Save valuable weeknight minutes by planning ahead on the weekend. Cook a big-batch of shredded chicken that can be used to create two very different dishes that will nourish and delight your family.
Big-Batch Shredded Chicken
Prep Time: 5 minutes
Cook Time: 6 hours
Servings: about 6 2-cup servings to use or freeze
3 pounds boneless, skinless chicken breast
2 teaspoons garlic salt
2 teaspoons onion powder
1 teaspoon salt
1/2 teaspoon fresh ground pepper
Season chicken with spices in a crock pot. Set on low for 6-7 hours or until chicken easily shreds by pulling apart with two forks.
Remove chicken from crock pot but reserve juices. Shred all of the chicken and return to juice, stir to combine so chicken remains moist.
Serve immediately or store in the refrigerator for up to 3 days. Spoon 2 cup portions of shredded chicken into resealable freezer bags or airtight containers for up to 3 months.
For best quality and flavor do not use chicken that was previously frozen, it was not meant to be frozen twice.
Chicken Tortilla Soup
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6 cups
1 1/4 cup boneless, skinless chicken breast, shredded
1 cup red onion, chopped
1 teaspoon garlic
32 ounces chicken broth, reduced sodium
1 (28 ounce) can crushed tomatoes
1 (15 oz) can kidney beans, rinsed and drained
1 can no-salt added tomato sauce
1 can no-salt added tomato paste
1 can chopped green chilies
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon granulated sugar
salt, to taste
fresh ground pepper, to taste
multi-grain tortilla chips, optional
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In a Dutch oven coated with cooking spray, cook onion and garlic until tender. Stir in broth, tomatoes, beans, tomato sauce, paste, chilies and seasonings. Add the shredded chicken. Bring to a boil. Reduce heat, simmer uncovered for 15 minutes.
Top with crushed tortilla chips.
Make your own crunchy tortilla strips by cutting 3 corn tortillas in to half inch strips. Place on an ungreased baking sheet and bake for 12-15 minutes at 350 degrees or until crisp.
Thai Chicken Wrap
Prep Time: 10 min
Cook Time: 15 min
2 cups boneless, skinless chicken breast, cooked/shredded
2 tablespoons natural peanut butter
1 tablespoon soy sauce, reduced-sodium
1 teaspoon garlic
2 tablespoons orange juice
1 teaspoon lime juice
1 teaspoon curry powder
1 teaspoon crushed red pepper, optional
4 whole wheat tortilla (8-inch)
1/4 cup green onion, sliced
1/4 cup carrots, shredded
1 cup romaine lettuce, coarsely chopped
1/4 cup unsalted peanuts, optional
In a bowl mix peanut butter, garlic, lime juice, orange juice, soy sauce, curry powder and crushed red pepper. Heat in microwave for approx 30-45 seconds
Coat cooked chicken with mixture in the bowl you used to combine mixture. Heat for another 2-3 minutes.
Layer warm chicken, green onions, grated carrots, lettuce and peanuts on a whole wheat tortilla.
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