![]() I’ve mentioned this before, but thought it deserved its own post (and video) because it’s just so stinking cool. I cook the chicken on low for 5-6 hours or until cooked through and falling apart easily. How I Cook a Who’ Lotta Chicken at Once to Freeze (And Shred It Super-Fast Without Carpal Tunnel Pain)Īfter I trim all the nastiness off of the boneless skinless chicken breasts, I place them straight into my CrockPot(s). ![]() If you can’t see it, watch it on youtube here. ![]() of Zaycon chicken because that’s what I turn to again and again for super-fast home-cooked meals. There are definitely some meals that need the meat to NOT be pre-cooked, but so many recipes work great! And as life gets busier as the kids get older (ummm, out of town basketball games?), I pre-cook more and more of my 40 lbs. Thawing it, trimming it, cooking it, draining it, cleaning up the mess. The biggest time-factor in preparing most meals (even the easiest ones) is the meat. That’s kind of dramatic-sounding, but true. If you really want to cook regularly, but feel overwhelmed at the thought, cooking some basic meats ahead of time will change your life. ![]() ![]() I can’t declare loudly enough how much I love pre-cooking chicken and ground beef. ![]()
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