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Simple Shredded Chicken (In The Crock-Pot)

Shredded Chicken - Clean & Delicious ®

Shredded Chicken – Clean & Delicious ®

As most of you know, I am a big fan of ‘head start’ ingredients.

Every weekend, Beng and I (it so great to have a hubby that’s on board) take the time to prep a handful of weekly staples that help us jump start meals as the week progresses.

These staples vary a bit form week to week, but for the most part it looks something like this:

  • 2 big Tupperware containers packed with cleaned and cut veggies – our go to fave’s are celery, broccoli, radishes, cauliflower, carrots, and cucumbers
  • Some form of whole grain (usually either brown rice or quinoa)
  • Baked sweet potatoes
  • Chicken, salmon, and/or hard boiled eggs – we use these for quick sandwiches and salads once the week get going

We also have store bought staples like hummus, Greek yogurt, and Ezekiel bread (I just love the cinnamon raisin), but as for foods we actually prepare, that list pretty much sums up our ‘head start’ ingredients.

Usually when I opt to make chicken I go with my Basic Baked Chicken Breast, but this week I wanted something a little bit different.  That’s when I remembered how much I LOVED chicken breast made in the crock pot.

If you’ve never tried this simple technique before then you’re going to be pleasantly surprised.

I remember the first time I made chicken breasts in a crock pot I could not believe how tender they became.  They literally begin to shred apart the minute the fork touches them.
Pretty impressive for a cut of chicken that has a tendency to become hard, dry, and over cooked!

And the shredded chicken makes a great ‘head start’ ingredient to keep in the fridge for clean,quick and easy weeknight meals.

I kept the seasonings very basic in this recipe, but feel free to add more spice and flavor by experimenting with seasonings like cumin, chili powder, curry powder, coriander, cilantro, parsley, and salsa (just to name a handful).

Have you ever made shredded chicken in your crock pot before?  If so, what are some of your favorite ways to use the chicken in a meal?

Last night we made Garlicky Chard and Shredded Chicken Burritos using some of the leftover chicken… I promise to post the recipe sometime this weekend!

Simple Shredded Chicken (in the crock-pot)

Yield: 6 servings

Prep Time: 15 m

Cook Time: 4-6 hours

Total Time: 4-6 hours

Ingredients:

  • 1.5 lbs of boneless skinless chicken breast
  • 1 tsp garlic powder
  • Salt and pepper
  • 14.5 oz can of diced tomatoes with chili’s
  • 1 onion, sliced into half moons
  • 3 cups of low sodium chicken broth (or enough to just cover the chicken)

Directions:

Season the chicken breast with garlic powder, salt and pepper on both sides.

Layer the tomatoes, onions, and seasoned chicken breasts in the crock pot and cover with the chicken broth.  You want to use enough broth to just cover the chicken.

Cook for 4 hours on high or 6 hours on low.

Once the chicken is done, remove to a cutting board and shred with a fork.  (I like to store mine in a little f the liquid to keep it moist).

Makes 6 servings.

Nutritional Analysis

Serving size = 4oz of chicken; Calories: 129; Total Fat: 1.5g; Saturated Fat: 0g; Cholesterol: 60mg; Carbohydrate: 6.6g; Dietary Fiber: 1g; Sugars: 3.2g; Protein: 23.9g

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19 Responses to “Simple Shredded Chicken (In The Crock-Pot)”

  1. #
    1
    SusieBeeonMaui — December 2, 2010 @ 10:37 am

    Love the easy crockpot chicken recipe!

    Can’t go wrong with quesadillas made from leftover chicken:

    http://eatlittleeatbig.blogspot.com/2010/11/chicken-or-leftover-turkey-corn-with.html

  2. #
    2
    Kiran — December 2, 2010 @ 3:20 pm

    I love crock pot recipes, especially in winters :)

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    3
    Lora — December 2, 2010 @ 5:11 pm

    Dani,
    Making shredded chicken in a crock pot is such a great idea! I guess the secret is to use enough liquid to cover the chicken breast? Every time I’ve tried cooking any sort of meat in the crock pot, it comes out overdone and dry. No one enjoys eating it like that.

    Thanks for posting such an easy recipe, I love shredded chicken as a jumping-off ingredient for many dishes, but usually end up roasting an entire chicken in order to get it. I plan to try it your way this weekend.

  4. #
    4
    Amy @ Simply Sugar & Gluten-Free — December 3, 2010 @ 8:58 am

    Hi Dani!

    I’m a huge fan of using my CrockPot for simple, healthier meals. I love your recipe (and your blog!!) Thanks for sharing my recipe with your readers, too. You made my day.

    Hugs,
    Amy

  5. #
    5
    Dani — December 3, 2010 @ 11:25 am

    SusiebeeonMaui – Oh how I love quesadillas:)

    Kiran – Me too. It just doesn’t get any easier.

    Lora – The meat absolutely has to be covered in liquid! As for roasted chicken, that’s definitely another fave around here… again, so easy nas delicious!

    Amy – Thank you for sharing so many amazing recipes and tips yourself!

  6. #
    6
    Maria — December 4, 2010 @ 8:01 am

    Dani, I made this recipe today and it was so simple and delicious! I didn’t have a can of tomatoes with green chilies so I subbed in a can of tomatoes with chipotles – it was spicy and smoky. I served the shredded chicken in corn tortillas with avocado, black beans (heated in some of the cooking liquid from the crock pot), salsa, green tabasco, lettuce and yogurt cheese. It was so good and my husband LOVED it. Thanks!

  7. #
    7
    katklaw777 — December 5, 2010 @ 5:30 am

    I do the same recipe in the crockpot but take an even easier shortcut.
    I just put my boneless chicken breasts or thighs in the bottom of the crock and throw a large jar of mild salsa on top. Any variety that’s on sale will do. It has pretty much the same ingredients you use and it comes out moist and delish.

    I usually cube some of the chicken then shred the rest for tacos or quesadillas. I leave any liquid with the shredded chicken because it keeps it moist when reheating. I use the cubes in just about any recipe that calls for cooked chicken, even chicken salad.

    Luv your site…do more videos they are so helpful!!!

  8. #
    8
    AmyD — December 5, 2010 @ 6:05 am

    BBQ chicken! Cook the chicken on for 6-8 hours in BBQ sauce (homemade or store bought)- then shred it. One of my favorites!

  9. #
    9
    Dani — December 5, 2010 @ 11:23 am

    Maria – Oh yum! Those wraps sound delicious… I love this chicken paired with black beans, so good!

    katklaw777 – Your method sounds super simple, thanks for sharing. As for the videos, we’re working on it… I promise:)

    AmyD – I’m so making this… I love BBQ sauce. Actually, you just reminded me that I would like to come up with a home made version, maybe using a little agave instead of sugar. I’d better get cookin';)

  10. #
    10
    Josh — December 10, 2010 @ 10:32 am

    I love to use shredded crock-pot chicken in a number of recipes too! For me, this is the perfect time to use chicken breasts on the bone, which is less expensive than boneless. It makes for a better flavor and it’s so easy to shred off the bone when the cooking is done.

  11. #
    11
    Cristina Winker — January 11, 2011 @ 5:02 pm

    Hi Dani,
    I’m making this recipe right now for the first time and excited to see how it’s going to turn out. I have a quick question though regarding the amount of chicken broth that you list…your recipe calls for “2/5-3 cups of low sodium chicken broth”…do you mean two-fifths of three cups?? If you could please clarify, I’d greatly appreciate!
    P.S. Congratulations on your announcement!!!!

  12. #
    12
    Dani — January 11, 2011 @ 5:43 pm

    Josh – Thanks for the tip. I’ll try this with bone in chicken next time!

    Cristina – YIkes… that was a mistake! Just use enough broth to just cover the chicken!! Sorry for the confusion!

  13. #
    13
    Nisha @ Healthy Mom's Kitchen — July 20, 2011 @ 8:40 pm

    So glad I found your blog searching for a crock pot shredded chicken recipe! I needed to make dinner for a neighbor who had surgery and has 4 growing boys, so I needed an easy way to make a lot of chicken with little effort. LOVE this recipe!

    • #
      13.1
      Dani — July 21, 2011 @ 2:20 am

      Nisha – I’m so glad you found me too:)! This recipe is as easy as it gets… hope it does the job!

  14. #
    14
    T — December 20, 2012 @ 4:34 pm

    Can I leave it on low for 8 hours or will it dry out?

  15. #
    15
    Venia101 — January 7, 2013 @ 7:41 pm

    I’ve cooked chicken breasts in a crock pot with enchilada sauce, chicken broth, cumin, chili powder, cilantro, and homemade salsa. Let it cook on low for 6 hours and then shredded the chicken and put it back in the juices for another hour.

    It was delish!

    • #
      15.1
      Dani — January 8, 2013 @ 9:53 am

      Sounds amazing. Thanks for sharing.

  16. #
    16
    Catherine — May 1, 2013 @ 3:46 pm

    Fantastic! We really enjoyed this recipe! FYI I left it on low for about 8 hours and it wasn’t dry at all. Very, very good! I made it with breast tenderloins. Everything was *perfect*. A definite repeat for me!

  17. #
    17
    Octavia Henderson — November 21, 2013 @ 5:39 am

    Great idea. I made it with a few changes and came up with a juicy chicken dip I love. I added some garlic & herb infused grapeseed oil to improve the healthy fat (i.e.omega-3)content. I also left out the chicken stock, because it was too much sodium for me.
    Approx. Nutrition Facts: 175 calories, 4g carbohydrate, 10g fat, 17g protein, 135mg sodium, 1g fiber

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