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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 75.0
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 268.2 mg
  • Total Carbs: 0.3 g
  • Dietary Fiber: 0.0 g
  • Protein: 18.0 g

View full nutritional breakdown of Batch Crockpot Chicken calories by ingredient
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Batch Crockpot Chicken

Submitted by: STPHNE
Batch Crockpot Chicken

Introduction

I love to cook up a batch of chicken breast on the weekend to be used as needed. Be careful not to keep it in the fridge for too long. I would estimate 3-4 days, tops.

I like to shred or slice the chicken to use in wraps or on salads for lunch at work. Pull out enough to last for a few days then portion and freeze the rest for later.

(Image courtesy of WorthTheWhisk.com)
I love to cook up a batch of chicken breast on the weekend to be used as needed. Be careful not to keep it in the fridge for too long. I would estimate 3-4 days, tops.

I like to shred or slice the chicken to use in wraps or on salads for lunch at work. Pull out enough to last for a few days then portion and freeze the rest for later.

(Image courtesy of WorthTheWhisk.com)

Number of Servings: 12

Ingredients

    3-4 lb Frozen boneless, skinless chicken breast (I used 4lb for the nutritional calculation)
    4 cubes chicken bullion
    4 cups hot water

Tips

Great for sandwiches, wraps, and salads.


Directions

Place the frozen chicken in your crock pot.
Mix 1 cube of bullion for every cup of hot water to make broth.
Pour the broth over the chicken.
Cover and cook on low for 8 hours.
Shred or slice the cooked chicken and separate into 12 equal portions.
Refrigerate or freeze immediately to prevent bacteria growth.

Serving Size: 4 lbs of chicken cooked and separated into 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user SASWOPE.





TAGS:  Poultry |

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