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How to make shredded chicken

Shredded Chicken

The ultimate meal-prep recipe. Can be made in a slow cooker or on the stove in a pot.
Course Main Course
Servings 5
Calories 87 kcal

Equipment

  • 1 Slow Cooker optional, can also be made on the stove

Ingredients
  

  • 450 gram Chicken Breast Only a guidance amount, use however much you want
  • 0.5 teaspoon Salt can be adjusted
  • 0.5 teaspoon Pepper can be adjusted
  • 1 whole Bay Leaf Optional!

Instructions
 

Slow Cooker:

  • Place chicken in a single layer in the slow cooker.
  • Add enough water (or broth) until the chicken is almost covered in water.
  • Add the seasonings.
  • Cover and cook on low for 5-7 hours or high for 3-4 hours. The chicken should reach 165 degrees F.
  • Let the chicken rest then transfer to a cutting board or a big bowl.
  • Use two forks to pull the chicken apart or a hand mixer to make it quick.

Stove Method

  • Place chicken in a large pan, try to avoid overlapping them.
  • Add seasonings.
  • Add enough water (or broth) to cover the chicken. The water should be about one in over the chicken.
  • Bring the water to a boil, then reduce the heat and let simmer until the chicken reaches 165 degrees F. The time it takes depends on the size of your chicken, somewhere between 8-20 minutes.
  • Remove then let rest on a cutting board or in a big bowl.
  • Use two forks to pull the chicken apart or a hand mixer to make it quick.

Storage:

  • Let cool a bit before storing.
  • Fridge: an airtight container, for up to 3-4 days.
  • Freeze: an airtight container that is freeze-safe for up to 3 months.

Notes

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