Cook Chicken in bulk (freeze and use for meals all month long)

1-Put some of your frozen or fresh boneless skinless chicken thighs or breasts in the crock pot with a cup of water and 2 tsps (or cubes) of chicken bouillon (I like “Better Than Bouillon” that you can buy at Costco.)

2-Let the chicken cook on low for 6 to 8 hours or on high for 3 to 5 hours.

3-Shred or cut with kitchen shears (or two forks) and let it cook for another hour or so to soak up the juice.

4-You can then use a slotted spoon to put the shredded meat on a plate to cool for a little bit and then in a freeze bags to pull out and use for Taco Soup or Hawaiian Haystacks or whatever you need precooked chicken for.


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