Crock Pot Chicken, Baby!
I love crock pots. I mean, I have successfully used one and that’s pretty much all it takes for someone to love crockpots. I think it probably speaks to my lazy nature that I am naturally drawn to a form of cooking that’s literally just put it in a bucket and leave it there. However, if you’ve ever struggled to shred chicken for tacos, bbq’s, enchiladas, literally any other food ever (because shredded chicken can be used in anything) you should look into taking up the art of the crock.
Also, please be advised that they make little trashbag looking liners for crockpots that make it so you don’t even have crockpot clean up. It’s spectacular.
There’s really no end to what you can accomplish with one of these, and unless you have a blackout at home while you’re at work, and the food can’t cook (which actually happened to me a few weeks ago) your dinner will be ready and hot and not microwaved when you get home. Who could ask for more? Anyway, back to the chicken.
When you make chicken in the crockpot, you don’t really have to “shred” at as much as just…sort of look at it or maybe move it around ever so slightly with a fork and it shreds itself. I wouldn’t believe it unless I had seen it with my own eyes. And I did. And it was pure magic.
This particular batch of chicken is going to go into some Enchiladas that my friend Briana taught me how to make. I’ll post that recipe later. She usually uses a rotisserie chicken from the store, but I have a thing about bones in food, so I am calling upon the pot.
Today I’m cooking the chicken in water and universal seasonings (which is code for the blackening spice I mixed up and use in differing amounts on everything I cook). Plopped the chicken down, sprinkled some seasoning, added a tea cup of water turned the crock pot on high. Six hours later, this magical wonderland of tender chicken.
Do you cook with crock? Are you gonna start?
xoxo,
Adora
