healthy recipe

How to Make Crock Pot Shredded Chicken {BONUS Chicken Enchilada Recipe!}

This shredded chicken recipe is a great “protein base” recipe, so that you have moist, tasty shredded chicken on hand for entrees later in the weekly meal plan, like salads, tacos, enchiladas or even to add to soup.

Cook up a large batch, then shred and freeze or refrigerate in pre-portioned freezer bags ready to pull out and use later. Makes nightly cooking too easy, and everyone loves the rich, brothy taste of this chicken (even the picky eaters!)

The chicken is also ready to be additionally seasoned, for instance, use chili powder and garlic for a Mexican-flavored dish, or taco seasoning for a taco salad protein topper!

Crock Pot Shredded Chicken & Healthy Chicken Enchilada Recipe.jpg

Here’s how you make it.

Ingredients:

  • 2 pounds boneless, skinless chicken breasts
  • 1 can (or half box) low-sodium chicken broth
  • 1 bay leaf
  • 3 cloves garlic, smashed
  • 6-7 whole peppercorns
  • 1/2 cup cooking wine (white is best)

Instructions:

  1. Add all ingredients together into a crock pot, cook on low for 6-8 hours, or high for 3-4. Once chicken pulls apart easily, it is ready! Let chicken cool, remove from crockpot, and shred. You’ve got shredded chicken!

Here’s a quick & comforting recipe you can whip up using this easy crock pot shredded chicken: 

pic 3 for Crock Pot Shredded Chicken & Healthy Chicken Enchilada Recipe.jpg

Ingredients

  • 2 cups crock-pot shredded chicken (soaked in ¼ cup of enchilada sauce)
  • 1 dozen corn tortillas
  • 1 small can mild enchilada sauce
  • 8 ounces shredded cheese
  • Plain Greek yogurt (optional, as topping)

Instructions

  1. Preheat the oven to 375 degrees.
  2. Heat the enchilada sauce in a deep fry pan over low heat.
  3. Place corn tortillas, 2-3 at a time, into the saucepan and soak them until covered by sauce. Remove, lay flat on plate.
  4. Line one side of corn tortilla with small amount of chicken, sprinkle half handful of cheese, then roll and place into baking pan (9x9 size works if the enchiladas are rolled tight, 13x9 is better if you want them looser.)
  5. Once all enchiladas are rolled and placed together into pan, spread remaining enchilada sauce over the top, and sprinkle remaining cheese.
  6. Cover with aluminum foil and bake for 15-20 minutes. Then remove foil, put oven on broil (high) and bake for another 3-4 minutes. Watch it carefully as cheese may burn if left too long on broil.
  7. Remove finished enchiladas and enjoy with a side of rice and beans!

FRESH n’ Healthy Tip: Garnish with a dollop of plain Greek yogurt instead of sour cream – it’s a protein-rich & healthier fat option!

If you enjoyed these recipes, we think you might like these articles & recipes too:

Turkey Carrot Quinoa Meatballs

Napa Cabbage & Chicken Salad Recipe

Healthy Fried Chicken Tenders

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Spicy Thai Chicken Bowl

For an alternative to Thai take-out, try this fun recipe!

I discovered this delicious dish just the other night and since I made it that first time for my family, it has become a smash hit - we've had to have it two times since! I especially love serving the whole thing in one bowl.

Spicy Thai Chicken Bowl - original.JPG

I won't promise you it's one of my "easy ones" - it's not! Little more advanced and time-consuming, but worth every minute of effort! Mmmmm!

It’s easy to put together and yet all the nutritional elements are here - protein, veggies & simple and delicious noodles. Perfectly seasoned for those of us who take it easier on the heat, but easy to alter for those of you who may be a little more adventurous with the spice...

So, are you ready to try this FRESH new take on a Spicy Thai Chicken Bowl?

Ingredients

  • 4-6 skin-on, boneless Chicken Thighs
  • 6 ounces uncooked brown rice noodles
  • 1 1/2 cups sliced and chopped yellow squash (about 2 small squash sliced 1/2 inch thick and cut into quarters)
  • 1 cup sliced thinly baby Bok Choy (I use one bunch of 3-4 heads)
  • 1 Tbsp low-sodium soy sauce
  • key limes, quartered (to use to squeeze over dish)

Instructions

  1. Preheat oven to 425 degrees. Heat a large skillet over high heat and add a swirl of canola oil. Sprinkle the chicken thighs with salt and pepper. Carefully lay the thighs, skin down, into the hot oil and cook for 3 minutes or until skin begins to brown. Remove chicken, and place on a paper-towel lined plate to drain.
  2. Meanwhile, line a cookie pan with aluminum foil and place chicken, skin side down, on pan. Place pan in oven and bake for 4-5 minutes.
  3. Remove pan and using tongs, turn chicken skin up and place pan back in oven for 2-3 minutes (or until cooked through.) Remove chicken from baking pan immediately and place on a cutting board to set for about 10 minutes. Just before serving, slice into 1 inch pieces.
  4. While chicken is setting, make sauce (instructions below) in a blender and set aside in a dish. 
  5. Boil the water for the rice noodles in a medium saucepan. Cook according to package instructions (usually rice noodles are not boiled, but rather placed in boiling water and then allowed to set for a few minutes, and then drained in strainer once they’ve softened.)
  6. In the same large skillet over medium to high heat, add a Tbsp canola oil and swirl in pan. Add in chopped squash and baby Bok Choy and sauté for about 3 minutes or until crisp-tender. Drizzle the soy sauce over the veggies.
  7. Place a helping rice noodles, veggies and several strips of crispy chicken thigh into a bowl, then drizzle with blender sauce and squeeze lime over dish. 

To Make Sauce:

1/3 cup chicken stock

1/4 cup water

2 tsp fresh ginger (peeled)

3 garlic cloves

handful cilantro

Thai Chile pepper (fresh) – sliced open, stem & seeds removed (IF you like it spicier, add another 1/2 to whole pepper)

Instructions:

1. Take all ingredients and blend in a blender or food processor until completely blended and smooth.

2. Pour into a dish and set aside.

Let us know how you like this and our other FRESH recipes in the comments below! 

Napa Cabbage Chicken Salad Recipe

The tasty greens and protein in this Napa Cabbage Chicken Salad are always a hit at our house!

This easy dinner recipe is a family (and guest!) favorite – we never get tired of throwing this easy, fresh dish together for a light dinner. 

Even though it's a salad, you might be surprised at just how filling it is just served by itself for a meal. The chicken and cabbage combination delivers lots of tasty nutrients, which help keep you full longer than most salads, yet it doesn't feel heavy on your stomach. 

Even the kids like it, and ask for this crunchy entrée often!

Here's how to make the Napa Cabbage Chicken Salad for your own family:

Napa Cabbage Chicken Salad Recipe

Ingredients

Salad:

  • 3 grilled chicken breasts, sliced
  • 1 Head Napa Cabbage, sliced thin
  • 1 bunch green onions, diced
  • Handful chopped cilantro
  • Crunchies for topping:
  • 2 Tbsp butter
  • 1 package ramen noodles, crushed
  • 2 Tbsp sesame seeds
  • 1/2 cup sliced or slivered almonds

    Dressing:
     
  • 1/4 cup cider vinegar
  • 3/4 cup canola oil
  • 1/4 cup maple syrup
  • 2 Tbsp low-sodium soy sauce

Instructions

  1. Combine the shredded cabbage, green onions, and cilantro in a large bowl, cover and refrigerate until ready to serve.
  2. Heat a medium nonstick skillet over medium-high heat. Melt the butter, adding the ramen, sesame seeds, and almonds to the pan. Toast the mixture for about 3-4 minutes, or until browned nicely. Make sure not to burn them.
  3. To make the dressing, set a small saucepan on high heat, and add in all the ingredients together. Stir frequently, until the mixture comes to a quick boil, then immediately remove the pan from the heat. Let the dressing cool to room temp.
  4. Toss the salad mixture, crunchies, chicken, and dressing together just before serving for this quick and delicious dinner!
small pic napa cabbage chicken salad.jpg

Cabbage really is an under-rated superfood - rich in many nutrients, but most notably Vitamin C.  Did you know that cabbage is actually higher in vitamin C than oranges?  This salad is also a delicious source of potassium, sulphur, fiber, magnesium and vitamin E!

I would love to hear how you liked the Napa Cabbage Chicken Salad after you make it! Share your food pics and happy faces in our (FREE)  FRESH Start Online Community on Facebook or you can post a comment right here on this blog!