You can cook chicken in your slow cooker/crockpot to have on hand for quick chicken enchiladas, tacos, casseroles, etc. You will also have homemade chicken stock for use from this recipe.
2 to 3 lbs chicken breasts, thighs, etc
4 cups water
2 tbsp chopped fresh parsley
2 tsp garlic powder or two to three large garlic cloves, minced
1 bay leaf
1 tbsp minced onion
1 tsp seasoned salt
Place all the ingredients into the cooker; cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
Remove chicken from the cooker to a cutting board. When cool enough to handle, debone and skin. Chop or shred chicken to use in recipes. May be refrigerated for a few days or frozen for later use.
Discard bay leaf and save stock for use in recipes.
This is a file photo.
4 cups water
2 tbsp chopped fresh parsley
2 tsp garlic powder or two to three large garlic cloves, minced
1 bay leaf
1 tbsp minced onion
1 tsp seasoned salt
Place all the ingredients into the cooker; cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
Remove chicken from the cooker to a cutting board. When cool enough to handle, debone and skin. Chop or shred chicken to use in recipes. May be refrigerated for a few days or frozen for later use.
Discard bay leaf and save stock for use in recipes.
This is a file photo.
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