Crockpot Shredded Chicken Recipe
Tender, juicy slow cooker shredded chicken is the ultimate meal prep staple. With just minutes of prep, the slow cooker does all the work, leaving you with perfectly cooked chicken ready to use in tacos, salads, grain bowls, and more.
Servings 6 people
Calories 179kcal
Ingredients
- 2 pounds chicken breast
- 2 cup vegetable broth
- ½ lemon, juiced
- 1 teaspoon dried thyme
- ½ teaspoon sea salt
- 2-3 cup water enough to fully cover the chicken
Instructions
- Add all the ingredients to the slow cooker. Cook on low for 8-10 hours or on high for 4-6 hours.2 pounds chicken breast, 2 cup vegetable broth, ½ lemon, juiced, 1 teaspoon dried thyme, ½ teaspoon sea salt, 2-3 cup water
- After cooking, remove with 2 forks and shred (or cube). Refrigerate leftovers for use in lunch and dinner recipes!
Video
Notes
- Chicken thighs tend to be more forgiving than chicken breast so if you want to ensure you have juicy chicken all week long, use chicken thighs.
- You can easily double to triple this recipe depending on how much chicken you have to cook. You likely won't need to double the water or lemon juice.
- Store leftover chicken in the fridge for up to 4 days or do what I do and portion it out and freeze it so that you have it on hand whenever you need it.
Nutrition
Calories: 179kcal | Carbohydrates: 1g | Protein: 32g | Fat: 3g
