Crock Pot Shredded Chicken Breasts For Freezing Oamc Food

CROCKPOT SHREDDED CHICKEN

Steps:

• Place chicken in the bottom of the slow cooker. Position the chicken so it's in a single layer and season, if desired (see blog post above for suggestions).
• Cover and cook medium boneless, skinless chicken breast on LOW for 1 1/2 to 2 1/2 hours (for other cuts of chicken, such as boneless things, or bone-in chicken breasts or thighs, and for cooking times on HIGH, see the blog post above).
• Check the chicken for doneness with an instant-read thermometer. (If you're using bone-in chicken, don't touch the thermometer to the bone.) The chicken should be 165 degrees F (I remove mine 5 to 10 degrees early, since the temperature will rise as it rests). Remove the chicken to a plate or cutting board and let rest 5 to 10 minutes so the juices can reincorporate (if you plan to shred the right in your slow cooker, you can let it rest there).
• When the chicken is cooked through, shred it using a hand mixer, two forks, or your fingers. Serve as desired.

CROCKPOT SHREDDED CHICKEN

Steps:

• Place chicken breasts in 2.5-4 quart crockpot. Pour in chicken broth and sprinkle with seasonings.
• Cover and cook on low for 3-4 hours or high for 2-3 hours, until chicken is cooked through (165 degrees F minimum) and fall apart tender.
• Using two forks, gently pull and shred the chicken in the liquid (if your chicken has released a lot of liquid, you may want to remove some liquid before shredding, but save it in case you want to add more back in).
• Serve as desired or let cool slightly before refrigerating. Cooked chicken can be stored in the refrigerator, tightly sealed, for 3-4 days, or packaged and frozen for 3-4 months.

CROCK POT GARLIC-ROSEMARY CHICKEN BREAST

Steps:

• Place butter and garlic in microwave-safe bowl and heat until butter is soft; blend together.
• Roll chicken breasts in garlic-butter mixture and place in crock pot.
• Sprinkle chicken breasts with salt, pepper, parsley and rosemary.
• Add broth to bowl with remaining garlic-butter, reheat if necessary to allow smooth blending, and add mixture to crock pot.
• Cook on low setting for 6 - 8 hours.
• Serving size is approximately half a chicken breast and a small amount of sauce.

CROCK POT CHICKEN BREAST IN POBLANO CREAM

Steps:

• Season chicken breast with salt and pepper.
• Place onion, garlic, poblano and chicken breast in crock pot.
• Mix together broth, adobe sauce and cumin; pour over chicken.
• Cover and cook on low for 3 hours.
• Meanwhile, dice cream cheese and allow to come to room temperature.
• After cooking for three hours, ladle into a small bowl approximately 1/2 cup of hot broth from crock pot.
• Whisk in the cream cheese.
• When well incorporated, add cream cheese mixture to crock pot; stirring well.
• Cover and cook on low for an additional 1 1/2 hours (or until done).
• Serve over rice or noodles.
• Garnish with fresh parmesan cheese.

PAMMY'S CROCK POT CHICKEN BREAST AND GRAVY

Steps:

• Spray crock pot with Pam Cooking Spray.
• Add the 2 tablespoons of olive oil to crock pot.
• Put chicken breast in crock pot.
• Sprinkle Italian Dressing mix, onion powder, garlic powder over the chicken breast.
• Cook on low for 4 hours.
• (At the 4 hour mark, IF NEEDED, you may add a little water to make more gravy in the end, don't add too much water if you do.).
• Sprinkle the 1/2 teaspoon bouillon in the liquid in crock pot.
• Pour the cream of chicken soup over the breast.
• Turn crock pot to high and cook 1 more hour.
• Remove chicken, scraping the soup off the breast and back into the crock pot.
• Add gravy mix to to 1/4 cup cold water and mix well, add to crock pot and mix well.

CROCK POT SOUTHWESTERN CHICKEN BREASTS

Steps:

• Lightly season the chicken breasts with salt, pepper, or any other seasonings you like (or none at all).
• Place chicken breasts in bottom of crock pot.
• Add corn.
• Add black beans.
• Add diced tomatoes and green chilies.
• Cook on LOW setting for 8 hours.
• Serve as is or with rice.