Reader Tip: Save time and money by making shredded chicken in the crockpot
Reader tip from Amanda who blogs at Simple Revelations:
I love my slow-cooker. Soups, casseroles, meats, bread, breakfast — what’s not to love about a contraption that can do it all, and save me time?
One of my favorite money-saving crockpot recipe is Shredded Chicken. It’s a lean, protein-rich basis for meals and it only requires around 10 minutes of active involvement to make.
Plus, depending on where you live, you’ll probably be able to find chicken breasts for around $2 a pound. Compare that to the typical $7 a pound for deli lunch meat, and you’re saving a bundle on sandwiches using chicken salad on your sandwiches instead of deli-bought ham or turkey.
How To Make Shredded Chicken in the Crockpot
- Purchase a large package of boneless, skinless chicken breasts
- Put as many as you like (I’d do 10 or so) in your slow-cooker, cover with water (boiling water if they’re frozen, to get them cooking faster) and sprinkle with a few seasonings. I often use a dash each of lemon pepper and Montreal chicken seasoning
- Cook on high for 4 hours or so, or low for 6 hours or so, until they are cooked through and literally falling apart at the touch.
- Remove the chicken from the slow cooker and put in a large pan.
- Shred with 2 forks.
- Let cool and store in the refrigerator for use all week long.
Variations: During cooking, substitute the water out for your favorite BBQ sauce or green salsa, and use the meat for BBQ chicken sandwiches/pizza, or a tender and flavorful fajita meat. This is great for dinner guests when you don’t have lots of time to prepare.
Ways to Use Shredded Chicken
Use your supply of shredded chicken for lunches and dinners throughout the week. Some favorite meals ideas are:
- Soups (chicken noodle, Matzo ball, coconut chicken, buffalo chicken soup)
- Waldorf Chicken Salad (to eat as salad, sandwich, or wrap)
- Avocado-bound Chicken Salad
- Fajita/Enchilada/Taco meat
- Pizza topping
- Buffalo Chicken burgers (just mix the meat with a good dash of Frank’s Red Hot sauce, to taste)
- Salad topping
- Quesadilla filler
- Any other recipe that calls for cooked chicken
What’s your favorite way to use the slow-cooker?
Amanda Dykes is a historical romance author who aches to share God’s grace. She’s a spastic shutterbug, unabashed word nerd, and lover of truthful writing that resonates. She can be found scribbling words on her blog and her online Christian Fiction Book Club.
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