To make this chicken in a slow cooker, simply add all the ingredients to the slow cooker then cook on LOW until the chicken is cooked and tender, 4 to 6 hours.Or, if you’re keeping the chicken more than a day, add a spoonful or two to add a little extra moisture. You can also use it as broth for other recipes. It is quite delicious on its own as a light soup. Leftover Cooking Liquid: You will have cooking liquid leftover.You may also find that you need to skim some of the fat from the cooking broth before spooning it over the chicken. If you use chicken with skin, simply remove and discard the skin before you shred the chicken. Skin-On Chicken: We have made this recipe using boneless, skinless chicken thighs and chicken thighs with skin still attached.Make-ahead: The chicken and broth will keep refrigerated up to 3 days and can be frozen for 1 month.Since posting this in 2015, we have add a recipe video and tweaked the recipe to be more clear. Recipe updated, originally posted June 2015. If you are wondering whether or not you can make this in a slow cooker, you can! Hop over to our Slow Cooker Shredded Chicken Recipe to see how easy it is.We toss chicken with salsa verde, sour cream, garlic and cheese. These Salsa Verde Chicken Enchiladas are so flavorful and this shredded chicken is perfect for the filling.Here’s another excellent way to cook chicken: Our Perfectly Poached Chicken is soft, tender, and flavorful.I think I’ll go eat one of those sandwiches now. So, spooning a little extra over the chicken before eating it isn’t a bad idea.Īnd that’s how we make juicy, tender, crave-worthy shredded chicken. It’s delicious and can be used as a light soup, as broth in other recipes or kept to be added to the leftover chicken.Īs the chicken sits in the fridge or freezer, it soaks up any broth you originally added to it. Shredded turkey is amazing!īy the way, you’ll likely have broth leftover – don’t throw it away. It’s this last step that is our real secret to the juiciest shredded chicken! And that’s it, now you have chicken ready for chicken nachos, buffalo dip, chicken-topped pizza, quesadillas, soup, sandwiches and more. Spoon about a cup of the concentrated broth over the chicken and toss. Then place the cooking broth back over the heat and simmer down by about one-third, concentrating the flavor. Once the chicken is cooked, remove it from the now incredibly flavorful cooking broth and shred it. We add just enough water to cover the chicken then bring everything to a low simmer and wait about 30 minutes until the chicken is very tender. For the cooking liquid, we use water, which quickly soaks up lots of flavor from the onion, garlic, and chicken. More Tipsįor the most tender chicken, we simmer it gently. Adding a dried chili pepper, chili powder, some spice from crushed red pepper flakes or fresh herbs are all excellent ideas. Play around with the flavors and spices based on what you love. Keep in mind that our recipe is more of a guide. We love using chicken thighs since they are more tender than chicken breasts, but there is no reason why chicken breasts or a combination of both breast and thighs would not work. Our go-to ingredients for making shredded chicken at home are onion, garlic, a bay leaf, cumin, salt, and pepper.
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