Working in batches, if necessary, add chicken and cook until light golden-brown, about 1-2 minutes per side. In a large cast iron skillet, or heavy bottom skillet over medium high heat, heat oil. Dip chicken in flour, shaking off any excess. Fun fact: You can also use a stand mixer to shred chicken Just place cooked chicken in the bowl of your. Think: Ree's homestyle chicken pot pie, chicken spaghetti, and a lemony chicken and orzo soup that's light enough to eat all year long. Add 1 cup flour to a medium shallow bowl. Once the chicken is cool enough to handle, use two forks and simply pull the breasts apart. Speaking of salads, have you ever scooped up salad with a chip? One bite of the green goddess chicken salad dip and you'll be a believer. Once you've got that down, you're ready to take on ideas like Ree Drummond's favorite pasta salad filled with sweet grapes, crunchy almonds, and tender chicken. The first step in cooking with shredded chicken is learning the best way to shred it. Enter: this roundup of easy casseroles, creative salads, and finger foods! You can also simply cook a few boneless skinless breasts by boiling the chicken on the stove, roasting it in the oven, or even pressure cooking it. You can cut up a whole fryer chicken and boil the pieces (this method makes incredible chicken broth and you can save the bones to make chicken stock). Hopefully that gave you some new fun ideas to try, in. Make chicken salad for sandwiches, wraps, etc.
Use for stuffed pitas with some hummus or tzatziki. Use for chicken fried rice or a quick chicken curry. But what's even better is that shredded chicken is so easy to prepare. Use in soups, stews or chili, such as chicken noodle soup, chicken tortilla soup or white chicken chili. With a few cups of it on hand, you can transform party dips, baked pastas, soul-nourishing soup recipes, and fresh salads into hearty, protein-packed dishes fit for a meal. Pour over 2 cups shredded chicken and toss well.Shredded chicken is one of those powerhouse kitchen ingredients. Season with salt and pepper and toss well.īarbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Cover the bowl and refrigerate the mixture at least 30 minutes (this will. Add in shredded chicken and 1 1/3 cups shredded mozzarella then stir until chicken is well coated in batter. Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. In a large mixing bowl, whisk together: 2 eggs, 1/3 cup mayo, 1/3 cup flour, 3 Tbsp dill, 1/2 tsp salt, 1/8 tsp black pepper and 1 tsp lemon zest. Drizzle over 2 cups shredded chicken and toss well.
Or add it to soups and sauces.īuffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. If not using the chicken immediately, refrigerate it in an airtight container. Season with salt and pepper and toss to combine.
Strain the cooking broth and drizzle about 1/2 cup over the chicken. Transfer the cooked chicken to a large bowl. Cook on high for 3 hours or low for 6 hours. Season with 1 teaspoon salt and several grinds of pepper. Serve: Serve chicken tacos in warmed tortillas or taco shells with your favorite toppings. Add Chicken: Add the shredded chicken to the sauce. Chicken breast on its own is sort of boring. Add any and all of your favorite Tex-Mex toppings to make these pulled chicken tacos your own. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Then add the garlic and saut for just 30 seconds. There are lots of ways to make shredded chicken, but here we are doing it the simplest way, poached right on the stovetop. Chicken Tacos Mix salsa, cumin and chili powder with shredded chicken to taste. Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. How long can you keep cooked chicken in the fridge 1.
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