Easy Shredded Chicken in the Crock-Pot with a Twist for All Your Favorite Recipes
This recipe is so easy that it really doesn’t need much of a recipe, BUT we’re including it because it’s easy to throw in the slow cooker and have your chicken ready to shred for a variety of recipes from tacos and enchiladas, to Hawaiian haystacks or chicken salad. It’s a great base for a large number of recipes!
What we love most about this recipe is that you can literally make the chicken in the slow cooker with water and it will come out just fine. When you want to add some pizazz, you can include chicken broth and/or fresh herbs, if you have them on hand.
Our secret ingredient that helps keep the chicken moist and flavorful is (insert drum roll) – lime juice!
Simply squeeze half of a lime (or whole depending on your preference) over the shredded chicken. It adds a little flavor but is not overpowering. It works great in Chicken Salad recipes too!
We hope you enjoy this easy way to make shredded chicken with very little effort – our favorite kind of recipe.
Easy to make slow cooker (crock pot ) shredded chicken.
Fill crock pot with enough water to submerge the chicken completely. Add in chicken – no need to rinse the chicken or cut it. You can add a cup of chicken broth and some fresh herbs (thyme is a good one) if you have them on hand.
Cook on high for 3 1/2 to 4 hours or until internal temperature reaches 160 degrees. Chicken should shred easily with a fork.
In a shallow bowl, take two forks and shred the chicken. Squeeze 1/2 or a whole lime and add salt and pepper to taste. Use it in your favorite recipe or make chicken salad that you can eat on cucumbers, bell pepper halves or Hawaiian rolls.
IMPORTANT NOTE: If you have to leave the chicken in the crock pot for awhile once it’s cooked, use LESS water. Do not submerge the chicken because it will over cook if left on “warm” hours after it’s done. In that case, add a small amount of water or watered down orange juice is good too.
Easy Shredded Chicken
Instructions
- Fill crock pot with water, enough to submerge the chicken completely.
- Add in chicken - no need to rinse the chicken or cut it.
- Cook on high for 3 1/2 to 4 hours or until internal temperature reaches 160 degrees. Chicken should shred easily with a fork. Remove chicken from water with a slotted spoon.
- In a shallow bowl, take 2 forks and shred the chicken.
- Squeeze 1/2 or a whole lime and add salt and pepper to taste.
- Use it in your favorite recipe or make chicken salad that you can eat on cucumbers, bell pepper halves or Hawaiian rolls.
- NOTE: If you have to leave the chicken in the crock pot for awhile once it's cooked, use LESS water. Do not submerge the chicken because it will over cook if left on "warm" hours after it's done. In that case, add a small amount of water or watered down orange juice is good too.
Notes
Nicole is the Creator/Editor for Mind Over Messy. She has two "spirited" boys and a family that loves adventure. From enjoying a home cooked meal, meditating, being present for even the most challenging moments, to night snorkeling in Hawaii, you can find it on this website. If you're interested in Guest Posting on MindOverMessy.com, click HERE for more information.
Nicole is the Creator/Editor for Mind Over Messy. She has two "spirited" boys and a family that loves adventure. From enjoying a home cooked meal to night snorkeling in Hawaii, you can find it on this website. If you're interested in Guest Posting on MindOverMessy.com, click HERE for more information.