Slow-Cooker Shredded Chicken

Ingredients for Slow-Cooker Shredded Chicken

• 1.8kg boneless, skinless chicken thighs

• 2 medium onions, peeled, halved with root intact

• 1 head of garlic, unpeeled, rinsed, halved crosswise

• 2 bay leaves

• 4 cups low-sodium chicken broth

• 1 tablespoon (or more) kosher salt

• 1 teaspoon (or more) freshly ground black pepper

Mix chicken, onions, garlic, bay leaves, broth, salt, and pepper in a slow cooker. Cover and cook until chicken shreds easily when pierced with a fork, about 4 hours on high or 6 hours on low.

Remove chicken from liquid and shred with a fork; taste and season with salt and pepper, if needed. Strain stock through a fine-mesh sieve into a medium bowl; discard vegetables. Store chicken and broth together or separately.

Chicken can be made 3 days ahead; cover and chill either in broth or separately, or freeze either together or separately up to 6 months.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.