All Purpose Crockpot Shredded Chicken
This all purpose chicken is great shredded or cubed in any recipe. I use the same seasoning also to do just regular baked chicken in the oven for all purpose to go into salads, soups, etc. This yields about 6 cups to be used in a recipe immediately or can be frozen in portions for use later.
This all purpose chicken is great shredded or cubed in any recipe. I use the same seasoning also to do just regular baked chicken in the oven for all purpose to go into salads, soups, etc. This yields about 6 cups to be used in a recipe immediately or can be frozen in portions for use later.
- Carbohydrate 1.83165020944106 g
- Cholesterol 92.4533333343477 mg
- Fat 2.44417395872543 g
- Fiber 0.0910562475150375 g
- Protein 37.4281158341708 g
- Saturated Fat 0.65078477093833 g
- Serving Size 1 1 Serving (199g)
- Sodium 547.198541715001 mg
- Sugar 1.74059396192602 g
- Trans Fat 0.555345208359484 g
- Calories 189 calories
Step-by-step
- Place chicken in slow cooker.
- Sprinkle chicken breasts with all the spices.
- Add chicken stock.
- Cover and cook on low for 4-6 hours.
- Shred chicken with two forks.
- Cool completely and if you want to freeze, divide into ziplock baggies.
Shredding poultry demands slow heat denaturation of collagen rather than rapid boiling to preserve moisture across lean breast meat. Simmering whole breasts at a low temperature of approximately 190 degrees Fahrenheit prevents muscle fibers from seizing into tough, dry strands. Slow cookers maintain this gentle thermal environment steadily over a four-to-six-hour cooking window without requiring liquid submersion. Ensuring the meat reaches an internal temperature of 165 degrees guarantees food safety while maintaining optimal tenderness for pulling.
Dry spice application directly onto raw protein surfaces draws out surface moisture via osmosis, concentrating seasonings as cooking commences. Garlic powder, onion powder, and dried oregano function synergistically here without introducing excess acidity that can alter subsequent recipe bases. Substituting smoked paprika or ground cumin for the oregano shifts the flavor profile toward Latin American applications seamlessly. Measuring precisely half a teaspoon of black pepper balances the aromatic garlic and onion without overwhelming neutral dishes.
Two forks inserted back-to-back into cooked meat leverage mechanical force efficiently to separate muscle fibers along natural grain lines. Cooling the shredded yield completely prior to sealing prevents condensation inside storage containers, which protects against ice crystal formation during freezing. Portioning the cooked chicken into freezer-safe bags allows for rapid thawing in cold water within thirty minutes when needed. Storing portions in airtight bags preserves quality for up to three months in a standard household freezer.
Batch cooking neutral proteins establishes a reliable foundation for assembly-style meal preparation throughout the week. Incorporating this method yields roughly six cups of cooked meat suitable for immediate integration into soups, salads, or casseroles. Dividing the yield into two-cup increments provides exact quantities for typical recipe scaling without waste. Maintaining a neutral seasoning profile ensures the finished protein adapts to divergent culinary styles ranging from Mediterranean salads to Asian broths.
