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Slow Cooker Shredded Chicken

About every two weeks on Sunday, I make a big batch of slow-cooked shredded chicken. Honestly there’s not too much to say about shredded chicken, except it’s tender, moist, and flavorful, just like chicken should be!

 

But this is the beginning of a lot of my recipes, such as Cheesy Chicken Bacon Bombs, Tex-Mex Cheesy Chicken Spaghetti, Skinny Chicken Salad, and many others.

I can’t tell you how much I love having a fresh bag in the fridge and few bags in the freezer, especially on nights when I have no plans for dinner. I can easily make a number of meals just starting with a couple cups of shredded chicken.

A lot of people had been asking exactly how I make my shredded chicken, so by popular request, here it is!

Here’s what you do:

Slow Cooked Shredded Chicken

 Put a desired amount of raw chicken breasts in a crock pot. I  usually do about 2-3 lbs. Remember you can always freeze some! Pour some low sodium chicken broth over the chicken. Then I add dried minced onion, celery salt, garlic powder, and pepper. Stir it up.

Cook on low for about 6 hours or high for about 4 hours.

When it has finished cooking, transfer to a bowl and add about 1/2 cup of the broth that it cooked in. Let it cool off for a few minutes or else you’ll burn your fingers, it may still be hot inside!

Take a couple forks and get shreddin’. You can also use a hand mixer if you like it super shredded, but I tend to like more of natural pulled/chopped pieces.

and Voila!

Tender, Juicy, Flavorful Shredded chicken to do with whatever your heart desires.

Slow Cooked Shredded Chicken

 

Slow Cooker Shredded Chicken

Print Recipe
Prep Time:5 mins

Ingredients

  • 2 lbs raw boneless skinless chicken breast
  • cups low sodium chicken broth *see notes
  • 2 tbsp dried minced onion *can also use a 2-3 tsp on onion powder or one fresh onion diced
  • 2 tsp garlic powder
  • 1 tsp celery salt
  • 1 tsp pepper
  • 1 tsp smoked paprika (optional)
  • 1/2 tsp oregano (option)

Instructions

  • In a slow cooker, add chicken breasts, broth, and seasonings.
  • Cook on low for about 6 hours or high for 4 hours.
  • Remove chicken and 1/2 cup of the broth nd place into a bowl. Shred with two forks or a mixer (for finely shredded chicken). Enjoy! To freeze let the chicken cool completely and then place it into a freezer friendly container or bag.

Notes

MAKES 4 CUPS COOKED CHICKEN

(essentially its just chicken breast & seasoning so you can just track cooked chicken breast for your points/calories) 

131 CALORIES 1G FAT, .3G SATURATED FAT, 0G CARBOHYDRATES, 0G FIBER, 0G SUGAR, 36G PROTEIN (1/2 cup)

0-2 WW points 

Click here for WW personal points 

previous ww plan: WW GREEN PLAN: 2 POINTS PER 1/2 CUP | WW BLUE PLAN: 0 POINTS FOR ANY AMOUNT | WW PURPLE PLAN: 0 POINTS FOR ANY AMOUNT 

You can easily double this recipe if needed. The original recipe was a lot bigger, but I had some feedback that it made almost too much. If you need more, just double it up! 

Note on chicken broth: you can use 2 teaspoons of better than bouillon in place of the broth/stock. I like to get a big jar of better than bouillon from Costco (smaller jars available at any grocery store near the stock/broth aisle) and use that in place of cans/cartons of broth. It takes up less space, is more cost efficient, and its delicious! 

Author: Star @ the skinny-ish dish

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80 Comments

    1. Nope! You can add a little juice to the chicken to if you think it needs it, but I personally don’t.

  1. 5 stars
    This chicken is so easy to make, absolutely delicious, and is incredibly versatile to use (Chicken Salad, add any seasoning profile you want — Mexican, Buffalo, etc). It’s a staple for me!

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