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 Chicken 

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?