Crockpot Chicken

Last weekend my sister and her kids were here to visit.  We planned to spend all day Saturday at a state park not too far from us.  I knew there weren’t really any places, other than fast food, to eat supper and we were already packing lunch and snacks in a cooler to eat at the park.

My solution for a quick supper when you know you won’t have any real prep time?  Shredded chicken.

It is easy and adaptable.  And if you end up not eating it all, the leftover possibilities are endless.

Really this is it:

  • Dump 3 or 4 pounds of boneless, skinless chicken breasts (I’ve used thighs too) into a crock pot. These can be somewhat frozen too.
  • Add a cup or so of chicken broth.
  • Season with stuff your family likes. I sprinkle on some garlic salt and lemon pepper, cuz that’s what we like.
  • Set it to low and let it go!  9-10 hours later it is ready to shred up and serve. (don’t have that long?  put it on high & check after 5 hours)
  • We usually serve ours on little softies type buns with BBQ sauce on the side for those who want it.

If I’m serving this for lunch I’ll start it before I go to bed.  It really is fool-proof.  The leftovers can easily be used for tacos, pizza, chicken salad, chicken casseroles and chicken noodle soup.

We got home from the state park at 8pm.  Needless to say, no one wanted to be cooking.  We served up sandwiches, bananas and some baked beans we heated up quick.  Making the main part of our meal meant we didn’t have to scramble later.

Don’t you just love it when you can make it ahead!  Check out some other ideas over at The Great Recipe Swap hosted at Life as Mom.

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