Shredded Sunshine Chicken

by Christa Upton
(South Dakota)

THREE more recipes to go to reach my goal of 50 recipes for the Solar Hot Pot!!!

Recipe 47 in the Solar Hot Pot

Shredded Sunshine Chicken

We love this as an “alternative” to chicken salad, especially two of our children who hate mayonnaise. (smile) It makes a fantastic warm lunch. (As you can see in the picture, today we served it with a tangy broccoli salad.)

(In our other Solar Hot Pot today, we are doing Sunbeam Banana Bread. See other post for recipe.)

10:00 am--1 T butter: put in Solar Hot Pot, cover, set up facing the sun, set timer for 30 minutes.

Then prep:

1/4 of an onion (chop finely)
1 stalk celery (chop finely)
1 clove garlic (smash & mince)


10:30 am--veggies: add to Solar Hot Pot, cover, adjust to sun, set timer for 30 minutes.

Then prep by gently mixing:

5 c. cooked, shredded chicken (homemade or canned)
2 t. dried sage
generous 1/2 t. dried thyme
generous 1/2 t. rosemary
7-9 saltine crackers, crushed finely (or bread crumbs or other crackers)
1 to 1 1/2 c. chicken broth (pour over crackers and then mix all ingredients make it pleasantly “juicy”)
salt (omit if your broth and/or chicken is already salty)


11:00 am--chicken, herbs, crackers, and broth: add to Solar Hot Pot, stir quickly, cover, adjust to sun, set timer for 60 minutes.

12:00 pm--check chicken. If it looks like it needs more heating, adjust to sun and keep checking every 20 minutes or so. Ours was nice and hot around 12:30.

(Oh, don’t forget to NOT let it go more than 2 hours before reaching 150 degrees Fahrenheit for food safety.)

Add salt & pepper to taste. Serve on bread or buns.

YUM. I could eat this every day!

(After this was done, we put a bunch of celery that was getting old with some butter in the Solar Hot Pot. Let it go about an hour, and now it’s ready to freeze and use later in casseroles.)

THREE more recipes to go to reach my goal of 50 recipes for the Solar Hot Pot!!!