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Shredded Chicken in Container for Storage
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Slow Cooker Shredded Chicken

Slow Cooker Shredded Chicken takes just minutes to prep and can be used in a wide range of dishes from salads, sandwiches, soups and main meals. 
Course Main Course
Cuisine Western
Keyword Shredded Chicken, Slow Cooker Shredded Chicken
Cook Time 4 hours
Total Time 4 hours
Servings 7 Cups
Calories 228kcal

Equipment

  • Slow Cooker

Ingredients

  • 4 Large Chicken Breasts (mine were approx. 350g/12oz each) SEE NOTE 1
  • 125ml (½ cup) Water / Chicken Stock

Instructions

  • Place the chicken breasts in the bottom of the slow cooker. Pour the water (or chicken stock) over the chicken.
  • Cook on low for 6-8 hours or high for 3-4 hours.
  • Remove chicken from the slow cooker, and while still hot, shred the meat with two forks

Notes

CHICKEN: If you prefer you can use the same weight of skinless, boneless chicken thighs or a mixture of thigh and breast meat. 
STOCK / WATER: This is personal preference. If cooking for a baby I recommend you use water or homemade stock to keep sodium levels down. 
SEASONING / FLAVOURING: This shredded chicken recipe is meant to be more of a blank canvas to add to a wide range of recipes. Therefore I have not added any spices or herbs. 
STORAGE: Let the cooked and shredded chicken cool completely and place in an airtight container. Refrigerate for up to 3 -4 days or store in the freezer for up to 3 months.
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator. The info is based on using chicken breasts cooked in water. 

Nutrition

Serving: 1cup (shredded) | Calories: 228kcal | Protein: 42g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 128mg | Sodium: 233mg | Potassium: 740mg | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg