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Shredded Chicken Breast Cooked in a Crockpot (Slow cooker)

EASY SLOW COOKER SHREDDED CHICKEN RECIPE (INSTANT POT)

With its juicy and flavorful taste, this dish can be used in a variety of meals to create a delicious and satisfying mealtime experience.
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Prep Time 5 minutes
Cook Time 6 hours
Servings: 12
Course: Appetizer, Breakfast, Main Course, Salad, Side Dish, Snack, Soup
Cuisine: American, Indian, Italian, Mediterranean, Mexican, Ukrainian
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs organic chicken breasts approx. 6
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp of Better than Bouillon Roasted Chicken Base
  • 3 cups of water or just enough to cover the chicken
  • If using broth add 3 cups of broth instead of water and omit bouillon

Equipment

  • 1 Slow Cooker
  • 1 Large Mixing Bowl
  • 1 Hand Mixer
  • 1 Meat Thermometer

Method
 

  1. Add chicken to the 6 qt slow cooker.
  2. Sprinkle with salt, pepper, and garlic powder.
  3. In a small cup mix 1 tsp of bouillon with 1 cup of water and mix well to combine.
  4. Add the 1 cup of bouillon and the 2 remaining cups of water to the pot.
  5. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
  6. Once the chicken is done, remove from the slow cooker and put it into a large bowl. Use two forks or a hand mixer to shred the chicken.

Notes

When chicken is cooled to room temperature, you can divide into ziplock bags and freeze up to 2 months.