OCT
17

All-Purpose Shredded Crock-Pot Chicken [Holiday Recipe Exchange]

Crock-Pot, Poultry, Recipe Exchange | 29 comments

I have a questions for you all first because I can never get it straight. Is it a slow-cooker or a crock-pot? What is your preferred verbiage for that favorite, time saving small kitchen appliance? For me, I always call it a crock-pot.

One of my favorite time saving methods in the kitchen is to use the crock-pot to make shredded chicken when I need it for other dishes. I have a great Crock Pot Mexican Shredded Chicken recipe that I use in any Mexican chicken dish: Chicken Enchiladas, Chicken Tortilla Soup, Soft Tacos, and more.

I thought it was about time that I made a basic version of this recipe that could be used in non-Mexican flavored recipes. In this All-Purpose Shredded Crock-Pot Chicken, chicken breasts are slow cooked with broth, leeks, carrot, celery, onion, garlic and herbs for a tender, well-flavored shredded chicken.

crock pot shredded chicken

All-Purpose Shredded Crock-Pot Chicken is a great addition to a variety of recipes: Chicken Soup, Chicken Salad recipes, and casseroles (such as Chicken Tetrazzini or Chicken Pot Pie with Buttermilk Biscuit Crust.

I love being able to toss the chicken in the crock-pot and let it cook away all day long while I’m busy doing other things. The chicken becomes so tender that it practically falls apart, lessening the work on my end even more.

Jamie (check out her Crock-Pot Apple Butter) and I want you to share your favorite Slow Cooker/Crock-Pot recipes with us! You don’t need a blog to participate – check out how to enter below. Entries will have a chance to win a Oval-Shaped 6-Quart Programmable Slow Cooker and Raclette Party Grill from West Bend.

All-Purpose Shredded Crock-Pot Chicken

Prep Time: 5 minutes

Cook Time: 4-6 hours

This recipe is great for using in recipes to soups, stews, and casseroles that call for shredded chicken.

Print Save Recipe

Ingredients:

1 cup chicken broth
1 leek, cleaned and sliced
1/2 of a yellow onion, diced
1 carrot, chopped
1 rib celery, chopped
2 bay leaves
3 large cloves garlic, smashed
2 - 3 teaspoons fresh thyme
1 small handful fresh parsley leaves
1 small sprig rosemary, optional
4 chicken breasts
1/2 - 1 teaspoon salt, according to taste
1/2 teaspoon black pepper

Directions:

Add all the ingredients to the crock-pot in the order listed. Cook on low heat for 4-6 hours, or until the chicken is cooked through and very tender. It should be very easy to shred, almost to the point of shredding itself.

Remove from crock-pot and let sit until cool enough to handle. Shred and use in a recipe. Alternatively, when the chicken has completely cooled you can freeze it in 2 cup increments and store in the freezer until you are ready to use it.

How To Participate

For a chance to win a West Bend Versatility Oval-Shaped 6-Quart Programmable Slow Cooker and West Bend Raclette Party Grill

  1. Write and post a recipe on your blog featuring SLOW COOKER/CROCK-POT RECIPES.
  2. Include “Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by West Bend.” in your blog post.
  3. No blog? Just leave your recipe in the comments section.
  4. Add your link to the widget on either GoodLife Eats or My Baking Addiction (we have the same widget code, so only add it on one site).
  5. Submit your post before Oct. 24, 11:59 PM.
  6. Anyone can participate in the link up, but the prizes will ship to US addresses only.
  7. More detailed info are available here.

Link Up Your Recipes:

Love any of the recipes featured in today’s Holiday Recipe Exchange? If so, be sure to to use the Ziplist Web Recipe Clipper to add your holiday favorites to your online recipe box.



This Week’s Prize:

West Bend Versatility Oval-Shaped 6-Quart Programmable Slow Cooker and West Bend Raclette Party Grill.

west bend giveaway

$150 Value. Prizes provided by West Bend.

Recipe Theme Schedule:

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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29
RESPONSES - LEAVE A COMMENT BELOW
  • 1
    Sandra - October 17, 2011 @ 6:10 am

    To answer your initial question, I’ve always heard that the actual item is a slow cooker and Crock-Pot is a trademarked name by Rival.

    My favorite slow cooker recipe is:

    Beef Stroganoff

    Ingredients:

    1 ½ pound beef tenderloin, top loin steak, top round, or stew meat
    4 Tbsp. butter
    2 Tbsp. ketchup
    1 2/3 cups beef broth
    1 tsp. salt (or to taste)
    Pepper to taste
    1-2 cloves garlic
    8 oz. sliced fresh mushrooms
    1 medium chopped onion
    3 Tbsp. flour
    1 cup sour cream
    Worcestershire sauce to taste
    Dried basil to taste (about 1 tsp.)
    Egg noodles of your choice

    Directions:

    1. Cut beef across the grain into thin strips. Cook and stir beef, garlic, salt, pepper, and worcestershire in 2 Tbsp. butter over low heat until browned. Place in crock pot.
    2. In same pan, melt remaining butter, then sauté mushroom and onions until onions are soft and mushrooms have cooked down a bit. Add to crock pot.
    3. Add 1 1/3 cup beef broth to crock pot, and add ketchup, and basil. Stir well to mix flavors together.
    4. Cook on low for 5 hours or until meat is thoroughly cooked and very tender.
    5. In cup, whisk flour and remaining 1/3 cup beef broth until smooth. Stir into crock pot to thicken. If you like it extra thick, then use any additional broth and more flour until you get thickness you like. Remember that when you add the sour cream, it thins the sauce a little.
    6. Once the sauce is thickened, add sour cream and stir to mix in completely.
    7. Cook on low additional 30 minutes while you boil and prepare noodles and other side dishes.

    [Reply]

  • 2
    Molly Jo - October 17, 2011 @ 6:53 am

    SLOW COOKER RATATOUILLE

    I’m the first to admit, whenever I hear “Ratatouille” I think of Remy the Rat and Alfredo Linguini from the Disney movie. That is, in fact, what inspired my first attempt at making this dish.

    This dish is super easy, super cheap, and super delicious. It can be eaten as a main dish with breadsticks, or tossed onto pasta. I add the cooked veggies onto crust and sauce for a homemade pizza. It freezes great, and reheats in the microwave. However you choose, enjoy!

    VEGETABLE INGREDIENTS:
    1 medium eggplant
    2 medium zucchini
    2 cups cut mushrooms
    5 Roma tomatoes
    1 medium onion
    1 green bell pepper
    1 red or yellow bell pepper

    OIL INGREDIENTS:
    1/2 cup extra virgin olive oil
    2 to 4 fresh pressed garlic cloves (depending on size and how much garlic you like)
    1 TBSP dried Italian seasoning mix (I prefer Pampered Chef or McCormick)

    Chop all vegetables and set half of each aside. Layer the first half of each in the crockpot in this order: Eggplant, zucchini, mushroom, tomato, onion, bell peppers.

    In a small bowl, combine olive oil, pressed garlic, and Italian seasonings. Mix well. Drizzle half over the layered vegetables.

    Repeat the layers of vegetables, drizzle with remaining oil mix.

    Cover, and let sit on medium low for 5 or more hours, or on high for 2 hours. Stir halfway to blend juices, vegetables, and oil.

    [Reply]

  • 3
    Jeannine - October 17, 2011 @ 8:28 am

    I have always referred to it as a “crock-pot” and my favorite “crock-pot” recipe is below. Thanks!

    Chicken Tortilla Soup

    1 large can tomato sauce
    1 can campbell’s fiesta nacho cheese soup
    1 small can salsa verde
    1 small can green chili’s
    1 can chicken broth
    1 teaspoon garlic powder
    1 teaspoon onion powder
    1/2 teaspoon oregano
    4 chicken breasts (can be frozen)
    1 can corn
    1 can black beans
    Optional toppings
    Tortilla chips (broken)
    diced tomatoes
    sliced green onion
    chopped cilantro
    avocado
    lime
    shredded cheddar cheese
    sour cream

    In Crock Pot combine first 9 ingredients (tomato sauce through chicken breasts). Cook on low 6-8 hours. Remove chicken and shred with fork, return to crock pot. Add corn and black beans and warm 10-15 minutes.

    Serve soup with toppings as desired.

    [Reply]

  • 4
    Megan J - October 17, 2011 @ 10:00 am

    I’ve always called it a crock-pot :)

    Here’s my favorite crock pot recipe– make it almost every week!

    Crock Pot Yogurt (adapted from the Crockpot365 blog)

    Ingredients: 1/2 gallon whole milk, single serving size of plain yogurt w/ active culture (I use Dannon), 1/2 cup powdered milk (optional)

    1) Put half a gallon of whole milk in the crock pot, and turn it on low for 3 hours. (you can use 2% or skim but your yogurt will be much more watery)

    2) Turn off the crock pot, and leave it covered for 3 hours.

    3) Scoop out 2c or so of the warm milk into a bowl. Mix in the plain yogurt and powdered milk (powdered milk just makes the yogurt thicker– closer to the consistency of store-bought yogurt). When its combined well, pour it back into the crock pot and mix everything together.

    (sometimes at this point, i pour the mixture through a seive into the containers I store my yogurt in– it basically just makes the yogurt smoother and takes care of any bits that didn’t get mixed well)

    4) Put the container(s) of liquid in a warm place for 8+ hours. This takes a little trial and error– some people wrap the crock pot in a towel or blanket, some put a heating pad on low over it, I put it in my oven with just the light on. The goal is to keep it around 100-110 degrees.

    5) Chill it in the frig for a few hours.

    If you put 1/2-1c of the yogurt in a separate container, you can use that as the “starter” for your next batch, so the only thing you’ll need to keep buying at the store is milk (and powdered milk if you want)

    [Reply]

  • 5
    Rachel - October 17, 2011 @ 11:40 am

    Mmmm…. As a mom of 5 littles, I have so many favorite crock pot recipes. Guess right now it’s Stephanie’s (from crockpot365.blogspot.com) Azorean Beef Stew. It’s smells heavenly all day, and is perfect for a crisp fall evening. Thanks for this opportunity!!

    [Reply]

  • 6
    Lynda - October 17, 2011 @ 12:25 pm

    Crock-Pot is a registered brand name for the original slow cookers produced by that company. On the http://www.crock-pot.com site under “About Us,” it states that the term “crockpot” without a hyphen is a slow cooker.

    I use the term “slow cooker” as much as I can remember to do that, to avoid confusion. I think the one I use the most is actually a West Bend slow cooker. I just purchased a 2-in-1 small slow cooker set, to make smaller portions as sides, dips or desserts.

    [Reply]

  • 7
    Jenna - October 17, 2011 @ 12:41 pm

    This is a recipe my sister makes every year, always makes it feel as if Autumn has begun.

    Autumn Stew
    2 cups Potatoes, chopped and peeled
    2 cups Carrots chopped
    2 cups Butternut squash, peeled and chopped
    1 cup Mushrooms, chopped
    1 cup Onion, chopped
    Beef stew meat
    Enough water to cover, plus one cup
    1 beef bullion cube
    Butter
    Flour
    Dried parsley flakes
    Dried thyme
    Salt & pepper to taste

    Place potatoes, carrots onion and squash in a slow cooker. Brown beef in butter and transfer to crock-pot. Stir flour into pan drippings. Add bullion cube to 1 cup warm water and stir to dissolve. Gradually add water to pan and bring to a boil; cook about 2 minutes, until thickened. Add parsley, thyme, salt and pepper pour over beef. Cover with water and cook on low for approximately 8 hours, until meat and vegetables are tender.

    [Reply]

  • 8
    Louisa [Living Lou] - October 17, 2011 @ 2:46 pm

    I always call it a slow-cooker! I love having a good recipe for all purpose shredded chicken. Can be used in so many dishes.

    [Reply]

  • 9
    Bonnie Tanner - October 17, 2011 @ 6:29 pm

    I made this Crock Pot coconut chicken curry a few weeks ago and it was delicious!!!! http://tastykitchen.com/recipes/main-courses/slow-cooker-coconut-chicken-curry/

    [Reply]

  • 10
    Margaret Gibb - October 17, 2011 @ 7:55 pm

    My favorite Crockpot recipe is very, very simple.
    1. Place 5-6 chicken legs in crockpot, unbrowned.
    2. Pour over 1/2 little bottle of Frank’s red hot sauce.
    3. Add a couple pats of butter,not too much
    4. Turn on low and cook for 8 hours.
    5. When finished, shred chicken and serve on rolld with “sauce” from bottom of crockpot over the top of chicken.
    I am sure there are so many things that could be added to the sandwich, but I do love it just plain.

    [Reply]

  • 11
    Krista - October 17, 2011 @ 8:22 pm

    Just wanted to pass along a quick tip I read several years ago that saves me so much time when shredding cooked boneless/skinless chicken. When the chicken is still warm, use your hand mixer to shred the chicken. Shreds exactly the same as shredding with forks in at least half the time!

    I use a jar of salsa with b/s chicken in my crock pot and shred with my mixer. That mixture goes into all kinds of dishes, enchiladas, quesadillas, chicken tortilla soup, you name it.

    [Reply]

  • 12
    Lisa - October 17, 2011 @ 9:38 pm

    Our favorite crock pot recipe is Black Eyed Pea Soup, as featured on the following blog: http://crockpot365.blogspot.com/2008/12/crockpot-black-eyed-pea-soup.html

    Our changes: We use a mild sage pork sausage we purchase from our local farmer, homemade stock, and stir in kale during the last 10-20 minutes of cook time. We think the kale gives the dish that last needed texture and flavor!

    [Reply]

  • 13
    Stefani - October 18, 2011 @ 3:26 am

    i love mushroom chicken! so easy, especially with the crock pot (we always called it a crock pot). dad used to get everything started in the morning before work/taking us to school, and by the time we came home..dinner was ready :)

    ingredients:
    4 boneless, skinless chicken breasts
    1 can cream of mushroom soup
    1 tsp. paprika
    salt and pepper, to taste
    1 pinch garlic powder
    bit of butter and chicken broth
    1 lb. fresh mushrooms
    1 onion, sliced

    1. Pound chicken breasts to 1/2″ thickness. Sprinkle with salt and pepper, paprika, and garlic powder.

    2. Add chicken to crockpot, along with remaining ingredients. Cook on low for 5-8 hours, until chicken is cooked through.

    [Reply]

  • 14
    Marcie - October 18, 2011 @ 8:15 am

    Love all these slow cooker recipes! This one is great, although I prefer it without the pecans:
    Ingredients
    1 (18.25-oz.) package German chocolate cake mix 1 (3.9-oz.) package chocolate instant pudding mix 3 large eggs, lightly beaten 1 cup sour cream 1/3 cup butter, melted 1 teaspoon vanilla extract 3 1/4 cups milk, divided 1 (3.4-oz.) package chocolate cook-and-serve pudding mix 1/2 cup chopped pecans 1 1/2 cups miniature marshmallows 1 cup semisweet chocolate morsels Vanilla ice cream (optional) Preparation
    1. Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker.
    2. Cook remaining 2 cups milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat.
    3. Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours.
    4. Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.
    5. Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted. Spoon into dessert dishes, and serve with ice cream, if desired.
    Southern Living
    OCTOBER 2008

    [Reply]

  • 15
    Jennie - October 18, 2011 @ 10:53 am

    My favorite crock pot recipe is from my friend Alyssa. She calls it her” big ol pot of meat”.
    English Roast
    1 envelope of dry italian dressing mix
    1 envelope of dry ranch dressing mix
    can of coke

    put all ingredients in crock pot and cook for 10-12 hours( the longer the better). Shred about 1/2 hour before serving placing meat back in crock pot to soak up juices.

    So flavorful!

    [Reply]

  • 16
    Liz - October 18, 2011 @ 11:37 am

    I make Italian Beef sandwiches, though a friend called them “Chicago Meat” for some reason so that’s what we call them.

    1 5-6 pound beef roast
    1 large jar hot pepper rings
    1 can beef broth
    3 cloves garlic, chopped

    Throw it all in the crock-pot (juices and all) and cook for 7 -8 hours on low. Serve on rolls with cheese melted over it.

    [Reply]

  • 17
    Jenna - October 18, 2011 @ 12:24 pm

    This is something my husband threw together after our first son was born, probably gets made 3 times a month ever since; its now my husbands favorite meal.

    Spicy Slow Cooker Burrito Meat
    2-4 pound Beef shoulder
    1 onion, roughly chopped
    4 whole chipotle peppers in adobo sauce
    2 beef bullion cubes
    2 Bay leaves
    2 tsp ground cumin
    2 tsp garlic powder
    2 tsp salt

    Place all ingredients in slow cooker and cover with water. Cook on low 6 hours until meat falls apart. I serve this in a tortilla, with cilantro rice, cheese, salsa etc. My husbands favorite meal!

    [Reply]

  • 18
    Stefani - October 19, 2011 @ 4:12 am

    Crock Pot Ropa Vieja:

    Ingredients
    -2 lbs. flank steak
    -white onion, sliced
    -green bell pepper, seeded and sliced
    -3 cloves garlic, finely chopped
    -2 bay leaves,
    -1/4 cup red wine vinegar
    -2 tbsp. worcestershire sauce
    -32 ounces crushed tomatoes
    -1/2 tbsp. cumin
    -1/2 tsp. salt
    -1/2 tsp. pepper
    -a few dashes tabasco sauce
    -1 cup beef broth
    -1/2 cup cilantro, chopped

    1. Combine onion, bell pepper, crushed tomatoes, garlic, vinegar, worcestershire, bay leaves, salt, pepper, and tabasco in a bowl.

    2. Transfer half of the mixture into the bottom of a crock pot. Lay meat on top, spooning remaining mixture over the steak. Pour broth around the steak.

    3. Add bay leaves. Cover and cook until meat is fork-tender (8-10 hours on low).

    4. When meat is cooked through, remove and discard the bay leaves. Shred the meat, using two forks, and return to the crockpot. Garnish with cilantro.

    [Reply]

  • 19
    Debby G. - October 19, 2011 @ 11:33 am

    We always call it a crock-pot. This is one of our favorite beef stew recipes:
    1 ½ pounds Beef Stew Meat, you can brown first if desired
    2 Carrots, chopped
    1 or 2 Potatoes, chopped
    1 Onion, chopped
    2 cloves Garlic , chopped or minced
    1 Tbsp Tapioca
    1 can Italian Style Chopped Tomatoes
    1 6 ounce can Italian Style Tomato Paste
    1 Tbsp Brown Sugar
    1 Bay Leaf
    Directions:
    Combine all ingredients in slow cooker and cook on low for 10 to 12 hours, or on high for 6 to 8 hours.

    [Reply]

  • 20
    Tara - October 20, 2011 @ 8:50 am

    Just curious…could I make this basic shredded chicken recipe in the crockpot with bone-in chicken breasts? They typically cost less when I can find them on sale at my local supermarket, so I buy tons of them. Would the cooking time need to be increased?

    [Reply]

    • Katie Goodman

      Katie replied: — October 20th, 2011 @ 11:59 AM

      You can use bone-in. They will probably take slightly longer, though I haven’t done that yet so I can’t give you a time frame. Basically, you want them to cook until they are cooked completely through and tender enough to easily shred. I usually use bonless just because it makes the shredding process easier and I stock up when it’s a good sale.

  • 21
    Kathy - October 20, 2011 @ 5:16 pm

    Ingredients:

    •3 eggs, beaten
    •3 cups half andhalf
    •1/2cup whiskey
    •1 to 2 teaspoons ground cinnamon
    •1/2 teaspoon salt
    •3 cups whole wheat bread cubes
    •3/4 cup packed brown sugar
    •1/2 cup raisins
    •1 chopped apple, optional
    Preparation:
    Combine all ingredients, stir gently until bread crumbs are moist. Place mixture in a greased slow cooker. Cook on HIGH for 3 to 4 hours, or until a knife inserted in center comes out clean. Serve hot or cold with whipped cream.

    [Reply]

  • 22
    Amanda C. - October 21, 2011 @ 8:37 am

    Chili

    Recipe By: Amanda Camblin

    Ingredients
    1 lb Ground Turkey
    1 46 oz. can Tomato Juice
    1 16 oz can Chili Beans
    1 14.5 oz can Petite Diced Tomatoes
    2 servings or 3 handful’s Whole Grain Spaghetti
    ½ tsp Dried Basil
    ½ tsp Italian Seasoning
    2 tbsp Chili Seasoning (recipe below)

    Directions
    Heat a medium skillet on medium high heat. Cook ground turkey until fully cooked. Drain if needed. Add chili seasoning to turkey and mix well. While the meat cooks, combine tomato juice, chili beans, tomatoes, basil, and Italian seasoning to crock-pot. Add the cooked turkey with seasoning and stir. Add spaghetti, breaking spaghetti three times. cook on low for 3 hours, keep on warm until ready to eat.

    Homemade Chili Seasoning
    from My Baking Addiction
    Ingredients
    4 tbsp chili powder
    2 tbsp ground cumin
    ¼ tsp cayenne pepper
    1 tsp garlic powder
    1 tsp onion powder
    1 tsp dried oregano
    1 tsp crushed red pepper flakes
    2 tsp paprika
    3 tsp sea salt
    4 tsp black pepper

    Directions
    In a small airtight container, combine all ingredients together. Store at room temperature.

    [Reply]

  • 23
    SuzyQ - October 21, 2011 @ 7:28 pm

    This is one of the first things I ever made in a crock pot. Absolutely delicious!

    Carolina Style Pulled Pork
    * 3 tablespoons brown sugar
    * 2 tablespoons paprika
    * 2 teaspoons sea salt
    * 1 teaspoon freshly cracked black pepper
    * 5 lbs pork shoulder
    * 1 cup red wine vinegar
    * 2 tablespoons Worcestershire sauce
    * 2 teaspoons crushed red pepper flakes
    * 2 teaspoons sugar
    * 1 tablespoon spicy brown mustard
    * 1 tablespoon garlic powder
    * 1/2 teaspoon powdered cayenne pepper
    * 2 red onions, quartered
    * 2 yellow onions, quartered

    Directions:

    1.combine the brown sugar, paprika, salt and pepper, and rub the mixture over the roast. wrap tightly in plastic, and refrigerate a few hours, overnight is best.
    2.in a bowl, combine the vinegar, worcestershire sauce, red pepper flakes, sugar, mustard, garlic powder, and cayenne pepper. mix well.
    3.place the quartered onions in the bottom of the crock pot. unwrap the roast, and place on top of onions. drizzle most of the vinegar mix over the roast, reserving some to add to the shredded meat at the end.
    4.cover and cook on low for 7 to 8 hours, or high for 4 to 5 hours.
    5.remove the meat and onions to a cutting board. remove skin and set aside. using two forks (or your fingers, if you have asbestos hands), pull and shred the pork. chop the onions, and mix into the shredded meat. using a fork, remove some of the fat from under the skin, mince, and add to the shredded meat and onions as needed for moisture and flavor.
    6. serve on warm buns or crusty hard rolls, with the remaining vinegar mixture on the side.

    [Reply]

  • 24
    Connie - October 22, 2011 @ 1:55 pm

    I always referred to it as a crockpot because that’s what my mom had, but I guess otherwise I’d call it a slow cooker!
    I recently made mulled apple cider in apple cups. For the apple cider:
    8 cups of apple cider or juice
    1 2-inch knob of ginger sliced
    1 orange, peeled and sliced
    10 cloves
    1 cinnamon stick
    1) Place all ingredients in slow cooker and set to low for a few hours.
    2) Check until desired taste and add apple cider as needed.
    3) Serve warm from slow cooker.

    [Reply]

  • 25
    Donna B. - October 23, 2011 @ 6:27 pm

    Slow Cooker Carnitas (adapted from a recipe I found on allrecipes.com)

    Ingredients
    1 teaspoon salt
    4 cloves garlic, minced
    1 tablespoon ground cumin
    2 teaspoons crumbled dried oregano (I use mexican oregano for this recipe)
    1 teaspoon ground coriander
    1/4 teaspoon ground cinnamon
    1 (4 pound) boneless pork shoulder roast
    3 bay leaves
    2 cups chicken broth

    Directions
    Mix together salt, garlic, cumin, oregano, coriander, and cinnamon in a bowl. Cut deep slits in the pork roast all over so the spices will permeate the meat. Coat pork with the spice mixture, being sure to work it well into the meat.

    Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.

    Cover and cook on Low until the pork shreds easily with a fork, about 6 hours. Turn the meat after it has cooked for 4 hours. When the pork is tender, remove from slow cooker, and shred with two forks into large chunks.

    Remove all the liquid from the slow cooker (reserve for later use) and heat it on high. When thoroughly heated, return the meat in small batches to crisp up the exterior (you can also achieve the same thing by spreading it out on a cookie sheet (single layer), and throwing it in a hot 400 degree oven for 15-20 minutes (depending on how big your chunks of meat are.

    Use cooking liquid as needed to moisten the meat.

    [Reply]

  • 26
    Louise - March 09, 2012 @ 11:18 am

    I have always called it a Crock Pot. Just a quick idea when it comes to shredding chicken and you don’t have time for the crock pot, cook the chicken breasts in a pot of water and when the chicken breasts are cooked put them in your mixer with the paddles on and turn the mixer on. Your chicken is shredded without lifting a finger!
    Here is my favorite Crock Pot recipe:
    Crockpot Chicken & Dumplings
    Makes 6 servings
    4 tablespoons butter
    1 onion chopped
    3 pounds chicken breasts boneless, skinless
    2 cups chicken broth (I double this amount for more sauce)
    2 stalks celery chopped
    1 tablespoon parsley minced
    2 baby carrots chopped
    1 teaspoon black pepper
    Salt to taste
    ½ teaspoon allspice ground
    ½ cup white wine
    ½ cup heavy cream
    2 tablespoons flour
    2 cups biscuit mix
    2/3 cup water
    In a large skillet, brown chicken breast in half of the butter. Place in crock pot. Add remaining butter to skillet and brown onion. Add to crock pot. Add remaining ingredients except heavy cream, flour,
    bisquit mix and water to crockpot. Cook on low 5-7 hours or high 3 hours. Mix heavy cream and flour together add to crockpot to thicken.
    Stir. Mix bisquick mix and water to form thick batter. Drop on top of chicken mixture. Cook 30 minutes on high before serving.
    Enjoy!

    [Reply]

  • 27
    Rich - August 19, 2014 @ 4:45 pm

    What kind of chicken breasts did you use? Boneless skinless, bone-in skinless or bone-in skin on; lots of choices. Judging by cook time I’d guess boneless skinless but could you let me know for sure.

    [Reply]

    • Katie Goodman

      Katie Goodman replied: — August 20th, 2014 @ 7:26 AM

      boneless, skinless. you can use bone-in if you’d like but you’ll have to adjust the cook time.

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