I have been asked soo many times on to share this recipe! Probably because I am constantly posting meals to my Instagram story with this chicken involved. Pretty excited because I finally got around to taking pictures and measuring out how much of each ingredient I use! I’m more of a ‘pinch of this pour of that’ type cooker day to day 😀 but here it is!
I use this chicken in a billion ways, alone with some veggies, in a giant salad, Gus likes it as a sandwich on sprouted bread, and when we’re feeling crazy, it’s great on some home made nachos (taco Tuesday anyone?)!
The chicken can be a little spicy but if you don’t like that you can definitely leave the cayenne pepper out! I used to not even add this but somehow one day it got added and never left.
I always make this in an pressure cooker because that’s what I have but it’s also a perfect crock pot recipe! So when I say this recipe is easy, it’s really easy. Like throw it all in the pot and leave it easy.
For the chicken stock, you can make your own, buy it or use broth. I like this brand pictured because it’s organic and not pricey at all. Found at Walmart! The stock or ‘bone broth’ is going to have more protein than the normal chicken broth you see on the shelves. You may also want to take a look at the ingredients on the stock/broth because a lot of them have added sugar and random things you wouldn’t expect!
This is a great example of how I sort of meal prep. I don’t have the traditional one day of cooking a massive amount and then separating it all into Tupperware. I like to just make big batches of things when I do cook. So rather than cooking for one night here, I make enough for 3-4 nights. That way I know I have enough of it for a variety of salads etc. through the week. It’s there when I may be tempted to run out and get something that might not be so healthy. I also like to do this with potatoes or overnight oats. They’re easy to make in batches.
Chicken (I make about 6-8 servings usually so probably 2.5 lb to 3 lbs)
1 Cup Chicken Stock
2 Tbsp Butter(grass fed) or Coconut Oil
4 Tbsp Dehydrated Onion (or 1/2 – 3/4 cup fresh chopped)
3.5 Tbsp Garlic Powder
3 Tbsp Smoked Paprika (adds a much nicer flavor compared to regular paprika but both can be used!)
2.5 Tbsp Chili Powder
2.5 Tbsp Cumin
1.5 Tbsp Pepper
1/2 Tbsp Cayenne Pepper
Add thawed chicken to the crock pot – use tenderloins or cut chicken breast into smaller pieces.
Cut butter up into small chunks and spread it around.
Pour in chicken stock.
Close it up and go!
When it’s done cooking, shred the chicken with a fork and allow it to soak in the juice for a while before serving. It’ll have a lot more flavor!
Enjoy your chicken however you like!
Let me know if you like it and how you used it!
Sweat, Smile, Repeat! And Eat!