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Slow Cooker Shredded Chicken

Slow Cooker Shredded Chicken: 4 Flavorful Meal Prep Ideas

Discover a delightful way to enjoy Slow Cooker Shredded Chicken with four variations: Buffalo, BBQ, Mexican, and Classic.
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Prep Time 10 minutes
Cook Time 6 hours
Cooling Time 10 minutes
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Boneless Skinless Chicken Breasts
  • 2 pounds Boneless Skinless Chicken Thighs
For the Sauce
  • 1 cup Hot Sauce Adjust according to spice preference
  • 2 tablespoons Olive Oil Avocado oil is a great alternative
  • 2 tablespoons Pure Maple Syrup Honey can be substituted
  • 1/4 cup Apple Cider Vinegar Lemon juice is a good substitute
  • 1 teaspoon Garlic Powder Fresh minced garlic is a great fresher option
  • 1 teaspoon Sea Salt Kosher salt can be used
  • 1 teaspoon Onion Powder Fresh sautéed onions can also be added
Additional Tips
  • Taco seasoning For a Mexican flavor variation

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Prepare Chicken: Place boneless skinless chicken breasts and thighs into the slow cooker.
  2. Mix Sauce: In a mixing bowl, whisk together 1 cup hot sauce, 2 tablespoons olive oil, 2 tablespoons pure maple syrup, and 1/4 cup apple cider vinegar. Add garlic powder, sea salt, and onion powder.
  3. Combine: Pour the sauce over the chicken in the slow cooker and ensure all pieces are well-coated.
  4. Cook: Cover and cook on low for 4 to 6 hours until tender.
  5. Shred Chicken: Carefully remove the chicken and shred it with forks.
  6. Cool & Store: Allow the chicken to cool and store in airtight containers.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 10gProtein: 45gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 700mgFiber: 1gSugar: 3gCalcium: 2mgIron: 5mg

Notes

Monitor cooking time to avoid dry chicken. Store shredded chicken for up to 5 days in the fridge or freeze for longer storage.

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