I know that many of us have very busy evenings, and cooking is the last thing we want to do. I love to cook, but there are times when I’m just pooped and, as I’ve told my husband, “I simply don’t have dinner in me.”
For evenings like this l like to have some prepared ingredients on hand that can go into a quesadilla, on top of a pizza, a grilled cheese or other quick meal. Here’s how I prepare make-ahead chicken for quick-meal yummies.
Slow Cooker Make-Ahead Chicken
4-6 skinless, boneless chicken breasts
1/2 cup lemon juice (or to taste)
1/2 cup – 1 cup white wine
2-3 cups chicken stock
1-2 cloves fresh garlic, minced
1. In a small bowl mix equal parts granulated garlic, black pepper, kosher salt and dried basil to make a rub. I used approximately 1 tbsp each.
2. Sprinkle rub generously onto both sides of the chicken breasts. Pat to work the rub into the meat.
3. Heat large skillet over medium heat and add 1-2 tbsp olive oil. When oil is hot, add chicken to pan and brown approximately 6 minutes on each side. Make sure the chicken is nicely browned, but don’t cook it all the way through. Remove from pan and place in crockpot.
4. Add lemon juice, white wine and chicken stock to pan and deglaze. Scrape up all the goody browned bits. Reduce heat to medium low. Toss in the minced garlic and let reduce for 5 minutes.
5. Pour liquid over the chicken in the crockpot. Scrape the pan, too. Cover and cook on low for 3 hours. Turn off heat and let cool. Remove chicken and shred for delectable chicken salad, yummy chicken tacos…or whatever you can dream up.
p.s. You might be tempted to skip the skillet step and just throw the raw chicken in the crockpot. Don’t. Trust me. This also makes delicious chicken noodle soup.