube
1/2 c of water
Mix all ingredients and store in fridge overnight. Put in crock pot at 4:00 pm. Cook on low for 8 hours. [1/2 cup of rice] and store in fridge until ready to eat. [in a couple of days or week] (search for the exact instruction on the Internet)
Leftover chicken from dinner the night before is often a great source of protein to have on hand. This is a great time to use those chicken thighs you had intended to use in a different recipe and end up not using. This dish is super easy and also a good way to use up any leftovers that you may have from your previous meals.
I’m Brian Danny Max, a chef and a writer at cookingtom.com. I’m here to talk about food and cooking, and to share some of my favorite recipes with you all! I’ve been interested in food and cooking since I was a child. My parents are both great cooks, and they taught me a lot about the kitchen. I’ve been cooking professionally for about 10 years now, and I’ve loved every minute of it! I specialize in healthy, flavorful recipes that are easy to make at home. I believe that anyone can cook a delicious meal, no matter their skill level. I’m here to help you learn how to cook, and to show you that it’s not as difficult as you might think! I hope you’ll check out my blog and my recipes, and I look forward to hearing from you!