A big package of chicken breasts becomes a delicious basis for 3 different chicken dishes.
First a small disclaimer.....I am LAZY!! I don't like to debone chicken, it's not my forte...not gonna lie!
So, I buy the biggest package of boneless, skinless chicken breasts that I can find (typically at Sam's Club).
When I first started this freezer adventure I would do all of my meat on the same day but now I tend to only do what I am in need of. So I seldom do all three chicken recipes at the same time. Do whatever you need to do!
Basic Cooked Chicken
6-8 boneless, skinless chicken breasts
4 tsp garlic
1 Tbsp Kosher salt
2 tsp cracked black pepper
Put this all in a large stock pot. Next, add in a bunch of veggies (I like to use up the ones that are a bit past their prime). I use carrots, celery and onions. Add 4-6 chicken bullion cubes (unwrap them please this is a paperless dish). Cover with water just until everything is in the pool! Cover and turn on the heat. Once it begins to simmer, reduce the heat and continue cooking about 40 minutes. Turn off the heat and let the pot sit until it comes to room temp. Remove the chicken from the stock and cut into bite size cubes. Divide cubes into quart size zipper top bags (depending on your family size choose 1 or 2 cups in each bag). Label and date the bag. I press the chicken out flat without breaking it and gently squeeze it to remove as much air as possible.
Strain the stock, discarding veggies. Pour this into quart bags also in 1 or 2 cup portions. Label and date. Freeze the stock flat on a cookie sheet until solid. Then stack them in the freezer.
Use this for casseroles, divans, pot pies, salad, sandwiches and general chicken dishes.
Mexican Shredded Chicken
1 Tbsp Chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp red pepper flakes
1/4 tsp Oregano
1/2 tsp Paprika
1 1/2 tsp Cumin
1 tsp Kosher salt
1 tsp pepper
Mix and sprinkle over 6-8 chicken breasts and place in your crock pot (it's OK if they overlap). Mix 1/2 cup chicken stock and 1/2 cup lemon or lime juice and pour over chicken. Cover with lid and cook on low about 6 hours. My crock pot has a temperature probe so the time is just a guess! :)
When chicken is done and if you are fortunate enough to own a Kitchen Aide throw those breasties in the bowl and using the paddle attachment on medium speed for about 20 seconds and you will have perfectly shredded chicken. Do NOT try this with cold chicken as you may damage your mixer, and that would be tragic! Divide shredded chicken into 1 or 2 cup portions in quart bags. Label and date bags. Press them out flat and stack in the freezer. Use this for enchiladas, tacos, salads, sandwiches and Mexican dishes.
BBQ Chicken
6-8 chicken breasts
1/2 bottle of your favorite BBQ sauce
Place the chicken in the crock pot and pour the BBQ sauce over the top. Cover with lid and cook on low about 6 hours. Shred chicken and divide by 1 or 2 cup portions into quart zip top bags. Label and date bags. Press out flat and stack in the freezer. Use this for BBQ sandwiches, wraps and pizza.
Just one of these recipes will give you enough chicken for 3-6 meals depending on your family size.
Next up.......super yummy way to use cooked chicken!
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