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Many of my recipes call for chicken: in salads, casseroles, and soups. In order to ready the chicken I have prepared it one of two ways. I either boiled it (then chopped it), or I diced it and stir-fried it on the stove.
No more. I came across this recipe for making chicken about a month ago and its all weve done since. I cannot take credit in any way for this recipe. Although I wish I could; its that good. I discovered this way to make chicken over at Amys Humble Musings, but Ive modified it a bit because I havent been able to find the seasoning she used.
So, here it is. It is so easy its almost embarrassing.
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4-5 boneless, skinless chicken breasts, thawed
onion (half)
chicken bouillon (3-4 tsp)
fresh garlic cloves (we love garlic, so we use several)
olive oil
In the morning, add the chicken, bouillon, a halved onion, 1-2 cloved of garlic, and salt and pepper (to taste) to crockpot. Pour 1 ½ cups of water over chicken. Turn crockpot on high.
An hour before dinnertime, chicken should be tender enough to pull apart with a fork. Drain off all liquid from crockpot. Pull apart chicken with a fork. Add enough olive oil until moist. Add several cloves of garlic, stir in w/ fork. Leave in crockpot for another hour.
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The original recipe can be found here. She suggests serving it with black beans, rice and sour cream on the side. And a bit of lime juice on the chicken. We've done this a few times and have loved it.
This is the only way I make chicken now. Each time we have it, Mark talks about it throughout the meal. It is so moist, so flavorful and so delicious. And each time weve had chicken elsewhere since, hes comparing it to this recipe.
Try it. You won't be disappointed. And- your house will smell good all day with this in your crockpot!
~Stacy
A couple of things:
-The "in the morning" phrase might be too general for some. I generally have it in the crockpot for 6-8 hours. I try to put it in by 10 (sometimes 9), drain the liquid off at around 4 or 4:30, and then cook for another hour (sometimes less, depending on when we want to eat!)
-I've tried this with pork, too, and it's just as delicious.
-I've doubled this recipe and kept in the fridge for a few days for recipes later in the week.
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