Wednesday, August 24, 2011

Cooking Tip: Chopped Chicken

For years I always spent more time preparing my chicken into bite size peices than I did actually cooking the whole meal. I would cook the chicken, then use a cutting board, fork and sharp knife to cut the chicken (or any other kind of meat) into bite size pieces so that I could then finish the recipe with the chopped chicken it called for. Not only did this take a lot of time, but it also created a few more unnecessary dishes, which is my least favorite chore. Thanks to my lovely Pampered Chef consultant, Barb Laska, I learned a much more efficient way to cut up my meats. The only tool you need is a good quality pair of kitchen shears, of course I use Pampered Chef ones from. Just take your raw meat and cut it up using your kitchen shears and then continue cooking your meal as directed on your recipe. That's it, just cut it up! How simple is that!?? And you only had to dirty up a pair of shears, no cutting board or any other utensils needed.

Recipes to follow using this new technique of cutting up chicken...


  1. LOL- yes I have a dishwasher to clean, but I'm OCD I pretty much clean my dishes before I put them in the dishwasher :-)

  2. I also cook a lot of my chicken in my mini-crockpot--a few chicken breasts/tenders, cover with water, maybe a teaspoon of seasoning if you want it, and cook all day on low. Drain and shred!

    I swear that little crockpot is the best $10 I've ever spent.