Crock Pot Shredded Chicken Breasts For Freezing Oamc Recipes

Steps:

• Place the chicken breasts in the crock pot, Mix water and spices together and pour over the chicken.
• Cook on the low setting for 8-10 hours.
• Remove chicken breasts, shred or pull the meat from bones, removing skin (it should all fall off easily at this point anyway!).
• Place meat in individual freezer bags or containers and freeze until needed for recipes.
• Defrost and add to any recipes that call for cooked chicken.
• Great for casseroles, quesadillas, pizzas, burritos, pastas, soups, etc. or heat with BBQ sauce for hot barbecue chicken sandwiches.
• Tip: Use the juices that are left from cooking the chicken to make broth afterwards.

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.