Best 2 Shredded Mediterranean Chicken A La Crock Pot Recipes
Tantalize your taste buds with the enticing flavors of the Mediterranean in this culinary journey. Embark on a delightful adventure with our succulent shredded Mediterranean chicken, lovingly prepared in a crock pot. Savor the harmonious blend of zesty lemon, vibrant oregano, earthy thyme, and fragrant rosemary, all coming together to create a symphony of flavors.
Dive into our treasure trove of delectable recipes, where each dish is a culinary masterpiece. Discover the secrets to crafting the perfect tzatziki sauce, a creamy and refreshing cucumber-yogurt dip that adds a delightful tang to your chicken. Learn the art of preparing fluffy pita bread, the perfect accompaniment to soak up all the savory juices. And don't miss out on our tantalizing Greek salad recipe, a vibrant medley of crisp cucumbers, juicy tomatoes, sweet onions, and briny olives, all tossed in a zesty vinaigrette dressing.
SHREDDED MEDITERRANEAN CHICKEN A LA CROCK POT
One day I ran out of the ingredients, and so I got creative. What I came up with, I looooove. I call it Mediterranean Chicken a la Crock-Pot.
Categories Chicken Crockpot and Slow Cooker Main Dish Mediterranean Chicken breast
Time 4h
Yield 6
Number Of Ingredients 20
Steps:
- Recently my friend gave me a fun cookbook called Hungry Girl. Inside is a fabulous recipe for shredded BBQ chicken. I had no idea making shredded chicken was so easy. For weeks I had a batch in the fridge ready to go at all times, because my husband said it was the best thing I had ever made. I have served this up many ways. Here are a few for you to enjoy. For the carb fraidy cats, you can serve it over quinoa, with big lettuce leaves, or just plain. For the carb lovers like me, over pasta or open-faced on toasted French bread. My personal favorite is served like this: put it in an English muffin, add cheese, and put it on the panini maker-and hello, Sloppy Joe! If you aren't a fan of all my fixins, I would absolutely buy the Hungry Girl book and give her recipe a try. It truly is earth-shatteringly great. Throw in half a jar of your favorite spaghetti sauce. (I like Classico Traditional Sweet Basil.) Then I toss in all my fridge staples from Costco. I don't measure anything. Just toss in what looks like a good amount to your eye. If you like to measure, there are some approximate quantities above. Throw it in the pot on high at lunch and it will be ready to shred and serve for dinner. Or put it on low in the morning, and it should be ready by dinnertime. This recipe is from Mom Around Town
Nutrition Facts :
SLOW-COOKER SHREDDED CHICKEN
This simple recipe takes only a few minutes to get into the pot, cooks while you go about your day and will reward you with meals all week. Use the shredded chicken as is or in one of the flavorful variations below. Either way, it's great for salads, sandwiches, pastas, quesadillas, tacos, soups or as a pizza or flatbread topping.
Provided by Food Network Kitchen
Categories main-dish
Time 6h10m
Yield about 6 cups shredded chicken
Number Of Ingredients 8
Steps:
- Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Season with 1 teaspoon salt and several grinds of pepper. Cook on high for 3 hours or low for 6 hours.
- Transfer the cooked chicken to a large bowl. Use 2 forks to pull it into shreds. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Season with salt and pepper and toss to combine. If not using the chicken immediately, refrigerate it in an airtight container. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. Or add it to soups and sauces.
- Buffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Drizzle over 2 cups shredded chicken and toss well.
- Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Season with salt and pepper and toss well.
- Barbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Pour over 2 cups shredded chicken and toss well.
Tips:
- Prep ahead: Save time by marinating the chicken overnight or for several hours before cooking.
- Choose the right chicken: Boneless, skinless chicken breasts or thighs work well in this recipe. If using thighs, cook them for an additional 30 minutes on low.
- Don't overcrowd the slow cooker: If using a small slow cooker, cook the chicken in batches or use a larger slow cooker.
- Use a variety of vegetables: Feel free to add other vegetables to the slow cooker, such as carrots, celery, zucchini, or mushrooms.
- Thicken the sauce: If desired, thicken the sauce by adding a cornstarch slurry (equal parts cornstarch and water) to the slow cooker in the last 30 minutes of cooking.
Conclusion:
This shredded Mediterranean chicken is a flavorful and versatile dish that can be used in a variety of ways. Serve it over rice or pasta, in pita bread, or on a salad. The leftovers can also be used to make soup or tacos. With its simple ingredients and easy preparation, this recipe is a great option for busy weeknights or casual gatherings.
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