I recently discovered slow cooker shredded chicken and it’s kind of changed my life. It’s a great way to use up leftover chicken and there are countless recipes you can add it to.
To make my slow cooker chicken I just put four chicken breasts in the slow cooker for 6-8 hours with a bay leaf, half a stock cube, some cumin and paprika and then shredded them.
This recipe uses the shredded chicken but if you don’t have a slow cooker, you can use fresh chicken breast or precook one in the oven.
4-5 tablespoons shredded chicken
1 small courgette
1 medium white onion
1 teaspoon Tumeric
Olive oil for frying
Salt and pepper to taste
Brown rice for two (however much you usually cook, measurements are always different for different people!)
1. Sauté the courgette, onion and mange tout in a pan until softened. If you’re using raw chicken you would fry it off before the vegetables at this stage. Meanwhile, cook the brown rice in salted water.
2. Once brown rice is almost cooked, reduce heat and cover so it steams gently. This ‘fluffens’ the rice and really improves the consistency.
3. Combine the chicken and rice into the vegetable pan and ensure chicken is cooked to piping temperature. Stir in the Tumeric and season to taste.