Take a moment to think about the chickens purpose and season appropriately. Here is where you need to be brave, trust me and more importantly trust yourself! It you are making a small batch of chicken to add towards a Mexican dish you might want to try seasoning with taco seasoning or for an Italian dish season with Italian seasoning. Adding a variety of seasonings to your shredded chicken If you are making a small batch for a particular recipe you may want to season your chicken to meet your specific needs. The three recipes above are purposely simple so that you can make a large amount of chicken, freeze the cooked shredded chicken and use it in a variety of recipes. Transfer the chicken to a plate and the cooking liquid to a stock pot. Place Chicken Breasts in the bottom of your slow cooker.Ĭook on low for 4-6 hours, or until the internal temperature is 165 degrees. Make sure the internal temperature is 165 degrees. It won’t change the results and there is no need to waste money on an additional ingredient.Ĭook at high pressure for 10 minutes and allow the pressure to release naturally. Only use broth if you have some that needs to be used up. Place Chicken Breasts on top of the grate in your Instant Pot.Īdd water / broth until it clears the chicken by an inch. Please check the USDA website for up to date recommendations. Both the chicken and the broth are good for 3 days in the refrigerator and can be frozen up to three months. Poor a cup of the broth over the chicken and use the rest in future recipes. Transfer the chicken to a plate and leave the cooking liquid in the stock pot.Ĭook the cooking liquid down by a third so as to concentrate the flavors. Simmer for about 30 minutes or until the internal temperature is 165 degrees. It won’t change the results and no need to waste money on an additional ingredient.īring water to a boil and then reduce to a simmer. Place Chicken Breasts in a single layer in the bottom of your stock pot.Īdd water / broth until it clears the chicken by an inch. Tweaking these recipes to serve your exact needs. These methods deliver perfect moist chicken every time. If you don’t have an Instant Pot or a Slow Cooker, the poaching the chicken on the stove top is a great alternative. This is the Instant Pot and the Slow Cooker that I use. I prefer to use the Instant Pot or a slow cooker because I like to put it in and forget it. The three methods I will be outlining today are Poaching Chicken on the Stove top, using an Instant Pot or using a slow cooker. So get all of your soup, salad, pasta and or sandwich recipes ready to be that much faster with this game changing meal prep. Wether you need Shredded Chicken Breasts for these amazing Chicken Enchiladas, or one of the other numerous recipes that have Shredded Chicken Breasts as one of the ingredients, these three recipes will be very handy. This post will outline three simple ways for you to make sure you always have Shredded Chicken Breasts on hand. Growing up in California gave me the love of Mexican food that I have passed on to my four kids, so Shredded Chicken Breasts is a freezer pantry staple. Just like my Slow Cooker Sautéed Onions recipe, this recipe for Shredded Chicken Breasts is a fabulous way to always have Shredded Chicken Breasts on hand.
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