Slow Cooker Shredded Or Pulled Chicken Food

SLOW COOKER SHREDDED CHICKEN IN YOGURT SAUCE

Steps:

• Combine yogurt, tomato paste, onion, garlic, curry powder, ginger, salt, and pepper in the slow cooker. Add chicken breasts and mix with yogurt sauce.
• Cook on Low until chicken is tender and cooked through, about 8 hours. Shred with 2 forks.

SLOW COOKER BALSAMIC CHICKEN WITH TOMATOES AND BASIL

Steps:

• In a medium bowl, stir together the garlic, tomatoes, vinegar, olive oil, and ¼ teaspoon salt.
• Add 2 cups of the tomato mixture to a 6-quart slow cooker. Sprinkle both sides of the chicken with the remaining ¼ teaspoon salt, then add to the slow cooker. Top with an additional 1 cup of the tomato mixture. Set aside the remaining tomato mixture, covered, for serving.
• Cover and cook on high for 4 hours or low for 6, or until the chicken is cooked through and shreds easily with a fork.
• Remove the chicken to a cutting board or plate, shred with two forks, then return to the slow cooker, stirring to combine with the tomatoes and juices.
• Serve the chicken, topped with the remaining fresh tomato mixture and sprinkled with the fresh basil.

SLOW COOKER SHREDDED CHICKEN

Steps:

• Combine chicken, water, onion, and garlic in the bottom of a slow cooker.
• Cover and cook on Low until you can press on the chicken with the back of a fork and it falls apart and is no longer pink in the center, about 5 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Pull out each piece of chicken and shred in a large bowl with 2 forks.
• When all chicken is shredded, combine with any water remaining in the slow cooker--this keeps the shredded chicken moist.

SLOW-COOKER BBQ PULLED CHICKEN, 4 WAYS RECIPE BY TASTY

Steps:

• Place the chicken breasts in the bottom of the slow cooker.
• Cover the chicken with ketchup, apple cider vinegar, brown sugar, salt, pepper, paprika, cayenne, garlic powder, and Worcestershire sauce. Mix well.
• Cover, and cook on high for 3 hours or on low for 6 hours.
• In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper.
• Add both kinds of cabbage and carrots to the bowl and gently toss with the dressing.
• Shred the chicken breasts with 2 forks in the slow cooker.
• Serve on a burger bun with slaw.
• Also great for BBQ Pulled Chicken Pizza, BBQ Pulled Chicken Nachos, and BBQ Pulled Chicken Mac 'n' cheese.
• Enjoy!

CROCKPOT SHREDDED CHICKEN

Steps:

• Place chicken breasts in 2.5-4 quart crockpot. Pour in chicken broth and sprinkle with seasonings.
• Cover and cook on low for 3-4 hours or high for 2-3 hours, until chicken is cooked through (165 degrees F minimum) and fall apart tender.
• Using two forks, gently pull and shred the chicken in the liquid (if your chicken has released a lot of liquid, you may want to remove some liquid before shredding, but save it in case you want to add more back in).
• Serve as desired or let cool slightly before refrigerating. Cooked chicken can be stored in the refrigerator, tightly sealed, for 3-4 days, or packaged and frozen for 3-4 months.

SLOW COOKER SHREDDED CHICKEN TACOS RECIPE BY TASTY

Steps:

• In your slow cooker, mix the salsa, lime juice, taco seasoning, and cilantro.
• Salt and pepper the chicken to taste, then mix into the sauce. Cover and cook on high for four hours or low for seven to eight hours.
• Remove the chicken, shred with two forks, and return to the slow cooker and stir.
• Freeze leftovers in an airtight bag for up to six months!
• Enjoy!

SLOW COOKER PULLED CHICKEN

Steps:

• Heat the slow cooker to low and heat 1 tbsp oil in a pan. Brown the chicken in batches, transferring it to the slow cooker as you go. Add the remaining oil to the pan and fry the onions for 5 mins, or until just softened, then stir in the garlic and paprika and cook for another minute. Tip into the slow cooker, then swirl 100ml water around the pan and pour this in as well.
• Add the chipotle, passata, barbecue sauce, sugar and lime juice, then season and stir. Cover and cook for 6-8 hrs until the chicken is really tender. Using two forks, shred the chicken through the sauce. Serve in buns, taco shells, jacket potatoes or over rice, with coriander leaves, chillies and guacamole, if you like.

SLOW COOKER PULLED BBQ CHICKEN

Steps:

• Combine paprika, chili powder, ground black pepper, garlic powder, and salt (optional) in a bowl. Add chicken pieces and toss to completely coat chicken. (function() { var a="",b=[ "adid=ada-foodhub-3-340953363", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c

SLOW-COOKER SHREDDED CHICKEN

Steps:

• Mix chicken, onions, garlic, bay leaves, broth, salt, and pepper in a slow cooker. Cover and cook until chicken shreds easily when pierced with a fork, about 4 hours on high or 6 hours on low.
• Remove chicken from liquid and shred with a fork; taste and season with salt and pepper, if needed. Strain stock through a fine-mesh sieve into a medium bowl; discard vegetables. Store chicken and broth together or separately.
• Do Ahead
• Chicken can be made 3 days ahead; cover and chill either in broth or separately, or freeze either together or separately up to 6 months.

SLOW COOKER SHREDDED OR PULLED CHICKEN

Steps:

• Place all ingredients in slow cooker stoneware, laying dark meat (legs and thighs) on bottom and white (breasts) on top.
• Add water to cover.
• Cover and cook on low for 6 hours, until chicken is cooked through.
• Allow to cool in liquid.
• Remove skin and bones from chicken and shred by pulling the meat off the bones and apart with your fingers.
• Cover and refrigerate until ready to use.

SLOW COOKER CILANTRO-LIME SHREDDED CHICKEN

Steps:

• Put all the ingredients in the slow cooker. Cook on LOW for 8 hours.
• Once cooking is complete, use 2 forks to pull the chicken apart. Pull out any long cilantro stems, if necessary.
• Serve Cilantro-Lime Shredded Chicken in favorite chicken recipes.
• (Portion out chicken into meal size portions and place in freezer baggies and freeze for future use.).
• Cost me $5.56 for 3-4 meals worth of shredded chicken.

SLOW-COOKER SHREDDED CHICKEN

Steps:

• Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Season with 1 teaspoon salt and several grinds of pepper. Cook on high for 3 hours or low for 6 hours.
• Transfer the cooked chicken to a large bowl. Use 2 forks to pull it into shreds. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Season with salt and pepper and toss to combine. If not using the chicken immediately, refrigerate it in an airtight container. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. Or add it to soups and sauces.
• Buffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Drizzle over 2 cups shredded chicken and toss well.
• Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Season with salt and pepper and toss well.
• Barbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Pour over 2 cups shredded chicken and toss well.