Slow Cooker Shredded Chicken In Yogurt Sauce Recipes

SLOW COOKER SHREDDED CHICKEN IN YOGURT SAUCE

Steps:

• Combine yogurt, tomato paste, onion, garlic, curry powder, ginger, salt, and pepper in the slow cooker. Add chicken breasts and mix with yogurt sauce.
• Cook on Low until chicken is tender and cooked through, about 8 hours. Shred with 2 forks.

SLOW COOKER SHREDDED CHICKEN

Steps:

• Combine chicken, water, onion, and garlic in the bottom of a slow cooker.
• Cover and cook on Low until you can press on the chicken with the back of a fork and it falls apart and is no longer pink in the center, about 5 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Pull out each piece of chicken and shred in a large bowl with 2 forks.
• When all chicken is shredded, combine with any water remaining in the slow cooker--this keeps the shredded chicken moist.

SLOW-COOKER SHREDDED CHICKEN

Steps:

• Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Season with 1 teaspoon salt and several grinds of pepper. Cook on high for 3 hours or low for 6 hours.
• Transfer the cooked chicken to a large bowl. Use 2 forks to pull it into shreds. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Season with salt and pepper and toss to combine. If not using the chicken immediately, refrigerate it in an airtight container. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. Or add it to soups and sauces.
• Buffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Drizzle over 2 cups shredded chicken and toss well.
• Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Season with salt and pepper and toss well.
• Barbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Pour over 2 cups shredded chicken and toss well.