When a recipe calls for shredded chicken, I used to be at a loss as to how I should prepare the chicken. Should I poach it? Roast it? Pan fry it? Buy a rotisserie from the store? All of these seem like good options, but then I quickly realized I could solve this problem very easily. Sure I could roast a chicken on the weekends (and I still do this), but some weekends are jam packed and that isn’t an option.
Here is the solution to your problem, whether you have a busy weekend and you are in need of some shredded chicken for dinner. Use your crockpot! It yields a juicy and moist chicken which you can easily eat all by itself or you can shred it to use in your favorite recipe. You can use the chicken that day or you can freeze it for future use! I have many new ideas for future recipes now that I have found my go-to method of preparing chicken. Oh and while you are at it, use this method to shred your chicken. Mind blown. Only way I do it now!
Here are some of my favorite recipes that call for shredded chicken:
Crockpot Rotisserie Chicken
1 broiler/fryer chicken (3.5-4 lbs)
2 Tbsp Paprika
1/2 tsp. cayenne pepper (optional!)
1 1/2 tsp onion powder
2 Tbsp garlic powder or 3 cloves garlic
1 tsp salt
1/2 tsp black pepper
What you’ll do:
Place all of your ingredients in a small bowl (minus the chicken) and stir in water by the teaspoon until a paste forms (it didn’t take much water) . Spray your slow cooker with cooking spray. Rub the chicken inside and out with the paste, place in the slow cooker breast side up. Cover and cook on low 6-7 hours or on high 3.5-4.5 hours. Make sure the thickest part of the thigh registers at 180 degrees. Enjoy!
Source: Busy Mommy