Shredded Chicken Week: Easy Slow Cooker Shredded Chicken

Shredded chicken has to be one of my favorite multi-purpose ingredients.  You can use in so many different dishes that it's a great way to plan a week's worth of meals.

Today's recipe for Easy Slow Cooker Shredded Chicken is the perfect shortcut to give you wonderful results and a lot of shredded chicken, all while you are at work or running around for the day!

This is such a simple recipe, you literally just dump and go. You'll have to spend a few minutes putting the chicken ingredients in the slow cooker, and few shredding the chicken when it's done.  No biggie!  When it's done you have beautifully cooked, tender chicken that you shred.  That's it!  

I've deemed this week shredded chicken week.  I'll be posting several scrumptious dishes with shredded chicken that you'll just love.  First up, we'll be looking at the simple technique to making the shredded chicken.

My recipe is for a "small batch" of shredded chicken, which fed 2 people 4 different dishes during the week.  You can double or triple the recipe as you like to feed 4 or more people.  

Kitchen Tips:  

• Use boneless skinless chicken breasts or if you prefer dark meat, use thighs.  Leaving the skin is on is not suggested as it will add a lot of unwanted fat and the results will not be as good.
• Start with fresh or frozen chicken breasts.  If using frozen, thaw before placing in the slow cooker. They are saying it's not safe to put frozen chicken in the cooker as it takes too long to come to temperature without creating bacteria.
• To shred the chicken use 2 forks!  It seems to be the easiest way.
• The chicken will keep in the refrigerator for several days, but you can also divide it into portions and freeze it in containers or freezer bags so you have it handy for quick weeknight meals.

Have fun using your shredded chicken in all kinds of dishes such as soups, rice bowls, salads, enchiladas, chicken salad, tacos, pasta dishes, chili, pizza...the list goes on and on!

Stay tuned this week for some new recipes that use this succulent shredded chicken.

Enjoy!




Easy Slow Cooker Shredded Chicken


Yields:  4 cups of shredded chicken


2 large chicken breasts - about 1 pound
1/2 tsp salt
1/2 tsp pepper
1/4 cup low sodium chicken broth

Place chicken in the slow cookers.  Sprinkle the salt and pepper over the top and add the chicken broth.  Cover and cook on low for 5-6 hours.  Remove the chicken and shred with 2 forks.  

Use immediately or store in a container in the refrigerator or freezer.  

Slow Cooker: Mexican Vegetable and Quinoa Soup

I just have to brag about my latest kitchen item.  I shouldn't brag but I'm going to because it is my new favorite, my only favorite (for now) that I keep using over and over again.

MGG gave me a Breville Risotto Plus for Christmas last year and I been cooking in it non-stop for about 3 months.  I have been drooling over this baby for a couple of years now and I was so happy that he figured that out and purchased it for me.  It is a wonderful, smart, kitchen tool!  If you don't know about it you are in for a treat.

If makes risotto, fluffy steamed rice and family-sized slow-cooked meals—all in the same machine. It's a multitasker! It also sautes, and steams. I can't say enough good things about it, truly. This is definitely an item to consider if you are in the market for a multi-tasking slow cooker.  Here is the recipe for the Risotto with Mushrooms and Sage I made for date night.

The reason I mention this to you is that I used it in today's recipe. We are getting ready for a long (much needed) vacation and wouldn't you know I feel a tickle in my throat....geez! So I am refusing to be sick and I'm loading up on all kinds of preventatives while I'm trying to do the laundry and get us packed.

So tonight's dinner is a real soothing vegetable soup. Full of good for you ingredients that sound perfect for a scratchy throat. This really is a soup that you can use all your fresh vegetables up, throw in some pantry items and you have a hearty dinner. I made it with Mexican flavors to go along with my famous Taco Salad that I've also made. Soup and salad for dinner? Yes, please!

We have beans for protein, lots of vegetables, and oh yes, quinoa. Quinoa you say? Why yes, quinoa is great in soups. It lends more protein, and a nice texture to the soup. It would equate to adding rice to your soup.  If you would rather have rice add that instead but try the quinoa for a nice change. Since you are adding quinoa to the soup upfront I suggest that you cook this on high heat. Grains tend to absorb a lot of liquid and will cook better on high heat and not absorb as much. If you want to cook this on slow, I would cook the quinoa separately and add it to the slow cooker 30 minutes before eating to heat it up.

Enjoy some comforting soup soon. It may not cure a sore throat but it certainly soothes the soul!





Mexican Vegetable and Quinoa Soup

serves 

1 Tablespoon canola oil
1/2 cup carrots, sliced
1/2 cup celery, sliced
1/2 cup yellow onion, diced
1 14.5 oz can black beans, drained
1 15 oz can corn, drained
1 14.5 oz can diced tomatoes with green chiles
1 can tomato paste
2 teaspoons minced garlic
6 cups low sodium chicken broth
3/4 cup quinoa, rinsed
1 teaspoon oregano
1 teaspoon ground cumin
1/2 teaspoon paprika
Salt and pepper

Additional toppings: avocado, tortilla chips, cilantro, shredded cheese, sour cream.

In a slow cooker on saute mode (or in a skillet if needed) add 1 tablespoon of canola oil and heat. Add carrots, celery, and onion. Saute for 5 minutes until slightly softened. Turn off saute mode on slow cooker, or add vegetables to the slow cooker from the skillet.

Add beans, corn, diced tomatoes with green chiles, tomato paste, garlic and chicken broth. Stir to combine. Add the rinsed quinoa oregano, cumin, paprika, and salt and pepper to taste. Cook on high heat 3-4 hours. Serve with additional toppings if desired.

Cinnamon Streusel Banana Bread

I love coffee cake, the crumb kind.  I've loved ever since I was a kid.  I was always after my mom to make a coffee cake on the weekends for breakfast, but she reserved it for a treat.

I also love banana cake.  The flavor is wonderful, plus I always have over ripe bananas laying around. It seems to be a thing in my house.  So banana something is always calling me.

Today I decided to combine my love of cinnamon streusel coffee cake and banana bread.  This wonderful decadent Cinnamon Streusel Banana Bread is heaven!  Your whole house will be smelling wonderful while it's baking and your mouth will be watering just to get a taste of this delicious breakfast treat.

Who am I kidding?  breakfast, snack time, dessert....lunch! It's good anytime!

So if you have  love for cinnamon and banana bread this is just for you!

Enjoy!





Cinnamon Streusel Banana Bread

16 servings

For the Streusel:
1/2 cup Sugar
3 T brown sugar
2 T cinnamon

1 1/2 c all-purpose flour
2/3 c sugar 
2 t baking powder
1/4 t baking soda
1 egg, beaten
1/4 c lite sour cream
1/4 c 2 % milk
2 t canola oil
1 t vanilla
1 large ripe banana, mashed

Preheat oven to 350 degrees. Spray and 8x4 inch loaf pan with cooking spray.

Make the streusel in a small bowl, adding sugar, brown sugar and cinnamon.  Stir to combine.  Set aside.  

In a large bowl combine flour, sugar, baking powder, baking soda, stir to combine. In another medium bowl add sour cream milk, canola oil, vanilla, and mashed banana.  Stir to combine.    

Make a well in the center of the dry ingredients and pour in the banana mixture. Stir until combined. Pour 1/2 of the batter in the loaf pan.  Sprinkle on some of the streusel (you may not use it all).  Add the remaining batter over the streusel.  Take a knife and run it through the batter in a swirling motion. 

Bake 50-55 minutes or until a toothpick comes out clean from the center of the loaf. Remove from oven and place on a cooling rack for 10 minutes. Remove loaf from the pan and continue to cool on cooling rack 15 minutes.