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Servings: 4
Slow cooker shredded chicken recipe
Equipment
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Ingredients
- 1 pound boneless chicken breasts
- water
- 1/8 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Place enough water into a slow cooker so that it just covers the bottom of the slow cooker.
- Place 1 pound boneless chicken breasts into the slow cooker, and season with 1/8 tsp sea salt and 1/8 tsp black pepper. Cover and cook on low heat for 3 to 4 hours. Internal temperature should be at least 165 degrees f.
- Remove the chicken from the slow cooker and shred it with two forks.
Notes
TIPS
- Cooking time can vary depending on the model of your slow cooker. The chicken should be at in internal temperature of at least 165°F.
- Bone in chicken will take longer to cook, plan on a little extra time and check the internal temperature before shredding.
- Avoid overcooking to keep the shredded chicken juicy; otherwise, it can dry out.
- Save the cooking liquid for soups, stews, or grains.
- Double or triple the batch in your slow cooker and freeze in meal-size portions.
- Don’t over-shred the chicken to maintain its texture.
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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