<br>Hi, hi! I am back with some straight up meaty goodness for you. I have been producing nothing but desserts and other treats for you guys, so I’d like to take both hands and regain control of the wheel again. Phew. I still got it. I swear, it wasn’t like I was only creating and eating treats for the past several weeks. It was just difficult for me to work with sharp knives until recently. I’m just glad I have regained almost full feeling in my index finger (that I mysteriously got chopped up in an immersion blender). How’s THAT for appetizing? Moving right along…
I truly and madly love chicken thighs. I think they are my favorite part of the chicken. Sure, I love gnawing on some wings once in a while but thighs take the win for me. No, I do not love chicken breast hardly ever. It is the hardest for me to prepare to my liking, so I generally don’t mess with breasts too much (well, at least chicken breasts.) Okay okay, jokes aside. I’m really into easy and quick breakfast bowls slash leftover bowls. I always have leftover chopped up vegetables in the refrigerator. Along with chopped up vegetables, I’ll have prepared meat, fish, eggs, etc. However, what I don’t usually have is a protein source I can throw in with my vegetables first thing in the morning and get going. Sure, I can put together a piece of meat with some veggies on the side, but I want to mix it all up and eat it like a salad. This is why I decided to shred some chicken, some chicken thighs!
These thighs are slow cooked, and there is absolutely no way you can mess these up. The crockpot or slow cooker will do all of the work for you. Isn’t that nice? If only it could also clean up dishes and the rest of the tornado left in my kitchen. Oh well, one thing at a time. I threw in THREE (yes, 3!) pounds of chicken thighs into my crock pot. Then, I poured in some Bragg’s liquid aminos (obvious choice for me) and plenty of free range organic chicken broth. As usual, I decided to add some fresh garlic, sea salt and ground black pepper to my liking and POP the lid onto the crockpot. Soon after, I headed upstairs to take care of some laundry and spring cleaning. The next morning, I woke up to the smell of thighs igniting my taste buds. YES!!! My breakfast and probably lunch was ready, and I was now motivated to get up, get moving and get out the door. Don’t we like simple, quick and easy? I know I do.
Slow Cooker Shredded Chicken
|Cook Time||720 minutes|
|Prep Time||5 minutes|
Do not wash and pat dry your chicken. It is fine. Do not increase your chances of spraying bacteria all over your counter from the water pressure. Sorry Julia Childs. http://www.npr.org/blogs/thesalt/2013/08/27/213578553/julia-child-was-wrong-don-t-wash-your-raw-chicken-folks
- Place the chicken thighs into the bottom of your slow cooker or crock pot.
- Using your hands, rub the minced garlic cloves all over the thighs, massaging them into the meat.
- Pour the liquid aminos and chicken broth to cover the chicken.
- Now, add your sea salt and black pepper. It is better to add less and add more after the thighs have finished cooking.
- Place crockpot/slow cooker on low for 10-12 hours.
- Remove chicken from crockpot and "shred" using two metal forks. Use the meat to top off a green salad, add to an egg scramble, or just eat alongside whatever you'd like.