All-Purpose Slow Cooker Shredded Chicken
This is one of the most popular recipes on Mountain Mama Cooks for good reason. It’s a super basic recipe but this All-Purpose Slow Cooker Shredded Chicken is something I make all the time because it’s so easy, so good, and so versatile!
SLOW COOKER CHICKEN FOR BUSY PEOPLE
It’s kinda funny that I’m a private chef and people literally pay me to make dinner for them and yet there are so many nights when I can’t get dinner on the table for my own family. I don’t even want to tell you how many times we’ve eaten cereal in the past week. I’ve been trying to come up with recipes that are 1) easy, 2) quick, and 3) relatively healthy. Recipes that can be made ahead and make the nighttime dinner grind easier on this ‘ol gal are an added bonus! This Slow Cooker Shredded Chicken is all of the above and a lifesaver for busy people with full schedules.
USING SHREDDED CHICKEN IN OTHER RECIPES
This isn’t so much a recipe to use on it’s own as it is a stepping stone to like a bazillion other ideas. This all purpose shredded chicken recipe is pretty darn versatile. The idea behind the recipe is that you make it once, freeze the chicken in portions, and then have it ready to go for quick weeknight dinners. Here are some of my favorite ideas to use the shredded chicken:
FREEZING THE SHREDDED CHICKEN FOR FUTURE USE
I usually cook like 6-8 chicken breasts. Way more than we need for dinner for our family of 4 but like I said above, I portion the chicken out and freeze it for later use. You could freeze the shredded chicken in glass containers or sturdy plastic containers but my favorite way to freeze the cooked chicken is in plastic bags. I have some awesome reusable ones. I like that I can get all the air out and the bags take up less space in the freezer. The chicken will last in the freezer for up to 2 months or so. Simply take it out a few hours before you want to use it and let it defrost. Easy peasy.
Have a great week and I’d love to hear in the comments what your favorite (EASY) weeknight dinners are! Thanks for reading!! xo, Kelley
photos by Kellie Hatcher/recipe by Mountain Mama CooksPrint
A versatile, all-purpose shredded chicken that is made in the slow cooker. Perfect for making ahead and freezing until ready to use. Great for soups, stews, quesadillas and quick sandwiches.
- 4 organic, boneless skinless chicken breasts
- 1/2 cup low-sodium chicken stock
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Place chicken in slow cooker.
- Sprinkle chicken breasts with all the spices. Add chicken stock. Cover and cook on low for 4-6 hours. Shred chicken with two forks.
- Cool completely and if you want to freeze, divide into baggies or freezer friendly containers.
- This makes just about six cups total and I like to the shredded chicken into three portions with two cups each.
I posted this recipe years ago and recently updated the photos. The only difference between this recipe and the original is the addition of 1/2 teaspoon dried oregano. I left it out on this version but feel free to add that back in!