Devine Fairytale

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Categories: Lifestyle, Recipes

Shredded Chicken in the Slow Cooker

My meal prep lifesaver is this Shredded Chicken in the Slow Cooker! You can make this shredded chicken once and use it in multiple different recipes throughout the week.

You can prep this slow cooker shredded chicken in just a few minutes and let the slow cooker work it’s magic over a few hours. Just set it and continue prepping other food for the week or whatever your Sunday task list might look like.

This recipe is the perfect starting point and can be added into other recipes throughout the week or spiced up differently, depending on how you wish to use it. The chicken will be moist and tender once it’s been cooked!

You can cook this chicken to use in practically ANY recipe which is why it’s perfect for meal prepping!  Just mix it in with different ingredients and seasonings and you have a bunch of different meals ready to go. Some of my favorite ways to use this chicken are in a salad, buffalo chicken wraps, Tex-Mex bowls, tacos, and more!

shredded chicken cooked in slow cooker
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Ingredients

  • 2-3 lbs Boneless Skinless Chicken Breasts
  • 1/2 Cup Chicken Broth
  • Sea Salt, Black Pepper, and Everyday Seasoning (approximately 1/2 teaspoon of each, but adjust to your preferences)
ingredients to make shredded chicken cooked in slow cooker

What You’ll Need

  • Slow Cooker
  • Meat Claws or 2 Forks

Instructions

  • Pour the chicken broth into the slow cooker and then add the chicken breasts. Make sure that the chicken breasts are laying in a single layer to ensure even cooking.
  • Sprinkle with the salt, pepper, and seasoning.
  • Set the slow cooker to Low, cover, and cook for 3.5 hours.
  • Use meat claws or two forks to shred the chicken breasts.
  • Cover and cook the shredded chicken on Low for an additional 30 minutes.
boneless skinless chicken breasts ready to be cooked in slow cooker
shredded chicken cooked in slow cooker

Variations

Add or reduce the amount of chicken stock used depending on how much chicken you plan to cook. The time would also need to be adjusted as well, if you choose to cook more at one time.

If you are planning on using all of the slow cooker shredded chicken for one recipe, you can add in whatever seasonings while cooking.

Storage

I typically cook this on Sunday afternoon and store in glass storage containers with lids to use throughout the week. You could also store by serving sizes in Ziploc bags or smaller containers. If stored properly, this shredded chicken will be good for up to four days.

shredded chicken cooked in slow cooker packed in glass storage containers

You could also store some to freeze. It will last up to 2 months. Allow to thaw overnight in the refrigerator before using.

Tips for Cooking Shredded Chicken in the Slow Cooker

I would not recommend cooking the chicken breasts on High as they tend to turn out drier.

shredded chicken cooked in slow cooker

Shredded Chicken in the Slow Cooker

My meal prep lifesaver is this Shredded Chicken in the Slow Cooker! You can make this shredded chicken once and use it in multiple different recipes throughout the week.
No ratings yet
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Prep Time 5 mins
Cook Time 4 hrs
Total Time 4 hrs 5 mins
Course Main Course
Cuisine American
Servings 8
Calories 130 kcal

Equipment

  • 1 Slow Cooker
  • Meat Claws or 2 Forks

Ingredients
  

  • 2-3 lbs Boneless Skinless Chicken Breasts
  • 1/2 Cup Chicken Broth
  • Sea Salt, Black Pepper, and Everyday Seasoning to taste

Instructions
 

  • Pour the chicken broth into the slow cooker and then add the chicken breasts.
  • Sprinkle with the salt, pepper, and seasoning.
  • Set the slow cooker to Low, cover, and cook for 3.5 hours.
  • Use meat claws or two forks to shred the chicken breasts.
  • Cover and cook the shredded chicken on Low for an additional 30 minutes.

Nutrition

Calories: 130kcalCarbohydrates: 1gProtein: 24gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 73mgSodium: 186mgPotassium: 422mgSugar: 1gVitamin A: 34IUVitamin C: 1mgCalcium: 6mgIron: 1mg
Keyword Meal Prep, Shredded Chicken, Slow Cooker Recipe
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Categories: Lifestyle, Recipes

Caprese Salad Skewers with Balsamic Glaze

Caprese Salad Skewers with Balsamic Glaze: This classic recipe is the perfect addition to any party or get together! These Caprese Salad Skewers with Balsamic Glaze are so easy to put together and make a fun snack or appetizer. Take the traditional Caprese Salad and give it a twist.

Ingredients

  • 16 Red Cherry or Grape Tomatoes
  • 16 Yellow Cherry or Grape Tomatoes
  • 32 Medium Fresh Basil Leaves, washed and patted dry
  • 16 Ciliegine (Mini Mozzarella Balls)
  • 1 c. Balsamic Vinegar
  • 2 T. High Quality Extra Virgin Olive Oil, to drizzle

What You’ll Need

  • 16 6″ Wooden Skewers
  • Serving Platter
  • Small Sauté Pan
caprese salad skewers on white serving platter before balsamic glaze is added

Instructions

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4

  1. Thread a red tomato onto a wooden skewer. Next, fold one basil leaf in half with the dark side facing out, and add it to the skewer. Add one mini Mozzarella ball, followed by another folded basil leaf, and one yellow cherry tomato.
  2. Repeat these steps with the remaining tomatoes, basil, and Mozzarella until you have 16 completed skewers. Arrange on a serving platter and set aside.
  3. To prepare the glaze, add the balsamic vinegar to a small sauté pan over medium-high heat. Cook, stirring frequently, until the vinegar is reduced to about 1/3 of its original volume, approximately 8-10 minutes.
  4. Remove the glaze from heat and allow to cool for several minutes.
  5. Add salt and black pepper over the completed skewers.
  6. Drizzle the glaze over the skewers, along with some extra virgin olive oil. Serve immediately.
caprese salad skewers with balsamic glaze on white serving platter

Tips

The tomatoes and Mozzarella should all be about the same size so they can fit nicely together on the skewers.

If the balsamic glaze is still warm, it may start to melt the cheese soon upon contact. If possible, avoid dripping the glaze on the cheese pieces while drizzling it over the skewers.

Caprese Salad Skewers Variations

Use whatever color of cherry tomatoes you can find, or whichever ones you like the best!

Big cheese lover? Double up on the Mozzarella and use less tomatoes.

Some prosciutto would be a lovely addition to these skewers as well.

Storage

These Caprese Salad Skewers are best when they are fresh, I would not recommend preparing ahead of time or storing for later.

caprese salad skewers with balsamic glaze on white serving platter

Caprese Salad Skewers with Balsamic Glaze

These Caprese Salad Skewers with Balsamic Glaze are so easy to put together and make a fun snack or appetizer. Take the traditional Caprese Salad and give it a twist.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Appetizer, Side Dish, Snack
Cuisine Italian
Servings 16
Calories 105 kcal

Equipment

  • 16 6 inch Wooden Skewers
  • 1 Serving Platter

Ingredients
  

  • 16 Red Cherry Tomatoes
  • 16 Yellow Cherry Tomatoes
  • 32 Fresh Basil Leaves medium size, washed and patted dry
  • 16 Ciliegine (Mini Mozzarella Balls)
  • 1 c Balsamic Vinegar
  • 2 T High Quality Extra Virgin Olive Oil optional, to drizzle
  • Salt and Black Pepper to taste

Instructions
 

  • Thread a red cherry tomato onto a wooden skewer.
    16 Red Cherry Tomatoes
  • Fold one basil leaf in half, dark side facing out, and add it to the skewer.
    32 Fresh Basil Leaves
  • Add one mini Mozzarella ball.
    16 Ciliegine (Mini Mozzarella Balls)
  • Follow with another folded basil leaf.
    32 Fresh Basil Leaves
  • Add one yellow cherry tomato.
    16 Yellow Cherry Tomatoes
  • Repeat these steps with the remaining tomatoes, basil, and Mozzarella until you have 16 completed skewers. Arrange on a serving platter and set aside.
  • To prepare the glaze, add balsamic vinegar to a small sauté pan over medium-high heat. Cook, stirring frequently, until the vinegar is reduced to about 1/3 of its original volume, approximately 8-10 minutes.
    1 c Balsamic Vinegar
  • Remove the glaze from heat and allow to cool for several minutes.
    1 c Balsamic Vinegar
  • Add salt and black pepper over the completed skewers.
    Salt and Black Pepper
  • Drizzle the glaze over the skewers, along with some extra virgin olive oil. Serve immediately.
    1 c Balsamic Vinegar, 2 T High Quality Extra Virgin Olive Oil

Notes

There are so many variations you can make of this recipe! View the full blog post for more ideas.

Nutrition

Calories: 105kcalCarbohydrates: 4gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 29mgPotassium: 101mgFiber: 1gSugar: 3gVitamin A: 125IUVitamin C: 6mgCalcium: 109mgIron: 1mg
Keyword Balsamic, Caprese, Skewers
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Categories: Lifestyle, Recipes

Light Chicken Fideo Soup Recipe

Chicken Fideo Soup: Are you looking for a light and flavorful soup recipe? This Chicken Fideo Soup is perfect for lunch or as a light dinner paired with a fresh garden salad and some toasted bread.

I know the ingredients list looks long, but this soup really is easy to put together. You can save time by prepping the ingredients ahead of time if you need to!

Chicken Fideo Soup Recipe Image in white bowl with garnish
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What is Fideo?

The simple answer is that, “fideo” translates to noodles in Spanish. Fideo noodles are a particular type of noodle that are short, golden, and thin.

Ingredients

  • 3 T. Extra Virgin Olive Oil, divided
  • 1 Medium Sweet Onion, diced
  • 2 Medium Carrots, peeled and diced
  • 2 Celery Stalks, diced (leaves reserved)
  • 1 T Fresh Thyme, crushed
  • 1 lb. Boneless Skinless Chicken Breasts, cut into 1” cubes
  • Salt and Black Pepper, to taste
  • 8 c. Low-Sodium Chicken Stock, divided
  • 1 cup Fideo Noodles, cooked and drained
  • 1 T Fresh Lemon Zest
  • 1 T Fresh Lemon Juice
  • 1/4 t. Ground or Freshly Grated Nutmeg
  • Freshly Grated Parmesan Cheese, to taste
  • Optional Garnish: Fresh Parsley and Thyme

What You’ll Need

  • Large Stockpot or Dutch Oven
  • Large Pot
  • Bowl
  • Strainer
  • Grater
  • Zester
Chicken fideo soup in white bowl

Instructions

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 4

  1. Heat 2 T. of olive oil over medium heat in a large stockpot or Dutch oven. Add onion and sauté 2 minutes until just beginning to soften. Add carrots, celery (including leaves), and thyme and sauté for 4 minutes.
  2. Add chicken, salt, pepper, and 4 cups of chicken stock. Partially cover and simmer for 20 minutes or until chicken is cooked through and the vegetables are tender.
  3. While the soup is simmering, cook the Fideo noodles according to package directions in remaining broth until al dente. Reserve 2 cups of cooking liquid before draining pasta. Drain pasta and transfer to a medium bowl and toss with remaining olive oil. Cover and set aside.
  4. Just before serving, add Fideo noodles to the soup. Stir and remove from heat.
  5. Add lemon zest, lemon juice, and nutmeg. If soup is too thick, add a little bit of the reserved cooking liquid to reach desired consistency.
  6. To serve, divide among individual serving bowls. Add freshly grated Parmesan cheese.
  7. Garnish with additional fresh cracked pepper and fresh parsley and thyme if desired. Serve with hot toasted bread or a crisp, garden salad for a light and delicious meal.
ladle full of chicken fideo soup being placed into white bowl

Cooking Tips

Fideo are a short cut spaghetti noodle. If you are not able to find them at your local grocery store, vermicelli broken into 1” pieces is a good substitute.

For best results, cook the Fideo separately, rather than in the same pot with the rest of the ingredients. This extra step yields more consistent results by eliminating the release of excess starch into the soup. It also prevents the noodles from becoming too soft and mushy. This mean more appetizing leftovers the next day and better results when freezing for future use.

Cooking the Fideo in chicken stock instead of water adds an extra layer of flavor.

Substitutions

If you are follow a low carb diet, you could substitute the Fideo noodles with Shirataki noodles or Quinoa noodles.

For a bit more flavor, you can use economical boneless, skinless chicken thighs instead of the chicken breasts, but be sure to trim and remove any excess fat first.

chicken fideo soup in white bowl with toppings

Chicken Fideo Soup

Are you looking for a light and flavorful soup recipe? This Chicken Fideo Soup is perfect for lunch or as a light dinner paired with a fresh garden salad and some toasted bread.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Soup
Cuisine American, Italian, Mexican
Servings 4
Calories 410 kcal

Equipment

  • Large Stockpot or Dutch Oven
  • Large Pot
  • Bowl
  • Strainer
  • Grater
  • Zester

Ingredients
  

  • 3 T Extra Virgin Olive Oil divided
  • 1 Medium Sweet Onion diced
  • 2 Medium Carrots peeled and diced
  • 2 Celery Stalks diced, leaves reserved
  • 1 T Fresh Thyme crushed
  • 1 lb Boneless Skinless Chicken Breasts cut into 1" cubes
  • Salt and Black Pepper to taste
  • 8 c Low Sodium Chicken Stock divided
  • 1 cup Fideo Noodles cooked and drained
  • 1 T Fresh Lemon Zest
  • 1 T Fresh Lemon Juice
  • 1/4 t Ground or Freshly Grated Nutmeg
  • Freshly Grated Parmesan Cheese to taste
  • Fresh Parsley and Thyme optional garnish

Instructions
 

  • Heat 2 T. of extra virgin olive oil over medium heat in a large stockpot or Dutch Oven.
  • Add onion and sauté 2 minutes until just beginning to soften.
  • Add carrots, celery (including the leaves), and thyme and sauté for 4 minutes.
  • Add chicken, salt, pepper, and 4 cups of chicken stock.
  • Partially cover and simmer for 20 minutes or until the chicken is cooked through and the vegetables are tender.
  • While the soup is simmering, cook the Fideo noodles according to the package directions in the remaining broth until al dente. Rese
  • Reserve 2 cups of cooking liquid before draining pasta.
  • Drain pasta and transfer to a medium bowl and toss with remaining olive oil. Cover and set aside.
  • Just before serving, add Fideo noodles to the soup. Stir and remove from heat.
  • Add lemon zest, lemon juice, and nutmeg.
  • If soup is too thick, add a little bit of the reserved cooking liquid to reach desired consistency.
  • To serve, divide among individual serving bowls. Add freshly grated Parmesan cheese.
  • Garnish with additional fresh cracked pepper and fresh parsley and thyme if desired.

Nutrition

Calories: 410kcalCarbohydrates: 30gProtein: 37gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 73mgSodium: 304mgPotassium: 1086mgFiber: 3gSugar: 7gVitamin A: 5223IUVitamin C: 13mgCalcium: 66mgIron: 2mg
Keyword Chicken Soup, Fideo Soup, Soup
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Categories: Lifestyle, Recipes

Creamy Cauliflower Gratin Side Dish Recipe

This Creamy Cauliflower Gratin recipe is creamy, cheesy, and delicious! Even better? It’s easy for you to make as a side dish to go with your meal. Personally, I love cauliflower in all forms, but this recipe is one I think everyone will give two thumbs up on.

Creamy cauliflower gratin cooked in baking dish with small serving plated
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Why You’ll Love This Recipe

This cauliflower recipe is a healthier version of a comfort side dish. A great way to get in some extra servings of vegetables!

Ingredients:

  • 1 t Extra Virgin Olive Oil
  • 1 Medium Head Cauliflower, broken into florets
  • 2 T Butter
  • 2 T All-Purpose Flour
  • 1 c Milk
  • ¼ c Heavy Cream
  • 1-½ c Fontina Cheese, shredded
  • ½ c Parmesan Cheese, shredded
  • ½ c Fresh Italian Leaf Parsley, chopped
  • Salt and Black Pepper, to taste

What You’ll Need:

  • Large Casserole Dish
  • Large Pot
  • Strainer
  • Medium Skillet

Instructions:

Serves: 4

  1. Preheat the oven to 400 degrees F and grease a large casserole dish with olive oil.
  2. Bring a large pot of salted water to a boil. Par-boil the cauliflower for 3 minutes. Drain and return to the warm pot to let the steam dry some of the moisture from the cauliflower. Gently pat dry to remove any remaining moisture.
  3. Melt the butter in a medium skillet over medium heat. Sprinkle in the flour and cook, stirring constantly, for 2-3 minutes. This removes the raw taste from the flour.
  4. Slowly pour in the milk and heavy cream and continue cooking for 2-3 minutes or until the mixture thickens.
  5. Turn off the heat and add the fontina cheese. Stir until the cheese is fully melted.
  6. Place the cauliflower florets in the prepared casserole dish. Pour the fontina béchamel all over the cauliflower.
  7. Sprinkle with parmesan cheese and place in the oven to bake for 20 minutes or until nicely browned and bubbly on top.
  8. Remove from the oven and sprinkle with fresh parsley. Enjoy!

Substitutions

Adding in some Panko breadcrumbs near the end of the cooking time in the oven would add a nice crunchy top layer to this side dish.

If you aren’t able to find fontina cheese, you could substitute with gouda or provolone cheese.

Top Tip

Want to save some time and make the prep a little easier? Check your grocery store for pre-cut cauliflower florets.

Creamy Cauliflower Gratin in Baking Dish

Creamy Cauliflower Gratin

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Prep Time 10 mins
Cook Time 30 mins
Course Side Dish
Cuisine American
Servings 4
Calories 441 kcal

Ingredients
  

  • 1 t Extra Virgin Olive Oil
  • 1 Medium Head of Cauliflower broken into florets
  • 2 T Butter
  • 2 T All-Purpose Flour
  • 1 c Milk
  • 1/4 c Heavy Cream
  • 1 1/2 c Fontina Cheese shredded
  • 1/2 c Parmesan Cheese shredded
  • 1/2 c Fresh Italian Leaf Parsley chopped
  • Salt to taste
  • Black Pepper to taste

Instructions
 

  • Preheat the oven to 400 degrees F.
  • Grease a large casserole dish with olive oil.
  • Bring a large pot of salted water to a boil.
  • Par-boil the cauliflower for 3 minutes. Drain and return to the warm pot to let the steam dry some of the moisture from the cauliflower. Gently pat dry to remove any remaining moisture.
  • Melt the butter in a medium skillet over medium heat. Sprinkle in the flour and cook, stirring constantly, for 2-3 minutes. This removes the raw taste from the flour.
  • Slowly pour in the milk and heavy cream and continue cooking 2-3 minutes or until the mixture thickens.
  • Turn off the heat and add the fontina cheese. Stir until cheese is fully melted.
  • Place the cauliflower florets in the prepared casserole dish.
  • Pour the fontina béchamel all over the cauliflower.
  • Sprinkle with parmesan cheese and place in oven to bake 20 minutes or until nicely browned and bubbly on top.
  • Remove from the oven and sprinkle with fresh parsley.

Nutrition

Calories: 441kcalCarbohydrates: 15gProtein: 23gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 107mgSodium: 726mgPotassium: 612mgFiber: 3gSugar: 7gVitamin A: 1674IUVitamin C: 79mgCalcium: 543mgIron: 1mg
Keyword Cauliflower, Side Dish
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Categories: Lifestyle, Recipes

Pink Grapefruit Martini

This Pink Grapefruit Martini is a nice, refreshing cocktail. It is made with simple ingredients and is easy to make for your next happy hour with friends or special event. It has a wonderful combination of tart and sweet.

Pink grapefruit martini garnished with lime wedge
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Ingredients:

  • Ice, to fill shaker
  • 1½ c. fresh pink grapefruit juice
  • ¼ c. fresh lime juice
  • 6 oz. vodka
  • 2 oz. orange liqueur, such as Cointreau or Triple Sec
  • 1 large lime, cut into slices

What You’ll Need

  • Cocktail shaker with lid
Pink grapefruit martini garnished with lime wedge

Instructions:

Serves: 4

  1. Fill cocktail shaker with ice and add all other ingredients. Cover and shake vigorously to blend.
  2. Remove lid and strain into martini glasses. Garnish with slices of lime and serve immediately.

Variations

For an equally delicious alcohol-free version, replace the vodka and orange liqueur with 1 cup sparkling water and one-quarter cup fresh orange juice. Then, pour all ingredients into a pitcher filled with ice, rather than a cocktail shaker, to combine before serving.

A sugar rim on the glass would be a fun touch and add a little more “sweet” to this cocktail!

Pink grapefruit martini garnished with lime wedge

Pink Grapefruit Martini

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Prep Time 10 mins
Total Time 10 mins
Course Drinks
Cuisine American
Servings 4
Calories 191 kcal

Equipment

  • Cocktail Shaker

Ingredients
  

  • Ice to fill shaker
  • 1 1/2 c Fresh Pink Grapefruit Juice
  • 1/4 c Fresh Lime Juice
  • 6 oz Vodka
  • 2 oz Orange Liqueur
  • 1 Large Lime cut into slices

Instructions
 

  • Fill a cocktail shaker with ice and add all of the ingredients.
  • Place lid on the cocktail shaker and shake vigorously to blend.
  • Remove lid and strain into martini glasses.
  • Garnish with slices of lime and serve immediately.

Nutrition

Calories: 191kcalCarbohydrates: 17gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 4mgPotassium: 183mgFiber: 1gSugar: 15gVitamin A: 22IUVitamin C: 33mgCalcium: 15mgIron: 1mg
Keyword Cocktail, Grapefruit
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