Makes about 9 cups shredded chicken
Ideal slow cooker size: 6-8 quart
4-5 lbs of boneless, skinless chicken thighs and breasts (about half and half of each cut of meat)
1 1/2 cups boiling water
1 1/2 tsp chicken bouillon granules
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp seasoned salt
1 1/2 tsp oregano
1 1/2 tsp black pepper
1. Place chicken in bottom of large slow cooker (it should fill up your slow cooker almost right to the top).
2. Dissolve the bouillon in the water. Pour over the chicken.
3. Sprinkle the chicken with the garlic powder, onion powder, seasoned salt, oregano and black pepper.
4. Cover and cook on LOW for 4-6 hours (thawed chicken) or about 6-8 hours (frozen chicken).
5. When chicken is cooked through and tender remove from slow cooker and place on cutting board. Using two forks shred the meat. Or you can use your stand mixer (I use my Bosch) to shred the chicken. Just use the paddle attachments, place the hot meat in the mixer, and turn to medium for about 45 seconds.
6. Pack the meat into recloseable plastic bags and freeze. Use in any recipe that calls for cooked chicken.
Review:
A basic recipe that I’m ashamed I have never posted! This adaptation from Mountain Mama Cooks is delicious and seasoned perfectly. I’ve been using the cooked chicken in all sorts of great recipe that I’ll post in the future…buffalo chicken salad, bacon and chicken pizza, burrito bowls etc. This chicken is so handy! It is perfect for those days when you need to put something together quickly and don’t have time to thaw chicken and brown it. I like to make a lot all at once…you may as well since you’re already getting out all the ingredients. 4 stars.
This is the best recipe I have found for chicken in the slow cooker. And the tip for using your stand mixer to shred it is so good! It worked perfectly. All of your tips and suggestions are great, thank you for sharing.
Has anyone ever tried this with bone-in thighs? Its what I happen to have in the freezer. I know I will have to pick through to get the bones but anyone know of a reason I shouldn’t use? Much thanks!
I bet it would work just fine! I’d take the skin off first though 🙂
I save my strained broth for a lot of my recipes
That sounds great! I should do the same thing next time I make this.
any tried and true recipes you’d be willing to share that you have used this leftover broth for? 🙂
hmmm, I’ve always just thrown it away. I should use it though, Katy. Good idea for next time!
Could you strain the left over liquid and use for broth?
Dedee, you should! It's awesome!
What a great recipe and great tip for shredding chicken, got to try it!
I used my bosch cookie dough paddles to shred it. For the kitchenaid I would use the paddles…here is a blog post I found about it: http://stickafork.net/2011/12/how-to-shred-chicken/
Which attachment do you use to shredd the chicken?
Thanks Crystal. I tried it tonight and it worked awesome. I can't believe I never knew this until now!!! Thanks again.
Karen – just had to share a tip for this chicken — you can put the chicken in a Kitchaid mixer and it will be shredded in about 15-20 seconds! Saves me sooo much time, just make sure the chicken is still hot, won't work after it has cooled off!
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