This easy Slow Cooker Shredded Chicken is juicy, flavorful and simple to make.
You know the ice cream maker I bought last week?
The Husband’s first comment was “Yet another kitchen gadget? Where in the world are you going to store that thing?”
Am I a bad wife if my first thought was “On your side of the bed if you’re not careful mister!”
Then he tasted the Candied Pecan Maple Ice Cream and that got him to clam up real good. Mmmmm, hmmmm. I thought so. It was all I could do to not break out the “Told ya! Told ya! I told ya, told ya, told ya so!” dance.
Am I the only one that remembers that from Will & Grace?
Love it or no likey-like?
Me? I am a hhhuuugggeee chicken fan. I love keeping it around for sandwiches, appetizers or snacks for a simple, easy and healthy protein boost.
And, this recipe couldn’t be any easier. The best thing is, you can make up a big batch, shred it, and use it during the week for lunches or quick dinners. Here’s a few ideas: use it in this Creamy Chicken Soup, these Smoked Almond Chicken Salad Bites, or even these Chicken Salad Sandwiches.
Need I mention: Wraps, Burritos, Enchiladas, Tostadas… The possibiliities are endless.
See why I love it?
I use frozen chicken breasts because they’re easy…but fresh chicken breasts work just as well.
So, tell me… how do you use shredded chicken?
- 6 boneless, skinless chicken breasts
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons black pepper
- ½ cup chicken broth
- Place chicken breasts in a slow cooker and set on low heat for 8 hours.
- Pour chicken broth over the top of the chicken breasts and season with salt, garlic powder and black pepper. Cook (covered) on low heat for 8 hours.
- Remove chicken breasts and shred.
- *see notes*
Recipe from Gimme Some Oven.