EASY SHREDDED CHICKEN IN THE SLOW COOKER
4 large boneless, skinless chicken breasts (about 2 pounds)
1 cup chicken stock or water
Place the chicken and stock or water in the bowl of a 4-quart or larger slow cooker.
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Cover the slow cooker with the lid. Cook until the chicken is tender and registers an internal temperature of 165 degrees, 4 to 5 hours on low, or 2 to 3 hours on high.
While the chicken is still warm, transfer it to a cutting board or large plate and use 2 forks to shred the meat. Makes about 4 cups of shredded chicken.
Storage: Store shredded chicken in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 4 months.
Note: The very best thing about cooking up a batch of shredded chicken is all the possibilities it brings to mealtime. It can mean a week's worth of lunches — everything from wraps and burritos to a hearty grain bowl topping to a simple salad made more satisfying with this protein topper. It's also an easy solution for weeknight dinners. When you have a staple like shredded chicken in the fridge, the possibilities are nearly endless.