Crockpot Shredded Chicken

Crockpot Shredded Chicken

from thereciperebel.com
365 min
8 servings

Ingredients

  • 4 boneless skinless chicken breasts
  • 1/2 cup low sodium chicken broth
  • 3/4 teaspoon seasoning salt ((I use Lawry's))
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon black pepper

Directions

  1. 1

    Place chicken breasts in 2.5-4 quart crockpot. Pour in chicken broth and sprinkle with seasonings.

  2. 2

    Cover and cook on low for 6-7 hours or high for 3 hours, until chicken is cooked through (165 degrees F minimum) and fall apart tender.

  3. 3

    Using two forks, gently pull and shred the chicken in the liquid (if your chicken has released a lot of liquid, you may want to remove some liquid before shredding, but save it in case you want to add more back in). 

  4. 4

    Serve as desired or let cool slightly before refrigerating. Cooked chicken can be stored in the refrigerator, tightly sealed, for 3-4 days, or packaged and frozen for 3-4 months.