Friday, March 14, 2014

CrockPot-Prepped Chicken

 (See post above for the recipe pictured - Lemon-Pepper Chicken with Vegan Lemon-Butter Sauce)

I've posted before about having pre-cooked, cubed chicken on-hand for those nights when you don't have a lot of time & need chicken for a stir-fry or casserole.  I've tried a few different ways of prepping chicken - poaching it, roasting it, even grilling it... But this method is BY FAR my favorite!  Just pop them in after lunch & they're ready for dinner.

Prepping your chicken in the crock pot is not only super simple, it's moist, flavorful & super delish!

You can use any flavor of spices - the basic recipe stays the same.  Try lemon-pepper, garlic, Italian, Mexican, Cajun, regular seasoned salt (like Emeril's Essence or Lawry's), or just plain salt & pepper (not all together, obviously).  Whatever will match the meal you have planned.  I like using the salt-free spice mixes best.  They keep your sodium intake down & still gives you lots of flavor.

CrockPot Prepped Chicken
5-6 boneless chicken breasts (or 7-8 boneless thighs)
about 4 Tblsp your favorite spice
8 ozs chicken broth

  • Preheat your CrockPot to LOW.  Pour in 8 ozs (or half a standard-size can) of chicken broth. (Pour the other half-can into a ziplock bag & put it into your freezer to freeze.  You can use it next time you're prepping chicken.)
  • Hand-trim fat & unwanted parts from your chicken breasts/thighs & discard the unwanted portions.  Cut the trimmed breasts in half horizontally (not length-wise).  You can decide if you want to half the thighs - you want the pieces to be just smaller than your palm.  Place them in a single layer in the CrockPot.
  • Sprinkle spices over chicken.
  • Cover & cook on LOW about 5 hours, or until chicken is cooked through & broth is almost totally gone.

Serve as whole pieces or cut into chunks to save for future recipes.

** I've added aromatics too - like sliced lemons, garlic cloves, or herbs to match the spices I've chosen, but these aren't necessary.  If you decide to use them, just lay them on top of the chicken after you've sprinkled the spices.


Kathryn  :)

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