Shredded Chicken Variations

I thought I would do a separate post on the variations I use with shredded chicken.  It is so versatile.  You can cook this chicken on the weekend and have it available for quick dishes during the week, including healthy quick varieties for lunch.

Base Recipe:

Shredded Chicken
1 bag of frozen boneless, skinless chicken breast
Water
Add chicken to crockpot, cover with water.  Cook 8-12 hours on low. Drain the water (Save stock for later use) and shred chicken with fork.  Store for recipes later in the week.

Options:
BBQ:  Add BBQ sauce - serve on bun or on pizza crust with mozz cheese
Ranch: Add Ranch dip mix - serve on bun or alone
Oriental: Add soy sauce, brown sugar, garlic, and sesame seeds - serve over rice or rice noodles
Mexican: Add taco seasoning and salsa - serve over rice with mexicorn, black beans or refried beans - or - over lettuce, top with onion, tomato, crumbled baked tortilla chips.
Italian: Add spaghetti sauce - serve over spaghetti noodles
Buffalo: Add a little buffalo sauce - serve in a tortilla wrap, lettuce, cheese

Serve on bun, lettuce salad, in tortilla shell, over noodles, or over rice.

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