Crockpot Shredded Chicken
Nutrition unverified · 4 servings · US measures · 5 min publisher preparation per four-serving batch
Total time: 485 min
Crockpot Shredded Chicken. Original recipe adapted with source quantities and workflow.
Follow the cooking flow and check each component at the stated endpoint.
The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings.
Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches.
These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.
Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.
| Use a 4–6-quart slow cooker. | |
| Check poultry or reheated cooked chicken reaches 165°F at the thickest center. | |
| Slow-cook low 8 h or high 4 h; remove chicken and shred; broth/celery remain in cooker. | |
Ingredients
- ⅔ lb boneless skinless chicken breastSource gives a range; amount is its lower endpoint, amountMax its upper endpoint. Source range: 2–3 lb; use the lower stated amount as the scaled starting point.
- ⅔ cup chicken broth
- ⅓ tbsp minced garlic
- 1 stalk celery
- ⅔ tsp onion powder
- ⅔ tsp garlic powder
- ⅓ tsp pepper
- ⅓ tsp salt
Before you start
- Slow cooker
- Forks
Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test.
Cook
- Cook
Place chicken, broth, garlic, celery and dry seasonings in the cooker. Cook on low for 8 hours or high for 4 hours.
- Shred
Lift chicken from the cooking liquid and shred it. The source does not instruct serving the celery or broth.
Where your attention goes
Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.
Why this works
Nutrition per serving
Calories: 192 kcal; protein: 36.0 g; total carbs: 1.0 g; fiber: Not provided; net carbs: Not provided
Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated.
Listed allergens: None in the specified ingredients. Check purchased labels and cross-contact.
First-cook checks
- Original chicken amount is 2–3 lb and yield 12; range endpoints remain explicit.
- Cooked broth and celery are not served by source method.
- Ingredient quantities are scaled from 12 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks.
- Adapted from Annie Holmes. This adaptation has not been kitchen-tested.
- The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total.
- Safe doneness checks are added to the publisher method; timers alone do not establish doneness.
Leftovers
Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate.
Sources
- Annie Holmes: Crockpot Shredded Chicken
https://www.maebells.com/easy-slow-cooker-shredded-chicken/ - FoodSafety.gov: safe minimum internal temperatures
https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures
These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.