- 3 4-6 ounce boneless skinless chicken breasts about 1.5 - 2lbs
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 cups chicken broth can use water
Start by placing the chicken breasts onto the bottom of a 5 1/2 - 6 quart slow cooker.
Combine the seasonings and then sprinkle on top of the chicken breasts.
Pour chicken broth over the chicken breasts. The broth should cover half of the chicken. Add more broth if needed.
Tightly place the lid on and set the slow cooker to cook on low heat for 4-6 hours or until the chicken reaches 165 degrees.
Remove the chicken from the slow cooker and place it into a bowl. Shred the chicken using two forks, or a hand mixer. Add 1/4 - 1/2 cup of the liquid from the slow cooker to the shredded chicken.
Use in your favorite shredded chicken recipe.
How to Store and Freeze Shredded Chicken
Store - shredded chicken can be store in the refrigerator for up to 4 days. Glass containers work best to keep cooked chicken fresh.
Freeze - shredded chicken, can be stored in the freezer for up to 6 months. Freeze into 1 ½ - 2 cup portions to have ready for recipes.
Reheat - If you can, thaw chicken overnight in the refrigerator. You can also reheat the chicken in the microwave. Place the frozen chicken, or thawed chicken, in a microwave-safe dish and microwave for 1-2 minutes or until heated.
Calories: 168kcal | Protein: 31g | Fat: 4g