Make sure you save the chicken broth to make our Condensed Cream of Chicken Soup to use for the sauce in this recipe. Either method for cooking the chicken works great in this recipe. Place chicken breasts in a saucepan, cover with water and a dash of salt, bring to a boil and then cover and simmer for 12-15 minutes or until chicken is no longer pink in the middle. If you are short on time, the chicken can also be cooked on the stove top. The chicken comes out tender every time and is easy to shred with two forks. Slow cook on high for 3 – 3 ½ hours or on low for 6 – 7 hours. Place the chicken breasts in the slow cooker, cover with water and some salt and whatever seasonings you like (if I’m preparing chicken for enchiladas or tacos I like to add some hot sauce or salsa). My favorite method for preparing shredded chicken is in the slow cooker. If you want to bring up the heat to the flavor of these enchiladas, add a tablespoon of chili powder, extra green chiles, onion powder, cumin, garlic powder or cayenne pepper.
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