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Slow Cooker Shredded Chicken

A simple way to meal prep your protein
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Prep Time 10 minutes
Cook Time 6 hours
Servings 6

Equipment

  • 1 Slow cooker

Ingredients
  

  • 1 pack boneless, skinless chicken breast 1-2 lbs
  • 4 whole garlic cloves
  • 1/2 cup unsalted chicken broth
  • 1-2 bay leaves dried
  • 1/2 tsp sea salt

Instructions
 

  • Add all ingredients into your slow cooker, and set on low for 6 hours.
  • The chicken is ready when it’s no longer pink inside and falls apart easily with a fork. (If you have a meat thermometer, it should read 165°F/74°C.) Lift it out onto a cutting board or into a large bowl, and remove and discard the bay leaves.
  • Shred the chicken with two forks, pulling it apart in opposite directions.
  • Scoop out the softened garlic cloves, mash them with a fork, and mix them through the shredded chicken.
  • Add a few spoonfuls of the cooking liquid to keep the chicken moist, especially if you’re freezing it.
  • Let it cool, then divide it into freezer bags or containers. Label and date each one.
  • Store in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw overnight in the fridge before using.