Easy Crock Pot Shredded Chicken
This is my new favorite thing. I usually buy a rotisserie chicken and shred it for salads, sandwiches, taco filling, etc (the list could go on and on) but I hate peeling the skin off and feel like the white meat doesn't go very far! So I thought about throwing some chicken breats in a crockpot overnight so they would shred easily in the morning - I tried it, and it worked!
3-5 boneless skinless chicken breasts
1: 14-oz. can fat free low sodium chicken broth
Seasoning to taste (I used "Herbed Poultry" from by spice rack)
Place chicken breasts in bottom of crock pot and sprinkle with seasoning. Pour chicken broth over top and cook on low overnight (6-8 hours). When done, shred and use for anything and everything!
Boom - so easy and even costs a little less than rotisserie chicken! This has just become a new weekly staple.
Best Broccoli Ever
1 large head broccoli
1-2 TB olive oil for drizzling
1-2 cloves minced garlic
Sea salt to taste
Pepper to taste
Pre-heat oven to 425. Chop up broccoli. Dry VERY WELL with paper towels (this is the key step for maximum crispiness). Spread on cookie sheet and drizzle with olive oil. Sprinkle minced garlic over broccoli. Season with sea salt and pepper. Bake at 425 for 15-20 minutes - you will know it's done when the edges turn brown.
Also so easy and delicious. This is one of the few veggie dishes I make that is husband-approved.
As always, let me know if you make either of these, and what you think!