Polar vortex, arctic cold, wind chill factors, these are all things I know almost nothing about. Here I am, enjoying myself in mild Phoenix weather where the lows have been around 37°F and the highs around 70°F. I have no idea what one-digit temperatures feel like, let alone negative temperatures. I seriously can’t even imagine that.
In my life I’ve lived in California, Australia, and Arizona. No where that I would need to shovel snow. Cold is foreign to me and right now I feel pretty lucky. I wish I could teleport all of my friends trapped by blizzards and record-breaking cold into my warm and cozy city. I’ll be changing my tune once it reaches 117°F this summer, though. Then I’ll be dreaming about arctic weather.
Regardless of what the weather is like where you live, you need to make this slow cooker shredded chicken. Why? Because it will become a staple recipe in your house. Not only is the recipe itself super simple, the shredded chicken can be frozen and used for recipes in the future. Having portioned baggies of shredded chicken in the freezer can be a godsend for those crazy weekday nights when just the thought of getting dinner is a source of stress.
Note that every slow cooker cooks differently, mine tends to cook quickly. I love my slow cooker because I almost always use the temperature probe setting when cooking chicken to ensure it stops heating exactly when the chicken is cooked through. I like to set the temperature a little below the USDA recommended internal temperature for chicken because I know that even when the slow cooker shuts off when it’s programmed to, the heat won’t immediately disappear. The residual heat will continue to cook the chicken until I remove it from the slow cooker and I find that if I set the slow cooker to stop heating once the chicken reaches an internal temperature of 155°, it ends up perfectly cooked once I’m ready to use it. If you know you will remove your chicken immediately, go ahead and set it to 165°F.
Quick Ideas for Shredded Chicken:
-Enchiladas
-Tacos
-Soup
-Salad
-Pizza
-Pita Sandwiches
-Sandwiches
-Tostadas
-Pasta
-BBQ Sandwiches
-Nachos
-Wraps
-Taquitos
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4
boneless, skinless chicken breasts
-
1/2
cup
chicken stock
-
1
teaspoon
garlic powder
-
1
teaspoon
onion powder
-
1/2
teaspoon
dried thyme
-
1
teaspoon
salt
-
1/2
teaspoon
freshly ground pepper
-
Place the chicken breasts in the slow cooker. Pour the stock over the chicken then sprinkle with the garlic powder, onion powder, thyme, salt, and pepper. Cook on low heat until the internal temperature of the chicken reaches 155°F, about 2 1/2 to 4 hours.
-
Place the whole cooked breasts in a standing electric mixer fitted with the paddle attachment. On low speed shred the chicken. Alternatively, shred the chicken with two forks or let cool and shred with your fingers. Return the shredded chicken to the slow cooker to absorb any remaining juices. Use in a a recipe or portion and freeze the remaining chicken in airtight containers for up to 6 months. Defrost before using.
If using frozen chicken breasts, you will need to cook for up to 8 hours. Be aware that using frozen chicken in the slow cooker may increase the likelihood of food-borne illness, be careful to cook to 165°F if using frozen chicken.
Awesome, awesome recipe! I’ve made it at least once every other month for about a year now, with a slight change because I didn’t read the recipe through to the end the first time, but it turned out better than I could have hoped. I just have a cheap crock pot without temperature control, and I cook it on low for 8-9 hours while I’m at work. When I get back it falls apart by itself, and it’s juicy and delicious! Sometimes I mix up the herbs- it’s also great with Italian seasoning, rosemary, or basil in place of the thyme. I fully endorse this recipe!
Thank you kindly. I appreciate your feedback. I did not know that about the keep warm setting–that is very very helpful. I will eat it upon your encouragement. That is 6lbs of chicken from The Fresh Market-don’t want to lose it!
Isn’t the recommended internal temperature for poultry 165 degrees? Another question for you Tessa. I doubled the recipe and cooked on low for 4 hours, after which my slow cooker went to the “keep warm” setting. I was unable to get to it for a few hours, and when I checked the internal temp, it only went to 133. The insides were not pink, a couple of sample bites tasted good, and it shredded easily, but do you think it is safe to eat? I am a little concerned.
Hi Emily, please read the post! “I like to set the temperature a little below the USDA recommended internal temperature for chicken because I know that even when the slow cooker shuts off when it’s programmed to, the heat won’t immediately disappear. The residual heat will continue to cook the chicken until I remove it from the slow cooker and I find that if I set the slow cooker to stop heating once the chicken reaches an internal temperature of 155°, it ends up perfectly cooked once I’m ready to use it. If you know you will remove your chicken immediately, go ahead and set it to 165°F.”
The keep warm setting in most slow cookers is anywhere between 145°F – 165°F and most manufacturers will recommend not to ‘keep warm’ for longer than a few hours. Your machine might run a little cold at the keep warm setting. I personally would probably still eat the chicken, but it’s definitely a personal choice.
This is so simple and delicious! I used this recipe last week and it’s perfect to come home to, warm up and put on a tortilla for tacos or right on top of a salad.
Thank you so much!
I just recently started making this chicken because it freezes so well! It’s great to know I have something to help whip up a quick meal, right there in the freezer. BTW, I also do this with Slow cooker pulled pork!
LOVE this recipe. Just made a batch w 6 chicken breasts and adjusted chicken stock. I’ve split into three 1 quart-sized t ziploc bags, put 2 in the freezer for future use, one in the fridge for dinner remix this week. I’m dying to figure out if this can be done with other proteins! Shredded beef recipes, anyone?
I can’t wait to try this. I don’t have a temp slow cooker, shall I assume I cook the chicken for 2 1/2 hours?
Thank you for this wonderful flavorful recipe. You are a lifesaver with the mixer idea. I’ve always avoided recipes requiring shredding because it is so time consuming. This tasted wonderful and my lucky 6 yr old couldn’t get enough of the chicken.
This recipe is truly awesome. It’s so versatile, ridiculously easy, and tastes great. I love the aroma it makes, which fills my house. I don’t normally post reviews, but I fully endorse this recipe. I’m going to make sure I keep a stash in the freezer at all times. Thanks and very nice job!
Thank you so much for this idea. I’m always thinking up last minute dinners that require pre-cooked chicken but all the chicken is frozen breasts that will take too long to cook. This is a fantastic and easy idea for those last minute needs.
Oh and my slow cooker only has high and low. so do I need high to get the demanded temp?
Hi! I have the artisan-series 5quart mixer and I love it! I also have both the standard metal paddle attachment and a plastic one that scrapes the edges of the bowl. I’ve used both for shredding chicken, the metal leaves larger chunks while the plastic one shreds more finely. Cook on low temperature, you lessen the chance of overcooking the chicken that way. Hope that helps!
I am amazed how the kitchenaid shreds the chicken. I do not have one yet, but am thinking about getting one over here in Germany. Which kitchenaid do you recommend? They have artisan or classic in two sizes overe here.
and is this really just the plastic paddle?
Freezing bags with shredded chicken sounds like a genius idea! It will solve most of my dinner problems, I’m sure. This chicken looks so so tender, yum!
Have a lovely day! x
Slow cooker chicken is my go to when I have no idea what to make, which would be about 50% of the time. Can’t wait to try your version. Seriously one of the most versatile things and even picky eaters approve, have to love that. Have a great day Tessa!
Had to laugh over your weather comments, as we are in our second snow day due to snow and polar air. You can come visit if you want! I’ll take you to Niagara Falls. 🙂
Thanks for a simple recipe that I think I’ll do today.
Oh, such a great recipe! Shredded chicken is wonderful in so many dishes and, since it freezes so beautifully, it’s great to have on hand to add to a quick meal! Love your “recipe rundown!” 🙂