Crock Pot Shredded Chicken

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Recipe by Joshua George, RD, Bariatric Dietician with Cooper University Health Care.

Makes about 5 cups of shredded chicken

Great for Eastern Carolina BBQ chicken or Cuban chicken sliders.

 

Ingredients:

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

 

Directions:

  1. Place onion and garlic on the bottom of the crock pot.  Place raw chicken breast on top of onions and garlic. 
  2. Add remaining ingredients and top with enough water to cover the top of the chicken.
  3. Place on high and cook for about 8-10 hours.
  4. With tongs or a fork shred the chicken.

 

Nutrition Facts: