How To Make Easy Shredded Chicken in the Slow Cooker
Prep time 5 minutes
Cook time 2 hours to 5 hours
Makes about 4 cups
- 2 pounds
boneless, skinless chicken breasts (about 4)
- 1 cup
chicken stock, low-sodium chicken broth, or water
4-quart or larger slow cooker
Cutting board or large plate
Add the ingredients to the slow cooker. Place the chicken and stock, broth, or water in a 4-quart or larger slow cooker.
Cook the chicken. Cover and cook until the chicken is tender and registers an internal temperature of 165°F, 4 to 5 hours on the LOW setting, or 2 to 3 hours on the HIGH setting.
Shred the chicken. Transfer the chicken to a clean cutting board or large plate. While the chicken is still warm, use 2 forks to shred the meat. If not using immediately, store the shredded chicken with some of the cooking liquid to keep it moist.
Storage: Refrigerate the shredded chicken in an airtight container for up to 4 days or in the freezer for up to 4 months.