Thursday, December 1, 2011

All Purpose Shredded Chicken

Here is the chicken I used for the Sour Cream Chicken Enchiladas. It is incredibly easy and its uses are unlimited--quesadillas, tacos, enchiladas, nachos, taco salad.

Boneless, skinless chicken breasts or tenderloins
Chicken broth
Taco seasoning

Place chicken in a crockpot, add chicken broth until chicken is covered, add taco seasoning to taste, cook approximately 8-10 hours on low, 4-6 hours on high (cooking times depends on whether you are cooking frozen or thawed chicken--you will be able to tell when it is done), remove chicken from broth, shred.

The leftover broth can be used for tortilla soup. And if you need shredded chicken for a non-Mexican food purpose, leave out the taco seasoning.

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