Slow Cooker Shredded Chicken

Make this and freeze in batches – use for lettuce wrap “sandwiches”, tacos, soups, chili – yummmmm and so easy¬†
Makes about 6 cups
10 minutes
6 hours, 10 minutes


    • 4 pounds boneless, skinless chicken thighs
    • 2 medium onions, peeled, halved with root intact
    • 1 head of garlic, unpeeled, rinsed, halved crosswise
    • 2 bay leaves
    • 4 cups low-sodium chicken broth
    • 1 tablespoon (or more) kosher salt
    • 1 teaspoon (or more) freshly ground black pepper


    1. Mix chicken, onions, garlic, bay leaves, broth, salt, and pepper in a slow cooker. Cover and cook until chicken shreds easily when pierced with a fork, about 4 hours on high or 6 hours on low.
    2. Remove chicken from liquid and shred with a fork; taste and season with salt and pepper, if needed. Strain stock through a fine-mesh sieve into a medium bowl; discard vegetables. Store chicken and broth together or separately.
  1. Do Ahead
    1. Chicken can be made 3 days ahead; cover and chill either in broth or separately, or freeze either together or separately up to 6 months.