Easy Shredded Chicken for Tacos
You’ll want to keep a supply of this shredded chicken in your freezer for quick meals!
This shredded chicken can be a great base for your game day menu —
Think about it — enchiladas, tostadas, tacos, quesadillas, nachos, chicken enchilada dip . . .
The bonus is the broth remaining in the pot after you’ve cooked the chicken!
Instead of discarding it, I add this delicious broth to soups . . . like this Easy Chicken Tortilla Soup!
So when I freeze shredded chicken, I measure out 1/4 cup portions and place a few portions in a ziplock.
I figure 1/4 cup of chicken makes a nice, substantial taco or tostada. I’d probably use a little more meat in an enchilada . . .
After I’ve filled the ziplock with what I think Jeff and I will go through in one meal, I add about 1/4 cup of broth, press as much air out of the ziplock as I can, and then pop it into the freezer!
I cooked 4 pounds of boneless, skinless chicken breast and wound up with enough meat for 30 tacos/tostadas. That’s a pretty good return on investment, don’t you think?
There’s no reason you couldn’t use other cuts of the chicken (e.g., thighs, drumsticks) — I’m just partial to boneless, skinless breasts for most of my chicken dishes.