Slow Cooker Shredded Chicken Breast
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This slow cooker shredded chicken breast is a simple, two-ingredient base recipe designed for busy weeks. It’s juicy, freezer-friendly, and easy to customise with sauces and seasonings later to be used across rice bowls, salads, sandwiches and stir fries.
note - ingredients can be approximate
Equipment
- Hand mixer, optional
Ingredients
- 2 kg (4 ½ lb) chicken breast
- ½ cup chicken stock
Instructions
- Add 2 kg (4 ½ lb) chicken breast and ½ cup chicken stock to the slow cooker. No browning required. You can even add chicken breast straight from frozen with the stock.
- Cook for 4 hours on high or 6 hours on low (or until the chicken pulls apart easily).
- Shred the chicken by using two forks or a hand mixer.You can do this directly in the slow cooker (just be careful not to hit the bottom if you have a nonstick version as it could damage it)
Video
Notes
Storing
Store in an airtight container with a little bit of the liquid from the slow cooker for 3-4 days.
Reheating
Reheat with a little bit of liquid in the microwave for 2 minutes or on the stove for 5 minutes.
Freezing
Freeze with liquid or sauce for up to 3-6 months. I recommend in single serves so it's easier to defrost and reheat
Nutrition
Calories: 145kcalCarbohydrates: 0.3gProtein: 27gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 80mgSodium: 156mgPotassium: 470mgSugar: 0.1gVitamin A: 38IUVitamin C: 2mgCalcium: 6mgIron: 0.5mg
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