Easy Shredded Chicken (Crockpot & Stove Top)
I have two super easy methods to making tender, juicy, and flavorful shredded chicken every time.
Servings 8 Servings
Ingredients
- 1 cup chicken broth
- 2 pounds chicken breasts
- 1 teaspoon table salt ½ teaspoon per pound
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 2 bay leaves
- 1 tablespoon olive oil only needed if cooking on stove top
Instructions
Slow Cooker (3-6 Hours) – the juiciest and easiest to shred
- 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.
- Cook on low for 6 hours or high for 3 hours.
- Transfer the cooked chicken to a large plate or cutting board. Press down on the chicken with the back of a fork. The chicken should be so tender it should fall apart. Drizzle a few spoons full of broth over the chicken for added flavor.
- Keep in the fridge for up to 4 days.
Stovetop (30 Minutes) – the quickest
- Season chicken with salt, garlic powder, and pepper.
- Heat olive oil over medium heat in a large pot.
- Add chicken. Sear on each side until the chicken starts to brown.
- Add broth and bay leaves. Cover and cook at medium until the internal temperature reaches 165F, about 7-10 minutes.
- Transfer the chicken to a large plate or cutting board. Shred and drizzle with a few spoon fulls of broth for added flavor.
- keep in the fridge for up to 4 days.
Nutrition
Serving: 1serving | Calories: 148kcal | Carbohydrates: 0.4g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Fiber: 0.04g | Sugar: 0.1g
