Precooked meats can be a lifesaver on time-crunch nights. This chicken can be make in the slow cooker, shredded and then used or frozen for future use. It's good in casseroles, quick soups (using canned chicken broth) and sandwiches (just combine with barbecue sauce and serve on a bun).
2 to 3 pounds chicken breasts or parts
4 cups water
2 tablespoons chopped parsley
2 teaspoons garlic powder
1 bay leaf
1 tablespoon minced onion
1 teaspoon seasoning salt
Place all ingredients in Crock-Pot. Cook on Low 6 to 8 hours or on High for 3 to 4 hours.
Remove chicken from water, de-bone and skin if necessary. Discard bay leaf. Chop chicken meat for use in casseroles or other dishes.
Each Serving: Calories 265 cal; protein 32 gm; fat 14 gm; carbohydrate 1 gm; sodium 307 mg; cholesterol 97 mg.
-- Rival's "Crock-Pot Slow Cooker Cuisine"
Thursday, December 14, 2000
