Shredded chicken

Prepare ahead for future meals – and one suggestion

I must admit, some of my best ideas come from Ann Fulton in her newspaper column, Fountain Avenue Kitchen. Today I have two recipes inspired by her. The first is how to cook up several chicken breasts to create shredded chicken. The other is one way to use part of that shredded chicken.

Shredded ChickenĀ 

6 large chicken breasts
3/4 cup chicken broth or stock
1/2 tbsp garlic powder
1/2 tbsp onion powder
1/2 tbsp salt or seasoned salt
1 tsp black pepper

Place chicken in slow cooker. Sprinkle spices on top, then pour the broth over all. Cover and cook for 4 to 5 hours on low, or 2 to 3 hours on high. (The chicken will shred easily when done.) Shred with two forks either inside the cooker, or on a cutting board.
Use amount desired in your favorite recipe. Freeze the remainder in one and two-cup amounts. Add some of the liquid to each air-tight, plastic bagged portion. To use, thaw and drain liquid, reserving it to add to any liquid required.
Note: As I have a smaller pressure cooker, I used half of this recipe.

Spinach, Mushroom, and Chicken Quesadillas

8 ounces sliced mushrooms (any kind)
1/2 tsp minced garlic
1 cup roughly chopped spinach
1 tsp olive oil
2 tsp butter
6-inch or 8-inch flour tortillas
1 cup cooked, shredded chicken
up to 2 cups shredded cheese (cheddar, Monterey Jack, Mexican blend, or mixed)
sour cream and salsa to serve

Saute and brown mushrooms in olive oil for about 8 minutes. Continue cooking until any liquid has evaporated. Add the garlic, cook and stir for half a minute. Add the spinach and saute until it is wilted. (You may warm chicken in microwave.) Keep warm ingredients warm. Prepare tortillas by toasting in butter on one side (medium heat fry pan), then flipping. While the second side is toasting, add to one side mushroom mixture, chicken, and cheese. Fold other side over top. As cheese melts and bottom browns, flip to other side to complete browning. Quesadillas may be kept in 300 degree oven until all are ready to serve.

Note: Using 2 cups of shredded cheese, this recipe will fill eight 8-inch tortillas. I used less cheese and divided all the other ingredients between five 6-inch tortillas. (Good either way!)

I may make it differently the next time. (I always do.) So feel free to change everything. What would you add or subtract?



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