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Shredded chicken is good on salads or in sandwiches or can be used in many other recipes. This recipe has no added salt and lends itself to Mexican, Italian, or American dishes.

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Recipe Summary

prep:
15 mins
cook:
5 hrs
total:
5 hrs 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine chicken, water, onion, and garlic in the bottom of a slow cooker.

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  • Cover and cook on Low until you can press on the chicken with the back of a fork and it falls apart and is no longer pink in the center, about 5 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • Pull out each piece of chicken and shred in a large bowl with 2 forks.

  • When all chicken is shredded, combine with any water remaining in the slow cooker--this keeps the shredded chicken moist.

Cook's Note:

I freeze this in ice cube trays and transfer to a big plastic bag once frozen. I then just defrost what I need. One of my favorite ways to use it is warm it up on the stove with a couple of tablespoons of Italian dressing and some bottled barbecue sauce to make chicken barbecue sandwiches.

Nutrition Facts

197 calories; protein 35.7g; carbohydrates 2g; fat 4.1g; cholesterol 97mg; sodium 86mg. Full Nutrition
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