THE very best thing about cooking up a batch of shredded chicken are all the possibilities it brings to mealtime.
It can mean a week’s worth of dinners.
It is an easy solution for make-ahead lunches and week night dinners the whole family will love.
When you have a staple like shredded chicken in the fridge, the options are nearly endless.
Thanks to the slow cooker and a foolproof ratio, making a large quantity of shredded chicken at once is possible.
Here’s how to do it.
Why you will love it
It is incredibly easy.
It does not get much easier (or more versatile) than slow cooker shredded chicken. It is a set-it-and-forget-it superstar.
You only need 2 ingredients.
It requires just two ingredients – boneless, skinless chicken breasts and water or chicken stock.
Key ingredients for slow cooker shredded chicken
Boneless, skinless chicken breasts: You will need about 1kg (about 4 chicken breasts).
Chicken stock, low-sodium chicken broth, or water: I prefer chicken stock or low-sodium chicken broth if I have it on hand because it adds a little more flavour, but water works equally well.
Adding some liquid to the slow cooker is an essential step, and ensures that the chicken is tender and juicy.
Ingredients:
1 kg boneless, skinless chicken breasts (about 4)
1 cup chicken stock, low-sodium chicken broth, or water
How to make slow cooker shredded chicken
Add the ingredients to the slow cooker.
Place the chicken and stock, broth, or water in a 4-quart or larger slow cooker.
Cook the chicken.
Cover and cook until the chicken is tender and registers an internal temperature of 73c, 4 to 5 hours on the LOW setting, or 2 to 3 hours on the HIGH setting.
Shred the chicken.
Transfer the chicken to a clean cutting board or large plate. While the chicken is still warm, use 2 forks to shred the meat.
The best way to shred chicken
While this technique is super simple, the chicken does not actually fall apart into shreds on its own (would not that be nice!).
The most important thing to know is that it is best to shred the chicken when it is still warm, preferably right after it is done cooking.
As the chicken cools, the muscle fibres start to tighten up, which makes it a little tougher to shred.
It is not impossible and it still works, but it takes some more effort and the meat tends to pull apart in larger chunks rather than thin, wispy shreds.
Transfer the meat to a plate or cutting board and use two forks to pull it apart.
The chicken will be so soft and tender that it will practically fall apart with just a little prodding.
The chicken will absorb cooking liquid while you shred, keeping it tender for chicken tacos, chicken salads, chicken casseroles, and more. – Online.
