Easy Shredded Chicken in the Slow Cooker
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!
Chicken breast, boneless, skinless
(if frozen, thaw for 1-2 hours first)
Chicken broth (stock), low sodium
- 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.
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!
Great topper for baked sweet potatoes!
Add to curry!
Make pesto zucchini noodle pasta!
The possibilities are endless!
Calories from fat
Calories from saturated fat