Today, I am sharing the EASIEST way to make delicious shredded chicken in the slow cooker. I use this method all the time and we use the chicken in salads, pastas, soups, and so much more. For those of you who like to meal prep on Sundays or cook in bulk for your families, this is a great option because it takes no time to prep in the morning and you let the slow cooker do all the work!
So without further ado, watch how easy this is:
Place two chicken breasts at the bottom of the slow cooker. (Yum, who doesn’t love a picture of raw chicken…)
Pour one cup of low-sodium chicken broth over the chicken breasts. Then season the breasts with salt, pepper, and any other herbs you like. Here, I added fresh rosemary. For additional flavor you can also add some crushed garlic and chopped onions, but I usually don’t bother when I am in a hurry.
Place the lid on the slow cooker and set it to HIGH for 3 hours or LOW for 5-6 hours.
Once the timer goes off, remove the lid and the chicken breasts will be cooked through. You will notice that some fat will be surrounding the breasts – no biggie, it will fall right off the chicken when you remove it from the slow cooker.
Remove the chicken and place it on a cutting board or large plate. Using two forks, shred the chicken breasts. Make sure you reserve some of the broth and chicken juices from the slow cooker. I always add a few tablespoons of it to the shredded chicken to make it nice and moist.
Season the chicken as desired and use the chicken in salads, pastas, whatever you want! You can also toss it with some BBQ sauce or pesto and add it to lettuce wraps or sandwiches – I’m full of ideas!
How easy was that? A weekday meal cooked while you’re not even home!
- 2 chicken breasts
- 1 cup low-sodium chicken broth
- Salt and pepper
- Fresh herbs (optional)
- Place chicken breasts at the bottom of the slow cooker. Pour one cup of low-sodium chicken broth over the chicken. Season the breasts with salt, pepper, and any other herbs you like.
- Place the lid on the slow cooker and set it to HIGH for 3 hours or LOW for 5-6 hours.
- Remove the chicken, and use two forks to shred the breasts. Make sure you reserve some of the broth and chicken juices from the slow cooker to add it to the shredded chicken for some extra moisture.
Kari Peters
I’ve done something similar with salsa chicken in the slow cooker before, but it’s never occurred to me to branch out into different flavors! Thanks for the great recipe and inspiration!
Rachel (littlechefbigappetite)
Thanks Kari! I haven’t tried salsa – I’ll have to do that!