Crock Pot Shredded Chicken

Crock Pot Shredded Chicken

Have you always wanted moist chicken to add to salads, use in enchiladas, or pasta throughout the week?  Look no further- I’m about to share with you the easiest way to make the perfect batch of shredded chicken for any recipe.  If I’m planning on making a few different chicken recipes in one week, I try to start of m week by making a plethora of shredded chicken to make the cooking after work fast and easy.  Feel free to make a huge batch and freeze the shredded chicken until you’re ready to use it.

Crock Pot Shredded Chicken

ingredients:

1 1/2 lbs chicken breast
16 oz chicken broth
1/2 medium onion, chopped
1 stalk celery

Crock Pot Shredded Chicken

directions:

Rinse your chicken breasts with water and place in crock pot. Add chopped onions, and stalk of celery. Fill the crock pot with chicken broth and water, if the broth does not fully cover the chicken.

Cook on high for 2 1/2 hours or 5 hours on low. Remove chicken from crock pot and shred with two forks. Refrigerate for up to 5 days or freeze for up to one month.

Crock Pot Shredded Chicken

Minced Garlic

Minced Garlic

It’s impossible to count the number of recipes I love and adore that contain garlic- but it’s always a HUGE pain to mince one lousy clove of garlic at a time.  Ever since I bought my favorite kitchen appliance- the food processor- I mince all my garlic in it.  My tip and trick of the week is to mince a whole bunch of garlic all at once.  I try to get at least two entire garlic bulbs minced at once, which gets me by at least two months with my garlic addiction.

Minced Garlic

Baked Hard Boiled Eggs

Baked Hard Boiled Eggs

While I never considered myself a newbie in the kitchen, over the past seven months, I have learned so many tips and tricks that I figured I should share the wealth of knowledge I’ve accumulated- the {kitchen 101} category and tab is now born.

Pinterest is truly one of my favorite destinations on the internet- it’s the easiest place to find shortcuts you might not have otherwise learned. My personal favorite and maybe the most used trick in the kitchen is baking eggs in muffin tins. You don’t have to wait around for your water to boil and in my opinion, I think baked eggs are easier to peel than normal hard boiled eggs, but judge for yourself:

Baked Hard Boiled Eggs

ingredients:
eggs
muffin tin

Baked Hard Boiled Eggs

directions:
Preheat oven to 350 degrees. Bake eggs for 25- 30 minutes.

Once cooked, place eggs in ice water for 10 minutes to cool down.