Slow Cooker Shredded Chicken, 2 Ways
/Back in February, I got my first ever slow cooker (Hamilton Beach Set 'n Forget Programmable Slow Cooker With Temperature Probe, 6-Quart) and it has quickly become one of my favorite kitchen appliances (shhh...don't tell my Vitamix!)
Today I want to share a couple of super simple slow cooker recipes that have quickly become my weekly staples. Make a batch or two to last all week!
(If you're a beginner in the kitchen, hate cooking, or don't have time to cook, these recipes are perfect for you!)
I always keep chicken broth and salsa in my pantry so whenever I want to make either of these recipes, the ONLY ingredient I have to buy is the chicken.
Doesn't get easier than that.
Recipe #1: Basic Shredded Chicken
INGREDIENTS
1-2 lbs chicken thighs
1/4 cup chicken broth
Salt & pepper
Any additional spices (e.g. garlic powder, onion powder, rosemary, thyme, sage, Italian seasoning, oregano, basil)
DIRECTIONS
Combine all ingredients in slow cooker
Cook on HIGH for 4-5 hours or on LOW for 6-7 hours
When chicken is fully cooked, take 2 forks and pull the chicken apart (it should come apart very easily)
Use organic ingredients when possible
Recipe #2: Mexican Shredded Chicken
INGREDIENTS
1-2 lbs chicken thighs
12-24 oz jar salsa (for 1.5 lbs chicken or less, 12-16 oz is plenty)
Salt & pepper
Any additional spices (e.g. garlic powder, onion powder, cayenne pepper, chili powder, paprika, smoked paprika, cumin)
DIRECTIONS
Combine all ingredients in slow cooker
Cook on HIGH for 4-5 hours or on LOW for 6-7 hours
When chicken is fully cooked, take 2 forks and pull the chicken apart (it should come apart very easily)
Use organic ingredients when possible
SERVING SUGGESTIONS
Eat chicken as is and pair with veggies
Serve on top of a salad with guacamole
Combine with lettuce, tomato, and avocado in a wrap
Use Recipe #2 as a filling for tacos, burritos, and enchiladas