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Crockpot Shredded Chicken

Crockpot Shredded Chicken
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This Crockpot Shredded Chicken recipe is a simple and versatile dish that can be used in various meals. The chicken is seasoned to perfection and slow-cooked to juicy, tender perfection, making it easy to shred for sandwiches, tacos, salads, and more.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 2 pounds)
  • 1½ teaspoons kosher salt
  • 1 tablespoon garlic powder
  • ½ tablespoon onion powder
  • ½ tablespoon cumin (optional)
  • ½ tablespoon smoked paprika (optional)
  • 1 cup water or low-sodium chicken broth

Instructions

  1. Season the chicken breasts with kosher salt, garlic powder, onion powder, cumin, and smoked paprika.
  2. Place the seasoned chicken breasts in the slow cooker.
  3. Pour the water or chicken broth over the chicken.
  4. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken reaches an internal temperature of 165°F (75°C).
  5. Remove the chicken from the slow cooker and shred using two forks.
  6. Return the shredded chicken to the slow cooker and mix with the remaining juices

Notes

  • For added flavor, consider searing the chicken breasts in a skillet before placing them in the slow cooker.
  • You can substitute chicken thighs for breasts for a richer taste.
  • This recipe is gluten-free, dairy-free, and paleo-friendly.
  • Store leftovers in an airtight container in the refrigerator for up to 3–5 days, or freeze for up to 6 months.

Nutrition

Find it online: https://cookedbyandy.com/crockpot-shredded-chicken/