Description
This Slow Cooker Shredded Chicken recipe is a simple and delicious way to prepare tender, juicy chicken perfect for a variety of meals. With minimal prep and the slow cooker doing all the work, you get perfectly cooked shredded chicken that can be used in sandwiches, salads, tacos, and more.
Ingredients
Scale
Chicken
- 2 pounds chicken pieces (any kind, but boneless skinless breasts or thighs are easiest to shred)
Seasoning
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Liquid
- 1 cup chicken broth (preferably less-sodium)
Instructions
- Season the chicken: Generously season the chicken pieces with kosher salt and freshly ground black pepper to enhance the flavor before cooking.
- Cook in the slow cooker: Place the seasoned chicken in the slow cooker, then pour in the chicken broth. Cook on high for 4 hours or on low for 6 hours until the chicken is tender and fully cooked.
- Shred the chicken: Remove the chicken from the slow cooker and transfer it to a cutting board. Let it rest for 5 to 10 minutes to allow juices to redistribute, then use your fingers or two forks to shred the chicken into your preferred size.
- Reserve the broth: Strain the cooking broth and save it for use in other recipes that require chicken broth, enhancing flavor and reducing waste.
Notes
- The slow cooker method yields the most tender and moist chicken perfect for shredding.
- Using boneless, skinless breasts or thighs makes shredding easier, but any chicken pieces can be used.
- Reserving the broth adds extra flavor to soups, sauces, or rice dishes.
- Chicken can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 223 kcal
- Sugar: 0 g
- Sodium: 215 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 19 g
- Cholesterol: 77 mg
