This is a dump and go recipe. You really don’t have to do anything after you dump the chicken in the crock-pot, except shredding it after it is fully cooked (which is super simple and easy after it is fully cooked.) It can be used in many different variations. It is all up to your imagination!
Ingredients:
– 2 skinless boneless chicken breasts, or 4 chicken thighs
(I used 2 full chicken legs with the bones-in, and I deboned them after they were fully cooked. However, using this technique with bone-in chicken, is a little bit fiddly, and you are more likely to end up chewing on a bone than not.)
– 1 teaspoon ground ginger
– 2 small chicken bouillon cubes (omit if using chicken broth)
– 1 cup water or chicken broth
– ¾ cup Salsa Verde Avocado Yogurt dressing (Bolthouse Farms) you can find it in the refrigerated section
– ¼ cup Cilantro Avocado Yogurt Dressing (Bolthouse Farms) you can find it in the refrigerated section
– ¼ teaspoon black pepper
– ½ tablespoon onion powder
– ½ tablespoon garlic powder
– ½ teaspoon old bay seasoning
– ¾ teaspoon salt
– 1 teaspoon smoked paprika
Utensils
– Spoon for mixing
– 2 forks
– Spatula
Directions
- Dump all the ingredients into the crock-pot except for the chicken. Mix until everything is well combined.
- Add the chicken to the sauce making one layer. Coat the chicken with the sauce. Using a spatula, scrape the sauce off the sides of the crock-pot to prevent it from drying up.
- Cover and cook on low for 6 to 8 hours, or on high for 4 hours. When done, the chicken should be very tender to the point of falling apart.
- After the chicken is fully cooked, shred it using 2 forks. This should be very easy. If the chicken isn’t falling apart easily, then perhaps it needs to be cooked a little longer.
Notes: You could serve this as chicken tacos with some sliced avocado, Salsa Verde, Lettuce, and green onions, or whichever way you want. It is all up to your imagination how you choose to use this chicken!