Multicooker Monday

When it comes to watching football, I think we can all agree that snacks are an absolute necessity. And with this toss-it-all-in, easy, make-ahead crockpot frozen chicken breast recipe, game-day snacks are about to become even tastier. After slow-cooking in a beer and red pepper jelly mixture for four hours, these frozen chicken breasts are shredded and returned to their cooking liquid. You can then use the shredded meat in your favorite tacos, quesadillas, sandwiches, or game day appetizers.

Use a hand mixer to shred chicken they said. What a brilliant idea they said. Well, you know what I say? Bleepity, bleep, bleep, bleep rubbish. I hate each and every single one of those dang people who think that this is the most brilliant way ever to shred chicken. And yes, I do know that hate is a strong word, but that’s the word I was most assuredly feeling as I found myself cleaning chicken off of both me and my kitchen counter.

Yes, a hand mixer can shred chicken, however, it will also create one gigantic mess if your hand mixer has any power at all. Trust me, mine was on the lowest setting. So what would I suggest? I would suggest you grab two forks out of your silverware drawer and use those lil’ suckers to shred the chicken. You know, simply stick to the no-fail, time-tested, old-fashioned, boring, and cleanest chicken-shredding method.

After sharing my experience online, I received several “helpful” comments. And, just for shits and giggles, I think I’ll share a few of those with you today.

“I use it all of the time and have no problems.” Well dear, good for you. I think you may want to look into buying a new hand mixer. Clearly, the power on yours sucks.

“When you put it in a food processor, it becomes a big unchewable glob in your mouth.” This is something I would never dream of attempting, no matter who recommended it. Unless, of course, Brenna loses her teeth one day and requires a pulverized chicken smoothie in order to survive.

“Maybe use a deeper bowl?” Sweetheart, does the bathtub count as a bowl? Because that’s how deep I’m going to need my bowl to be.

“When people get disgusted in these situations, they usually mumble #forkit to themselves.” Clearly, I am not one of those people. I’ll stick to the real four-letter words and scream them with pride. Mumbling is frowned upon in my kitchen.

“It’s supposed to be with a stand mixer. I do it all of the time.” Well hon, thanks for the suggestion, which yes, I have heard as well, many, many, many times before. However, some of us don’t feel like moving everything off of our counter into another room in order to get to our stand mixer, just so that we can shred some dang chicken.

“This post made me laugh so hard.” That’s what we’re here for. And you know what? I can’t be too mad at this comment, because it’s from an actual chef. I can only guess that she was laughing so hard because she herself knows that two forks are really the only way to go.

And last, but certainly not least, “This is why networks should never combine. Once you combine Food Network with Comedy Central, all bets are off.”

Ingredients:

1/2 Cup Red Pepper Jelly
1 (12-oz.) Bottle Lager Beer
3 Teaspoons Dried Parsley
1 Teaspoon Kosher Salt
1/4 Teaspoon Onion Powder
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Finely Ground Black Pepper
1/4 Teaspoon Paprika
4 Frozen Boneless & Skinless Chicken Breasts

Directions:

Whisk all of the ingredients together in a crockpot, except for the chicken.
Place the chicken breasts in the liquid, trying not to overlap them.
Cover and cook on low heat for 2 hours.
Flip the chicken. Continue to cook the chicken on low heat for an additional 2 hours.
Remove the chicken from the crockpot and use two forks to shred it into small pieces.
Place the shredded chicken back into the cooking liquid until use.

Suggestions:

Each jar of red pepper jelly has a different spice level. Sample a little bit before use to see if you need to add any additional spice. If you prefer more spice, add crushed red pepper flakes.
Use a beer you would actually drink for this recipe. I used a bottle of Samuel Adams Boston Lager.
Some crockpots cook at a lower temperature than others. The chicken is done when you are able to easily shred it with two forks.
Place the shredded chicken back into the cooking liquid to keep it from drying out and to give it additional flavor.
Use this shredded chicken to make sandwiches, tacos, or quesadillas.
You don’t have to shred this chicken. You can also chop or slice it.

Improvements:

Add 4 teaspoons of unsalted butter to the crockpot.
For additional spice, add a 1/2 teaspoon of crushed red pepper flakes to the crockpot liquid.
Replace the red pepper jelly with jalapeño jelly.
Turn the cooking liquid into gravy by mixing 1/2 cup of corn starch into a 1/2 cup of cold water. Whisk the mixture into the cooking liquid, cover, and then continue cooking it until it thickens.
Use this chicken to make this 7-Ingredient Broken Spaghetti Pasta Soup.
CLICK HERE to see our many other great Multicooker Monday recipes.

Yum

Game Day Crockpot Frozen Chicken Breasts

Ingredients:

1/2 Cup Red Pepper Jelly
1 (12-oz.) Bottle Lager Beer
3 Teaspoons Dried Parsley
1 Teaspoon Kosher Salt
1/4 Teaspoon Onion Powder
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Finely Ground Black Pepper
1/4 Teaspoon Paprika
4 Frozen Boneless & Skinless Chicken Breasts

Directions:

Whisk all of the ingredients together in a crockpot, except for the chicken.
Place the chicken breasts in the liquid, trying not to overlap them.
Cover and cook on low heat for 2 hours.
Flip the chicken. Continue to cook the chicken on low heat for an additional 2 hours.
Remove the chicken from the crockpot and use two forks to shred it into small pieces.
Place the shredded chicken back into the cooking liquid until use.

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