"I always think if you have to cook once, it should feed you twice. If you're going to
make a big chicken and vegetable soup for lunch on Monday,
you stick it in the refrigerator and it's also for Wednesday's dinner."
make a big chicken and vegetable soup for lunch on Monday,
you stick it in the refrigerator and it's also for Wednesday's dinner."
- Curtis Stone
That is the theory behind this recipe, over the next few posts and some more in the future I plan on showing how a simple process of shredding chicken from the slow cooker can make sooo many recipes! To start this is probably the easiest recipe I have ever done, let alone posted. It is literally only two ingredients and can be transformed into hundreds of recipes.
Nutritional Information (calculated on myfitnesspal.com): 48 (2 oz) servings, 64 calories, 0g carbs, 1g fat, 13g protein
Nutritional Information (calculated on myfitnesspal.com): 48 (2 oz) servings, 64 calories, 0g carbs, 1g fat, 13g protein
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| This is less than half of the chicken that the recipe makes!! |
Ingredients:
- 6 lbs Boneless, Skinless Chicken Breasts
- 8 c Unsalted, Chicken Cooking Stock (I used Swanson)
Instructions:
- Place all Chicken Breasts in the Slow Cooker
- Cover Chicken with Cooking Stock.
- Cook on low for 8 hours.
- Remove chicken to a bowl and shred with 2 forks.
