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5 from 1 vote
Slow Cooker Shredded Chicken is an easy starter for quick suppers, soups and salads.
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 12
Calories 215

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  • 5 pounds chicken breasts, boneless, skinless
  • salt and pepper


  • Place chicken breasts in the bottom of slow cooker. Sprinkle with salt and pepper.
  • Turn slow cooker to HIGH and cook for 3 - 4 hours, until chicken pulls apart easily with a fork and reaches an internal temperature of 165°F on meat thermometer.
  • Remove chicken to a large platter to cool slightly. Using two forks, shred meat into small pieces.
  • Cover and refrigerate up to 3 days. Freeze in labeled airtight containers or freezer bags for up to 3 months.


Follow the same instructions for a smaller amount of chicken breasts.


Serving: 1cup | Calories: 215kcal | Protein: 40.12g | Fat: 4.9g | Saturated Fat: 1.07g | Cholesterol: 120.96mg | Sodium: 219.24mg | Potassium: 699.29mg | Vitamin A: 56.7IU | Vitamin C: 2.27mg | Calcium: 9.45mg | Iron: 0.7mg
Course: Dinner, Salad, Soup
Cuisine: American

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