Slow cooker shredded chicken

Name: Slow cooker shredded chicken
Prep time: 10 min
Cook time: 300 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: Chicken breasts; 1 onion; 2 tomatoes; 2 garlic cloves; Pink salt; Paprika (optional); Extra virgin olive oil; Bay leaves (optional)

Chicken & turkey

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This slow cooker chicken made with chicken breasts, tomatoes, onion, and garlic is a lifesaver for organizing my meals for the week. It only takes 10 minutes of prep, and then I just let the slow cooker do its thing over 5 hours of cooking. It's one of those slow cooker chicken recipes I always turn to so I have a versatile base ready for several meals, without having to stand over the stove.

Once it's cooked, I shred the breasts and mix the shredded chicken with its cooking juices so it stays juicy and packed with all the flavor from the vegetables. I love keeping it on hand to fill tacos, serve over rice, or pair with vegetables. If you like, you can add paprika or a bay leaf for an extra touch of flavor.

If you want to keep cooking with chicken, I recommend my Slow cooker chicken drumsticks and, for an easy dinner, these Easy chicken tacos.

Prep: 10 minCook: 300 minServes: 4

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Ingredients

Ingredients you'll need for this recipe

Chicken breasts
1 onion
2 tomatoes
2 garlic cloves
Pink salt
Paprika (optional)
Extra virgin olive oil
Bay leaves (optional)

Step by step

Method

1Place the chicken breasts in the slow cooker along with a drizzle of olive oil.
2Add the rest of the ingredients and set to cook on high for 5 hours.
3Once the time is up, let it cool slightly.
4Shred the chicken breasts and toss them with the cooking juices that formed in the pot.
5All done! Our SLOW COOKER SHREDDED CHICKEN is ready.

Notes & extras

1I divide it into several freezer bags: I keep one in the fridge and freeze the rest to pull out through the week.
2The bag kept in the fridge lasts well for 4 to 5 days.
3You can add Himalayan pink salt to the cooking liquid if you like your chicken with a bit more flavor.
4The garlic, bay leaves, and paprika are there to give it flavor; you can skip them if you prefer, but it will turn out much milder.
5You can also cook this without a slow cooker, although it tends to turn out a bit drier.
6Once shredded, you can finish it with a drizzle of olive oil, a pinch of paprika, or season it to your taste.

Frequently asked questions

Can shredded chicken be frozen?

Yes, you can freeze it in portions with some of its cooking juices in airtight containers for 2-3 months. Thaw it in the fridge and heat it through thoroughly before serving.

How long does shredded chicken keep in the fridge?

It keeps for 3-4 days in a sealed container, stored with its cooking juices so it doesn't dry out. Pop it in the fridge within two hours of cooking, and only reheat the portion you're going to eat.

Can I swap the chicken breasts for chicken thighs?

Yes, you can use boneless, skinless chicken thighs, which turn out wonderfully juicy and shred easily. Cooking time may vary depending on their size: just make sure they are completely cooked through and tender before shredding.