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Freezer Cooking Shredded Chicken
Prep Time
5
minutes
mins
Cook Time
40
minutes
mins
Total Time
45
minutes
mins
Course:
Slow Cooker
Author:
Shelley King
Ingredients
4
pounds
boneless skinless chicken breasts
1/4
cup
extra virgin olive oil
Juice of 2 large lemons
1
tablespoon
paprika
2
tablespoons
oregano
1
teaspoon
garlic
3
teaspoons
black pepper
Instructions
Preheat oven to 350 degrees.
Rinse chicken breasts and pat dry.
Place in a large roasting pan.
In a separate container, whisk together olive oil, lemon juice and zest, paprika, oregano, garlic, and pepper.
Pour over chicken breasts and use a fork or your hands to toss until completely coated.
Bake uncovered on middle rack 30 to 40 minutes, or until chicken breasts are cooked through.
Remove from oven and let cool 20 minutes.
Use 2 forks or a knife and fork to shred chicken breasts completely.
Divide into 10-15 small sandwich-size freezer bags, remove the air, seal, and roll up tightly.
Place these smaller portions into larger gallon freezer bags, and label accordingly.
Freeze.
To use, simply remove the amount of smaller portions you need and transfer to refrigerator for thawing, heat in microwave, or add to your dish.