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I was on the look out for a shredded chicken recipe that actually had some flavor and that you could put on auto-pilot.  And I found it!  Most of the shredded chicken recipes I’ve seen just looked really bland.  If I was going to make it, I wanted it to deliver some flavor.  Well this shredded chicken reminds me of Carolina BBQ – basically a vinegar based tangy flavor.

Once you try it, you’re gonna wish you had made a double batch!  You’ll want leftovers for another meal or have some to put in the freezer for later.

Try serving this shredded chicken with a tangy cole slaw.  Or use as a taco filling or as an addition to a salad and you got yourself a tasty meal.  Give it a try and be sure to let me know how you like it.

Ingredients:

4 skinless, boneless chicken breasts

Sauce:
2 Tbsps lower sugar ketchup
2 Tbsp apple cider vinegar
1 Tbsp fresh lemon juice
2 Tbsp Worcestershire sauce
1/2 cup water
2 Tbsp melted coconut oil
Good pinch of stevia, or a tsp of raw honey
1 tsp dry mustard powder
1 tsp sea salt
1 tsp chili powder

Instructions:

Combine sauce ingredients in a sauce pan, & simmer for 3-4 minutes then set aside.

Oven Method

Preheat oven to 450°.  Place chicken in a 9 x 13 baking dish then pour sauce over the chicken. Coat well.  Cover baking dish tightly with foil, bake 10 minutes at 450°F,  then 1 1/2 hours at 350°F.

Crock Pot Method

Place the chicken in the crock pot and pour the sauce over making sure the chicken is coated evenly.  Turn the crock pot on low and cook for 4-5 hours.

Using two forks, pull the chicken apart. The chicken will soak up the sauce and become ultra juicy and flavorful.

Ways to Use Shredded Chicken In Your Recipes.

• Shredded Chicken Taco
• Cobb Salad with Shredded Chicken
• Chicken Salad
• Chicken Soup

How do you use shredded chicken?  Let me know in the comments below.

Source:  Rachel Maser