Crockpot Shredded Chicken Recipes

CROCKPOT SHREDDED CHICKEN

Steps:

• Place chicken in the bottom of the slow cooker. Position the chicken so it's in a single layer and season, if desired (see blog post above for suggestions).
• Cover and cook medium boneless, skinless chicken breast on LOW for 1 1/2 to 2 1/2 hours (for other cuts of chicken, such as boneless things, or bone-in chicken breasts or thighs, and for cooking times on HIGH, see the blog post above).
• Check the chicken for doneness with an instant-read thermometer. (If you're using bone-in chicken, don't touch the thermometer to the bone.) The chicken should be 165 degrees F (I remove mine 5 to 10 degrees early, since the temperature will rise as it rests). Remove the chicken to a plate or cutting board and let rest 5 to 10 minutes so the juices can reincorporate (if you plan to shred the right in your slow cooker, you can let it rest there).
• When the chicken is cooked through, shred it using a hand mixer, two forks, or your fingers. Serve as desired.

FIESTA SLOW COOKER SHREDDED CHICKEN TACOS

Steps:

• Combine chicken broth and taco seasoning mix in a bowl. Place chicken in a slow cooker and pour chicken broth mixture over chicken.
• Cook on Low for 6 to 8 hours. Shred chicken.

CROCKPOT SHREDDED CHICKEN

Steps:

• Place chicken breasts in 2.5-4 quart crockpot. Pour in chicken broth and sprinkle with seasonings.
• Cover and cook on low for 3-4 hours or high for 2-3 hours, until chicken is cooked through (165 degrees F minimum) and fall apart tender.
• Using two forks, gently pull and shred the chicken in the liquid (if your chicken has released a lot of liquid, you may want to remove some liquid before shredding, but save it in case you want to add more back in).
• Serve as desired or let cool slightly before refrigerating. Cooked chicken can be stored in the refrigerator, tightly sealed, for 3-4 days, or packaged and frozen for 3-4 months.

HOW TO MAKE EASY SHREDDED CHICKEN IN THE SLOW COOKER

Steps:

• Add the ingredients to the slow cooker. Place the chicken and stock, broth, or water in a 4-quart or larger slow cooker.
• Cook the chicken. Cover and cook until the chicken is tender and registers an internal temperature of 165°F, 4 to 5 hours on the LOW setting, or 2 to 3 hours on the HIGH setting.
• Shred the chicken. Transfer the chicken to a clean cutting board or large plate. While the chicken is still warm, use 2 forks to shred the meat. If not using immediately, store the shredded chicken with some of the cooking liquid to keep it moist.

EASY CROCKPOT SHREDDED CHICKEN

Steps:

• Place chicken breasts in bottom of crockpot. Pour chicken broth and seasonings over chicken.
• Cook on low for 6-8 hours or high for 3-4 hours.
• Remove chicken from crockpot and shred with two forks.
• Use the chicken right away in your favorite recipes. Or, allow chicken to cool and portion into zip-top bags and freeze for up to two months.

EASIEST CROCKPOT SHREDDED CHICKEN

Steps:

• Add boneless skinless chicken breasts to your Crockpot. Sprinkle the top of each breast with 1/4 teaspoon of sea salt or kosher salt and a spin of freshly ground black pepper. At this point, you can also add a packet of taco seasoning, an 8-ounce jar of salsa, or any other seasoning that sounds good on top.
• Add a tablespoon of water per chicken breast.
• Step 3: Cover with the lid it came with and cook on high for 4 hours or low for 8 hours. (One to four boneless, skinless chicken breasts will take 4 hours on high or 8 hours on low. Add another 15 minutes on high or 30 minutes on low if adding more chicken breasts.) Add 1/4 cup more water if for any reason the bottom of your Crockpot is completely dry while cooking (this is not common). Note: if your lid has locking clips, do NOT lock it. That is for transporting only.
• Check to make sure your chicken breasts have reached at least 165°F (74°C) to ensure they are done (they'll probably be higher, that's OK). If there is a lot of liquid remaining, pour it out into a cup and leave about two tablespoons in the Crockpot. If there isn't a lot of liquid (it really depends on your climate and the chicken), no need to pour it off; you want a few tablespoons in the bottom of the pot.
• Shred the chicken. A hand mixer is the easiest way to shred chicken if you have one; press the mixers into the middle of each breast and use a low speed until all of the chicken is shredded, about 90 seconds. If you don't have a hand mixer, use two forks or clean hands to shred the chicken. Add more of the reserved liquid if needed while shredding.

CROCK POT MEXICAN SHREDDED CHICKEN

Steps:

• In a slow cooker, add the uncooked chicken. Drizzle with the olive oil, and top with the salt and pepper.
• In a bowl, stir together the taco sauce, Rotel, and liquid smoke. Pour over the top of the chicken. Set the slow cooker to low heat, and cook for 5-6 hours, or high heat for 2-3 hours.
• Once the chicken has cooked, remove chicken breasts from the slow cooker and shred with forks. Return chicken to slow cooker and cook for another 30 minutes on low.
• Enjoy on top of nachos, nachos, a taco salad, in soup or use for the filling in enchiladas.

CROCKPOT SHREDDED CHICKEN RECIPE

Steps:

• Place the chicken breasts on the bottom of your crock pot. Sprinkle seasonings over the top of chicken breasts and then pour broth on top.
• Cook on low for 6-8 hours or high for 3-4 hours.
• Remove chicken from crock pot and shred with two forks, or place in your stand mixer bowl and shred with paddle attachment.
• You can use the shredded chicken in your favorite recipes or allow chicken to cool and portion into Ziploc bags and freeze for up to two months.