Serves 10
430 min
Crock Pot Shredded Chicken
Recipe GLPR6ba69df3fc340b
Tender, juicy shredded chicken made effortlessly in a slow cooker with ranch seasoning and savory broth. This versatile dish is perfect for meal prep, salads, sandwiches, or grain bowls. Finished chicken reaches a safe internal temperature of 165°F and shreds easily with a fork.
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Ingredients
3 lbs skinless, boneless chicken breasts and/or thighs
1 oz package dry ranch salad dressing mix
3/4 cup chicken broth or dry sherry
Directions
Place the chicken breasts and/or thighs in the bottom of a slow cooker, arranging them in a single layer if possible.
Sprinkle the entire packet of dry ranch dressing mix evenly over the chicken.
Pour the chicken broth or sherry over the seasoned chicken until it is nearly covered but not completely submerged. The chicken should be mostly surrounded by liquid.
Cover the slow cooker with its lid and set to the LOW setting. Cook for 6 to 8 hours, until the chicken reaches an internal temperature of 165°F when measured with a meat thermometer at the thickest part.
Carefully remove the cooked chicken from the slow cooker to a cutting board. Using two forks, pull the meat apart into shreds, working with the grain and discarding any excess fat.
Return the shredded chicken to the slow cooker and stir to combine with the cooking liquid. Keep warm on the WARM setting until ready to serve.
