Busy parents know that getting a good, healthy, homemade meal on the table in the evenings can be a challenge. With a little preplanning, Busy Mom Chicken can be a game-changer. This slow cooker chicken makes a flavorful broth and enough shredded chicken for multiple dishes and/or meals.
As a working mom, I know meal prep in the evenings can be a challenge. Add in after-school activities, evening church/meeting commitments, and life gets even crazier! This is one reason I created Busy Mom Chicken…I can throw it together at 6 a.m., let it cook all day, and have ingredients ready for multiple recipes when I come home from work (or use it the next day).
One of my passions is making wholesome, homemade food for my family. It’s something that I preach to my students…homemade is healthier, cheaper, and WAY more flavorful. Can I hear an AMEN? 🙂
During the summer, we raise our own meat chickens. They are happy little monsters, eating as much as they possibly can in the 7-8 weeks that we have them, growing at unbelievable rates. We then take them to the butcher and add them to our freezer stockpile, ready to use at any time. As a control freak, I like knowing what my food has eaten, how they’ve been treated, and that they lived a good life prior to ending up on my plate.
Now, I’m just going to be honest here…I really don’t like cutting up chicken. I’m lazy. I prefer stuff without bones. It’s just less messy for me. I also don’t usually have time to bake an entire chicken when I get home from work and get supper on the table at a reasonable hour. So, 9.5 times out of ten, I make Busy Mom Chicken. For me, it takes the stress out of meal prep and gives me more options for dinner than I can count. (Before I completely disappoint you, yes, there are times I cut up a chicken to bake, grill, fry, etc.)
Busy Mom Chicken Recipe…
I like to take two days for Busy Mom Chicken.
Day #1: Add chicken and spices to slow cooker and cook all day. Strain broth and refrigerate. Refrigerate whole chicken in separate bowl.
Day #2: Shred cooled chicken and use as desired.
Due to the size of our chickens, I usually get two different recipes from the bird. If you look at my measuring cup picture, I get about 2 quarts, or 8 cups, of shredded chicken. I’ll make one recipe using about 4 cups of chicken on Day #2 and refrigerate the rest of the shredded chicken for a meal the following day or two. (see picture below) As an example, I might make Chicken Poppyseed Casserole and then my incredibly fast White Chicken Chili with the broth the following day.
A little about the broth…
I am aware that my “broth” isn’t totally up to culinary standards. However, I’m not about chopping up mirepoix at 6 a.m. 🙂 Of course, if you want to add carrots, celery, and onion to the slow cooker with the raw chicken, go right ahead! It’s tasty! I just want EASY on weekdays/nights.
Also, I don’t make a true Sachet d’Epices. I just throw the thyme, bay leaves, and peppercorns in the pot. They will get strained out and the broth will still be yummy and healthy. Sometimes I’ll throw some of my homemade dehydrated leeks in with the chicken. It really just depends on my mood. I DO NOT add salt at this point, though. Salt gets added when I use the broth and chicken. This allows me to control the seasoning of the final dish.
As you can see, Busy Mom Chicken is totally customizable, easy, and definitely something YOU CAN DO! I hope you try it. I’d love to hear what recipes you create with your delightful broth and shredded chicken. 🙂 Please let me know in the comments section.
Busy Mom Chicken: Slow Cooker Broth & Shredded Chicken
Notes
This process can be completed the same day. Simply allow broth and chicken to cool until chicken can be touched. Debone and shred chicken, using as desired. Strain broth and use as desired. Mirepoix can be added to chicken in slow cooker, if desired.
Ingredients
- 1 whole chicken, any size
- 1 teaspoon peppercorns
- 1-2 sprigs thyme (or 1/4 teaspoon dried thyme)
- 1-2 bay leaves
- 3 quarts water
Instructions
- Place chicken in 6-quart slow cooker.
- Add rest of ingredients.
- Cook on low heat for 8-10 hours.
- Remove liner from cooker and allow to cool 30-40 minutes.
- Strain broth, cover, and refrigerate.
- Place whole chicken in separate container, cover, and refrigerate.
- Debone and shred chicken the following day, using broth and chicken in recipes as desired.
If you’d like to see what products I used for my Busy Mom Chicken, please see below. Please know, these contain affiliate links. This means I earn a small commission on any sales, at no extra cost to you. The income I earn helps to pay for maintaining my blog. Thank you so much for your support!
Looking for other recipes to use Busy Mom Chicken? You might enjoy my Chicken and Fried Cauliflower Rice Bowls or our favorite Chicken Divan.
Looks good! Great idea