Crock Pot Shredded Balsamic Chicken With Herb Cabbage Pasta Recipes

CROCK POT SHREDDED BALSAMIC CHICKEN WITH HERB CABBAGE PASTA

Steps:

• Place chicken, mushrooms, brown sugar, garlic, rosemary, sage, pepper, soy sauce, cola, and vinegar into crockpot. Cover and cook on low for at least 5 hours.
• About one-half hour prior to serving, cook pasta as directed. Meanwhile separate chicken meat with a wooden spoon in the crockpot.
• Once pasta is ready, strain and set to one side. In a skillet, on medium heat, quickly sauté cabbage in herb butter. Stir in pasta and turn off heat.
• Place in serving bowls, top with shredded chicken, and sprinkle with Parmesan and parsley.

CROCKPOT SHREDDED CHICKEN

Steps:

• Pour water and chicken broth into 5.5 quart crockpot.
• Mix in salt, pepper, and garlic powder (you can also directly season the chicken thighs with this mixture, but the lazy way works just fine!).
• Place chicken thighs in the crockpot in a single layer, fattier side down.
• Toss in halved shallots (or quartered onion), whole garlic cloves, and bay leaves.
• Cook on low for 7-10 hours.
• Remove chicken and shred with a fork.
• For broth: add bones from the shredded chicken, 1-2 cups water, salt and pepper to taste, and carrots or celery (if desired). Continue to cook on low for 4-6 hours.