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Cooking homemade food is an excellent investment of your time. And if you use real food, it's a healthy option, can save you money, and is delicious. Plus, finding a few meal prep recipe favorites will save you time and make recipes easier.

Shredded chicken is one of my meal prep's front-runners. It's easy to make, delicious, healthy, and inexpensive. And you can use it in tacos, quesadillas, nachos, taquitos, mole, soup, and more. You can also freeze any leftovers to use later.

And save the stock to use in Spanish Rice, Chicken Mole, or Spicy Chicken Soup.

To spice it up, add fire-roasted poblano peppers.

Please see the complete recipe below and watch our new Shredded Chicken YouTube video!

Shredded Chicken Recipe

Tools

• Stockpot (6 - 8 quarts)

• Large bowl

• 2 Forks

• Sharp knife (my favorite)

• Cutting board

• garlic press or molcajete

• Measuring spoons

Ingredients

• 4 - 6 chicken breasts (boneless, skinless are the easiest option)

• 1 whole head of garlic (peel all gloves) crushed

• 1 teaspoon salt

• 1 diced large yellow onion

• 3 - 4 quarts of water

Directions

1. Chop onion

2. Crush garlic with a garlic press or molcajete

3. Rinse chicken with water

4. Place chicken, diced onions, crushed garlic, salt, and water into your pot.

5. Cook at medium to high heat for 30 - 60 minutes. The longer you cook it, the more tender the chicken will be.

6. Remove chicken from pot, place in a bowl, and shred each breast with forks.

7. Lasts in the refrigerator for about 5 days. Freezes well too.

Please reach out with any questions.

Happy cooking!

Molé Mama