Shredded Mediterranean Chicken a la Crock Pot
One day I ran out of the ingredients, and so I got creative. What I came up with, I looooove. I call it Mediterranean Chicken a la Crock-Pot.
2 breasts, frozen is ok
red pepper flakes
add extra if you like spicy
Recently my friend gave me a fun cookbook called Hungry Girl. Inside is a fabulous recipe for shredded BBQ chicken. I had no idea making shredded chicken was so easy. For weeks I had a batch in the fridge ready to go at all times, because my husband said it was the best thing I had ever made.
I have served this up many ways. Here are a few for you to enjoy. For the carb fraidy cats, you can serve it over quinoa, with big lettuce leaves, or just plain. For the carb lovers like me, over pasta or open-faced on toasted French bread. My personal favorite is served like this: put it in an English muffin, add cheese, and put it on the panini maker—and hello, Sloppy Joe! If you aren’t a fan of all my fixins, I would absolutely buy the Hungry Girl book and give her recipe a try. It truly is earth-shatteringly great.
Throw in half a jar of your favorite spaghetti sauce. (I like Classico Traditional Sweet Basil.)
Then I toss in all my fridge staples from Costco. I don’t measure anything. Just toss in what looks like a good amount to your eye. If you like to measure, there are some approximate quantities above.
Throw it in the pot on high at lunch and it will be ready to shred and serve for dinner. Or put it on low in the morning, and it should be ready by dinnertime.
This recipe is from Mom Around Town at http://www. momaroundtown. com/2011/06/04/shredded-mediterranean-chicken-a-la-crock-pot/.