We eat a lot of chicken in my family. One of my favorite things to eat for lunch is chicken salad heaped onto two slices of bread with some leafy greens. I normally boil the chicken on the stovetop, but I noticed it was turning out a little tough. I tried cooking it over low heat to see if that would make a difference but it was still tougher than I wanted it to be.
Enter the magical device that does not get as much use in my kitchen as it should: the slow cooker (aka crockpot)! I got my slow cooker as a housewarming present a few years ago. It sat in my storage for two years until my sister had me try some nihari that she made using her slow cooker. YUM – it was amazing and the meat was so tender that it melted in my mouth!
Slow cookers are a wonderful option for busy working moms or if you just want to throw your ingredients into a big pot and forget about it! Cooking at a low temperature for a long time (up to 8 hours) really achieves tender meat and great flavor. I’ve used my crockpot to make soups, chili, nihari, meatballs, and chicken entrees – with wonderful results. The prep work is usually minimal too!
Here’s my recipe for easy shredded chicken.
– 3 boneless, skinless, chicken breasts
– 1 tsp salt
– 1 tsp black pepper
– 1 tsp garlic powder
Place chicken breasts in slow cooker. Add in all the seasonings. Cover, and cook on low for 8 hours, or until chicken shreds easily with a fork. When finished, remove chicken from the pot. Place on a flat surface and shred with two forks. You’ll be amazed at how easily it shreds! I keep half the chicken for dishes I plan to cook during the week and the other half I freeze in batches to use at a later time.
- Chinese dishes
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