SHREDDED CHICKEN CALORIES RECIPE

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MEAL-PREP SHREDDED CHICKEN BASE | BETTER HOMES & GARDENS



Meal-Prep Shredded Chicken Base | Better Homes & Gardens image

Your weekly meals just got a lot more delicious. Use this master chicken base recipe for enchiladas, chicken wraps, or any recipe calling for shredded chicken.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 6 cups (three 2-cup portions)

Number Of Ingredients 6

4.5 - 5 pound bone-in chicken thighs, skin removed
½ teaspoon smoked paprika or paprika
Salt and black pepper
Olive oil (optional)
1 teaspoon dried Italian seasoning, crushed
1 14.5 ounce can reduced-sodium chicken broth

Steps:

  • Sprinkle chicken with paprika, salt, and pepper. If desired, in a 4- to 6-qt. Dutch oven cook chicken, half at a time, in hot oil over medium-high heat until browned, turning once. Place all of the chicken in Dutch oven; sprinkle with Italian seasoning. Add broth.
  • Bring to boiling; reduce heat. Simmer, covered, 45 to 60 minutes or until chicken is done (at least 175°F).
  • Using a slotted spoon, transfer chicken to a large bowl, reserving cooking liquid. When chicken is cool enough to handle, remove meat from bones. Shred chicken using two forks. Add enough of the cooking liquid to moisten.*
  • Divide shredded chicken among three airtight containers or resealable plastic freezer bags, using 2 cups for each container. Store in refrigerator up to 3 days or freeze up to 3 months.
  • If frozen, thaw in refrigerator overnight. Use to prepare Chicken Masala and Chicken Melts with Olives and Lemon.

Nutrition Facts : Calories 149 calories, CholesterolContent 66 mg, FatContent 7 g, ProteinContent 20 g, SaturatedFatContent 2 g, SodiumContent 196 mg

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