This “recipe” falls under the category of “can-I-even-call-this-a-recipe?” because it’s so simple…yet because it’s so necessary that everyone know how to make Slow Cooker Shredded Chicken for the ease it will bring to your weekday meals, I’m calling it a recipe.
I love my slow cooker (which we also call a Crockpot… is that a Midwest thing?), but I have to admit I was a bit skeptical about chicken breasts in a slow cooker when I first tried this. Breast meat is typically drier than dark meat, so what would the slow cooker do to it? Chicken jerky?!
Place the chicken in the slow cooker (as many breasts or thighs as you’d like…I typically do 4 or 6), sprinkle with a few everyday seasonings, add a splash of chicken broth, let it cook and voilà!…shredded chicken for any recipe that calls for already-cooked chicken. I think the key here is adding some chicken broth…nestle your chicken into the broth and it stays moist…no chicken jerky here.
This is one of those recipes you’ll love knowing. I make it every few weeks so I always have cooked chicken ready to go for weeknight meals. After using a few cups of your cooked chicken to make Mama’s Pot Pie, use the rest for salads, soups, enchiladas, tacos, pasta, chicken salad, etc. I like to portion the chicken into two-cup reusable containers and freeze it. Whenever I need some chicken for dinner, I just pull it out that morning to defrost in the fridge.
Really, this recipe should be called “How To: Make Weeknight Meals Easier.”
Little Hands Can…
- Measure and sprinkle the seasonings on top of the chicken
- Measure and pour the chicken broth
- Shred the cooked, cooled chicken
- 4 chicken breasts (or thighs or a combination)
- 1 teaspoon salt
- ½ teaspoon EACH pepper, onion powder and garlic powder
- ½ cup chicken broth
- Place the chicken breasts/thighs in the bottom of the slow cooker. Nestle them in next to one another so that the chicken broth will touch all of the chicken. If some are in the broth and some are laying on top, the top ones will be dry.
- In a small bowl, mix together the salt, pepper, onion powder and garlic powder. Sprinkle half of the spices evenly over the chicken. Flip the chicken and sprinkle the remaining spices on the other side.
- Pour in the chicken broth.
- Cover and cook on LOW for 4 hours. If the chicken doesn't pull apart easily with a fork, continue to cook for another 30 minutes to an hour.
- Let the chicken cool slightly. Use two forks (or clean hands) to shred the chicken. Portion into reusable containers for use in recipes, or for freezing.
Store shredded chicken in the freezer for up to one month.
Recipe adapted from Gimme Some Oven
Disclaimer: As with all of our recipes, my suggestions for how kids can help with a particular recipe are based on what has worked in our kitchen. Your child may be able to help more or less based on their age and/or ability. As always, make sure you are properly supervising kids in the kitchen.
Carol says
January 16, 2016 at 8:59 AMLooks super easy! Thanks for including the tip about not over cooking the chicken in a slow cooker. Unfortunately I have done that. Thanks for the great recipe and wonderful ideas for kids!
Sally says
January 21, 2016 at 8:05 PMIt IS super easy and great to have chicken on hand for any meal. Thanks, Carol!