Easy Crockpot Shredded Chicken
An easy, slow cooker recipe for making small or large batches of shredded chicken. Makes weeknight meals quick and easy!
Trim the fat from the chicken breasts. Place all of the ingredients into a slow cooker, toss to coat chicken evenly with seasonings. Cook on LOW heat for 5-6 hours or HIGH for 3-4 hours.
Remove the meat from the slow cooker, place into a bowl and use two forks to pull the chicken apart.
- To Store: Keep shredded chicken in the fridge in an air-tight container or in a bowl covered tightly with a piece of cling-wrap. Use the chicken within 4 days.
- To Freeze: Place shredded chicken in a food-safe freezer bag making sure to remove as much air as possible before sealing. Removing the air from the bag will help to prevent freezer burn. Label the bag with the date and place in freezer for 6-9 months.
- Make sure to save the chicken stock in an air-tight container in the refrigerator for up to 3-4 days.
Serving: 4oz. | Calories: 170kcal | Protein: 21g | Fat: 10g