Frango desfiado na panela lenta

Ingredientes

• 4 boneless, skinless chicken breasts
• 1/2 cup chicken stock
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground pepper

Modo de preparo

1. 1

   Place the chicken breasts in the slow cooker. Pour the stock over the chicken then sprinkle with the garlic powder, onion powder, thyme, salt, and pepper. Cook on low heat until the internal temperature of the chicken reaches 155°F, about 2 1/2 to 4 hours.

2. 2

   Place the whole cooked breasts in a standing electric mixer fitted with the paddle attachment. On low speed shred the chicken. Alternatively, shred the chicken with two forks or let cool and shred with your fingers. Return the shredded chicken to the slow cooker to absorb any remaining juices. Use in a a recipe or portion and freeze the remaining chicken in airtight containers for up to 6 months. Defrost before using.