Rachel's Recipes

Slow Cooker Shredded Chicken

Posted on: January 28, 2010

Another non-recipe, but very helpful tip from Stephanie O’Dea of A Year of Slow Cooking is to use the crock pot to cook chicken that you can shred and keep in the fridge/freezer for other recipes, saving a step on busy nights!

For dark meat, just put the chicken in the crock and put on low for 6-7 hours (I used chicken quarters that were on sale). For white meat, Stephanie recommends putting about a 1/3 cup of water into the crock (depending on how full it is) since breasts are much drier.

We are planning on using ours tonight for quesadillas.

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