Shredded Chicken

This is a recipe for make ahead chicken.  You cook up a large batch, divide into family size portions, and freeze in individual containers.  I usually double this recipe and end up with 7 two cup baggies for the freezer.
5 stars
submitted by Chris

3 lbs chicken breasts, frozen

1 1/4 cup Italian salad dressing
1 Tbsp crushed or minced garlic
1-2 Tbsp lemon pepper, or crushed red pepper, or seasoned salt
2 Tbsp lemon juice
4 Tbsp of your favorite barbecue sauce



Place chicken in the crock pot. Cover with salad dressing, garlic, and lemon pepper. Cook on low for about 5 hours, until the chicken is cooked through, and shreds easily.



Shred chicken, and place back in the crock pot. Add lemon juice and bbq sauce. Cook for about 30 minutes. Freeze in portion sizes handy for your family.  Use for tacos, enchiladas, quesadillas, nachos, sandwiches, or other chicken dishes.
Notes:
This needs to cook for around an hour longer when doubled.  If using thawed chicken, cook for less time.