Shredded Mediterranean Chicken A La Crock Pot Recipes

Steps:

• 1. Throw in half a jar of your favorite spaghetti sauce. (I like Classico Traditional Sweet Basil.) 2. Then I toss in all my fridge staples from Costco. I don't measure anything. Just toss in what looks like a good amount to your eye. If you like to measure, there are some approximate quantities given. 3. Throw it in the pot on high at lunch and it will be ready to shred and serve for dinner. Or put it on low in the morning, and it should be ready by dinnertime. This recipe is from Mom Around Town at www.momaroundtown.com. http://www.momaroundtown.com/2011/06/04/shredded-mediterranean-chicken-a-la-crock-pot/.

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.