Fed & Fit

Basic Slow Cooker Shredded Chicken

Slow Cooker Shredded Chicken | Fed+Fit

Not owning any diamonds of my own, I’m here to say that slow cooker shredded chicken is a girl’s best friend.

Yes it is!

Nothing makes me happier than to open my refrigerator when I’m desperate with a “what am I going to make for dinner” panic, to find a bowl of already prepped shredded chicken.

It’s the perfect meal protein starting block! A whole WORLD of possibilities can come from simple shredded chicken. Over the next few weeks, I’m going to showcase three recipes that are great for you back-to-school parents, busy working professionals, and devoted meal prep’ers. Sneak peek at what’s coming up:

  1. Chicken Teriyaki Bowl
  2. Twice Baked Loaded Sweet Potatoes
  3. Chicken Taco Casserole

Three totally different flavor profiles, three dinners your family will love, and three meals that you’ll find are really simple to whip up.

The key to making meal prep a healthy, not overwhelming, pleasant experience is to try and thread the same ingredients through multiple meals. Last week we talked about how Basic Cauliflower Rice is a great meal component to make in advance, and in bulk. As you’ll see in two out of the three dinners above, cauliflower rice and shredded chicken work well together.

This week, let’s turn our kitchen’s attention to chicken! I can’t stress how ridiculously simple this recipe is. While I’ve outlined some thorough instructions for both a slow cooker and a stovetop method below, here’s the crockpot reader’s digest version:

Sprinkle 5-6 lbs (12 breasts) of chicken with a little salt & pepper. Plop them all in your favorite slow cooker, cover with water or broth, put a lid on, and let it cook on medium for 6-8 hours. When it’s done, pull the chicken from the broth and effortlessly shred with two forks.

Slow Cooker Shredded Chicken | Fed+Fit-2

That’s it, folks! Pretty simple way to meet your week’s protein needs.

I hope you find this recipe as useful as I do!

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Basic Slow Cooker Shredded Chicken

Yield: ~12 cups

Prep Time: 10 minutes

Cook Time: 6-8 hours

Ingredients:

  • 5-6 pounds air-chilled chicken breasts (equates to approx. 12 breasts)
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 5 cups chicken broth (may substitute with water)
  • *2 tablespoons butter, divided (stovetop only)

Directions:

Slow Cooker Directions:

  1. Dust the chicken with sea salt and black pepper. Lay all breasts in the slow cooker. Add the broth, place lid on top, and cook on medium for 6-8 hours.
  2. Pull the chicken breasts from the liquid and place in a bowl. Using two forks OR the paddle attachment on a stand-mixer, shred the chicken.
  3. Store in an airtight container for up to one week or freeze.

Stovetop Directions:

  1. Dust the chicken breast with sea salt and black pepper.
  2. Working in two batches or with two separate pans, melt 1 tablespoon of butter. Lay the chicken breasts in the hot pan and sear on one side for approximately 3 minutes. Flip the chicken breasts over to sear for an additional minute on the other side. Cover the breasts with half of the chicken broth, using water to make up any difference. Place lid on pan and let them simmer for 15-20 minutes. Repeat for the second batch.
  3. Pull the chicken breasts from the liquid and place in a bowl. Using two forks OR the paddle attachment on a stand-mixer, shred the chicken.
  4. Store in an airtight container for up to one week or freeze.
   

3 Responses to “Basic Slow Cooker Shredded Chicken”

  1. #
    1
    Kierstenposted September 4, 2014 at 2:35 pm

    I’ve been buying whole chickens at Costco lately and cooking one up in the crockpot each week (and then making broth with the carcass of course) so I always have cooked chicken for easy meals. But lately I’ve been at a loss as to what to do with the cooked chicken and I’m getting a little tired of just tossing it in BBQ sauce or throwing it on a cobb salad. Can’t wait for the recipes you have planned which are sure to spice up my pre-cooked chicken dinners :)

    • Cassy replied: — September 5th, 2014 @ 2:14 pm

      Heck yes! Two of the three are up now :)

  2. #
    2
    Cherylposted September 29, 2014 at 12:03 am

    Do you use boneless, skinless breasts or whole breasts with skin on?

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