Saturday, February 7, 2015

From the Kitchen - Outside the Nest

Chicken Sliders
This is one of those recipes that works for a quick meal in the evening,a hot meal at noon, or a party, if you increase the amounts.
It packs easily in the lunch bag, heats quickly in the microwave, tastes better the 2nd day, and the 3rd day, and so on.
It freezes well, if there is extra.
And it cooks in the crockpot. I love the crockpot.

Start with water,

chicken soup base(I get mine at the local Amish grocery store),

onion and garlic powder,

bay leaf,

and skinless, boneless chicken breast.

Put it together, turn it on low, let it cook. In my 6 cup crockpot, it takes about 4-5 hours for a 1 lb. breast. Now that's a big chicken.

Simply remove the meat and shred it with 2 forks, then return it to the crockpot to heat through.
Done. There's not a lot of juice to this, but the meat is very moist.

I serve it on whole wheat dinner rolls, with a slice of mozzarella cheese.
Maybe a shot of hot sauce, and a crumble of blue cheese?
Or some BBQ sauce?
It's a simple recipe that can be doctored any way you like it.

A few veggie chips on the side, and my lunch is made.
Try it, you'll like it.
Is it ever good.
Happy Saturday.

Chicken Sliders

1/2 C Water
! Tsp powdered chicken broth and soup base
1/2 Tsp garlic powder
1/2 Tsp onion powder
1 small bay leaf
1 lb. skinless, boneless chicken breast
Sandwich buns of choice
Cheese slices, optional

Place water in 6-cup crockpot. Add soup base, garlic powder, onion powder and bay leaf. Add chicken breast. Cook 4-6 hours on low, until chicken is done and can be shredded easily with 2 forks. Remove chicken and shred, return to broth in crockpot. Serve on buns, topped with a slice of cheese.  6 servings

No comments:

Post a Comment