Crock Pot Shredded Chicken
Recipe by Joshua George, RD, Bariatric Dietician with Cooper University Health Care.
Makes about 5 cups of shredded chicken
4 boneless, skinless, chicken breasts
1 onion, roughly chopped
6 cloves of garlic, whole
1 tbsp dried thyme
1 tbsp kosher salt
1 tbsp black pepper
1 tsp crushed red pepper
3 bay leaves
3 tbsp “Better than Bouillon Reduced Sodium Chicken Base”
Enough water to cover chicken breast
- Place onion and garlic on the bottom of the crock pot. Place raw chicken breast on top of onions and garlic.
- Add remaining ingredients and top with enough water to cover the top of the chicken.
- Place on high and cook for about 8-10 hours.
- With tongs or a fork shred the chicken.