Shredded Chicken
by adustyframe ~ December 23rd, 2007Shredded chicken
Serves 4
¾ lb boneless, skinless, chicken breast, 2-3 large
½ c water
1 tsp vinegar *I usually just use white vinegar
1 garlic clove, crushed
2 tsp. oregano
1 tsp sugar *I use Splenda
½ tsp celery salt *I usually skip this
4 hamburger buns
Cover and cook on low for 8-10 hours.
During the last 2 hours of cooking use a fork to break apart the chicken into strands. The longer it cooks, the easier it becomes. *I just shred it prior to serving*
Spoon over buns and serve.
*We use this chicken in many different ways.
1. Base for chicken salad
2. On tortillas for chicken tacos
3. In chicken and dumplings
4. We like it on buns with provolone cheese and some mayonnaise. Yum!
You can easily double or triple this and put the extra in the freezer for another day.
December 24th, 2007 at 9:20 am
You can do an equally awesome-tasting, similar meal with pork. You can use any inexpensive cut, substitute a pinch of cumin for the celery salt and add a dash of soy sauce to the liquid, and dump it in there for great barbeque pork sandwiches…..or burrito filling…etc.
That sounds good too–what sort of cut of pork would you use?
December 26th, 2007 at 8:59 am
I do shredded chicken in the crock pot, but about an hour before I am ready to serve it I add a pkg of taco seasoning and a box of spanish rice (minus the spanish rice seasoning) plus a can of cream of chicken soup. AWESOME tacos!
That sounds yummy!