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Shredded Chicken with Veggies & Rice

Shredded Chicken with Veggies & Rice

This recipe is part of my slow cooker shredded chicken series. This is also a great recipe for using leftover shredded chicken.

Watch the video on how to make this dish here:


 

The time save tip for this recipe is to use cooked chicken and cooked pasta that you would have prepped at an earlier time. I like to throw 5-6 raw chicken breasts into a slow cooker with a splash of water and cook on high for 4-5 hours. Once it is done, then I shred it and put it into the freezer or store in the fridge for  up to 4 days. 

 

 

Shredded Chicken with Veggies & Rice
Serves 6
A quick and easy dinner idea that uses cook ahead chicken
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Prep Time
10 min
Cook Time
20 min
Total Time
20 min
Prep Time
10 min
Cook Time
20 min
Total Time
20 min
Ingredients
  1. 2 tbsp olive oil
  2. 2 medium onions, chopped
  3. 1 cup chopped celery
  4. 2 tbsp of minced garlic
  5. 4 cups of cooked rice
  6. 4 cups of chicken stock
  7. 2 cups cooked shredded chicken breast meat
  8. 2 cups frozen mixed vegetables
  9. 1 tbsp oregano
  10. 1 tsp thyme
  11. 1/2 tsp of salt
Instructions
  1. Heat oil in a large deep frying pan over medium heat high heat.
  2. Add onions, celery and garlic and cook until onions are transparent and garlic starts to brown.
  3. Then add in the frozen vegetables. Cook until they thaw.
  4. Add in cooked chicken, cooked rice, chicken broth and spices. Stir. Cook for 5 mins or until liquid has evaporated.
  5. Serve, or store in the fridge and heat up later.
Notes
  1. Add more celery and more veggies if you like more crunch!
Adapted from Michael Smith - Make Ahead Meals
Adapted from Michael Smith - Make Ahead Meals
A Little Nutrition - Winnipeg Dietitian Services http://www.alittlenutrition.com/

 

 

If you are looking for more meal ideas like this one, or want help with meal planning, book an appointment with one of our meal planning expert registered dietitians.

 

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