Wednesday, January 23, 2013

Shredded Chicken

I use this Shredded Chicken for a lot of different recipes.  It's great for tacos, quesadillas, chicken salad, and soups.  If you don't have a lot of time to prepare healthy lunches during the week you can make this ahead of time and use it for a few different lunches.


1 lb of boneless/skinless chicken breasts or thighs
1 large carrot
2 celery stalks
1 onion

Chop all of the veggies into large pieces and place them in the bottom of a stock pot.  Add the chicken on top of the veggies.  Add water to the pot (just enough to cover the chicken.  Bring to a boil.  Reduce heat and simmer for 30 minutes (or until the chicken is cooked through).  Remove chicken and chop or shred as desired.

- You can save the remaining cooking liquid to use as chicken stock for soup. 

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