Once you learn how to make healthy slow cooker shredded chicken, your weekly meal prep becomes a snap!
Once a month I get together with a group of friends for our Cooking Club.
Last month we were having a delicious Cinco De Mayo meal when the subject of shredded chicken came up. I was so surprised that only one of my friends knew this trick for shredded chicken.
Since this is one of my go-to ways to prep food for the week, I had to share how to make healthy slow cooker shredded chicken.
This simple recipe is a game changer when it comes to weekly dinner prep.
You’re going to start with 6 to 8 boneless skinless chicken breasts. However, if you are on a budget, you may substitute 10 to 12 boneless skinless chicken thighs. (If you are on a super tight budget, definitely check out How to Slow Cook a Whole Chicken. It doesn’t get any cheaper than that!)
Add the chicken to the bottom of your slow cooker.
Next, you’ll season your meat. Salt, pepper, onion powder and garlic powder are all you need.
Finally, you are going to pour over about a half cup of chicken broth. It’s not a lot of liquid but it is the secret to juicy chicken. Set your cooker on low and cook for 8 hours.
Then, this is where the magic happens. While still hot, transfer your chicken to the work bowl of your stand mixer. Using the paddle attachment, beat at the lowest speed for just a few seconds.
WALLA!!! Shredded chicken!!!
Now, if you don’t have a mixer with a paddle attachment, this chicken is sooooo tender you can easily shred it with two forks. In fact, it is so tender, it is falling apart when I transfer it from the slow cooker to the mixer. I really just use the mixer because it’s ultra easy.
- 6 - 8 boneless skinless chicken breasts
- 3 teaspoons salt
- 1 teaspoon ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup chicken broth
- Add chicken breasts to slow cooker. Sprinkle evenly with seasoning. Pour in chicken broth.
- Cover and cook on low for 8 hours.
- Shred meat with two forks OR while chicken is still hot, add to the work bowl of a mixer. Using the paddle attachment, turn mixer on low until chicken is shredded.
This makes a ton of shredded chicken.
Make this on a Sunday. Then, plan out two or three meals for the week that call for cooked chicken. Freeze the rest. The next Sunday, pull the frozen shredded chicken out of the freezer and use it for 2 or 3 meals during that next week.
One day of cooking (and really, is having something in the slow cooker “cooking”?) and you’ve got 2 weeks worth of shredded chicken ready to quickly and easily whip up healthy meals!