So, one of my goals for the New Year is to cook most of our food from scratch and not eat out nearly as often. To accomplish that, I’m trying to break things down to make them easier. One trick I have used in the past and am amping up for this year is to have cooked chicken readily available to add into recipes. That means I am making some cooked chicken to stock the freezer.
There are soooo many recipes that call for a cup or two of cooked chicken. Tons of Mexican foods like enchiladas, burritos and more, pasta dishes, rice dishes, salads, Asian stir fry – just so many! So, to always be ready to cook up one of these recipes in a hurry, I stocked my freezer yesterday with lots of cooked chicken. I used my crockpot to cook it, but you could do the same by baking it in the oven at about 300 degrees for an hour (just make sure it is cooked through). The oven was my former method for cooking this chicken, but I love my crockpot!
For this recipe I chose seasonings that will give the chicken some flavor but won’t clash with the other ingredients in most recipes.
Cooked Chicken to Stock the Freezer Recipe
4 pounds boneless chicken breasts
(if you have a good sale on bone-in breasts, you can use that too. You’ll just have to remove the bones after cooking.)
1/2 cup white cooking wine (use water if you don’t want to use wine)
5 cloves garlic, minced
1 1/2 tsp salt
1 tsp freshly ground black pepper
1 bay leaf
Optional: I like to add a few dashes of worstechire sauce and a few dashes of lemon juice
Place chicken in crockpot. Mix all of the sauce ingredients in a small bowl. Pour over chicken. Cook on high for 4 hours, or low for 7-8 hours – or until cooked through. Remove chicken from crockpot and shred or chop – however you most like to use it. Store in 1 or 2 cup serving sizes in freezer containers (I like to use these Pyrex storage containers) or baggies.