Shredded Chicken - 2 ways

My co-worker, Jo hooked me up with a yummy slow cooker recipe for shredded chicken.  My slow cooker died a horrible death and I have yet to replace it.  So I decided to "slow" cook in my Staub 3 1/2 qt French oven.  It worked beautifully and the kitchen smelled divine.  Below are 2 recipes that I adapted and the best tip ever for shredding chicken!  Use your Kitchenaid mixer!

Shredded Chicken #1

Ingredients

2 cups chicken stock

1 T worcestershire sauce

2 T dry vermouth

2 sprigs of fresh thyme

1 tsp dried oregano

1/2 tsp onion powder

3 large boneless, skinless chicken breasts, brined

Cooking Instructions

Preheat oven to 275 degrees.  Mix first 6 ingredients in a French oven.  Add the brined chicken breasts and cover.  Place in hot oven and cook for 2.5 - 3 hours.  

BEST tip ever!  When chicken is done and still warm, remove breasts from liquid and place in the bowl of your Kitchenaid mixer.  Mix with paddle attachment for 10-20 seconds to shred the meat.

Meat can be cooled and frozen at this point and liquid can be used as a base for stock or a sauce.  The meat can be used for a plethora of recipes like soups and salads or add bbq sauce for pulled chicken sandwiches.

Shredded Chicken #2

Ingredients

2 jars of mexican green sauce

2 T dry vermouth

2 garlic cloves, minced

1 tsp dried oregano

1/2 tsp onion powder

2 packets undiluted Trader Joes liquid chicken boullion

3 large boneless, skinless chicken breasts, brined

Cooking Instructions

Preheat oven to 275 degrees.  Mix first 6 ingredients in a French oven.  Add the brined chicken breasts and cover.  Place in hot oven and cook for 2.5 - 3 hours.  This meat can be used as a filling for tacos, burritos and enchiladas or as a topping for tostadas and nachos.