Perfect Shredded Chicken
Perfect Shredded Chicken in the slow cooker is my hack for quick and easy suppers ready in minutes!
My brain is exploding with ideas to share with all of you as we navigate this unknown, and scary, territory of Covid-19. My goal is to post plenty of content to provide you meals, shortcuts, and kid-friendly recipes to work with! If not a full-blown blog post, then DEFINITELY on my instagram, so be sure to follow along!
My work life is very flexible, thank goodness. But the challenging twist is having schools closed down for the unforeseeable future. I’m sure I’m not the only one feeling that pressure! I went from business owner to home-school mom in a matter of hours. Trying to do it all is adding stress to an already stressful situation. So, I am not going to fall into that trap. I am going to do the best I can with the tools I have.
This week I had a few chicken breasts in the fridge (which is apparently hotter than gold right now) and I cooked them in one of my favorite ways ever…. enter Slow Cooker Shredded Chicken. This is a hack I have used for years. It comes out perfect EVERY.TIME. So here’s what you do:
The Chicken
- Place 2-4 boneless, skinless chicken breasts in the slow cooker (you can use thighs too)
- Pour about 3/4 cups water in the bottom of the slow cooker — DO NOT COVER THE CHICKEN WITH WATER!
- Sprinkle with salt & pepper
- Cover with lid and cook on LOW for 3 hours.
- Take out immediately and shred with two forks.
- Store in airtight container in the fridge.
- Use for endless meals… chicken soup, enchiladas, stir fry, Franks chicken quesadillas, thai curry soup … just to name a few.
I’ll be posting endless recipes using this simple shredded chicken. It turns a 60 minute meal into a 20 minute meal. Such a HUGE time saver! Stay well, Friends! xoxo
Perfect Shredded Chicken
Ingredients
- 2 to 4 boneless/skinless chicken breasts
- 1 tsp each of salt & pepper
- 1/2-3/4 cup water enough to come up 1/3 way of chicken
Instructions
- Place 2-4 boneless, skinless chicken breasts in the slow cooker (you can use thighs too).
- Pour about 3/4 cups water in the bottom of the slow cooker — DO NOT COVER THE CHICKEN WITH WATER!
- Sprinkle with salt & pepper.
- Cover with the lid and cook on LOW for 3 hours.
- Take out immediately and shred with two forks.
- Store in airtight container in the fridge.
