Shredded chicken is one of the most versatile ingredients to have in your fridge. It can quickly be transformed into cheesy chicken quesadillas, chicken salad wraps, chicken and quinoa soup, or use it to add a protein punch to your salads. You can tailor this recipe to your family’s tastes by simply adding different seasonings.
6 boneless skinless chicken breasts
2 cups low sodium chicken stock
salt and pepper to taste
For Mexican-style shredded chicken: Add 3 tbsp chili powder, 1 tbsp garlic powder, 1 tbsp ground cumin, 1tbsp ground coriander, and a pinch of cayenne pepper.
For Asian-style shredded chicken: Add 4 gloves crushed garlic and 3T grated ginger root. Optional: omit salt and add a splash of soy sauce.
Place chicken breasts into slow cooker. Pour chicken stock over top and sprinkle with salt and pepper. If using seasonings, mix them into the chicken stock before adding to pot. Cook on high for 4 hours or low for 8 hours. After cooking, carefully remove chicken breasts and place on a cutting board. Using 2 forks, shred chicken. Store in a sealed container in the fridge for up to one week.