Shredded Chicken (Crock-Pot)

This recipe yields 6 cups of shredded chicken and can be used in a number of dishes - tacos, tostadas, tamales, enchiladas, salads, sandwiches, pastas and so much more!

  • 2.5 pounds boneless skinless chicken breasts
  • 1 cup chicken broth
  • 1 teaspoon oregano
  • 1/2 teaspoon cumin (substitution - garlic powder)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

  • Place chicken into Crock-Pot
  • Pour in 1 cup of chicken broth
  • Mix oregano, cumin, salt and pepper together and disperse over the top of the chicken
  • Place lid on Crock-Pot and set on Low for 4 hours
  • Remove chicken and shred with two large forks
  • Strain chicken broth and pour over shredded chicken to achieve desired juiciness
  • Place the remaining broth aside for future use