Easy Shredded Crockpot Chicken
As a graduate student who also works full-time, I need a lot of easy options that can be prepared ahead of time. This chicken is a great option to make on the weekend and have for the week for salads, tacos, pretty much anything you can think of. All you need is a crockpot, chicken, and your favorite spices.
Recipe
3 chicken breasts
1 tbsp olive oil
1/3 cup water
Your favorite spices depending on the flavor you want (see below recipe for my favorite combinations)
Add olive oil to the bottom of your crockpot so that the chicken doesn’t stick. Arrange the chicken in the crockpot so that it is in one layer. Add your spices and rub into the chicken. Add water on top. Cook in the crockpot on high for about 4 hours or on low for 7-8 hours. Take the chicken out and shred with a fork. I suggest pouring some of the leftover juices on the chicken to make sure it doesn’t dry out. Store in the fridge for 5-6 days.
Spice Combinations
Basic Savory
Add 2 tsp each of oregano, thyme, paprika, garlic powder and cayenne pepper. Add salt and pepper as desired
Mexican
Add 2 tsp each of cayenne pepper, garlic powder and cumin. Add salt and pepper as desired.
Buffalo Chicken
Add 2 tsp garlic powder and onion powder. Add salt and pepper as desired. After chicken has been cooked and shredded, toss with your favorite buffalo sauce (I like Frank’s Original).
