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I use this recipe as a base for some others that require diced or shredded chicken. But, to be honest, if done correctly, tastes just fine on its own. I begin with about 6 to 8 whole boneless, skinless chicken breasts. I place those in my handy dandy crock pot and cover with water and add 2-3 chicken bullion cubes.

Set the crock pot on low for 6-8 hours, or high for 3-4, until the chicken is falling apart. Carefully remove the breasts one by one onto a cutting board. To shred, cut them into 1 inch sections, then place in an oven safe dish and shred with a fork. When all the breasts are finished, I ladle the broth over the shredded chicken to retain flavor and moisture. When all is said and done, I normally end up adding back nearly 3/4 of the liquid, which the chicken will reabsorb. If you prefer to have more moisture, strain and add the rest.

For a simple chicken barbecue, I add about 1/2 teaspoon of onion and garlic powder and cracked pepper to taste. Mix well. You can serve hot, or reheat in a crock pot the next day. The last time we had this, we did it with barbecue sauce on the side and some yummy Amoroso rolls. It was such a hit, that nothing was leftover.