After sharing my basic meatball recipe, I thought I should also share my shredded chicken recipe. It isn’t really a recipe, but more like a timesaving shortcut. My motto in the kitchen is cook once, eat at least twice and preferably three or four times!
When boneless, skinless chicken breasts are on sale, I buy several packages to make shredded chicken.
I clean the breasts and cut them in half. I then layer them with salsa in my crockpot (i.e. put down a layer of chicken pieces, pour salsa on them, put down another layer of chicken pieces, pour salsa on them, etc. until you use up all the chicken and salsa). I then cook it on low for several hours until the chicken is done.
I pull all the chicken pieces out and put them on a jelly roll pan so they cool enough to touch. Then I use a fork and shred them while they are still warm. When I have a pan full of shredded chicken, I measure the chicken out in one cup increments and put each cup in its own Ziploc sandwich bag. I throw all the Ziploc bags in a larger Ziploc bag and put the whole thing in the freezer. When I need shredded chicken, I just pull out the right number of cups/baggies.
You can use the shredded chicken in quesadillas, enchiladas, tacos, tortilla soup, etc. – basically anywhere you would want a spicy shredded chicken.
You can see all of my recipes under Sallie’s Favorite Comfort Food Recipes. If you do try one of my recipes and like it, please come back and let me know in a comment. I truly do appreciate it when people do so!