Slow Cooker Shredded Chicken

Shredded Chicken in Container for Storage

5 from 5 votes

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.

Cook Time4

Total Time4

Course: Main Course

Cuisine: Western

Servings: Cups

Calories: 228kcal

Author: Amy

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