Here’s how to make easy slow cooker shredded chicken for meal planning.
We are all so busy that cooking dinner can quickly turn into ordering dinner.
While that’s ok at times, it is a huge money saver, and health saver, to cook at home. So, I’m here with a tip to make this go as simple as possible for you.
In steps bulk shredded chicken!! You can do so much with shredded chicken: chicken chimichangas, chicken tacos, white chicken chili, baked chicken and rice, chicken alfredo, chicken salad, chicken pot pie, chicken egg roll bowls…and the list could just keep going. What makes these recipes so much simpler, is having your chicken cooked and ready to go.
Sure, you could buy a rotisserie chicken and pick it all off of the bones, but it will cost you a lot more, and you don’t get near as much.
I buy about 10 pounds worth of raw chicken breasts when they are on sale at the local Piggly Wiggly. This lasts me several weeks. Some I freeze and some I cook right away. Let me show you how to make dinner a bit easier for you!
Got some chicken about to go bad? Then do this!
Easy Slow Cooker Shredded Chicken
- 4 pounds of boneless, skinless chicken breasts
- 1/4 cup water
- 1 tsp salt
- 1 tsp garlic powder
Place your chicken into your slow cooker. If desired, you can trim the fat off before cooking. I typically don’t, because I get rid of any not great pieces when I’m shredding it. Sprinkle your salt and garlic powder on top of the chicken. Pour in water. If cooking on low, cook for at least 6 hours until chicken shreds easily. If cooking on high, cook around 4 hours or until chicken shreds easily.
Once the chicken is done, turn off the slow cooker, and leave the chicken in it, covered, until cool. This helps it stay tender. Once cooled, shred your chicken with two forks, shredding claws, or the good old fashioned way, your hands (just wash them first).
Stovetop Method: If you do not own a slow cooker, you still can do this. Place all of your ingredients in a large Dutch oven, cover with water. Bring to a boil on your stove. Once boiling, reduce heat to a simmer. Simmer for 1 1/2 hours or until chicken easily shreds. To shred it, turn off the stove, and allow your chicken to cool. Drain the water, shred your chicken with two forks or shredding claws, and store.
I store my chicken in quart size freezer bags. If I’m using it the same week that I cook it, I will place the bags in the fridge. If not, they go in the freezer.
It’s so simple, but helps get dinner going so quickly! Even if the bags are frozen, you can toss it into a warm sauce, stir, and it turns out perfectly.
Try your meal planning for a week with bulk shredded chicken, and see how much simpler it makes cooking for you!
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