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In the kitchen with Kelley: Slow cooker shredded chicken
School started back this week. Already, my family’s schedule is full. My daughter is busy with volleyball after school. My younger son is busy with band and soccer. Our days are long, and the amount of time we have to pull dinner together is minimal. That’s why I rely heavily on my slow cooker and my freezer during this time of the year.
I recommend buying a package (or two if your slow cooker is large enough) of organic chicken — boneless and skinless breasts or thighs, whichever you prefer — and cooking and freezing it so that you can quickly pull together a meal on a night when you just don’t have much time to cook. Just let it thaw or thaw it in your microwave and it’s ready to add to your favorite dish.
Chicken is a great source of protein, is full of vitamins and important cancer-fighting minerals like selenium and the brain-boosting nutrient choline, which is a great help for my kids in school. Plus, I read that researchers at NYU discovered the dark meat in chicken and turkey has taurine, which lowers risk for heart disease. [1] That’s one reason I choose chicken thighs. The other reason is that I prefer the taste.
Slow cooker shredded chicken
Author: Kelley Martin
Prep time:
Cook time:
Total time:
Ingredients
- 8 boneless, skinless chicken thighs (or breasts)
- 4 cups homemade chicken broth
- 2 teaspoons sea salt
- 2 teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
- Place all the ingredients in a slow cooker. Cover and cook on low for 8 hours.
- Remove the chicken and place it on a cutting board. Using two forks, shred the chicken.
- Once the chicken has cooled, place it in freezer storage bags with a little of the cooking liquid in each and freeze until ready to use.
[1] “Nutrient found in dark meat of poultry, some seafood, may have cardiovascular benefits.” Science Daily. www.sciencedaily.com. Retrieved March 9, 2015.
By Kelley Martin
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