I can hardly believe it is time for Meal Plan Monday again. I hope you had a fab weekend and got caught up on your sleep (yeah right) and housework (haha!).
This week we have:
- Crockpot chicken sandwiches
- Chicken and spinach parmesan
- Turkey burgers with pasta salad
- Grilled cheese and soup
It’s another week of easy peasy meals. Tim requested the chicken parm, and after living off poultry all last week I had to throw beef tacos in there.
The turkey burgers are a repeat from last week because six patties come in a box, and I don’t like half empty boxes cluttering up my freezer. No one had a pasta salad recipe for me last week, so we’re sticking with the boxed stuff. (Seriously, somebody hook me up with a simple pasta salad so I can ditch the box!)
My quick tip this week comes from today’s meal, probably the easiest in the bunch. Making shredded chicken breast in the crockpot is amazingly simple. I buy the GV brand whole boneless, skinless breast pieces from Wal-Mart in a five pound bag. You can use a similar method with a whole chicken or with thigh pieces, but since one- I am not crazy about dark meat, two- I don’t do well with having a bunch of leftovers, I buy the individually frozen breasts, and three- the breasts have less fat than the dark meat.
Your basic steps are:
Put frozen chicken in crockpot
3.5 hours on high
Now let’s break it down.
- Take 4-5 frozen chicken breasts out of the bag and place in a single layer in my crockpot. I pick the big chunky funky ones since it’s getting shredded up anyways, and leave the pretty ones for when bake or cook it on the stove.
- Dump a liberal amount of appropriate seasoning on top (taco, italian, ranch, or just some S&P to name a few). If you’re afraid your chicken will be too dry, I recommend pouring some chicken broth in, just enough to cover the bottom of the crock. You can always drain some liquid out while you’re shredding.
- Set crockpot on high and set a timer for 3 and a half hours. A lot of recipes I’ve seen for making chicken breasts in a crockpot say to cook on high for 4 hours, so times may vary for you.
- Go on with the rest of your life until your timer beeps.
- Take chicken breasts out, set on large plate, and shred using the two-fork method. You’ll know they’re done if they shred easily.
- Return shredded meat to the crockpot. At this point you could add sauce (salsa, ranch, or bbq, to name a few), or leave it naked. Especially if I have added sauce, I let my chicken sit in the crockpot for 15 minutes at this point. It will be moist and tender and delicious. But don’t let it sit for too long or it may dry
This week we are having bbq sandwiches. Tim likes to moderate the amount of sauce he gets, so I’m leaving it naked. Plus he’d rather his sauce be cold.. which I am not a fan of, but whatever.
Now your shredded chicken is ready to enjoy! Or to use in a number of recipes! There are SO MANY uses for shredded chicken. It is mega versatile.
Some weeks we do shredded chicken tacos so I use taco seasoning and add salsa at the end, or ranch.
Tim isn’t a big buffalo fan, but I have been wanting to season the chicken with ranch seasoning and then add buffalo sauce at the end for.sandwiches, wraps, or salads.
Another great thing about shredded chicken is that it freezes well. Make a big batch and freeze it to add to chicken enchiladas, chicken salad sandwiches, or even chicken noodle soup. Back when I worked at kfc we deboned and shredded leftover chicken at the end of the the night to use in the potpies!
Well, that wraps up another week of Meal Plan Monday. I hope you found a bit of inspiration and enjoyed my easy shredded chicken tip! Speaking of wraps, shredded chicken is great in them 😉
If you enjoyed this post, check out last week’s Meal Plan Monday by clicking the photo below!