Ingredients
Chicken
- 2 to 3 pounds boneless skinless chicken thighs
Seasoning
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon pepper
Liquids
- 1 cup chicken broth (good-quality like Swanson)
Instructions
- Prepare the Chicken: Trim off large pieces of excess fat from the chicken thighs, though small amounts can remain to keep the meat tender during cooking. Arrange the thighs smooth side down in an even layer in the slow cooker.
- Add Seasoning: Evenly sprinkle salt, garlic powder, onion powder, and pepper over the chicken. Pour the chicken broth evenly on top to add moisture and flavor.
- Cook the Chicken: Cover the slow cooker and cook on high for 2½ to 3 hours or on low for 3 to 5 hours until the chicken thighs are very tender and easily shreddable.
- Shred the Chicken: Remove the cooked chicken from the slow cooker with tongs. Using two forks or a chicken shredder, shred the meat into bite-sized pieces. Use immediately or store for use in recipes calling for shredded or rotisserie chicken.
Notes
- Smaller amounts of fat left on the chicken thighs will render during cooking and keep the meat moist and tender.
- Use the shredded chicken as a base for many dishes like Chicken Tetrazzini, Chicken Tacos, Chicken Salad, or soups.
- Chicken broth adds flavor and moisture while slow cooking; substitute with vegetable broth for a different flavor profile if desired.
- For quicker preparation, the chicken can also be cooked on high for the shortest recommended time, but low and slow yields more tender results.
- Leftover shredded chicken can be refrigerated for up to 3-4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
