this Slow Cooker Shredded Chicken The recipe is the building block for a delicious and easy weeknight dinner. Make it on the weekend and enjoy it all week long!
crock pot shredded chicken
Chicken breasts are rich in lean protein, and cooking shredded chicken in the slow cooker couldn’t be easier! I probably use my slow cooker the most when making shredded chicken. Because it’s the easiest way and makes the best shredded chicken! I like to simmer it in chicken broth to flavor it with herbs. Use it to make chicken salad in tacos, enchiladas, bowls, or any recipe that calls for cooked chicken. Here are some ways you can use it:
Why You’ll Love This Slow Cooker Shredded Chicken Recipe
Whenever I need some shredded chicken, I pull out the slow cooker. The easiest way to make it is by hand. Use stock and add herbs to add flavor. But if you want to keep it super simple, you can just use water. Here’s why I like it:
- Juicy and moist. Slowly cooking the chicken in broth prevents the chicken from drying out and ensures tender, juicy meat.
- Friendly meal preparation. Make a big batch of shredded chicken and use it for quick and easy meals throughout the week. It can be used in so many different ways. Used in enchiladas, salads, etc.
- cooking with hands. The slow cooker does all the work. Just add everything to the pot and shred the chicken once it’s done cooking.
What you need
Scroll down to the recipe card below Accurate measurement.
- Boneless, skinless chicken breast – You can replace the breasts with thighs if you wish.
- Homemade broth or good quality chicken broth – This homemade chicken broth in the crock pot is my favorite.
- Celery, parsley, bay leaves – Shredded chicken adds flavor when cooked in a crock pot.
- kosher salt
How to Make Slow Cooker Shredded Chicken
See recipe card below For printable instructions.
- collect. Add all ingredients to slow cooker.
- cook. Cover and cook on high heat for about 4 hours or on low heat for about 4 to 6 hours.
- piece. Remove chicken and discard celery and herbs. Using a fork, shred the chicken.
Tips and Variations
- Don’t throw away the soup. If you want to keep it moist, you can refrigerate the chicken in the broth, or use the broth to make chicken noodle soup another day (the broth can be frozen for up to 6 months).
- change the taste. Swap the parsley for a sprig of thyme or rosemary, add minced garlic, or adjust the recipe depending on how you want to use it or what you have on hand.
- Avoid overcooking. Slow cookers vary in temperature and cooking time, so watch your chicken as it cooks. If you cook it too long, it may become tough.
My Favorite Way to Use Shredded Chicken
proper storage
- refrigerator: Shredded chicken in a slow cooker can be stored in an airtight container and refrigerated for up to 4 days.
- freezer: If you store finely chopped chicken in a freezer-safe container or bag and freeze it, it can be stored for up to 3 months. Thaw overnight in the refrigerator before using.
- reheat: Heat the finely chopped chicken in a microwave or frying pan over medium heat. (Sprinkle a little broth to keep it moist.)
Slow Cooker Essentials
produce: 4 night soil
Serving Size: 6 ounce cooked breast meat
Add chicken, chicken broth, celery, parsley, bay leaves, and salt to a 6-quart or larger slow cooker. Cover and cook until chicken shreds easily with 2 forks. When it is high, it is about 3 to 4 hours, and when it is low, it is about 4 to 6 hours.
Remove the chicken, discard the solids, and save the broth for another use, if desired. Shred the chicken with two forks and refrigerate for up to 4 days, or freeze for up to 3 months.
Final step:
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clothing material: 6 ounce cooked breast meat, calorie: 272 calorie, protein: 51 g, province: 5 g, Saturated Fat: 1 g, Cholesterol: 72 mg, sodium: 135 mg, Vitamin A: 99 IU, Vitamin C: 3 mg
