**We freeze 12 bags of this chicken per month. The bags thaw in five minutes under cold water in the sink.
Here's the recipe I found on Pinterest. The chicken is delectable! This is one of our favorite recipes.
http://www.thekitchn.com/dinner-recipe-barbecue-pulled-chicken-in-the-oven-or-slow-cooker-recipes-from-the-kitchn-168003
Barbecue Shredded Chicken
8 to 10 servings
3 to 4 pounds boneless skinless chicken thighs, or a mix of thighs and breasts
Olive oil
1 large onion, diced
2 (or more) cloves garlic, minced
2 teaspoons smoked paprika
2 teaspoons salt
Freshly ground black pepper
12 (1 1/2 cups) ounces barbecue sauce (low sodium and low sugar is key, either store bought or homemade-Bi-Lo and Ingles have an all natural low sugar brand I love) plus more for serving
Heat the oven to 325°F. Remove the chicken from its packaging and pat it dry.
In a Dutch oven or heavy pot (with a lid) heat a drizzle of olive oil over medium heat. Cook the onion and garlic for 5 minutes or until quite soft. Add the smoked paprka and stir. Add the chicken piece by piece, stirring to mix well with the onion. Stir in the salt and a few generous grinds of black pepper. Pour in the barbecue sauce and bring to a simmer. Turn off the heat.
Cover the pot with a heavy lid and put in the oven. Bake, covered, for 90 minutes, or until the chicken is extremely tender. Remove from the oven and use a slotted spoon to remove the chicken to a large bowl. Use two forks to shred the chicken finely.
Meanwhile, while you're shredding the chicken, put the sauce, uncovered, back on the stove over high heat. Bring to a boil and reduce the liquid in the pan to about half of its volume. Pour this thickened sauce over the chicken and stir.
Serve with buns, slaw, avocado, and extra barbecue sauce on the side.
Refrigerate for up to 3 days or freeze for up to 3 months. We freeze single meal portions in freezer bags. Thaws very quickly.
Slow Cooker Instructions:
Follow the recipe as written above, but instead of putting the chicken and sauce in the oven, pour it all into a slow cooker. Cook for 5 to 7 hours on LOW. If desired, you can lift out the chicken and reduce the sauce in a separate pan on the stovetop, but this may not be necessary; it simply depends on your preference.
8 to 10 servings
3 to 4 pounds boneless skinless chicken thighs, or a mix of thighs and breasts
Olive oil
1 large onion, diced
2 (or more) cloves garlic, minced
2 teaspoons smoked paprika
2 teaspoons salt
Freshly ground black pepper
12 (1 1/2 cups) ounces barbecue sauce (low sodium and low sugar is key, either store bought or homemade-Bi-Lo and Ingles have an all natural low sugar brand I love) plus more for serving
Heat the oven to 325°F. Remove the chicken from its packaging and pat it dry.
In a Dutch oven or heavy pot (with a lid) heat a drizzle of olive oil over medium heat. Cook the onion and garlic for 5 minutes or until quite soft. Add the smoked paprka and stir. Add the chicken piece by piece, stirring to mix well with the onion. Stir in the salt and a few generous grinds of black pepper. Pour in the barbecue sauce and bring to a simmer. Turn off the heat.
Cover the pot with a heavy lid and put in the oven. Bake, covered, for 90 minutes, or until the chicken is extremely tender. Remove from the oven and use a slotted spoon to remove the chicken to a large bowl. Use two forks to shred the chicken finely.
Meanwhile, while you're shredding the chicken, put the sauce, uncovered, back on the stove over high heat. Bring to a boil and reduce the liquid in the pan to about half of its volume. Pour this thickened sauce over the chicken and stir.
Serve with buns, slaw, avocado, and extra barbecue sauce on the side.
Refrigerate for up to 3 days or freeze for up to 3 months. We freeze single meal portions in freezer bags. Thaws very quickly.
Slow Cooker Instructions:
Follow the recipe as written above, but instead of putting the chicken and sauce in the oven, pour it all into a slow cooker. Cook for 5 to 7 hours on LOW. If desired, you can lift out the chicken and reduce the sauce in a separate pan on the stovetop, but this may not be necessary; it simply depends on your preference.
MEAL #2
I use plastic sandwiches bags for food storage because it is less to keep up with the next day. I try to be environmentally friendly, but I spend way too much money per year on plastic storage containers. Here's what I do for meal #2 as I clean up meal #1.
I pack my chicken in plastic bags, one for me and one for my husband.
I cut up one tomato, one onion, cilantro, one jalapeno, and I combine those items with cheese and shredded romaine lettuce in a second bag. Bag three gets a little bit of salsa and sour cream. We each get two wraps in a fourth sandwich bag. Take that to work, heat the chicken and wraps, and then pour all the other items on top of each wrap. It is a wonderful lunch, and it tastes much different than the meal you had for dinner the night before.
Leftovers can sometimes be boring because you are eating the same meal twice. I will post a different lunch recipe for every dinner recipe.
The image below is from http://www.myrecipes.com/recipe/santa-fe-grilled-chicken-tacos-50400000112449/.
I haven't started taking pictures of my dishes just yet!
Great idea for the lunch recipe - my husband gets so bored with lunches!
ReplyDelete