Shredded Chicken (Shortcut Cooking)

When boneless, skinless chicken breasts are on sale, I buy a few pounds and put them in the crock pot with some broth and seasonings, let them cook until tender,  then shred and freeze them into portion sizes that are perfect for soups, casseroles, burritos, and so on.   I don’t salt the chicken in this recipe as I always use it in another dish that is typically being seasoned.


Boneless, skinless chicken breasts – I used about 2 pounds

Fresh Lemon Juice – about 2 tablespoons

Low sodium chicken broth – I used about 1 cup

Seasonings – I used onion (1 tablespoon), garlic (1 teaspoon) and basil (1 tablespoon) (Litehouse brand freeze-dried) –  You could substitute onion and garlic powder, you could use fresh chopped (very fine).   Sometimes I add celery and carrot – leave the pieces large enough to easily remove from the crockpot before you begin to shred the chicken.  They both add a nice flavor.


Place the broth, lemon juice and seasonings in the crock pot.  Add the chicken.  Cook on high approximately 3 to 4 hours, turning the chicken breasts once to better distribute the flavors from the broth.

When the chicken will shred easily, shred it in the crock pot with two forks.  (If you used celery and carrot to season the chicken, remove it before shredding the chicken.) Turn to low and let it simmer another 30 minutes or so.

Remove the chicken from the crock pot to a shallow pan to cool, approximately 30 minutes.  Portion onto a non-stick tray, cover with waxed paper and freeze just until frozen, approximately 1 to 2 hours.  Lift off the tray and transfer to plastic freezer container.  Soups and any meal with precooked shredded chicken are now a snap to make!


4 responses to “Shredded Chicken (Shortcut Cooking)

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