Shredded Chicken
The ultimate meal-prep recipe. Can be made in a slow cooker or on the stove in a pot.
Equipment
- 1 Slow Cooker optional, can also be made on the stove
Ingredients
- 450 gram Chicken Breast Only a guidance amount, use however much you want
- 0.5 teaspoon Salt can be adjusted
- 0.5 teaspoon Pepper can be adjusted
- 1 whole Bay Leaf Optional!
Instructions
Slow Cooker:
- Place chicken in a single layer in the slow cooker.
- Add enough water (or broth) until the chicken is almost covered in water.
- Add the seasonings.
- Cover and cook on low for 5-7 hours or high for 3-4 hours. The chicken should reach 165 degrees F.
- Let the chicken rest then transfer to a cutting board or a big bowl.
- Use two forks to pull the chicken apart or a hand mixer to make it quick.
Stove Method
- Place chicken in a large pan, try to avoid overlapping them.
- Add seasonings.
- Add enough water (or broth) to cover the chicken. The water should be about one in over the chicken.
- Bring the water to a boil, then reduce the heat and let simmer until the chicken reaches 165 degrees F. The time it takes depends on the size of your chicken, somewhere between 8-20 minutes.
- Remove then let rest on a cutting board or in a big bowl.
- Use two forks to pull the chicken apart or a hand mixer to make it quick.
Storage:
- Let cool a bit before storing.
- Fridge: an airtight container, for up to 3-4 days.
- Freeze: an airtight container that is freeze-safe for up to 3 months.
Notes
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