This is a basic slow cooker/crock pot recipe for shredded chicken. You can make this one time a week and use it throughout to add to salads and quick dinners!
Add the ingredients to the slow cooker: Place the chicken and stock or water in the bowl of a 4-quart or larger slow cooker.
Cook the chicken: Cover the slow cooker with the lid. Cook until the chicken is tender and registers an internal temperature of 165°F, 4 to 5 hours on low, or 2 to 3 hours on high.
Frozen chicken will take longer, about 5-6 hours, depending on size of chicken. Check at 4 hours.
Shred the chicken: While the chicken is still warm, transfer it to a cutting board or large plate and use 2 forks to shred the meat.
Notes:
Ways to use slow cooker chicken throughout the week:
Add to any kind of salad for extra protein!
Make some quinoa or cauliflower rice. Stir in soy sauce, hot sauce or other seasonings. Add in chicken for a quick lunch!
Season with taco seasonings and make lettuce wrapped tacos or taco salad!
