Friday, December 18, 2009

Shredded Chicken and Chicken Wraps

I had a bit of a lazy week this week, as I had a million cancellations... apparently Christmas shopping is much more of a priority than speech therapy these days. So I figured I'd update my blog while waiting for my husband to get home for the evening.

I make this recipe often and always keep a few batches of shredded chicken in our freezer, which I use for soups, salads, wraps, etc. I'll post a bunch of different recipes over time that I use this chicken in. I buy the chickens when they're on sale and stock the freezer from there, with the cooked chicken. It ends up being a super cheap way of having real chicken instead of that fake deli meat stuff. This recipe is made in the slow cooker, so the time it takes to prepare is very minimal. It comes from the cookbook The 150 Best Slow Cooker Recipes by Judith Finlayson.

Shredded Chicken
3 to 4 lbs. chicken pieces, skin on (I usually buy the chicken breasts with backs)
1 onion, peeled and quartered
1 tsp. salt
1 tsp. dried oregano leaves
1 tsp. cracked black peppercorns
1 bay leaf

Place all ingredients in the slow cooker, laying dark meat (legs and thighs) on bottom and white meat (breasts) on top (I only ever make it with white meat). Add water to cover. Cover and cook on Low for 6 hours, until chicken is cooked through. Allow to cool in liquid (I don't do this). Remove skin and bones from chicken and shred by pulling the meat off the bones and apart with your fingers.

I then portion the meat into Ziploc bags, putting in enough for meals for 3-4 days and freeze what I don't use immediately. I can fit about 3-4 breasts in my slow cooker at a time. Though I'll often buy more and make this recipe 2-3 times in a row, freezing enough for quite awhile.

I often use this chicken to make wraps for lunch. My current favourite (or at least until I threw it up a few times last week - have I mentioned that I love being pregnant?) is a chicken-pesto-brie wrap. I use a whole-wheat tortilla and spread it with pesto down the middle. I then put in a handful of the chicken and a couple of thin slices of brie. I prefer this when I can heat it up in my sandwich maker, though it is also good cold.

My husband's favourite is to spread a bit of light ceasar salad dressing on the tortilla and to then top it with chicken and bacon crumbs. This is good both hot and cold as well. When cold, we'll often throw in lettuce and tomatoes as well.

I'm planning to make a great Thai curry soup this weekend that uses this chicken and will get around to posting that recipe shortly.

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