Magic, you say? Well, yes I do. Making a batch while doing other freezer meals or alone lets you relax more about dinner time. The “magic” is that once it’s done you divvy it up into storage containers or bags of choice. You now have the perfect seasoned and either shredded or chopped chicken for scads of recipes. No more last minute stops after work to pick up that rotisserie chicken. You’ll have the magic at your fingertips!!!
Slow cooker or Pressure Cooker, your choice:
Here’s the details. For the slow cooker, you add boneless skinless chicken breast and/or thighs (you can adjust based on the size of your cooker and how much you want to make), water or chicken broth and one of the Magic Chicken blends. There’s a “regular” and one that makes a taco-spiced version. Set that baby to low for about 5 hours. I caution against cooking all day with the standard recipe as I’ve found that the chicken turns to mush and, believe me, mushy chicken is terrible.
You can also use your Instant Pot (or your preferred pressure cooker). I’ve used the meat setting (once at pressure, cooks for about 20 min) and it turned out great! In fact, I’ve been using my Instant Pot more often for this as I can make a batch right after I put the groceries away. You can also use frozen chicken in this method, but be sure to add more time to the cook to compensate for the frozen meat.
After it’s done, shred or chop and then divide into your containers (add some of the cooking liquid to each container too), label and freeze. That’s it!
When you’re ready, defrost what you need and use in any recipe calling for shredded or chopped chicken. You can also use it during your freezer meal prep for your chicken enchiladas, pot pies, burrito bowls, and casseroles.
Need a video? Well, I’m a visual learner too, so here ya go:
Here’s the recipe in written form. Get your seasonings here. Questions? Just ask!
Oh! And here is a great recipe using Magic Chicken in Chicken and Broccoli Stuffed Peppers. Happy Eating!!
Leave a Reply