How To Make Shredded Chicken

Shredded chicken is the base of many fast weekday meals. Make shredded chicken in your crockpot with little time or effort to use all week in your family's favorite recipes.

Course Dinner

Cuisine American

Keyword Meal Prep

Prep Time 15

Cook Time 3

Total Time 3 15

Servings

Calories 150kcal

Author Kim Hardesty

Equipment

slow cooker
parchment
Forks

Ingredients

3 pounds boneless skinless chicken breasts
1 cup salted chicken broth (or 1 teaspoon chicken base with 1 cup water)
2 whole bay leaves
2 whole cloves
2 cloves garlic crushed
1 half small onion sliced
2 tablespoon fresh lemon juice
salt and pepper
2 tablespoon butter or olive oil

Instructions

Cut the onion into slices, crush the garlic cloves and distribute both evenly over the bottom of the slow cooker. Squeeze in the juice of the lemon and pour the chicken broth over (add the rind, too!). Add the bay leaves and cloves to the crockpot.
Generously season the chicken with salt and pepper and place on top of the other ingredients. Dot with butter or drizzle with olive oil. Place a piece of parchment directly on top of the chicken breasts to prevent drying.
Cook on high for 3-4 hours or on low for 6-8 hours.
When chicken is done (at least 160 F), remove it to a separate dish and tent with foil for 10-15 minutes to cool before shredding with two forks or your favorite method. Add some of the cooking liquid to the chicken if it needs additional moisture.

Makes approximately 8 cups of shredded chicken.

Notes

Freeze any extra shredded chicken in an airtight container or zip bag for up to 3 months. Thaw overnight in the fridge.

Nutrition