Shredded Salsa Verde Chicken In The Slow Cooker Food

SLOW-COOKER SHREDDED CHICKEN

Slow-Cooker Shredded Chicken image

This simple recipe takes only a few minutes to get into the pot, cooks while you go about your day and will reward you with meals all week. Use the shredded chicken as is or in one of the flavorful variations below. Either way, it's great for salads, sandwiches, pastas, quesadillas, tacos, soups or as a pizza or flatbread topping.

Provided by Food Network Kitchen

Categories main-dish

Time 6h10m

Yield about 6 cups shredded chicken

Number Of Ingredients 8

Ingredients

3 pounds boneless skinless chicken breasts
1 1/2 cups low-sodium chicken broth
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 strips lemon peel, removed with a vegetable peeler, optional
1 bay leaf, optional
Kosher salt and freshly ground black pepper

Steps:

Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Season with 1 teaspoon salt and several grinds of pepper. Cook on high for 3 hours or low for 6 hours.
Transfer the cooked chicken to a large bowl. Use 2 forks to pull it into shreds. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Season with salt and pepper and toss to combine. If not using the chicken immediately, refrigerate it in an airtight container. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. Or add it to soups and sauces.
Buffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Drizzle over 2 cups shredded chicken and toss well.
Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Season with salt and pepper and toss well.
Barbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Pour over 2 cups shredded chicken and toss well.

SHREDDED SALSA VERDE CHICKEN IN THE SLOW COOKER

Shredded Salsa Verde Chicken in the Slow Cooker image

This is a little something I threw together one night, and it's easy with only 4 ingredients. Cook while you are at work! Serve over yellow, white, or brown rice, or with mashed potatoes.

Provided by Christine Hughes

Categories Slow Cooker Chicken Main Dishes

Time 9h10m

Yield 6

Number Of Ingredients 5

Ingredients

1 (16 ounce) jar salsa verde
1 ½ pounds skinless, boneless chicken breast halves
salt and ground black pepper to taste
1 medium onion, roughly chopped
6 cloves garlic, crushed, or to taste

Steps:

Pour about 1/3 of the salsa on the bottom of a slow cooker and place chicken on top. Season with salt and pepper, then add onions and garlic. Pour the remaining salsa evenly over the chicken. Cook on Low for 8 hours.
Remove chicken and shred with 2 forks. Return shredded chicken to the slow cooker; mix it in with the juices and cook on High for 1 more hour.

Nutrition Facts : Calories 163.3 calories, Carbohydrate 7.9 g, Cholesterol 64.6 mg, Fat 2.7 g, Fiber 0.4 g, Protein 24 g, SaturatedFat 0.8 g, Sodium 305.4 mg, Sugar 3.4 g

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