Day 5 – Multi-Purpose Shredded Chicken

How about a simple recipe for chicken that practically cooks itself and is great for shredding into pulled chicken sandwiches, nachos, burritos, or chicken tacos?  It is gluten-free, of course – but the best news is that it is delicious, versatile, and good for you.

Here’s what you will need:

1 Tbsp. olive oil
2 bell peppers, sliced into strips  —  feel free to use yellow, orange, red, and/or green
1 small to medium onion, sliced
4 chicken breasts   —  I use the boneless, skinless ones just because they are so easy to work with
1/2 tsp. cumin
1 1/2 tsp. chili pepper
1 tsp. seasoned salt
1/2 cup chicken or vegetable stock

and here’s what you do:

Heat the oil in a large skillet and add the vegetables.  Let the veggies saute for just a minute while you season the chicken:  Sprinkle about half the cumin, chili pepper, and seasoned salt on one side of the chicken breasts.  Push the veggies over to one side of the skillet so you can put the chicken in the other side with the seasoned side down.  Sprinkle the rest of the spices on the top side of the chicken.

Let the chicken get nice and brown, then turn it over so it will brown on the other side too.  When it’s all toasty-looking, move things around with a pair of tongs so that the chicken pieces are on top of the veggies.  Pour the chicken stock into the pan, put a cover over it, and turn the heat down to medium-low, or about a 3 if your dial goes from Low to 8 like mine does.  Let it simmer along for about an hour.  If it seems to be getting dry, add a little more stock to the pan.

After an hour, the chicken should be easy to pull apart into shreds with two forks.

Mine looked like this (I only cooked 2 breasts last night, so I used half an onion, half a red bell pepper and half of a yellow one):


Now what?  Wrap some of this yumminess in a warm corn tortilla with a little sour cream and a slice of avocado, fajita-style. Or, put a scoopful onto a soft bun or Hawaiian roll (for those who can eat wheat) and add some BBQ sauce for a great pulled-chicken sandwich.  Spread out a big handful of tortilla chips on a microwave-safe plate, strew some of this lovely chicken over the chips, add a little shredded cheese and some sliced jalapenos or salsa.  Microwave it for a minute and enjoy your nachos.

An hour on the stove sounds like a long time, but this is an easy recipe to make today and eat tomorrow.  Just get it started while you’re in the kitchen anyway making tonight’s meal.  By the time your family is done with dinner and the kitchen is tidied up, your shredded chicken will be ready to tuck into the refrig to be enjoyed tomorrow night.

Bon appetit!


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