How to Make Shredded Chicken

How to Make Shredded Chicken

Shredded Chicken is an easy and healthy way to enjoy your favorite dishes! From Mexican foods like tacos, enchiladas and tostadas, to salads soups and sandwiches!

Course Main Course

Cuisine Mexican

Keyword Cinco de Mayo, crockpot, easy, keto, low carb, meal planning

Prep Time 10 minutes

Cook Time 3 hours

Total Time 3 hours 10 minutes

Servings people

Calories 64kcal

Author Marissa Stevens

Ingredients

2 bone-in skin-on chicken breast halves 2 to 2 1/2 pounds
kosher salt and freshly ground black pepper to taste

Instructions

Place chicken breast halves in the bottom of a slow cooker. Season with salt and pepper. Cook on high for 3 to 4 hours (see recipe note #1) until very tender.
Transfer chicken from the slow cooker to a cutting board until cool enough to handle.
Strain liquid from slow cooker into a jar for another use. (see recipe note #2)
Remove and discard skin and bones from chicken breast halves. With 2 forks, shred chicken to desired consistency. Enjoy as desired!

Video

Notes

In my slow cooker, 3 hours on high is perfect for 2 1-pound bone in, skin on chicken breast halves. If the chicken breasts are larger, they can take up to 4 hours. Check for tenderness every 15 to 30 minutes once you pass the 3 hour mark.
Use strained liquid to moisten shredded chicken when reheating or as you would chicken broth. You can also freeze it for a later use.
The recipe states that this chicken serves 6 people, but it depends entirely on how you serve it. You'll end up with ~15 ounces of shredded chicken from 2 1-pound bone in skin on chicken breast halves.

Nutrition