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.