This Crockpot Shredded Chicken is simple, delightful and an incredible method to dinner prep for the week ahead! Step by step instructions to make destroyed chicken including tips, deceives and destroyed chicken plans.
Having this stewing pot destroyed chicken prepared is a lifeline and is so natural to mix into soups, pasta, make snappy sandwiches or, hello, even add to a boxed pasta blend when times are truly insane 😉 (indeed, I have a couple crisis boxes of macintosh and cheddar in the cabinet!).
In case you're needing to make moderate cooker destroyed chicken tacos, essentially trade the flavoring for around 2 teaspoons taco preparing.
Cook and shred the chicken as the formula calls for, and afterward taste and change the flavoring as you require. Present with taco shells, chips, tortillas, and all your #1 taco fixings!
Ingredients
- 1/2 teaspoon Italian seasoning
- 1/2 cup low sodium chicken broth
- 3/4 teaspoon seasoning salt (I use Lawry’s)
- 4 boneless skinless chicken breasts
- 1/4 teaspoon black pepper
Instructions
- 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.
source:https://www.thereciperebel.com
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