This recipe is by far one of my favorites for Crock Pot Shredded Chicken. It is so simple to throw together for dinner or make in large batches for freezer cooking. Crock Pot Shredded Chicken turns out so flavorful and can be used for sandwiches, quesadillas or even to throw together a quick casserole on a busy night.
I am so in love with this recipe! It is such a great staple to have on hand. I found it in Gooseberry Patch’s new Foolproof Family Recipes and it just so happens to be submitted by a reader of our sister site, Goodeness Gracious!
Big thanks to Beth Richter of Canby, MN for such a great recipe.
Now updated with a video from Mikey.
Crock Pot Shredded Chicken
In addition to the versatility of the finished product, I love that it takes 3 simple ingredients: Chicken, ranch dressing mix and chicken broth (or in my case sherry).
You just crock things up and then you can either shred the chicken with two forks or using your mixer.
- 3 lbs Skinless, Boneless Chicken Breasts or Thighs
- 1 oz pkg. Ranch Salad Dressing Mix
- ½ to 1 cup Chicken Broth or Sherry
- Place chicken in slow cooker and sprinkle with dressing.
- Pour broth/sherry over chicken until almost but not fully covered.
- Cover and cook on low for 4-6 hours until chicken easily shreds with two forks.
All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
So now that you have all this yummy chicken, what should you do with it?
Me? I like freezing half of it up for later use and using the other half for dinner that night.
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