Shredded Chicken {Slow-Cooker}
4 split chicken breasts (with bones and skin – at least 4 pounds)
1 c water
1 t seasoned salt
½ t freshly ground pepper
6 cloves fresh garlic, minced
Pour water into slow cooker. Place two chicken breasts in bottom of slow cooker. Do not remove skin or bones. Cooking with the skin and bones adds flavor. Season with half of the garlic, salt and pepper. Add remaining two chicken breasts and season with remaining garlic, salt and pepper. Cook on high for about 6 hours. Cool slightly before handling. Remove the skin and pull the chicken off bone. Shred chicken with a knife and fork. Use two shredded breasts for dinner and freeze remaining two for another time. Add about 1/2 cup of the chicken broth with the chicken before placing it in the freezer. This will keep it moist.
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