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This slow cooker shredded chicken recipe is a great staple for easy weeknight dinners. Simply prep a batch on the weekend and enjoy it throughout the week.
**Crockpot Shredded Chicken**
Chicken breast is a lean protein option, making it perfect for meal prepping shredded chicken in the slow cooker. Simmering it in chicken broth with herbs adds great flavor. Use it in salads, tacos, enchiladas, bowls, or any recipe that calls for cooked chicken.
**Why You’ll Love This Slow Cooker Shredded Chicken Recipe**
Using a slow cooker to make shredded chicken is incredibly easy and hands-off. Cooking it in broth keeps the meat juicy and tender. Plus, you can make a large batch and use it for various meals throughout the week.
**What You’ll Need:**
– Boneless, skinless chicken breasts
– Homemade or good-quality chicken broth
– Celery, parsley, and bay leaves
– Kosher salt
**How to Make Slow Cooker Shredded Chicken:**
1. Add all the ingredients to the slow cooker.
2. Cook on high for 4 hours or low for 6 hours.
3. Shred the chicken with two forks.
**Tips and Variations:**
– Don’t discard the broth; you can use it to store the chicken or make soup.
– Experiment with different herbs and seasonings for varying flavors.
– Be mindful of cooking times to prevent the chicken from becoming rubbery.
**My Favorite Ways to Use Shredded Chicken:**
Properly store the shredded chicken in the refrigerator for up to 4 days or freeze it for up to 3 months. Reheat in the microwave or on the stove with a splash of broth to keep it moist.
**Slow Cooker Must-Haves:**
– 6-quart or larger slow cooker
– Forks for shredding chicken
Try this slow cooker shredded chicken recipe for an easy and versatile protein option that you can enjoy in various dishes throughout the week.
