If you currently have chicken, broth, olive oil, and spices in your kitchen, then you can make this slow cooker shredded chicken with only 5 minutes of prep time.
Make this chicken at the beginning of the week and store it in the freezer whenever you need it—it can last for up to 4 months!
Eat Well.
SERVES6 SERVING
PREP TIME5 MINS
COOK TIME3-6 HRS
Slow Cooker Shredded Chicken
Chicken Breast
3 lbs
Chicken Stock
1 1/2 cups
Olive Oil
1 tbsp
Garlic Powder
1/2 tsp
Onion Powder
1/2 tsp
Bay Leaf
2 each
Salt and Pepper
to taste
Directions
1. Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, and bay leaf. Season with 1 teaspoon salt and a pinch of pepper. Cook on high for 3 hours or low for 6 hours.
2. Transfer the cooked chicken to a large bowl. Use 2 forks to pull it into shreds. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Season with salt and pepper and toss to combine.
3. If not using the chicken immediately, refrigerate it in an airtight container or freeze it to reheat for future use. We like including shredded chicken on a salad, soup, etc.
