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Crockpot Shredded Chicken

Crockpot Shredded Chicken

The ultimate comfort food, Crockpot Shredded Chicken is juicy, flavorful, and incredibly easy to make. Perfect for tacos, salads, or sandwiches, it’s a versatile dish that can satisfy any craving. Make this easy weeknight dinner tonight!
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Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings: 3 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 3 breasts chicken about 8 ounces each
  • 2 teaspoons olive oil optional
  • 1 to taste salt
  • 1 to taste pepper

Equipment

  • Slow Cooker

Method
 

  1. Place the chicken in the slow cooker, drizzle with olive oil if using, and season well with salt and pepper.
  2. Cover with the lid, and cook on low for 2 hours or high for 1 hour.
  3. When the chicken is ready, check for doneness by inserting the thermometer in the center of the chicken; the internal temperature should read 165°F or 75°C.
  4. Let the chicken rest for 5 minutes, then shred it while it's still warm using a hand mixer, 2 forks, or your hands.

Notes

  • Fridge: Store in the fridge in an airtight container for up to 3 days.
  • Freezer: Store in the freezer for up to 2 months; thaw completely overnight in the fridge before serving.
  • Boneless chicken breasts: Cook on low for 2 hours or high for 1 hour.
  • Bone-in chicken breasts: Cook on low for 3 hours or high for 1.5 hours.
  • Boneless chicken thighs: Cook on low for 3 hours or high for 4 hours.
  • Bone-in chicken thighs: Cook on low for 3 hours or high for 5 hours.