Fresh mixed berries fill this cheesecake filled with berries.
| Prep Time: | 15 mins |
| Cook Time: | 5 hrs |
| Total Time: | 5 hrs 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 (6 ounce) skinless, boneless chicken breast halves
- ½ cup water
- ½ large white onion, diced
- 3 large cloves garlic, minced
Instructions
- Combine chicken, water, onion, and garlic in the bottom of a slow cooker.
- Cover and cook on Low until you can press on the chicken with the back of a fork and it falls apart and is no longer pink in the center, about 5 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Pull out each piece of chicken and shred in a large bowl with 2 forks.
- When all chicken is shredded, combine with any water remaining in the slow cooker–this keeps the shredded chicken moist.
- I freeze this in ice cube trays and transfer to a big plastic bag once frozen. I then just defrost what I need. One of my favorite ways to use it is warm it up on the stove with a couple of tablespoons of Italian dressing and some bottled barbecue sauce to make chicken barbecue sandwiches.
Nutrition Facts
| Calories | 197 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 0 g |
| Protein | 36 g |
| Saturated Fat | 1 g |
| Sodium | 86 mg |
| Sugars | 1 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |