https://thesaltymarshmallow.com/easy-crockpot-shredded-chicken/
Ingredients
- 3 Pounds Chicken Breasts About 4 Large
- 1 Cup Chicken Broth
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
Instructions
- Place chicken breasts in bottom of crockpot. Pour chicken broth and seasonings over chicken.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Remove chicken broth from crockpot carefully, and shred the chicken breast immediately with a hand mixer on low speed, right in the crockpot. Or use two forks if you must, but the electric hand mixer is so fast and effective!
- Use the chicken right away in your favorite recipes. Or, allow chicken to cool and portion into zip-top bags and freeze for up to two months.
Notes
NOTE: For servings on this recipe I labeled it as 6 cups of shredded chicken TOTAL, rather than serving per person.NOTE: Cooked/Shredded chicken is good in the refrigerator for 4-5 days, and in the freezer for up to 2 months. Store in a well sealed zip-top bag.
Used in this recipe among others:
https://tastesbetterfromscratch.com/wprm_print/10922
Ingredients
- 2 cups cooked shredded chicken (I use rotisserie)
- 6 ounces cream cheese , softened
- 1/4 cup salsa , your favorite kind
- 1/4 cup sour cream
- 1 cup shredded cheddar cheese
- Cilantro to taste
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- salt and freshly ground black pepper for taste
- (I serve on the side the below)
- 1 cup baby spinach leaves , chopped
- 15-20 corn or flour tortillas
For serving:
- guacamole, sour cream, salsa, hot sauce
Instructions
- Add cream cheese, salsa and sour cream to a mixing bowl and stir until smooth. Add remaining ingredients (except the tortillas and spinach) and toss to combine. Taste and add more seasoning, if needed.
- For corn tortillas, heat a non-stick griddle over medium high heat. Cook tortillas for about 15 - 30 seconds on each side until soft and pliable. Remove tortillas to a plate covered with tinfoil to keep them warm and pliable.
- Place a large spoonful of filling in a line along each tortilla and roll tightly. Secure with a toothpick if needed.
- Baked Taquitos: Preheat oven to 425 degrees F. Spray the tops of the tacos with cooking spray , or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy.
- Fried Taquitos: Add about 1 1/2 inches of oil to a large skillet and heat to medium-high. Once hot (the tortillas should sizzle immediately when added to the oil). Fry the taquitos in small batches, for a few seconds on each side, rotating them as they cook, until they are golden and crispy on all sides. Place them on a paper towel lined plate.
- Serve taquitos with guacamole, salsa and sour cream.
