I can’t tell you the last time I did nothing. It seems that lately I’m constantly doing. From the second I get up to the minute I fall into bed, it’s go, go, go. Blame it on work, blame it on after school activities, or blame it on the fact that I would never get an award for best time manager; some weeks are just plain busy.
Just when I think I’m getting ahead, a friend calls and I blow off my to do list in lieu of a gorgeous fall hike and lunch. Or I reluctantly volunteer to make six cakes for the school harvest festival. Or I get roped into coaching little dribblers basketball. Or I……..and so on. Funny that I’m a private chef and people pay me to make dinner for them when I can’t seem to get dinner on the table for my own family. I don’t even want to tell you how many times we’ve eaten cereal in the past week.
This isn’t so much a recipe to use on it’s own as it is a stepping stone to like a bazillion other dinner ideas. And a total lifesaver if you’re schedules are as busy as ours is right now. This all purpose shredded chicken recipe is pretty darn versatile. The idea behind the master plan is you make it once, freeze the chicken in portions and then have it ready to go for quick weeknight dinners. I use it in quesadillas, to make soups and it makes a mean bbq sandwich in no time at all.
Yesterday my older son stayed home from school fighting an awful cold. Schedules were shifted and all the things I wanted to get done got put on hold. Instead, I snuggled my little dude, made a big batch of chicken noodle soup and came as close to doing nothing as I’ve done in awhile. It was a much needed day for all of us. Today is catch up day and I know it’s going to be crammed. Good thing I already have dinner made!
A versatile, all-purpose shredded chicken that is made in the slow cooker. Perfect for making ahead and freezing until ready to use. Great for soups, stews, quesadillas and quick sandwiches.
- 4 organic, boneless skinless chicken breasts
- 1/2 cup chicken stock
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 1/2 dried oregano teaspoon
- Place chicken in slow cooker. Sprinkle chicken breasts with all the spices. Add chicken stock. Cover and cook on low for 4-6 hours. Shred chicken with two forks. Cool completely and if you want to freeze, divide into ziplock baggies. This makes just about six cups total and I like to the shredded chicken into three portions with two cups each.