Easy Peasy, Super Delicious, Slow Cooked Shredded Chicken

I'm sorry for the super long title, but how else could I describe this super easy, delicious recipe, that I know all you are going to want to try. I know everyone might be a little scared of the process of slow cooking things but with the right herbs and spices, the prep time for this recipe is so simple and fast, the only time that's taken is in the oven. 

Let's get started. Grab a pot. I really really recommend a cast iron pot. 

You can get them anywhere that sells kitchenware. I use this thing for everything, because it's cast iron, it takes a lot of heat and protects the food inside by distributing the heat evenly. 

Other things you can use are: a ceramic pot, casserole dish covered in tin foil, or a stainless steel pot with a lid.

Preheat the oven to 375 degrees.

Grab a bag of chicken, I got this bag from Fred Meyer.

Dump all the chicken (it will be frozen) into the pot. 

There are so many possibilities when it comes to herbs and spices, you can really do anything. Here are some of my best herb and spice blends. Just mix the designated blend together and pour over the chicken in the pot.

Classic Roast Chicken Herb Blend

1 Tbs Kosher Salt

1/2 tsp Black Pepper

2 tsp Garlic Powder

2 tsp Thyme

1 tsp Sage

1 tsp Rosemary

* add 2 Tbs of butter to the pot as well

Cajun Chicken Spice Blend 

(Cameron's favorite)

1 Tbs Kosher Salt

1/2 tsp Black Pepper

2 tsp Garlic Powder

1 Tbs Paprika

opt. 1/2 tsp - 1 tsp Cayenne (for spicy)

Simple Savory Spice Blend

1 Tbs Kosher Salt

1/2 tsp Black Pepper

2 tsp Garlic Powder

Asian Honey Ginger Chicken

1 Tbs Kosher Salt

1/2 tsp Black Pepper

2 Garlic Cloves, chopped

1 Tbs crushed Ginger

2 Tbs Honey

2 Tbs Soy Sauce

A handful of chopped Green Onions

A handful of honey peanuts

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Add 2 cups of water to the chicken. Put the lid over the pot and set in the oven. Cook for 1 to 1.5 hours, take the pot out and stir the chicken around. Try to keep the chicken as whole as possible, I like it to fall apart on it's own, or stir it at the end. After stirring, replace the lid and put the pot back in the oven. Cook for another couple hours, stirring every so often. I cook it anywhere between 3-4 hours. Or until the water has evaporated. Take some tongs and break the chicken up.