The simplicity and adaptability of shredded chicken really can’t be beat, and it’s the one ingredient that has revolutionized my weekly meal plan. Making a lot of shredded chicken at once is possible because of the slow cooker and an easy ratio. Here’s how you do it.
Nothing is simpler or more useful than slow cooker shredded chicken. It’s a set-it-and-forget-it superstar, and requires just two ingredients. Begin by combining water or chicken stock with boneless, skinless chicken breasts. Water works just as well, but I prefer stock when I have access to it because it adds a little more flavor. It is crucial to add liquid to the slow cooker to ensure that the chicken cooks up to be incredibly tender and juicy.
If you want to have a lot of shredded chicken on hand, you can also simply double this recipe.
One of those recipes that I always have on hand during the chaos of mealtime is this one.
I have to admit that this straightforward, everyday-looking crockpot full of chicken is one of my all-time favorite recipes on my blog.
You can divide it up however you like, but I usually save 1-2 cups per zip-lock bag!
This is just as delicious as rotisserie chicken, but you can make a huge batch at home and store it in the freezer for up to two months!
The Ingredients
Shred Chicken While It’s Still Warm
Although the method is very straightforward, the chicken doesn’t actually fall to pieces on its own (wouldn’t that be nice!) The most crucial thing to remember is that it works best when the chicken is still warm, ideally shortly after it has finished cooking. Pull apart the meat with two forks after transferring it to a plate or cutting board. With just a little prodding, the chicken will be so soft and tender that it will almost certainly fall apart.
The muscle fibers begin to contract as the chicken cools, making it slightly more difficult to shred. It still works and isn’t impossible, but it takes a little more work and the meat tends to shred in chunks rather than thin, wispy strands.
FAQ
How long does it take to cook 3 large chicken breast?
- Large boneless, skinless chicken breasts cooked in a 375°F oven should take 20 to 30 minutes.
- Large bone-in, skin-on chicken breasts cooked in a 375°F oven should take 35 to 40 minutes.
Is it better to slow cook chicken breast on low or high?
For the best results, always cook your boneless, skinless chicken breasts on low heat. Even if you check it early in the cooking process, I do not advise cooking boneless chicken breast on HIGH because it will become very dry.
Can you cook chicken in slow cooker for 2 hours?
According to America’s Test Kitchen, boneless, skinless chicken breasts should be cooked in the slow cooker for 1-2 hours on low. Bone-in Split Chicken Breasts: 2-3 hours on Low. Chicken Thighs: 3-4 hours on Low.
Is it better to cook on high or low in crockpot?
The only difference between a slow cooker’s HIGH and LOW settings is how long it takes to get to the simmer point, or the temperature at which the food inside is being cooked. The LOW setting takes longer than the HIGH setting.
