Ingredients
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6 - 12
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1/2
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1/2
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1/2
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1/2
-
-
-
-
-
-
-
-
-
-
Directions
Crock Pot Shredded Chicken Breasts for Freezing – OAMC, Great to have on-hand for recipes Just Place as many chicken breasts as you can fit into your crock pot as long as the lid fits on properly use bone-in, skin-on but I’m sure boneless, skinless would work too , Thanks I love simple and easy recipes Used bone-in skin-on breasts to boost flavor Stored in multiple freezer bags, double bagged them, and put all the little bags in one giant labeled freezer bag Used the pre portioned batches in casseroles and tacos Wonderful No problem with mushiness or stale taste as others complained of , I could (and often do) eat chicken breasts daily I’m concerned about the texture of the re-thawed chicken I don’t doubt the flavor & texture are great the day of cooking, but has anyone tried after freezing the meat a few days or weeks? Please help, as I’m very anxious to try this!
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Steps
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1
Done
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Place the Chicken Breasts in the Crock Pot, Mix Water and Spices Together and Pour Over the Chicken. |
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2
Done
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Cook on the Low Setting For 8-10 Hours. |
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3
Done
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Remove Chicken Breasts, Shred or Pull the Meat from Bones, Removing Skin (it Should All Fall Off Easily at This Point Anyway!). |
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4
Done
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Place Meat in Individual Freezer Bags or Containers and Freeze Until Needed For Recipes. |
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5
Done
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Defrost and Add to Any Recipes That Call For Cooked Chicken. |
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6
Done
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Great For Casseroles, Quesadillas, Pizzas, Burritos, Pastas, Soups, Etc. or Heat With Bbq Sauce For Hot Barbecue Chicken Sandwiches. |
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7
Done
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Tip: Use the Juices That Are Left from Cooking the Chicken to Make Broth Afterwards. |
