Here’s a simple recipe for slow cooker shredded chicken with neutral flavor that can be used in multiple ways! When saving or freezing for later, it will be helpful to measure it out and write the amount on the bag for reference later.
- 3 lbs unfrozen chicken (I like to do half boneless thighs and half boneless breasts)
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- Put your chicken in a crock pot. Sprinkle seasonings over chicken and stir to make sure the chicken is covered evenly. Put slow cooker on high for 4 hours or low for 6 hours. Shred with 2 forks. Plenty of natural juices will come out of the chicken so don't worry about it being dry. You can add ½ C of water if desired. Any liquid can be preserved, for example as a soup base or liquid for making rice.
* Freeze 2 cups per baggie for use at a later time. Write the date and amount on the baggie.
* Save any liquid for a soup base or liquid for cooking rice
See more recipes at Chicken category
Once you have this made, it’s perfect for my Chicken Avocado Soup
Or Chicken Fajitas (recipe coming soon)
Or Fennel and Lentil Chicken Soup (recipe coming soon)
Or White Chicken Chili (recipe coming soon)
Or Tasty Chicken and Rice from Panama (recipe coming soon)
My Crockpot has the clips to lock the lid on for easy travel. I LOVE this crock!!