Easy Slow Cooker Shredded Chicken
Easy Slow Cooker Shredded Chicken Recipe for all of your favorite recipes like enchiladas, tacos, and sandwiches that call for cooked shredded chicken! This is a fool-proof recipe that can be made with frozen or thawed chicken.
Ingredients
- 4 large boneless skinless chicken breasts frozen or thawed, either works
- 1-2 cups chicken stock or low-sodium chicken broth
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Place all ingredients in your slow cooker and cook on low for about 8 hours (4 hours on high). You’ll know when the chicken is done when it is super tender and will easily shred. You can check the temperature of the chicken to be sure it is fully cooked. Chicken is fully cooked at 165 degrees Fahrenheit. (I use my favorite instant read thermometer for this).
- Remove the chicken from the slow cooker. Sometimes I use a slotted spoon if there’s a lot of liquid remaining, other times I’ll just use tongs. Use a stand mixer with the paddle attachment to shred the chicken, or simply use two forks.
- Use this chicken in all of your favorite recipes that call for pre-cooked shredded chicken (suggestions above). It’s also great for quesadillas, tacos, and sandwiches.
- Use the chicken within 5 days or freeze leftovers in an air-tight container for up to 6 months.