Have you always wanted moist chicken to add to salads, use in enchiladas, or pasta throughout the week? Look no further- I’m about to share with you the easiest way to make the perfect batch of shredded chicken for any recipe. If I’m planning on making a few different chicken recipes in one week, I try to start of m week by making a plethora of shredded chicken to make the cooking after work fast and easy. Feel free to make a huge batch and freeze the shredded chicken until you’re ready to use it.
1 1/2 lbs chicken breast
16 oz chicken broth
1/2 medium onion, chopped
1 stalk celery
Rinse your chicken breasts with water and place in crock pot. Add chopped onions, and stalk of celery. Fill the crock pot with chicken broth and water, if the broth does not fully cover the chicken.
Cook on high for 2 1/2 hours or 5 hours on low. Remove chicken from crock pot and shred with two forks. Refrigerate for up to 5 days or freeze for up to one month.