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Crockpot Shredded Chicken

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5 from 1 review

Use this shredded chicken for burritos, salads, nourish bowls, taco bowls, etc. I like to use Siete’s almond flour tortillas to make burritos with it – add some sautéed bell peppers with guacamole, salsa, and sour cream and you are set for a delicious meal.

Ingredients

Units Scale

2 – 2.5 pounds boneless skinless chicken breasts (already defrosted)

1 small-medium red onion, diced

1 14.5–ounce can diced tomatoes

1 4–ounce can diced green chiles

1 large lime, juiced

2 Tbsp apple cider vinegar

1 1/2 Tbsp chili powder

1 1/2 tsp cumin

1 1/2 tsp oregano

1 tsp garlic powder

1/2 tsp onion powder

1/4 tsp smoked paprika

1 tsp pink Himalayan salt or sea salt

(Optional) 1 tsp red pepper flakes

1/2 cup broth (I used grass-fed beef bone broth)

Instructions

  1. In a 4-6 quart crockpot, add all ingredients.
  2. Cover and cook on low for 4-5 hours, or high heat for 2.5-3, until chicken reaches an internal temp of 165°F (or until you can shred it with 2 forks and there’s no pink in the center).
  3. Shred the chicken with 2 forks.
  4. Please leave feedback and your review if you made this recipe!

Equipment

Find it online: https://homecookedliving.com/crockpot-shredded-chicken/

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