Recipes and Cooking Meal-Prep Shredded Chicken Base Be the first to rate & review! Your weekly meals just got a lot more delicious. Use this master chicken base recipe for enchiladas, chicken wraps, or any recipe calling for shredded chicken. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 4, 2020 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Prep Time: 20 mins Cook Time: 45 mins Total Time: 1 hrs 5 mins Servings: 12 Yield: 6 cups (three 2-cup portions) Jump to Nutrition Facts Ingredients 4 ½ - 5 pound bone-in chicken thighs, skin removed ½ teaspoon smoked paprika or paprika Salt and black pepper Olive oil (optional) 1 teaspoon dried Italian seasoning, crushed 1 14.5 ounce can reduced-sodium chicken broth Directions Sprinkle chicken with paprika, salt, and pepper. If desired, in a 4- to 6-qt. Dutch oven cook chicken, half at a time, in hot oil over medium-high heat until browned, turning once. Place all of the chicken in Dutch oven; sprinkle with Italian seasoning. Add broth. Bring to boiling; reduce heat. Simmer, covered, 45 to 60 minutes or until chicken is done (at least 175°F). Using a slotted spoon, transfer chicken to a large bowl, reserving cooking liquid. When chicken is cool enough to handle, remove meat from bones. Shred chicken using two forks. Add enough of the cooking liquid to moisten.* Divide shredded chicken among three airtight containers or resealable plastic freezer bags, using 2 cups for each container. Store in refrigerator up to 3 days or freeze up to 3 months. If frozen, thaw in refrigerator overnight. Use to prepare Chicken Masala and Chicken Melts with Olives and Lemon. *Tip If desired, strain and reserve the remaining cooking liquid to use for chicken stock. Slow Cooker Directions Season and, if desired, brown chicken. Place in a 4- to 5-qt. slow cooker; sprinkle with Italian seasoning. Add broth. Cover and cook on low 7 to 8 hours or high 3 1/2 to 4 hours. Continue as directed in Step 3. Chicken Masala In a 3- to 4-qt. saucepan heat 1 Tbsp. olive oil over medium-high. Add 1/2 cup each chopped onion, carrot, and bell pepper and 2 cloves garlic, minced; cook 5 to 8 minutes or until tender, stirring occasionally. Stir in one portion Shredded Chicken Master Recipe, one 15-oz. jar tikka masala simmer sauce (such as Patak's), and 1/2 cup chicken broth. Bring to boiling; reduce heat. Simmer, covered, 15 minutes. Stir in one 14.5-oz. can undrained diced tomatoes and 1 cup frozen peas. Simmer, covered, 5 minutes more. Stir in 1/3 cup chopped fresh cilantro. Serve with hot cooked rice, warmed naan, and/or plain Greek yogurt. Makes 4 servings (1 1/2 cups each).Nutrition analysis per serving: 352 calories, 25 g protein, 23 g carbohydrate, 17 g total fat (7 g sat. fat), 83 mg cholesterol, 6 g fiber. 11 g total sugar, 92% Vitamin !, 36% Vitamin C, 1206 mg sodium, 11% calcium. 20% iron Chicken Melts with Olives and Lemon Preheat broiler. Arrange four 3/4-inch slices crusty country bread on a baking sheet. Broil 4 inches from heat 2 minutes or until lightly toasted, turning once. Remove 2 tsp. zest and squeeze 1 Tbsp. juice from one lemon. In a medium bowl combine lemon zest and juice, one portion Shredded Chicken Master Recipe, 1/4 cup each chopped pitted green olives and cornichons, 2 tsp. Dijon-style mustard, 1/4 tsp. black pepper, and dash salt. Divide chicken mixture among four of the toasted bread slices; top each with 1 slice Havarti, Comté, or mild Swiss cheese. Broil 1 1/2 to 2 minutes or until cheese is melted. Top with arugula or watercress. Makes 4 sandwiches (1 sandwich each). Nutrition analysis per serving: 378 calories, 28 g protein, 27 g carbohydrate, 17 g total fat (6 g sat. fat), 86 mg cholesterol, 2 g fiber, 0 g total sugar, 5% Vitamin A 4% Vitamin C, 945 mg sodium, 10% calcium, 14% iron Chicken Enchiladas Toss chicken mixture with Mexican-blend cheese; roll up mixture in corn or flour tortillas. Place in a greased baking dish. Drizzle with salsa or green enchilada sauce. Sprinkle with additional cheese. Bake 20 minutes at 375°F or until cheese is melted and filling is heated through. Greek Chicken Wraps On pita bread, pile warmed chicken mixture and chopped tomatoes, cucumbers, and Kalamata olives. Top with crumbled feta. Drizzle with olive oil and lemon juice. Rate it Print Nutrition Facts (per serving) 149 Calories 7g Fat 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 149 % Daily Value * Total Fat 7g 9% Saturated Fat 2g 10% Cholesterol 66mg 22% Sodium 196mg 9% Protein 20g Vitamin C 0.1mg 1% Calcium 14mg 1% Iron 1mg 6% Potassium 201mg 4% Folate, total 6.7mcg Vitamin B-12 0.2mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.