Crockpot Shredded Chicken
from kristineskitchenblog.comThis crockpot shredded chicken is an easy way to make tender, flavorful pulled chicken to use in your favorite shredded chicken recipes. It's freezer-friendly, perfect for meal prep and so versatile! Use it in casseroles and soups, or add to salads, sandwiches or tacos.
Servings: 7 cups
Calories: 227kcal
Ingredients
- 3 pounds boneless skinless chicken breasts*
- ¾ cup low sodium chicken broth
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Place all ingredients in crockpot: chicken breasts, broth, dried oregano, garlic powder, salt and pepper.
- Cover and cook on high for 2-3 hours or low for 4-6 hours, or until chicken is cooked through and shreds easily with a fork. You can use an instant read thermometer to check that the internal temperature of the chicken has reached at least 165° F.
- Remove the chicken from the slow cooker, leaving the broth in the pot. Let the chicken cool slightly and then shred the chicken, using either two forks, your hands, or a stand mixer fitted with the paddle attachment. Stir in about ½ cup of the broth from the pot for flavor and moisture.
Notes
- You may use 2 pounds of chicken to make about 4 1/2 cups of cooked shredded chicken.
- Cooked shredded chicken can be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. Cool completely before freezing. I like to freeze chicken in 1 or 2 cup portions, so that I can easily thaw the amount needed for 1 meal or shredded chicken recipe.
Nutrition
Serving: 0.5cup | Calories: 227kcal | Carbohydrates: 1g | Protein: 42g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 124mg | Sodium: 399mg | Potassium: 748mg | Fiber: 0.2g | Sugar: 0.05g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg
