Shredded crockpot chicken makes putting together quick and easy meals a breeze! Check out the recipe I use for shredded crockpot chicken below!
Sharing a staple recipe with y’all today – shredded crockpot chicken!! I’ve been on SUCH a crockpot kick lately, but it’s just because it’s so easy and takes almost no effort to make delicious (and ahem, healthy) food.
As of late, I’ve been using the crockpot to make the chicken for my salads that I take to work during the week. I prep it all on Sunday afternoon, and it holds up until my last meal on Friday! I usually do 3 breasts, which gives me roughly 6 servings. That leaves me with an extra serving to have for dinner on Sunday night, which is also pretttty nice to have done.
While I usually just opt for it as a protein in my salad, it also works great in tacos, soups, burritos, sandwiches…allllmost anything! I love a good flexible food.
Remember that this is just a basic, framework recipe. Feel free to add and subtract ingredients and seasonings that YOU enjoy! Need some inspiration? Check out the spice and seasoning combinations below the recipe!
- 3 boneless, skinless chicken breasts
- ¼ cup low sodium chicken broth
- Garlic powder, ½ teaspoon
- Onion powder, ½ teaspoon
- Dried dillweed, ¼ teaspoon
- Dried oregano, ½ teaspoon
- Pepper, to taste
- Place all ingredients into crockpot. Cook on high for 2 hours, or low for 3-4 hours, until chicken is fully cooked.
- Shred chicken in crockpot with two forks.
- Store in fridge for up to one week.
