Makes
18 ounces/Serves 6
Recipe
from The Skinny Taste Cookbook
Adapted
and Husband-Tested in Alice’s Kitchen
Have you ever skipped
over making a chicken salad or soup because you didn’t wish to take the time to
cook the chicken? Well, whip out your
slow cooker because this recipe will save you loads of time and effort. Once you have cooked the chicken breasts in
the slow cooker, shred the meat and then pack it for the freezer to pull out
later for salad or soup recipes*. You’ll
even have a simple chicken broth to use for soups or for cooking grains.
3 boneless,
skinless chicken breasts (1½ lbs.)
(I remove the tenders and
freeze those separately for other recipes like stir-fries or chicken nuggets.)
2 cups chicken
broth or vegetable broth (canned, boxed, or Homemade)
1 cup water
1 onion,
unpeeled and quartered
1 celery stalk
*(Totally optional: sprig of fresh herbs like parsley or thyme or
a bay leaf; a few peppercorns; a few dried mushrooms; a couple of whole cloves)
Place the
chicken breasts in the slow cooker. Add
the rest of the ingredients. Make sure
that the chicken breasts are just covered with broth/water. Cover and cook on
high for 4 hours. Remove the chicken and
shred it with two forks. Strain the
broth, discarding the solids. When the
broth comes to room temperature, store the broth it the fridge for a few days
or freeze the broth for later. Use the
shredded chicken right away or freeze for another time.
Nutritional
Information: (3
ounce serving) 66 calories; 1.5 g fat; 0.5 g saturated fat; 31 mg. cholesterol;
2 g. carbohydrates; 0 g. fiber; 11 g. protein; 1 g. sugars; 300 mg. sodium (If using Homemade Broth, the sodium will be greatly reduced.)
*Here are just a few Husband-Tested Recipes for
using Slow Cooker Shredded Chicken:
No comments:
Post a Comment