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So far 2014 has most certainly been the year of prepping food ahead and enjoying homemade dinners most nights with minimal stress and cooking time. The results have really been life changing – I am not exaggerating. On any given day, our freezer is stocked with a variety of meals that need only a simple reheat or afternoon in the slow cooker before they go on the table.
We found a great pizza dough recipe in the beginning of the year and are now perfecting slower cooker meats that freeze well and can be made in large batches.
Last week we made this recipe for shredded Mexican chicken for the first time. It is absolutely delicious! It freezes great and works in SO MANY different recipes. You can easily use this meat as filling for quesadillas, burritos, tacos. It would probably also make a tasty topping for Mexican Pizza.
The next time I make this recipe, I think I’ll add some black beans to the slow cooker. They are a great, low fat way to stretch a recipe even further.
I got the inspiration for this recipe from Organize Yourself Skinny.
Recipe makes: Approx six 10 ounce portions
You will need:
- 3 lbs boneless skinless chicken, uncooked
- 1/2 Cup salsa
- 1/2 Cup tomato sauce
- 1 Cup chicken broth
- 2 TBSP dried onion flakes
- 2 tsp dried minced garlic
- 2 TBSP chili powder
- 2 tsp ground coriander
- 1 1/2 tsp sugar
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 TBSP salsa mix (optional)
How to make:
Mix ALL ingredients (minus the chicken) in the slow cooker.
Add chicken to the slow cooker and coat with sauce.
Cook on low for 4-6 hours (until chicken is no longer pink inside).
Place on cutting board and shred chicken.
Return shredded chicken to slow cooker and cook on low for an hour to allow the chicken to soak up the sauce.
Transfer chicken to a bowl and allow it to cool. I usually place my bowl (covered) in the refrigerator overnight.
Portion as you like – I separate ours into 10 oz portions which provides a good amount of chicken filling for our 2 adult/1 child dinners.
Freeze chicken in quart-sized freezer bags or tupperware containers.
To reheat: pull out freezer the night before (or morning of) your dinner. Thaw in refrigerator throughout the day. Warm up in the microwave and enjoy!