Some days it’s just plain hard to get a healthy meal on the table. I get it. I have a few tricks up my sleeve for times like this, and stocking my freezer with a few made-ahead ingredients makes all the difference for me. I’m going to be doing a series of posts with my must-have freezer and pantry staples that help me whip up a quick, yet still nourishing meal.
First up is my very favorite one – shredded chicken. Friends, I use these two ingredients multiple times a week. Having cooked chicken around is a lifesaver! I just grab out a portion and throw it in whatever I’m making. I usually don’t even unthaw it first. Can’t get much simpler than that.
Second, bone broth. This is literally liquid gold for your body. It contains necessary minerals that support a healthy digestive system and immune system. It is collagen-rich and full of amino acids like glutamine, glycine, proline, and more to support a healthy gut. Bone broth is both nourishing and healing to your body.
Top left – broth from the crockpot. Top right – chicken (duh). Little containers – bone broth.
Crockpot Method
First, quarter one onion and place in the bottom of crockpot. Add about 1/2 cup water or broth.
Then shove two chickens in. You can do one at a time, but I buy a twin pack from Costco and don’t want to do it twice, so I make it work 🙂
Sprinkle with season salt, garlic, salt & pepper, whatever you want.
Cover and cook on low for 5-7 hours, or until chicken is done. Remove from crockpot and let cool. Debone chicken and shred into desired size. Set bones aside for bone broth of course.
The liquid left in the crockpot has the most amazing flavor! I use it to make soup or gravy. You can strain out the onions or give it a quick purée in the blender.
Put reserved bones in a crockpot. Cover with water and add a splash of apple cider vinegar or lemon juice. The acid will help draw out the minerals.
Set low and gently simmer 12 hours or so. Honestly, I’ve let it run overnight or all day and get to it when I get to it.
When it’s done, let cool. Strain broth. You can put it in the fridge if you’re going to use it within the next few days. I put mine in one cup and 4 cup containers and keep it in the freezer for later use.
Instant Pot Method
Place one chicken in the instant pot with 1 cup liquid. Use Meal/Poultry setting for ~40 minutes for a 4-5 lb. chicken. You may need to adjust time up or down depending on your model and size of chicken. I tend to try less time instead of risk overcooking the meat. If it’s not quite done, no worries! Just put the lid back on and give it another 5-10 minutes.
When it’s done, remove chicken and let cool. Reserve liquid. Repeat if you have another chicken 🙂
Debone chicken and put bones back in Instant Pot. Cover with water and a splash of apple cider vinegar or lemon juice.
Use low pressure for 120 minutes or the max time you can use. I typically run it through two cycles. Let cool, strain, and package for later use.
Have you made bone broth before? Tell us below about why you’re excited to try it or what you already love about it!
