Description
Tender and juicy shredded chicken cooked slowly in a crockpot with simple seasonings and chicken broth, perfect for sandwiches, salads, tacos, or meal prep.
Ingredients
Chicken
- 4 boneless skinless chicken breasts (about 2 lb)
Seasonings and Liquids
- ¾ cup low sodium chicken broth
- 1 teaspoon seasoning salt (e.g., Lawry’s)
- ¾ teaspoon Italian seasoning
- ¼ teaspoon black pepper
Instructions
- Prepare the crockpot: Place the chicken breasts into a 2.5 to 4 quart crockpot, making sure they are spread evenly.
- Add seasonings and broth: Pour the low sodium chicken broth over the chicken. Sprinkle the seasoning salt, Italian seasoning, and black pepper evenly on top.
- Cook the chicken: Cover the crockpot and cook on low for 3 to 4 hours or on high for 2 to 3 hours. The chicken is done when it reaches an internal temperature of 165°F and is tender enough to fall apart easily.
- Shred the chicken: Using two forks, gently shred the chicken directly in the liquid. If there is excess liquid, remove some to avoid sogginess but keep it aside to add back if desired for moisture.
- Serve or store: Serve the shredded chicken immediately as desired, or allow it to cool slightly before refrigerating. Store in an airtight container in the refrigerator for 3-4 days or freeze for 3-4 months.
Notes
- Check the chicken’s internal temperature to ensure it reaches 165°F for safe consumption.
- If too much liquid is released, remove some before shredding to prevent sogginess but keep for moisture adjustment.
- This shredded chicken is versatile and can be used in sandwiches, tacos, salads, soups, or casseroles.
- Freezing the shredded chicken in portions helps with convenient meal prep.
- Low sodium broth helps control salt levels, but seasoning can be adjusted to taste.
