Slow Cooker Shredded Chicken

Behold the single food that has revolutionized my weekly meal plan – shredded chicken! The very best thing about cooking up a batch of shredded chicken are all the possibilities it brings to mealtime. It can mean a week’s worth of dinners — everything from chicken tacos and chicken burritos to chicken salad are made more satisfying with shredded chicken. It’s an easy solution for make-ahead lunches and weeknight dinners the whole family will love.

When you have a staple like shredded chicken in the fridge, the options are nearly endless. Thanks to the slow cooker and a foolproof ratio, making a large quantity of shredded chicken at once is possible. Here’s how to do it.

• It’s incredibly easy. It doesn’t get much easier (or more versatile) than slow cooker shredded chicken. It’s a set-it-and-forget-it superstar.
• You only need 2 ingredients. It requires just two ingredients – boneless, skinless chicken breasts and water or chicken stock.

• Boneless, skinless chicken breasts: You’ll need about 2 pounds (about 4 chicken breasts).
• Chicken stock, low-sodium chicken broth, or water: I prefer chicken stock or low-sodium chicken broth if I have it on hand because it adds a little more flavor, but water works equally well. Adding some liquid to the slow cooker is an essential step, and ensures that the chicken is tender and juicy.

1. Add the ingredients to the slow cooker. Place the chicken and stock, broth, or water in a 4-quart or larger slow cooker.
2. 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.
3. 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.

While this technique is super simple, the chicken doesn’t actually fall apart into shreds on its own (wouldn’t that be nice!). The most important thing to know is that it’s best to shred the chicken when it’s still warm, preferably right after it’s done cooking. As the chicken cools, the muscle fibers start to tighten up, which makes it a little tougher to shred. It’s not impossible and it still works, but it takes some more effort and the meat tends to pull apart in larger chunks rather than thin, wispy shreds.

• Transfer the meat to a plate or cutting board and use two forks to pull it apart. The chicken will be so soft and tender that it will practically fall apart with just a little prodding.
• The chicken will absorb cooking liquid while you shred, keeping it tender for chicken tacos, chicken salads, chicken casseroles, and more.

Whether you’re making just a few servings or enough to feed a crowd, the effort remains the same. The important thing to remember is keeping the right ratio of chicken to liquid.

1/2 cup stock, low-sodium chicken broth, or water for every pound of chicken.

• Chicken Pot Pie
• Homemade Chicken Noodle Soup
• Chicken Enchiladas
• Chicken Nachos
• Chicken Salad with Grapes
• White Chicken Chili Skillet Dip
• Buffalo Chicken Stuffed Sweet Potatoes
• Chicken and “Clunkers” Soup
• Cheesy Enchiladas Suizas
• Chicken Divan
• Chicken Sliders

• Slow Cooker Buffalo Chicken
• Slow Cooker BBQ Chicken
• Slow Cooker Ranch Chicken
• Slow Cooker Chicken Tinga

Refrigerate the shredded chicken in an airtight container for up to 4 days or in the freezer for up to 4 months.