What’s not to love about shredded chicken?  It’s moist, full of flavor, and above all – It’s convenient to use in so many recipes!  As an added bonus to my sanity on those busy days, I like to cook large batches of chicken at once, and then package them for use later.  This saves me valuable time as a busy working Mom.  However, don’t be afraid to just cook enough for what you will immediately use.  It’s so quick to throw in a Crock-pot in the morning before you leave the house for the day and it will be ready to shred when you get home.  A fabulous meal will only take minutes when you get home.  It’s really that easy!

I have found that a little goes a long way.  I like to cook my chicken with broth to keep it moist and garlic to add extra flavor.  It does make a difference, so just pour it in and let it cook.

Shredded Chicken as a base ingredient can be used in a variety of meals.  Make sure to check out the other recipes here!

Shredded Chicken

Shredded Chicken Base Ingredient

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Feature Image Hawaiian Haystacks
Hawaiian Haystacks
Shredded Chicken Ingredients
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Shredded Chicken - BASE


  • 4-6 Boneless Skinless Chicken Breasts Bonesless Skinless
  • 1 Can Chicken Broth
  • 2-3 Cloves garlic Pressed


  • In a Crockpot place chicken breasts, broth, and garlic. Cover and cook on low for 4-6 hours or on high for 2-4 hours.
  • Once Chicken is cooked, remove from crockpot, remove excess fat and discard. Shred chicken to use in meals.
  • Chicken can be packaged and frozen for later use, or kept in the refrigerator for 3-4 days to use during the week. Best served warm and used as a Base Ingredient for many other recipes.
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