Ingredients
2 pounds boneless, skinless chicken breasts (approximately 4 breasts)
1 cup chicken stock, low-sodium chicken broth, or water
Instructions
1-Place ingredients: Put the chicken breasts and your chosen liquid (stock, broth, or water) into a 4-quart or larger slow cooker.
2-Cook: Cover and cook until the chicken is tender and reaches an internal temperature of 165°F. This takes 4 to 5 hours on the LOW setting, or 2 to 3 hours on the HIGH setting.
3-Shred: Once cooked, transfer the chicken to a clean cutting board or large plate. While it’s still warm, use two forks to shred the meat.
4-Store: If not using immediately, store the shredded chicken with some of the cooking liquid to maintain moisture.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔥 Shred the chicken while it’s still warm to make shredding easier.
💧 Use about 1/2 cup of liquid per pound of chicken for optimal moisture.
❄️ Store shredded chicken in an airtight container in the refrigerator for up to 4 days or freeze for up to 4 months.
- Prep Time: 5 minutes
- Cook Time: 2 to 5 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free, Low-Carb, High-Protein
Nutrition
- Serving Size: About 1/2 cup shredded chicken
- Calories: 147 kcal per serving
- Sugar: 0.5 g
- Sodium: 94 mg
- Fat: 3.3 g
- Saturated Fat: 0.7 g
- Carbohydrates: 1.1 g
- Protein: 26.3 g