I am always looking for quick and easy meals to make because of our busy schedule. My daughter is getting home so late these days; she is rehearsing for multiple parts in her school musical. So, that means I have to be extra prepared to have meals ready for when everyone gets home at the end of the day. They are always starving!
I always seem to have chicken in my freezer. There are so many ways to cook chicken so it is a great protein to keep on hand. Plus, it thaws out so quickly. If you forget to take it out of the freezer the day before don’t worry. You can thaw chicken out the same day by putting it in a bowl of cold water. This method is also quicker than thawing it out in the fridge. It will thaw out in a only few hours. If you use this method, make sure the chicken is in a leak-proof bag(s). You also want to check the water and if necessary change the water about every hour. The water needs to remain cold the entire time you are thawing the chicken out. If it thaws out before you are ready to cook it just place it on a plate and put in the fridge.
With all the talk and anticipation of Super Bowl Sunday around here, I decided to make some Shredded Buffalo Chicken. Making shredded chicken is super simple and quick so it is perfect when you have a busy schedule. I poached the chicken with veggies and herbs to infuse the chicken with some great flavors. Plus, it makes the house smell amazing. The chicken gets so tender and just falls apart, making it so easy to shred the meat. You can poach and shred the chicken in advance and when you are ready to serve your meal then you can simply put the sandwiches together.
My goal was only to make sandwiches with the meat. Making the chicken this way, it goes much further. I ended up with quite a bit of leftover chicken. I decided to make a 2nd recipe, Shredded Buffalo Pasta Salad.
Both recipes are perfect for a quick meal any night of the week. Plus, they would be great for your next game-day get together.
Shredded Buffalo Chicken, 2-ways
The 4 Chicken Breasts made 4 Sandwiches plus Pasta Salad
Ingredients
4 Chicken Breasts
1/2, White Onion
2 Celery Stalks
1 Carrot
2 Rosemary branches
1 Bay Leaf
1 Teaspoon, Peppercorns
1 Tablespoon, Kosher Salt
Buffalo Wing Sauce
2 Tablespoons, Butter
Blue Cheese Dip
Rolls
Instructions
Poaching Chicken
In a large pot, add the chicken and cover with cold water. Turn stove to high heat.
Cut the onion, celery and carrot into large pieces, add them to the water. Add the rosemary (leaving them whole), bay leaf, peppercorns and salt. Bring to a boil and cook until chicken is done, about 20-30 minutes depending on how big the chicken is. Cook to an internal temperature of 160 degrees.
Shredding Chicken
Remove chicken from pot. Discard all the veggies. Place chicken onto a cutting board. Using 2 forks, shred the chicken.
On the stove, over medium heat, add the wing sauce and butter. Heat through and then add the shredded chicken to the sauce. Stir and coat all chicken.
Chicken in Wing Sauce
Place the shredded chicken on each roll, top with some of the homemade Blue Cheese dip and serve.
Chicken in Wing Sauce
Mangia! Enjoy!
Click here to learn how to make my homemade Blue Cheese Dip: Blue Cheese Dip
Shredded Buffalo Chicken 2nd Recipe
Shredded Buffalo Chicken Pasta Salad
With the remaining shredded chicken, add it to a pasta salad. I used the following in my pasta salad:
- Small Shells (pasta), 1 lb. box
- 1/2 White Onion, finely chopped
- 1 cubanelle pepper, finely chopped
Dressing:
- 1/2 cup, mayo
- 1/2 teaspoon, Dijon mustard
- 1/2 teaspoon, course ground mustard
- S&P
- 1/2 teaspoon, garlic powder
Cook pasta according to package, drain and then drizzle olive oil on the pasta. Whisk dressing together and combine the pasta, onion, pepper and dressing. Toss to coat all noodles. Add the remaining shredded buffalo chicken to the pasta and gently fold in. Drizzle some Blue Cheese Dip/Dressing on top if you like.
That’s it! super easy and really delicious!