crockpot shredded chicken

This is a staple in our home.

If I have moist, shredded chicken ready ... my recipes seem endless!

After a busy day of picking up kids, cleaning, laundry & sports .. cooking seems to be the last thing you want to do as a mom.

But wait, don't pull out the frozen lasagna that seriously has no taste 

(and is loaded with who knows what),

just add a reminder to your phone to put chicken in the crock pot that morning.

Then, your meat is ready and a simple sauce, cheese and tortilla, or salad,

will make your family a healthy, easy dinner.

Recipe:

1 lb. natural boneless, skinless chicken breasts

1 cup water

3 tablespoon olive oil

1 tablespoon salt

Put all in slow cooker and cook on high for 4-6 hours or low for 6-7 hours.

Shred with two forks

& 

most of all,

ENJOY!

** If you know you are going to make a certain kind of food that night you can add different seasonings to season your meat with.

Example - Mexican: garlic salt, chili powder, & cumin.

Italian: oregano, basil & onion powder

Baked Coconut Curry Chicken Fingers

I love curry, I love chicken, I love coconut ..

I love this recipe and so does everyone else I make it for!

With a perfect crunch, these are always a crowd pleaser.

My husbands family always raves over them.

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1 lb chicken breasts, cut into strips

2 eggs

1/2 cup flour

1 cup panko bread crumbs  (can you use bread crumbs if you dont have panko bread crumbs on hand)

1 cup sweetened coconut flakes

1 1/2 teaspoon garlic powder

3/4 teaspoon salt

3/4 teaspoon curry powder

1/4 teaspoon onion powder

1. Preaheat oven to 450 degrees.

2. Spray a cookie sheet with cooking spray. (or if you don't like cleaning cookie sheets like me - line cookie sheet with aluminum foil and then spray with cooking spray.)

2. Cut chicken into perfect size strips.

3. Get out three shallow bowls. In one, add flour. In the second, add 2 eggs and whisk. In the third bowl, add panko bread crumbs, coconut flakes, garlic powder, salt, curry powder, and onion powder. Mix until well combined. 

3. Now start your dipping routine! With one chicken strip at a time -  First, drench your chicken strip into flour shaking off excess. Then, dip into the egg. Then fully coat your chicken strip with the bread crumb coconut mixture. Place coasted chicken strip on the prepared cookie sheet and repeat until you have all your chicken strips coated.

4. Spray your chicken strips with cooking spray and pop into the oven!

5. Bake for a short 20 minutes, or until the juice runs clear. 

6. Serve with barbeque sauce, ketchup or for kids - ranch dip. 

ENJOY!

From ourbestbites.com