Pre-cooked diced chicken is the Fastest way to have a delicious chicken dinner. Make versatile boiled chicken breasts your go-to ingredient to get dinner on the table Fast.
The liquid used to cook the chicken works well if you want a basic chicken stock to use in recipes or freeze for later.
A Fast and easy chicken recipe perfect for the beginner or the expert!
Boiling or poaching chicken means cooking it in hot liquid. This is an ideal Fast method for cooking chicken breasts. Cook it in large batches and freeze to toss into dishes as you need it, having some ready-to-eat white meat on hand is the ultimate time-saver.
- 1 Kg Chicken - breast - boneless skinless
- 2 tbsp Lemon juice
- 8 cups Water - - enough to cover the chicken
- 1 tbsp Chicken broth mix - (concentrated chicken broth powder)
- Salt - (optional)
- Black pepper - (optional)
- Season the chicken with Lemon Juice.
- Cut the chicken into small pieces for Faster cooking.
- To save time boil the water using an Electric Kettle.
- Place the chicken in an electric pressure cooker OR in a straight-sided pot OR in a Set 'n Forget Programmable Slow Cooker, large enough to hold the chicken pieces comfortably. Add enough boiled water to cover the chicken.
- Add Chicken Broth Mix. Or if you don’t like concentrated chicken broth powder feel free to add other vegetables and herbs, such as fresh thyme, parsley, bay leaves, green onions, onions, carrots, celery, garlic, paprika... it's your chicken 😉
- If desired, add any other ingredients for flavouring the liquid and chicken.
Cooking the chicken in a Pressure cooker
- My favourite choice. Faster!!!!
Pressure cooker makes incredibly tender and flavorful chicken in minutes! I have an electric pressure cooker, and it is time saver. You can program the time and simply forget it making your meal.
- Toss the frozen (or not) boneless, skinless chicken breasts in, the electric pressure cooker, close the vent, and set the pressure to high for 6-10 minutes (15-20 min if you are using the whole one - up to 2kg/4lbs or 8-10 min for bone-in pieces). Then, depending if you are in a hurry, wait or quickly release the pressure and remove the chicken. That’s it! From frozen to tender, juicy, delicious, and almost like a miracle chicken in 10 minutes!
Cooking the chicken in a large straight-sided pot
- I have never done it in a regular pot. It’s TOO long to wait. But… it’s your choice 😉
- Bring to boiling on medium-high heat; reduce the heat, maintaining a very gentle simmer, and cook for about 1 hour 30 minutes until the chicken is no longer pink (Pieces 74°C (165°F)/Whole 82°C (180°F))
Cooking the chicken in a slow cooker
- You can also use a Set 'n Forget Programmable Slow Cooker, leave it there and forget… when you come back, it’s ready.
- Place chicken breasts in crock of slow cooker and cover with water - low heat for 7 hours or high heat for 3½ hours.
Drain and use
- When the chicken is done, drain through a Strainer or Colander into a Large Bowl.
- Remove the chicken from the Strainer or Colander and discard any vegetables and seasonings (if any).
- When chicken is cool enough to handle, if the chicken has skin and or bones, pull it off and discard.
- From that point, you can use your chicken any way that you desire. From serving it with side dishes to shredding it to use in all sorts of recipes. I like to do both!
- Serve the chicken as desired. Or cool the chicken completely and transfer to Food Storage Container. Cover and refrigerate for up to 5 days or freeze for up to 6 months.
To store the broth
- Cover and chill for up to two days or freeze for up to two months. You can also freeze the broth in a Large Ice Cube Tray to use as flavor boosters.
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