If you’re new to cooking or don’t cook with chicken that often, the price of chicken (and meat in general) can be startling. Buying it in small batches is one way to make it affordable, but buying more and freezing it is awesome for making it last.
I like to buy a bunch of chicken when it’s on sale, cook it in the slow cooker, and then freeze it in portions for meals. Easy peasy and saves some cash! It’s one of the recipe basics that makes things easier.
How to cook chicken in a slow cooker
The trick is just to get the ratio of liquid to chicken right. For these purposes, use 1/2 cup chicken or vegetable stock (or water) for every pound of chicken. So you can make as much Crockpot chicken as you like, as long as you keep the ratio right. You can use water instead of stock in a pinch, though the stock gives it a nice flavor.
Here are a few recipes that rock with this shredded chicken method in a slow cooker:
- Rustic honeyed chicken hand pies (a Game of Thrones recipe!)
- One pot buffalo chicken pasta (in heavy rotation at my house)
- Boneless, skinless chicken breasts
- 1/2 cup chicken or vegetable stock (or water) for every pound of chicken
- Add the chicken and stock (or water) to a slow cooker (I use this one).
- Close the lid and cook until the chicken registers an internal temperature of 165°F, or between 4 to 5 hours on low, or 2 to 3 hours on high.
- While the chicken is still hot, put it on a cutting board and shred with a couple of forks. It should shred very easily at this point.
- Store the chicken in an airtight container for up to four months in the freezer. Use within a few days in the refrigerator.
Want more recipes in your life?
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!