Crock Pot Shredded Chicken

Crock Pot Shredded Chicken
This is a great shredded chicken recipe that can be used for so many things!  We used it for Asian Chicken Wraps, salad, empanadas, and even used leftovers in a casserole.

3-5 large chicken breast- frozen or thawed
1 can crushed pineapple, juice and all
3 cloves of garlic, or a few tsp of the pre chopped kind
1-2 inches of fresh ginger, sliced (you could probably substitute powdered maybe 2 tsp)
1 can chicken broth (i used low sodium all natural stuff... no msg please!!)
2 tsp ground mustard
black pepper
3 tbsp soy sauce (to keep this recipe gluten free, i used gluten free soy sauce, but if you cant find gf soy sauce, you could leave it out.)

Cook on low for 5 hours.  Then shred chicken (by this point it just falls apart!!) and cook for another hour.

Asian Chicken Tacos.  Just pile some lettuce, carrots and chicken on corn tortillas and a little of your favorite asian dressing (I made my own with gluten free soy sauce, ginger, garlic, sesame seed oil, and a few spoonfuls of pineapple or madarin orange juice from a can).  Super healthy!!

To make this into a more "Spanish" style do the above, but add a chopped green pepper and a small chopped onion, then, after shredding it add some lime juice and chopped cilantro.  We made some of the best empanadas I have ever had with this chicken!

To make Shredded BBQ Chicken (kinda like pulled pork), take some chicken, put into a pot with a splash of root beer, coke, or dr. pepper, some brown sugar, and a small bit of ketchup or your fav bbq sauce. Cook on medium until it makes a sauce.  This is great for sandwiches or wraps.