*From Better Homes and Gardens Ultimate Slow Cooker magazine
*This is not the original recipe, it is slightly adapted to my preferences :)
FOR THE CHICKEN:
4 1/2-5 lbs. boneless, skinless chicken thighs or breasts
Ground Thyme
Parsley flakes
2 cloves of garlic, minced
Black pepper
32 oz. chicken broth
Put thawed chicken in a 4-5 quart crock pot.
Add chicken broth and garlic
Sprinkle Thyme, parsley, and pepper evenly across the surface of the chicken and broth.
Cover and cook on low-heat for 7-8 hours or high heat 3 1/2-4 hours.
When chicken is done cooking shred with 2 forks. You will have A LOT left over after this recipe, so freeze it for later use in other salads, quesadillas, burritos, or any other chicken recipes you love!!
FOR THE CHICKEN SALAD:
1 Tbsp. butter
1 Cup chopped onion (sweet or yellow)
2 cups shredded chicken
1/2 cup coarsely chopped walnuts (can be bought already chopped), toasted (optional)
1/2 cup mayonnaise
1 Tbsp. clipped fresh cilantro (I used about 4 times that much because I LOVE cilantro!)
1 Tbsp. lime juice
Salt and pepper (optional)
Bread
Baby spinach leaves
Melt butter in a large skillet over medium low heat.
Add onion
Cover and cook 13-15 minutes or until tender, stir occasionally.
Uncover
Cook and stir over medium high heat 3-5 minutes or until golden
In large bowl combine onion, chicken, and walnuts
Add mayonnaise, cilantro (I just cut it from the bushel with scissors), and lime juice.
Toss to coat
If desired season to taste with Salt and Pepper
Place chicken on bread and top with spinach leaves
Makes about 5 sandwiches using full slices of bread. I served them on store-bought sweet rolls. Another option is to top with tomato slices as well as spinach leaves.
*This is not the original recipe, it is slightly adapted to my preferences :)
FOR THE CHICKEN:
4 1/2-5 lbs. boneless, skinless chicken thighs or breasts
Ground Thyme
Parsley flakes
2 cloves of garlic, minced
Black pepper
32 oz. chicken broth
Put thawed chicken in a 4-5 quart crock pot.
Add chicken broth and garlic
Sprinkle Thyme, parsley, and pepper evenly across the surface of the chicken and broth.
Cover and cook on low-heat for 7-8 hours or high heat 3 1/2-4 hours.
When chicken is done cooking shred with 2 forks. You will have A LOT left over after this recipe, so freeze it for later use in other salads, quesadillas, burritos, or any other chicken recipes you love!!
FOR THE CHICKEN SALAD:
1 Tbsp. butter
1 Cup chopped onion (sweet or yellow)
2 cups shredded chicken
1/2 cup coarsely chopped walnuts (can be bought already chopped), toasted (optional)
1/2 cup mayonnaise
1 Tbsp. clipped fresh cilantro (I used about 4 times that much because I LOVE cilantro!)
1 Tbsp. lime juice
Salt and pepper (optional)
Bread
Baby spinach leaves
Melt butter in a large skillet over medium low heat.
Add onion
Cover and cook 13-15 minutes or until tender, stir occasionally.
Uncover
Cook and stir over medium high heat 3-5 minutes or until golden
In large bowl combine onion, chicken, and walnuts
Add mayonnaise, cilantro (I just cut it from the bushel with scissors), and lime juice.
Toss to coat
If desired season to taste with Salt and Pepper
Place chicken on bread and top with spinach leaves
Makes about 5 sandwiches using full slices of bread. I served them on store-bought sweet rolls. Another option is to top with tomato slices as well as spinach leaves.
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