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.
Servings 7 Cups
- 4 Large Chicken Breasts (mine were approx. 350g/12oz each) SEE NOTE 1
- 125ml (½ cup) Water / Chicken Stock
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
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.
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