Place chicken and broth in a 6-qt. slow cooker. Cover and cook on HIGH for 2 to 3 hours or on LOW for 3 to 4 hours, or until chicken reaches 165 degrees.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
If you’re looking for a simple way to make a lot of shredded chicken with minimal effort, look no further than this slow-cooker recipe that cooks 4 lbs. of chicken at once. Meal prepping doesn’t get much easier than this.
Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| 4 lbs. Hy-Vee True boneless, skinless chicken breasts (about 8 breasts) | ||
| 1 c. Hy-Vee 33% less sodium chicken broth |
Things To Grab
- 6-qt. slow cooker
- Instant-read thermometer
- Cutting board
- 2 forks
- Airtight container
Directions
Transfer chicken to a cutting board. Shred into bite-size pieces using 2 forks.
To store, completely cool chicken. Store in an airtight container in the refrigerator up to 3 days or freeze up to 1 month. If frozen, thaw in the refrigerator before using.
Nutrition facts
Servings
130 Calories per serving
1/2 cup each
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 65mg
- Sodium: 90mg
- Total Carbohydrates: 0g
- Protein: 25g
Daily Values
0%
Iron 6%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 4%