easy slow cooker shredded chicken
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I love starting the week off prepared.
Laundry not only washed and dried, but put away too.
Bedrooms and bathrooms neat and tidy.
Kitchen counters clutter free, and the fridge full of prepped meals and snacks.
It doesn’t always happen, but I try more often than not.
We tend to eat a lot of shredded chicken. It works great in these easy cheesy enchiladas, stuffed baked potatoes, and my favorite rice bowl, so I love to include shredded chicken in my meal prep on Sundays. By using my slow cooker, I can have my entire week’s worth of chicken ready in no time at all, making weeknight dinner time fast and easy.
- 2 1/2 pounds frozen boneless skinless chicken breasts
- 1 1/2 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- place chicken breasts in slow cooker
- season with salt, pepper, garlic, and onion powders
- cover, and cook on high 4 hours (or low for 6 hours)
- shred using two forks or place the chicken breasts in the bowl of a stand mixer, and shred using the paddle attachment
I always use frozen chicken breasts; if you are using fresh, you may need to add 1 cup of water to the slow cooker to keep the chicken from drying out. Also, fresh chicken will take less time to cook – 3 hours on high, 5 hours on low.
I love using my stand mixer to shred chicken. I place the chicken in the bowl of my mixer, and shred using the paddle attachment on medium speed – this takes literally less than 10 seconds for the entire 2 1/2 pounds. It may sound odd, but trust me, it works.
Once cooled completely, the shredded chicken can be kept in the refrigerator 2 – 3 days, or in the freezer for up to 2 months.