Crockpot Shredded Chicken Breast
This Crockpot Shredded Chicken Breast recipe is a simple and versatile dish made with chicken, olive oil, salt, and pepper. Perfect for tacos, salads, or meal prep!
4 Servings
Ingredients
- 2 pounds boneless skinless chicken breasts (approximately 4 large pieces)
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
Instructions
Prepare the Chicken
- Begin by seasoning the chicken breasts generously with salt and black pepper. Ensure that each piece is evenly coated for optimal flavor. Drizzle the olive oil over the chicken, spreading it evenly.
Arrange in the Slow Cooker
- Place the seasoned chicken breasts in the slow cooker. Distribute them evenly but no need to layer them meticulously.
Cook the Chicken
- Cover the slow cooker with its lid and set it to low heat. Allow the chicken to cook for 6-8 hours, or until it is tender and thoroughly cooked. If you're short on time, cook on high for 3-4 hours instead.
Cool and Shred
- Once the cooking time is complete, remove the lid and let the chicken cool for approximately 10 minutes. This step helps to avoid burning your hands or utensils while shredding. Using two forks, shred the chicken directly in the crockpot. The meat will naturally absorb any juices present, enhancing its flavor.
Serve or Store
- Serve the shredded chicken immediately, or allow it to cool completely before transferring to airtight containers for storage.
Notes
This recipe is naturally gluten-free as it uses no gluten-containing ingredients. However, always double-check the labels on your olive oil and seasonings to ensure no hidden gluten.