SHREDDED CARROTS RECIPE RECIPES

Name: Slow-Cooker Shredded Chicken
Cook time: 10 min
Total time: 6 h 10 min
Yield: about 6 cups shredded chicken
Ingredients: 3 pounds boneless skinless chicken breasts; 1 1/2 cups low-sodium chicken broth; 1 tablespoon extra-virgin olive oil; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 3 strips lemon peel, removed with a vegetable peeler, optional; 1 bay leaf, optional; Kosher salt and freshly ground black pepper

SLOW-COOKER SHREDDED CHICKEN RECIPE - FOOD NETWORK

Slow-Cooker Shredded Chicken Recipe - Food Network image

This simple recipe takes only a few minutes to get into the pot, cooks while you go about your day and will reward you with meals all week. Use the shredded chicken as is or in one of the flavorful variations below. Either way, it’s great for salads, sandwiches, pastas, quesadillas, tacos, soups or as a pizza or flatbread topping.

Provided by Food Network Kitchen

Categories main-dish

Total Time 6 hours 10 minutes

Cook Time 10 minutes

Yield about 6 cups shredded chicken

Number Of Ingredients 8

Ingredients

3 pounds boneless skinless chicken breasts
1 1/2 cups low-sodium chicken broth
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 strips lemon peel, removed with a vegetable peeler, optional
1 bay leaf, optional
Kosher salt and freshly ground black pepper

Steps:

Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Season with 1 teaspoon salt and several grinds of pepper. Cook on high for 3 hours or low for 6 hours.
Transfer the cooked chicken to a large bowl. Use 2 forks to pull it into shreds. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Season with salt and pepper and toss to combine. If not using the chicken immediately, refrigerate it in an airtight container. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. Or add it to soups and sauces.
Buffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Drizzle over 2 cups shredded chicken and toss well.
Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Season with salt and pepper and toss well.
Barbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Pour over 2 cups shredded chicken and toss well.

EASY SHREDDED HARISSA CHICKEN RECIPE - SKINNYTASTE

Easy Shredded Harissa Chicken Recipe - Skinnytaste image

These easy Harissa chicken recipe can be made in the slow cooker or Instant Pot (pressure cooker) and can be served so many different ways!

Provided by Gina

Categories Dinner Lunch

Total Time 240 minutes

Prep Time 5 minutes

Cook Time 240 minutes

Yield 4

Number Of Ingredients 6

Ingredients

1 pound boneless (skinless chicken breasts)
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/2 teaspoon Kosher salt
1 cup mild Harissa sauce (I like Mina)
optional (serve with Tzatziki)

Steps:

Slow Cooker Directions:
Pressure Cooker Directions:

Nutrition Facts : ServingSize 3 oz cooked chicken, Calories 178 kcal, CarbohydrateContent 4 g, ProteinContent 26 g, FatContent 7 g, SaturatedFatContent 0.5 g, CholesterolContent 83 mg, SodiumContent 651.5 mg, FiberContent 4 g, SugarContent 4 g

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EASY SHREDDED HARISSA CHICKEN RECIPE - SKINNYTASTE

These easy Harissa chicken recipe can be made in the slow cooker or Instant Pot (pressure cooker) and can be served so many different ways!
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Total Time 240 minutes
Category Dinner, Lunch
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Calories 178 kcal per serving

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