How to Make Shredded Chicken (Crockpot & Stove Top)

The juiciest and easiest to shred and also my favorite method.

Slow Cooker  (3-6 Hours)

The quickest.

Stove Top  (30 Minutes)



Chicken Breasts

Chicken Broth

Bay Leaves

Olive Oil

Pepper, Salt, Garlic Powder

1. Add chicken broth to the slow cooker. Lay chicken in a single layer, then sprinkle salt, garlic powder, and pepper over the chicken. Add bay leaves to the broth. 2.Cook on low for 6 hours or high for 3 hours. 3.Transfer the cooked chicken to a large plate or cutting board and shred.

Slow Cooker

1. Season chicken with salt, garlic powder, and pepper. 2. Heat olive oil over medium heat in a large pot. 3. Add chicken. Sear on each side until the chicken starts to brown.

Stove Top

4. Add broth and bay leaves to the pot. Cover and cook on medium heat until the internal temperature reaches 165F, about 7-10 minutes. 5. Transfer the chicken to a large plate or cutting board. Shred and drizzle with a few spoon fulls of broth for added flavor.

Stove Top 

Store for up to 4 days!

Get this recipe and more at Megan Vs Kitchen