Crockpot Shredded Chicken Recipes

Steps:

• Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Season with 1 teaspoon salt and several grinds of pepper. Cook on high for 3 hours or low for 6 hours.
• Transfer the cooked chicken to a large bowl. Use 2 forks to pull it into shreds. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Season with salt and pepper and toss to combine. If not using the chicken immediately, refrigerate it in an airtight container. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. Or add it to soups and sauces.
• Buffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Drizzle over 2 cups shredded chicken and toss well.
• Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Season with salt and pepper and toss well.
• Barbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Pour over 2 cups shredded chicken and toss well.

Steps:

• Empty can of chicken into large bowl or even crockpot container, do NOT drain.
• Open stuffing and can of cream of chicken, mix with large spoon or use clean hands to break up meat and throughly mix ingredients.
• Place in crockpot. Cook on medium for approx 2 hours or until warmed thru, stir as needed.
• Add and stir in the chicken broth as needed if mixture becomes a little dry. If preparing to bake in oven, add extra broth prior to baking in a greased casserole at 350.

Steps:

• Pour water and chicken broth into 5.5 quart crockpot.
• Mix in salt, pepper, and garlic powder (you can also directly season the chicken thighs with this mixture, but the lazy way works just fine!).
• Place chicken thighs in the crockpot in a single layer, fattier side down.
• Toss in halved shallots (or quartered onion), whole garlic cloves, and bay leaves.
• Cook on low for 7-10 hours.
• Remove chicken and shred with a fork.
• For broth: add bones from the shredded chicken, 1-2 cups water, salt and pepper to taste, and carrots or celery (if desired). Continue to cook on low for 4-6 hours.