Shredded Chicken is a staple for Freezer Cooking dishes. Making Shredded Chicken in batches saves time and money by preparing in bulk. I love to pick up chicken from manager’s special to use for freezer cooking. It is a great way to save both time and money!
Several freezer meals this is an ingredient:
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Weight Watchers Points Plus: 4 Points Per Serving (6 servings)
- 5 pounds boneless skinless chicken breasts
- ¼ cup extra virgin olive oil
- Juice and zest of 3 large lemons
- 1 tablespoon paprika (optional)
- 2 tablespoons oregano
- 4 teaspoons kosher salt
- 3 teaspoons black pepper
- Preheat oven to 350 degrees.
- Rinse chicken breasts and pat dry.
- Place in a large roasting pan.
- In a separate container, whisk together olive oil, lemon juice and zest, paprika, oregano, salt, and pepper.
- Pour over chicken breasts and use a fork or your hands to toss until completely coated.
- Bake uncovered on middle rack 30 to 40 minutes, or until chicken breasts are cooked through.
- Remove from oven and let cool 20 minutes.
- Use 2 forks or a knife and fork to shred chicken breasts completely.
- Divide into 10-15 small sandwich-size freezer bags, remove the air, seal, and roll up tightly.
- Place these smaller portions into larger gallon freezer bags, and label accordingly.
- Will keep well up to 1 year.
- To use, simply remove the amount of smaller portions you need and transfer to refrigerator for thawing, heat in microwave, or add to your dish.
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