Slow-Cooker Shredded Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 lbs boneless skinless chicken breasts
1½ cups low-sodium chicken broth
1 Tbsp extra-virgin olive oil
½ tsp garlic powder
½ tsp onion powder
3 strips lemon peel, removed with a vegetable peeler, optional
1 bay leaf, optional
Kosher salt and freshly ground black pepper
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Directions: |
Directions: Lay the chicken breasts in an even layer in a 4-6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Season with 1 tsp 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 ½ 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. |
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Personal
Notes: |
Personal
Notes: VARIATIONS:
- Buffalo: Melt 2 Tbsp unsalted butter and whisk in 3 Tbsp Buffalo-style hot sauce. Drizzle over 2 cups shredded chicken and toss well.
- Lemon Herb: Drizzle 2 cups shredded chicken with ¼ cup of the cooking broth and 1Tbsp lemon juice. Sprinkle with ¼ cup chopped fresh parsley, 1 tsp lemon zest and 1 tsp dried dill. Season with salt and pepper and toss well.
- Barbecue: Warm ¼ cup of the cooking broth in a small saucepan and whisk in ¼ cup barbecue sauce. Pour over 2 cups shredded chicken and toss well.
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