Versatile Three Hour Slow Cooker Chicken

At the Food Arsenal, one of my goals is to make cooking and meal planning easier for everyone. One of my favorite recipes combines time savings, simplicity, and is very budget friendly. Slow cooker shredded chicken has become a weekly go to recipe in my house. A single batch can produce meals for several days, including anything from chicken salad sandwiches to Southwest taco bowls. Perfect for taking advantage of the money saving family pack meat sales. $2/pound chicken breast goes a long way.

When done correctly, Crock Pot chicken has a surprisingly a short cooking time. A mere three hours on low is all that’s needed for juicy, flavorful chicken. You may be used to seeing 6 to 8 hour slow cooker times, but lean chicken breast is notorious for becoming tough and dry when overcooked. After only three hours on low, check the temperature of the chicken with a probe thermometer and see if it needs any more time. My 7 quart slow cooker will cook five pounds in only three hours.

What makes this slow cooker chicken recipe so flexible is the number of uses. Simply mix with some mayo and you have the base for sandwiches and wraps. Mix with rice and other ingredients to roll into burritos or enchiladas. Or chop into larger pieces, instead of shredding, and add to pasta and alfredo sauce. The combinations are endless.

Tips for Making Slow Cooker Shredded Chicken

• Completely cover bottom of the slow cooker crock with a layer of chicken for even heating.
• For easy cleanup, use disposable slow cooker liners. I use these from Reynolds.
• Adjust seasonings to your taste and intended use. The recipe below is for a basic, neutral flavor.
• Use a probe thermometer for easy temperature checks when cooking meat.
• Cooked chicken can be stored in the fridge for 4-5 days, or in the freezer for months.
• It’s commonly referred to as shredded chicken, but I find it easier to chop with a good chef knife into the size pieces I need.
• Use those leftover ramen chicken seasoning packets in your cupboard instead of broth/bullion.
• Add a jar or two of salsa to replace the chicken stock for an instant Southwest dish.
• Shred, return to slow cooker, and mix with BBQ sauce for the perfect tailgate dish.
• Add a bit of liquid to storage container to help keep moist and flavorful.
• Divide into portions to easily keep track of how much is available for recipes and easy reheating in the microwave.

Ingredients for Slow Cooker Chicken Breast

**Note: this is the basic set of seasonings I use for a neutral flavor. Feel free to use the spices and herbs you like to tailor the flavor of the chicken. Cayenne, Italian herb mix, thyme, BBQ rub, etc.

• 3 to 6 pounds chicken breasts
• ½ cup chicken stock per pound of chicken
• garlic powder
• onion powder
• salt and pepper

Directions for Crock Pot Shredded Chicken

1. Sprinkle both sides of the chicken with a light coating of spices and/or herbs.
2. If using, install the slow cooker disposable liner. Add 1 cup stock to crock, then layer chicken evenly.
3. Add any extra seasonings and the remaining stock. Cover and set slow cooker to Low for three hours.
4. After three hours, check chicken temperature in the thickest parts of breasts with a probe thermometer. The chicken is finished cooking when it reaches 165F. If it is not there yet, add another half hour or so and recheck.
5. Remove chicken from crock and let cool for ten minutes, then shred or chop.
6. If storing chicken, add a bit of the cooking liquid to help keep it moist in storage.