Frozen chicken cooked with lemon, black pepper, garlic, and broth, then shredded for a bright savory result.
ABy Annebala
Servings
4
4 piece Frozen boneless skinless chicken breasts
1 cup Chicken broth
2 piece Lemon
5 clove Garlic cloves
1.5 tsp Coarsely ground black pepper
1.5 tsp Kosher salt
1 tsp Garlic powder
0.5 tsp Onion powder
0.5 tsp Dried thyme
1 tbsp Olive oil
2 tbsp Fresh parsley (garnish)
Calories
328 kcal
Protein
52g
Carbs
6g
Fat
10g
Fiber
1g
Sugar
2g
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Slow Cooker Setup
1. In a small bowl, mix together the kosher salt, coarsely ground black pepper, garlic powder, onion powder, and dried thyme to form a seasoning blend.
2. Pour the chicken broth and olive oil into the bottom of the slow cooker. Smash and peel the garlic cloves and add them in. Juice one lemon directly into the pot, then slice the second lemon into rounds and lay them on top of the broth.
3. Place the frozen chicken breasts directly into the slow cooker (no thawing needed). Sprinkle the seasoning blend evenly over the top of the chicken, pressing gently so it adheres.
4 piece Frozen boneless skinless chicken breasts
Cooking
4. Cover and cook on LOW for 6–7 hours or on HIGH for 3.5–4 hours, until the chicken is cooked through and reaches an internal temperature of at least 165°F (74°C) and shreds easily with a fork.
Shredding & Finishing
5. Remove and discard the lemon slices. Transfer the chicken to a cutting board and shred it using two forks into thin, irregular pieces.
6. Return the shredded chicken to the slow cooker and stir it into the cooking juices. Taste and adjust salt and pepper as needed. Let sit on the WARM setting for 10 minutes to absorb the liquid and develop flavor.
7. Serve topped with fresh parsley. Great in breakfast bowls with eggs and roasted potatoes, stuffed into biscuits, or alongside toast and avocado.
2 tbsp Fresh parsley (garnish)
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