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Shredded Chicken

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

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!

Equipment

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

Method
 

Slow Cooker:
  1. Place chicken in a single layer in the slow cooker.
  2. Add enough water (or broth) until the chicken is almost covered in water.
  3. Add the seasonings.
  4. Cover and cook on low for 5-7 hours or high for 3-4 hours. The chicken should reach 165 degrees F.
  5. Let the chicken rest then transfer to a cutting board or a big bowl.
  6. Use two forks to pull the chicken apart or a hand mixer to make it quick.
Stove Method
  1. Place chicken in a large pan, try to avoid overlapping them.
  2. Add seasonings.
  3. Add enough water (or broth) to cover the chicken. The water should be about one in over the chicken.
  4. 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.
  5. Remove then let rest on a cutting board or in a big bowl.
  6. Use two forks to pull the chicken apart or a hand mixer to make it quick.
Storage:
  1. Let cool a bit before storing.
  2. Fridge: an airtight container, for up to 3-4 days.
  3. Freeze: an airtight container that is freeze-safe for up to 3 months.

Notes