Easy Slow Cooker Shredded Chicken

This is SO much easier than boiling chicken and then shredding it with two forks. LOVE this trick.

Prep Time: 5min

Cook Time: 5hr

Total Time: 5hr 5min

INGREDIENTS

• 5 large boneless skinless chicken breasts (frozen or thawed, either works)
• 1-2 cups chicken stock or low-sodium chicken broth
• 1 teaspoon salt
• 1 teaspoon  black pepper

DIRECTIONS

1. Place all ingredients in your slow cooker and cook on low for about 4 hours (2 hours on high). You’ll know when the chicken is done when it is super tender and will easily shred. You can also temp it to be sure- chicken should temp to 165 degrees (I use my favorite instant read thermometer for this).
2. Remove the chicken from the slow cooker. Sometimes I use a slotted spoon if there’s a lot of liquid remaining, other times I’ll just use tongs. Use a stand mixer with the paddle attachment to shred the chicken. Be sure to only let it shred for about 15 or so seconds, otherwise it will be mushy. Do NOT discard the broth. Store chicken in the broth in the fridge or freezer if using for later. If using right away, leave a little bit of broth in with the chicken in order to keep it from drying out.
3. Use this chicken in all of your favorite recipes that call for pre-cooked shredded chicken. It’s also great for quesadillas, tacos, and sandwiches.
4. Use the chicken within 5 days or freeze leftovers in an air-tight container for up to 6 months. 

Recipe Credit: Center Cut Cook