SLOW-COOKER MAKE-AHEAD CHICKEN
Juicy, cooked chicken is the start to so many favorite meals, from cold chicken salad to warming bowls of chicken noodle soup. That's why we adore this recipe. Its seasoning is neutral enough to go with most any dish and, parceled out in bags in the freezer, it's a dinnertime game changer. With two easy methods, it's easy to make this recipe just about any time. Start it while you're prepping dinner on a Tuesday night, and it'll be done cooking and cool enough to put away by the time dinner's over. Or, go the slow-cooker method, and you can run out the door to do errands, pick up kids or dare we say it-just relax-while your chicken is cooking away! With bags of already cooked chicken parceled out in your fridge, there's no cold that can't be soothed or sandwich that can't be filled.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h45m
Yield 8
Number Of Ingredients 5
Steps:
- Spray 4- to 5-quart slow cooker with cooking spray. In large bowl, mix oil, salt, garlic powder and ground red pepper. Add chicken; turn to coat.
- Add chicken to slow cooker; pour 1/4 cup water over chicken. Cover and cook on Low heat setting 3 1/2 to 4 1/2 hours or until chicken is tender and easy to shred.
- Transfer chicken to cutting board; cool slightly. Shred chicken, then toss with 1/2 cup of the cooking liquid. Discard remaining liquid.
- To Freeze: Divide chicken into 2 portions (about 2 cups each). Place each portion in freezer container or resealable freezer plastic bag. Label with date. Cover and refrigerate until completely cooled, at least 1 hour. Transfer to freezer; freeze up to 3 months. Thaw in refrigerator overnight or until completely thawed. Use in recipes calling for cooked chicken.
- To Make in Oven: Heat oven to 425°F. Place rack in large rimmed sheet pan. Spray rack and pan with cooking spray. In large bowl, mix oil, salt, garlic powder and ground red pepper. Add chicken; turn to coat. Place in single layer on rack in pan. Roast 33 to 38 minutes or until meat thermometer inserted in center of largest thigh reads 180°F and meat is tender enough to shred. Remove from oven; let rest until cool enough to handle, about 15 minutes. Shred chicken with 2 forks. Toss shredded chicken in pan liquid to coat.
Nutrition Facts : Calories 210, Carbohydrate 0 g, Cholesterol 135 mg, Fat 1 1/2, Fiber 0 g, Protein 29 g, SaturatedFat 2 1/2 g, ServingSize About 1/2 Cup, Sodium 550 mg, Sugar 0 g, TransFat 0 g
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shariff isaac
[email protected]I can't wait to try this recipe. It looks so delicious!
Nabeel Ahmed
[email protected]This recipe is a keeper! I'll definitely be making it again.
M saqlain Nawaz
[email protected]I've tried other slow cooker chicken recipes before, but this one is by far the best. The chicken is always so moist and flavorful.
Emmanuel Nwaka
[email protected]This recipe is a great way to meal prep for the week. I make a big batch on the weekend and then have leftovers for lunch all week long.
Kyosaba Chrispus
[email protected]I'm not a huge fan of chicken, but I really enjoyed this recipe. The sauce was so flavorful, and the chicken was so tender.
Damacene Serte
[email protected]This is my go-to recipe for when I'm having guests over. It's always a crowd-pleaser.
waelalassar
[email protected]I love that this recipe is so versatile. I've used different types of chicken (bone-in, boneless, skinless, etc.), and I've also used different vegetables. It always turns out great.
Javier Zamora
[email protected]I've made this recipe several times now, and it's always a hit. It's so easy to make, and it's always delicious.
MR DON COMEDY
[email protected]The chicken came out so moist and flavorful. I served it over rice with a side of roasted vegetables, and my family loved it.
Kyle Kumalo
[email protected]This chicken recipe is a lifesaver for busy weeknights! I love that I can throw all the ingredients in the slow cooker in the morning and have a delicious, home-cooked meal waiting for me when I get home from work.