Shredded Chicken Week: Chicken, Broccoli, and Cheddar Rice Bowls

I'm a slacker.

I know...last week was supposed to Shredded Chicken Week.  Well, to be honest I caught a nasty bug and it was all I could do to get up and move to the couch in my PJ's and watch episodes of The People vs. O.J. Simpson (I'm so behind!) and then crawl back to bed.

So zapped of all energy I didn't get to post the fabulous chicken dishes using the excellent Easy Slow Cooker Shredded Chicken.  But not to fret, I'm back and ready to go! Today is the 1st of three dishes you can make quickly on a weeknight using your pre-cooked shredded chicken!

Let's talk about rice bowls.  They are everywhere aren't they? And let's face it...who doesn't love a good rice bowl.  For lunch or dinner, they are ohhhh so good, filling, and comforting.

Today I'm bringing you a quick 30 minute meal that's kid friendly, weeknight friendly, and adult friendly too!  These Chicken, Broccoli, and Cheddar Rice Bowls are the bomb! They provide you with that comfort feeling and satisfy all your cravings.  I love the cheesy rice and sneaking in the broccoli gets you a serving of vegetables.  Add in some of the warmed shredded chicken that you have from your batch of Easy Slow Cooker Shredded Chicken  and dinner is ready in under 30 minutes.  Love that, and you will too!

Kitchen Note:  I used white long grain rice but you can substitute brown or any other rice you like.  I also used chicken broth instead of water for extra flavor.  I also used a sharp cheddar cheese but you could use a milder one or a white cheddar if you prefer.  For the broccoli, you can either steam your own in a pan or microwave, or buy a bag of frozen broccoli steamers for convenience.

Enjoy!

Chicken, Broccoli, and Cheddar Rice Bowls

serves 4

Rice:

2 cups of white long grain rice

3 cups of chicken broth

2 cups of broccoli florets, steamed and cut into small pieces

Cheese sauce:

2 Tbls unsalted butter

2 Tbls flour

1 3/4 c 2% milk

1 1/2 c sharp cheddar cheese, shredded

1/2 tsp salt

1/4 tsp pepper

Chicken:

2 1/2 cups of shredded chicken, heated

In a medium dutch oven heated over medium high heat, add rice and chicken broth.  Bring to a bowl, reduce heat and cook 20 minutes or until water has evaporated and rice is fluffy.

While rice is cooking make the cheese sauce.  In a medium saucepan over medium heat add butter and melt.  Add the flour and whisk until combined.  Stir until a thickened paste is formed.  Add in the milk and whisk to combine.  Heat at a simmer (not a boil) until bubble form on the edges whisking frequently.  Add cheese and whisk until melted.  Add salt and pepper to season.  Continue to cook until sauce has slightly thickened.  

Fluff the rice with a fork and add the broccoli.  Pour the cheese sauce over the rice and stir to combine.  Add warmed shredded chicken to the rice and mix or place rice in bowls and add chicken to the top.  Serve immediately.

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.