Every week we join my husband’s four siblings, their families, and my mother and father-in-law in Crock Pot Thursday, where we all make the same slow cooker recipe. Each family takes turns choosing the recipe, and we all make it and enjoy it on the same day. It’s a great way for a family as spread out as ours to share a meal.
Last week, half of the Crock Pot Thursday crew was visiting us here in Connecticut, so we skipped our Crock Pot recipe for the week in favor of some New Haven pizza on Thursday. Did you know New Haven, CT has some of the best pizza in the country? Come visit me, and I’ll take you out for some truly magnificent pizza. Mashed potato and bacon pizza is our favorite, and I know it sounds weird, but ask anyone around here. It’s incredible.
I’m sorry the recipe I’m sharing today isn’t pizza. It is, however, my very favorite shredded chicken recipe, which would probably be good on pizza!
This Crock Pot Shredded Chicken is a hard working dish. The flavors are great, but they are subtle enough to go well with many different recipes. It’s simple to make, it’s fast, and it uses frozen chicken, which I love.
I like to make up a big batch of this chicken and have it on hand when I know we have a busy week, or if it’s going to be too hot to cook.
You’ll want to add this to your regular rotation, because it can be used in tons of meals and recipes. Enjoy!
Crock Pot Shredded Chicken
- 2 lb boneless skinless chicken breasts FROZEN
- ½ tsp salt
- ½ tsp pepper
- ½ tsp dried oregano
- ½ tsp onion powder
- 1 tsp garlic powder
- 1 cup chicken broth
- Place the frozen chicken in the Crock Pot, sprinkle the seasonings on top, and pour the chicken broth over everything.
- Cook on high for 6 hours or low for 8 hours.
- I shred my chicken in the Crock Pot so the shredded chicken can absorb more of the yummy juices.
I used my 6.5-Quart Crock-Pot Programmable Touchscreen Slow Cooker to make this delicious Crock Pot Shredded Chicken.
Now you’re ready to use that chicken in one of about a bazillion recipes. Shredded chicken is great in tacos, enchiladas, salads, soups, and my two favorites:
Those individual pot pies were not only totally adorable, but everyone loved them. I got those ramekins at Target, and like most of my Target treasures, my husband deemed them “unnecessary.” To prove him wrong, I had to make them useful, and quick. I think it worked. They look small, but one pot pie recipe fit perfectly in these four ramekins, and they have both a top and bottom crust. I was only able to eat about half of mine, and the kids gutted theirs straight from the top (of course) and barely made a dent. The leftovers weren’t as pretty, but just as tasty. This recipe is fine with store bought crust or homemade crust.
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