SLOW COOKER SHREDDED CHICKEN
Shredded chicken is good on salads or in sandwiches or can be used in many other recipes. This recipe has no added salt and lends itself to Mexican, Italian, or American dishes.
Provided by stormrunner
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Slow Cooker Chicken Breast
Time 5h15m
Yield 6
Number Of Ingredients 4
Steps:
- Combine chicken, water, onion, and garlic in the bottom of a slow cooker.
- Cover and cook on Low until you can press on the chicken with the back of a fork and it falls apart and is no longer pink in the center, about 5 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Pull out each piece of chicken and shred in a large bowl with 2 forks.
- When all chicken is shredded, combine with any water remaining in the slow cooker--this keeps the shredded chicken moist.
Nutrition Facts : Calories 197.1 calories, Carbohydrate 2 g, Cholesterol 97 mg, Fat 4.1 g, Fiber 0.3 g, Protein 35.7 g, SaturatedFat 1.2 g, Sodium 86 mg, Sugar 0.6 g
SLOW COOKER SHREDDED OR PULLED CHICKEN
This comes from my well used slow cooker cook book called "The 150 best slow cooker recipes" by Judith Finlayson. I love this cook book and I have already shared a recipe or two from this book. The title in the book is shredded chicken but I call it pulled because that is how I get the meat off. :) Anyways, I love this recipe because you can use the chicken for anything you want like sandwiches, tacos, or even enchiladas. (Which by the way I found a great enchilada recipe by 'Hey Jude' recipe #56374, just in case :) )This is easy and fun to do, I hope you enjoy it as much as I have.
Provided by Faith77
Categories Chicken
Time 6h10m
Yield 4-6 cups
Number Of Ingredients 6
Steps:
- Place all ingredients in slow cooker stoneware, laying dark meat (legs and thighs) on bottom and white (breasts) on top.
- Add water to cover.
- Cover and cook on low for 6 hours, until chicken is cooked through.
- Allow to cool in liquid.
- Remove skin and bones from chicken and shred by pulling the meat off the bones and apart with your fingers.
- Cover and refrigerate until ready to use.
SLOW-COOKER SHREDDED CHICKEN
This simple recipe takes only a few minutes to get into the pot, cooks while you go about your day and will reward you with meals all week. Use the shredded chicken as is or in one of the flavorful variations below. Either way, it's great for salads, sandwiches, pastas, quesadillas, tacos, soups or as a pizza or flatbread topping.
Provided by Food Network Kitchen
Categories main-dish
Time 6h10m
Yield about 6 cups shredded chicken
Number Of Ingredients 8
Steps:
- Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Season with 1 teaspoon 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 1/2 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.
- Buffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Drizzle over 2 cups shredded chicken and toss well.
- Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Season with salt and pepper and toss well.
- Barbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Pour over 2 cups shredded chicken and toss well.
SLOW-COOKER SHREDDED CHICKEN
Freeze smaller portions of this versatile, flavorful shredded chicken and you'll be so glad you did. It's the perfect base to build any meal-tacos, fried rice, hearty soups, pastas, barbecue chicken sandwiches, or anything else your heart desires.
Provided by Rhoda Boone
Categories Sunday Stash Chicken Kid-Friendly Dinner Slow Cooker Freezer Food Healthy Garlic Onion Lunch Small Plates
Yield Makes about 6 cups
Number Of Ingredients 7
Steps:
- Mix chicken, onions, garlic, bay leaves, broth, salt, and pepper in a slow cooker. Cover and cook until chicken shreds easily when pierced with a fork, about 4 hours on high or 6 hours on low.
- Remove chicken from liquid and shred with a fork; taste and season with salt and pepper, if needed. Strain stock through a fine-mesh sieve into a medium bowl; discard vegetables. Store chicken and broth together or separately.
- Do Ahead
- Chicken can be made 3 days ahead; cover and chill either in broth or separately, or freeze either together or separately up to 6 months.
SLOW COOKER PULLED CHICKEN
Try this slow cooked smoky chicken as an easy alternative to pulled pork. It's best served in a bun or with rice, and makes a simple dish for a family meal
Provided by Cassie Best
Categories Dinner, Main course
Time 6h20m
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- Heat the slow cooker to low and heat 1 tbsp oil in a pan. Brown the chicken in batches, transferring it to the slow cooker as you go. Add the remaining oil to the pan and fry the onions for 5 mins, or until just softened, then stir in the garlic and paprika and cook for another minute. Tip into the slow cooker, then swirl 100ml water around the pan and pour this in as well.
- Add the chipotle, passata, barbecue sauce, sugar and lime juice, then season and stir. Cover and cook for 6-8 hrs until the chicken is really tender. Using two forks, shred the chicken through the sauce. Serve in buns, taco shells, jacket potatoes or over rice, with coriander leaves, chillies and guacamole, if you like.
Nutrition Facts : Calories 398 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 0.7 milligram of sodium
SLOW COOKER CILANTRO-LIME SHREDDED CHICKEN
We love shredded chicken...I will often make large batches of it and freeze in meal size portions. This makes chicken tacos, enchiladas and other favorite chicken meals all that much faster to get on the table. For this chicken, I used what I had on hand in the freezer. I dropped a package of chicken breasts and a package of chicken thighs into the slow cooker...a good mix of white and dark meat! Along with some lime juice, olive oil and big hunks of cilantro and bam...Seriously y'all...the cilantro flavor totally infused into the chicken as it cooked all day. Perfect for using in your favorite Mexican chicken dish. Also, I should add that I got a large batch of cilantro for just $0.29!
Provided by ElizabethKnicely
Categories Chicken
Time 8h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put all the ingredients in the slow cooker. Cook on LOW for 8 hours.
- Once cooking is complete, use 2 forks to pull the chicken apart. Pull out any long cilantro stems, if necessary.
- Serve Cilantro-Lime Shredded Chicken in favorite chicken recipes.
- (Portion out chicken into meal size portions and place in freezer baggies and freeze for future use.).
- Cost me $5.56 for 3-4 meals worth of shredded chicken.
Nutrition Facts : Calories 495.1, Fat 31.4, SaturatedFat 8.4, Cholesterol 168.2, Sodium 162.5, Carbohydrate 8.6, Fiber 2, Sugar 2.1, Protein 44.2
SLOW COOKER SHREDDED CHICKEN TACOS RECIPE BY TASTY
Everyone's on a different diet nowadays, from Paleo and Whole30 to the ever-popular Keto, everyone's got their thing. But that doesn't mean your dining choices have to end! Our slow cooker shredded tacos are perfect for a variety of lifestyles. The best part? We even tell you how to store your leftovers so you can enjoy this whenever the craving strikes. Future You will thank you every time!
Provided by Tasty
Categories Dinner
Yield 11 servings
Number Of Ingredients 7
Steps:
- In your slow cooker, mix the salsa, lime juice, taco seasoning, and cilantro.
- Salt and pepper the chicken to taste, then mix into the sauce. Cover and cook on high for four hours or low for seven to eight hours.
- Remove the chicken, shred with two forks, and return to the slow cooker and stir.
- Freeze leftovers in an airtight bag for up to six months!
- Enjoy!
Nutrition Facts : Calories 227 calories, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 38 grams, Sugar 2 grams
SLOW-COOKER BBQ PULLED CHICKEN, 4 WAYS RECIPE BY TASTY
Here's what you need: chicken breasts, burger buns, ketchup, apple cider vinegar, dark brown sugar, salt, pepper, paprika, cayenne powder, garlic powder, worcestershire sauce, mayonnaise, apple cider vinegar, sugar, salt, pepper, green cabbage, red cabbage, shredded carrot
Provided by Claire Nolan
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- Place the chicken breasts in the bottom of the slow cooker.
- Cover the chicken with ketchup, apple cider vinegar, brown sugar, salt, pepper, paprika, cayenne, garlic powder, and Worcestershire sauce. Mix well.
- Cover, and cook on high for 3 hours or on low for 6 hours.
- In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper.
- Add both kinds of cabbage and carrots to the bowl and gently toss with the dressing.
- Shred the chicken breasts with 2 forks in the slow cooker.
- Serve on a burger bun with slaw.
- Also great for BBQ Pulled Chicken Pizza, BBQ Pulled Chicken Nachos, and BBQ Pulled Chicken Mac 'n' cheese.
- Enjoy!
Nutrition Facts : Calories 807 calories, Carbohydrate 88 grams, Fat 30 grams, Fiber 6 grams, Protein 44 grams, Sugar 34 grams
SLOW COOKER SHREDDED MEXICAN CHICKEN
Slow cooker Mexican-style shredded chicken. Perfect for tacos, quesadillas, and many other Mexican dishes!
Provided by mrlkn
Categories World Cuisine Recipes Latin American Mexican
Time 4h20m
Yield 6
Number Of Ingredients 9
Steps:
- Mix chile powder, paprika, onion, garlic, and cumin together in a small bowl.
- Pat chicken dry with paper towels. Lightly coat with olive oil and season with salt and pepper. Coat all sides of chicken with seasoning mix.
- Pour 1/2 of the salsa in a slow cooker and spread to cover the bottom. Place chicken on top and cover with remaining salsa.
- Cook on Low for 6 to 8 hours or on High for 4 hours, until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Shred chicken with tongs and stir thoroughly so it can absorb remaining juices in the slow cooker.
Nutrition Facts : Calories 177.8 calories, Carbohydrate 5.5 g, Cholesterol 68.3 mg, Fat 5.1 g, Fiber 1.5 g, Protein 27 g, SaturatedFat 1.1 g, Sodium 635.4 mg, Sugar 2.4 g
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- Place chicken breasts in 2.5-4 quart crockpot. Pour in chicken broth and sprinkle with seasonings.
- Cover and cook on low for 6-7 hours or high for 3 hours, until chicken is cooked through (165 degrees F minimum) and fall apart tender.
- Using two forks, gently pull and shred the chicken in the liquid (if your chicken has released a lot of liquid, you may want to remove some liquid before shredding, but save it in case you want to add more back in).
- Serve as desired or let cool slightly before refrigerating. Cooked chicken can be stored in the refrigerator, tightly sealed, for 3-4 days, or packaged and frozen for 3-4 months.
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