A recipe to teach you how easy it is to cook your chicken in your slow cooker/crock-pot. Super-easy to shred as well!
When I first started using my slow cooker a lot, I instantly knew that I always wanted to cook almost all of my chicken in my slow cooker/crock-pot.
Not only is it easy, but it hardly takes any time as well. Goodbye to dried out and hard chicken because you forgot about it or you slightly overcooked it.
That is one thing that I love about my slow cooker/crock-pot – juicy meats, especially chicken. I have never been able to dry out chicken or any kind of meat in the slow cooker before and I love that.
If we stock-up on a great chicken sale, I always like to keep plain shredded chicken in the refrigerator or freezer because you can use shredded chicken in so many different recipes. It is a staple.
Do you like to keep extra shredded chicken in the freezer? Not only does it help with making dinner quicker, but it also cuts out on ordering out.
That’s something we don’t go too often because I like to keep things that can be quick and readily available, while still being healthy too.
You will want to start by making sure your chicken breasts are not frozen. I like to add my chicken into my slow cooker first and then add enough water to barely cover the chicken.
Adding the water makes sure that the chicken does not dry-out or get hard on top.
After the chicken is finished cooking, I like to shred it using a stand-up mixer using the paddle attachment. It is the quickest and non-messiest way to easily shred the chicken. It really truly is super-quick.
- 4 boneless chicken breasts
- Place the chicken breasts in your slow cooker/crock-pot. Add enough water on top to completely cover the chicken breasts.
- Cook on high for 4 hours or on low for 8 hours.
- Using a stand-up mixer with the paddle attachment, place your chicken breasts in the mixing bowl. Turn on medium speed to easily shred your chicken.
- Place extra shredded chicken in a freezer bag and store until needed.