I’m a busy mom and don’t have a lot of time to plan and prepare well-balanced meals every night. That’s why I rely heavily on my favorite go-to kitchen appliance — my slow cooker.
My trick is to make several pounds of shredded chicken; then I portion and freeze it for up to two months. Shredded chicken is a versatile ingredient in many of my family’s favorite dishes (chicken enchiladas, BBQ chicken, chicken and noodles … the list goes on and on), plus it’s easy AND nutritious. Today, I’d like to share my delicious shredded chicken recipe with you, plus a bonus recipe for grilled chicken and cheese sandwiches!
Place all ingredients in a slow cooker and cook on low for 6 hours.
Shred the chicken inside the slow cooker with the broth.
Use immediately or freeze for up to 2 months.
Heat griddle to 350 F.
In a small bowl, combine the chicken and honey mustard. Toss to coat evenly.
Butter one side of each piece of bread. Place four slices of bread onto the heated griddle, butter side down.
Spoon the chicken mixture evenly on top of each piece of bread and sprinkle cheese on top of the chicken.
Place another piece of bread on top of the chicken and cheese, then cook until the bottom slice of bread is golden brown.
Flip over and repeat until cheese is melted and both sides are golden brown.
When prepping to freeze the shredded chicken, be careful to squeeze as much air out of the bag as possible, and completely seal the bag to prevent freezer burn.
~The Dairy Diva
Thank you for signing up!