Looking for a slow cooker shredded chicken recipe that won’t dry out? You just found your new go-to!
Is there anything better than a slow cooker? (Maybe an air fryer? Or at least it’s a tie). Being able to prep and cook an entire meal without really needing to put in much work in the kitchen is always a dream come true. Especially when the meal that requires such little prep and cook time yields one of the best meals there is: tacos.
This slow cooker shredded chicken recipe works great not just for tacos, but for nachos, loaded baked potatoes, salads, and Mexican rice bowls, just to name a few. If you’re someone who likes to have protein prepped in bulk at the beginning of your week for meal prep, then your options are endless with how you can use this this to complete your meals throughout the week.
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FYI: Mission has a new cauliflower tortilla out that’s gluten free and tastes amazing!
But a downfall, a lot of times, when it comes to coking chicken regardless of your preparation methods, is that chicken breast, because it’s so lean, tends to get really dry, really fast. And then eating the leftovers becomes more of a chore than a reward for your efforts (big or small).
To make and keep your chicken moist (sorry if you hate that word), and tasting fresh throughout the week, here’s what you’ll need:
- 4-8 chicken breasts (this depends on how much chicken you’re wanting to prep. Any less is probably too little for a slow cooker, but you can definitely do more than 8 depending on the size of your equipment).
- 1 cup chicken bone broth or chicken stock
- 1 packet taco seasoning (low sodium gluten-free taco seasoning works great, or you can even make your own).
Here’s what you’ll do:
- Clean your chicken breast as you would normally before cooking.
- Spray slow cooker with nonstick cooking spray.
- Add chicken breasts to your slow cooker.
- Pour in 1 cup of chicken bone broth/chicken stock.
- Cover and cook on low. Total cook time will depend on your slow cooker, but could last anywhere between 4-8 hours. Most of the time I leave ours in for about 6 hours.
- When you have about 2 hours remaining, add your taco seasoning and stir around.
- When your chicken is fully cooked (it will reach an internal temperature of 165 degrees F), take two forks and shred your chicken.
- Once shredded, I like to once again cover, and let sit in the flavors for a few minutes.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
