How to: 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!

Slow Cooked Shredded Chicken

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 do 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 3-4 lbs. Remember you can always freeze some! Pour some low sodium chicken broth over the chicken. I use just enough to cover the chicken breasts. Then I add about 5 tbs dried minced onion, celery salt, garlic powder, and pepper. 

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

 

Slow Cooked Shredded Chicken

 

When it’s finished cooking, transfer to a cutting board. 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’.

and Voila! 

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

 

 Slow Cooked Shredded Chicken

 

5 from 1 vote
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Slow Cooker Shredded Chicken

Prep Time 5 minutes
Author Star

Ingredients

  • 3-4 lbs chicken breast , raw
  • 4-5 cups low sodium chicken broth
  • 3 tbs dried minced onion
  • 1 tbs garlic powder
  • 2 tsp celery salt
  • 1 tsp pepper

Instructions

  1. In a 6-quart slow cooker, add chicken breasts, broth, and seasonings.
  2. Cook on low for 6 hours, or high for 4 hours.
  3. Remove and transfer onto a cutting board, let cool, and shred into pieces.

Recipe Notes

3 oz- 2 Smart Points
5 oz- 3 Smart Points

15 Comments

  1. Anything special you do when freezing it and defrosting? I feel like it would change the texture?

    • mamacupcake

      I haven’t had any problems with the texture changing at all! I freeze it in a freezer friendly ziploc bag! I only let it freeze usually for a 2-3 months before I end up using it up! 🙂

  2. undercoverweightwatcher

    I love having shredded chicken and beef in the freezer. It’s perfect for when you are desperate (but not serious-sorry Adam Ant reference). I just pulled out some shreeded chicken for my lunch today. The boys are going to have it for dinner tonight on rolls with bbq sauce, bacon, and cheddar.

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  4. how long can the shredded chicken stay in the fridge & in the freezer?

    • Freezer up to 3 months- some people keep it in longer but it tends to get a bit of freezer burn and I’m not a fan of that, and in the fridge 6 days

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  7. My favorite cheat tip is to use the kitchenaid mixer to shred the chicken. Takes only SECONDS and saves my fingers from using the forks 🙂 Thanks for this recipe!

    • Yes girl! I need to update this recipe because since then I’ve learned and use this trick now! Whoever had this idea was geeenius!

  8. Danielle Harkins

    How much do you put in each bag to freeze? I love the idea of having it ready and on hand, makes meal planning so much easier!!

    • I do 2 cups in a few bags and 3 cups in one or two! I usually use 2 cups in most of my recipes, but sometimes I need more and thats when I’ll grab the one with three cups!

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  10. Leia johnston

    Love the new layout of your site. All of your recipes are delicious and easy to make! Pulled chicken has become a staple. Thanks for a great resource.

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