Recipe by thepurpleturtle
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. I use bone-in, skin-on but I'm sure boneless, skinless would work too.
Top Review by Jenny M
WONDERFUL!!!! This is going to make weeknight recipes so much easier! I just finished packing my ziplocs & placing them in the freezer. I don't like it when people review a recipe without following it exactly, so I did my best, Costco was sold out of breasts so I had to go with thighs. That's the only change. It was SO EASY and it really did just fall off the bone, so there was very little labour involved. Thanks so much Babzy!!!!
*Update=I think I've found the perfect marriage for this recipe. I used it in Food Network's Chicken Tetrazzini By Jubal Harshaw from this site. It's the highest rated recipe on foodnetwork.com & this chicken is meant for it!
- 6 -12 chicken breasts (use as many as you want)
- 1⁄2 cup water
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon garlic powder
Directions See How It's Made
- Place the chicken breasts in the crock pot, Mix water and spices together and pour over the chicken.
- Cook on the low setting for 8-10 hours.
- Remove chicken breasts, shred or pull the meat from bones, removing skin (it should all fall off easily at this point anyway!).
- Place meat in individual freezer bags or containers and freeze until needed for recipes.
- Defrost and add to any recipes that call for cooked chicken.
- Great for casseroles, quesadillas, pizzas, burritos, pastas, soups, etc. or heat with BBQ sauce for hot barbecue chicken sandwiches.
- Tip: Use the juices that are left from cooking the chicken to make broth afterwards.