If you’re like me, you get satisfaction from feeding your family a delicious and nutritious dinner each day. Those meals can become complicated, and you may as well begin them after breakfast because of all the interruptions that come up. I’d like to offer one of my best mom hacks to get several different meals prepped with one simple slow cooker shredded chicken recipe. It’s perfect for when you can’t bear the thought of turning on your oven because of the heat, too!
I found this recipe a few years ago while planning for my daughter’s first birthday party and it was a hit. It remains one of our family’s favorite recipes. The most straightforward way to use this chicken is for tacos and taco salad (with Golden Pride tortillas, of course!). We’ve used it for green chile enchiladas, quesadillas, and also as the base for this simple enchilada dish. In addition, I think it’d be pretty great over a baked potato! I love that it’s so versatile, and you can make it as complex or simple as you like.
A few extra mom hacks for you: I sometimes double the recipe and then freeze half of the shredded chicken for later. It’s so nice to just pull out the bag in the morning to let it thaw and have one less thing to do later on.
I also use those fabulous crockpot liners. You won’t even have to wash out the crockpot when you’re finished!
- 1 1 oz. packet of ranch dressing mix
- 1 cup zesty italian dressing
- 1/2 tbsp chili powder
- 2 pounds of boneless skinless chicken breast
- Mix the first three ingredients in the crockpot, then add the chicken.
- Cook for 4 hours on high or 6 hours on low.
- Shred chicken with forks, then stir into the liquid inside the crockpot.