Recipe: Batch Cook Shredded Chicken

Cooking on weekday evenings can be tough after a long day at work.  I am always trying to think of ways to make life easier for myself and this weekend did some preparation for the week. I slow cooked some of my LiveLean chicken breasts to make a big batch of shredded chicken. This can be used in my meals for the week ahead, saving on cooking time and effort.   I made some plain and some smoky BBQ chicken.

To order your own Live Lean Slimming Meat box, check out their website and use my discount code 'SUGARPINK' for £5 off!


You will need-

4 large chicken breasts
1/2 litre of chicken stock
Salt & Pepper

BBQ Sauce
5 tbsp Worcestershire sauce
1 tsp mustard powder
500g passata
3 tbsp balsamic vinegar
2 cloves of garlic, crushed
3 tbsp sweetener
Salt and freshly ground black pepper
1 tsp smoked paprika 

Method-

Place the chicken breasts in the slow cooker with the stock.  Season with salt and pepper.

Cook for 4 hours on high or 8 hours on low.

Fry off the garlic then add the rest of the BBQ sauce ingredients. Leave to simmer and reduce down.

Once cooked, remove the chicken from the slow cooker and place on a chopping board. Shred the chicken with 2 forks.

Split the chicken in half and mix one half with the BBQ sauce.

Allow to cool then refrigerate as soon as possible, limiting the amount of time it is exposed to room temperatures. Never leave the chicken at room temperature for more than two hours. Cooked chicken can be store for up to three or four days in a refrigerator in a sealed container.

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