Shredded Chicken
Ingredients: serves 5-6 cups
3/4 C. lower-salt chicken broth or filtered water
2-1/2 lb. boneless, skinless chicken breasts or chicken thighs, or 3lb. bone-in chicken breasts or thighs, skin removed
Himalayan sea salt and freshly ground black pepper
Optional add-ins to liquid
· 1 Tbsp. tomato paste, 1/4 tsp. sweet smoked paprika, 2 medium cloves garlic, smashed, 2 bay leaves
· Juice and zest of 1 lime, ½ tsp. cumin, 3 green onion chopped
· 1 tsp. fennel seed, 1 C. fennel fronds
· Juice and zest of 1 lemon, parsley, and chives
Directions:
In a heavy-duty 4-quart saucepan or a slow cooker, whisk the broth with optional add ins of choice. Season the chicken with 1-1/2 tsp. salt and 3/4 tsp. pepper and add to the pan or slow cooker. If cooking on the stove, bring to a simmer over medium heat, occasionally nudging the chicken to keep it from sticking, about 5 minutes. Flip, reduce the heat to low, cover, and simmer gently until very tender, about 35 minutes for boneless or 45 minutes for bone-in, nudging every 10 minutes or so.
If using a slow cooker, cook on high until very tender, about 2 hours for boneless or 3 hours for bone-in, flipping after 1 hour.
Transfer the chicken to a large flat storage container or cutting board; strain the broth. Let cool to room temperature, about 20 minutes. Using your fingers or the tines of 2 forks, gently shred the chicken into thin strips, discarding any fat, cartilage, and bones as you go. Refrigerate the meat and broth separately in airtight containers for up to 4 days.’
Notes:
Option to freeze single serving portions in freezer safe bags or mason jars for future use!
Breakfast: Try shredded chicken lettuce wraps with strawberries, basil, and avocado or guacamole, peppers and salsa
Lunch: Add to a salad, protein bowl, or stir fry
Dinner: Use to stuff bell peppers or acorn squash or add to vegetable based tortilla soup or chili
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