Jamie and I are big shredded chicken fans, and more often than not we have a big Rubbermaid in the fridge full of shredded chicken waiting for us to throw into something – appetizers, wraps, salads, pasta, you name it.
Everybody shreds their chicken differently, but here’s what works for us:
Place desired number of frozen chicken breasts (we’ve done anywhere from three to eight) in crockpot and cook on high for five hours or low for eight hours. No need to add water because the chicken breasts will stay moist as they melt. I don’t like to put thawed chicken into the crockpot because I find that it just cooks different and is more dry, regardless of if I’ve added water.
I know the chicken is finished when it finely shreds with ease while pulling apart with two forks. Before I take out the chicken, I always mix in a half or full packet of McCormick’s low-sodium taco season and let it sit for five minutes.
With our move just over three weeks away, we’ve started the daunting process of trying to make the most meal combinations with what we have in the house before we go to the grocery store (first-world problems for sure). This weekend I threw together the wrap pictured below, and we both loved it! So much that I ate it again for lunch the next day. From the fridge to the table, it took five minutes. Maybe four. 🙂
Ingredients for two sandwiches:
– two large tortillas
– 1 to 1 1/2 cups seasoned shredded chicken
– 1/4 cup feta cheese
– 1/4 cup drained oil-packed sundried tomatoes
– 2 tbsp. Italian dressing
– desired amount of romaine lettuce
Mix chicken, feta, tomatoes, and italian dressing together. Place layer of romaine lettuce on warm tortillas and divide chicken mixture between the tortillas. Roll up and enjoy!