Crockpot Shredded Chicken

Shredded Chicken Slow Cooker

Shredded Chicken Slow Cooker

Ingredients

• 4 pounds 1
• 8 kg chicken thighs, skinned
• thyme sprigs
• parsley stems
• bay leaves
• ½ teaspoon garlic
• ½ teaspoon black peppercorns
• 950 ml low-salt chicken broth

Method

1. Place chicken thighs in slow cooker
2. Make a bouquet garni by cutting an 8-inch 20 cm square from a double thickness of 100-percent-cotton cheesecloth
3. Place thyme sprigs, parsley stems, bay leaves, garlic, and peppercorns in the center of the cheesecloth square
4. Bring up corners of the cheesecloth and tie with 100-percent-cotton kitchen string
5. Add bouquet garni to slow cooker
6. Pour broth over all
7. Cover and cook on low for 7 to 8 hours or on high for 3½ to 4 hours
8. Remove bouquet garni and discard
9. Using a slotted spoon, transfer chicken to a large bowl
10. When chicken is cool enough to handle, remove meat from bones
11. Using two forks, shred meat
12. Add enough of the cooking juices to moisten meat
13. Strain and reserve cooking juices to use for chicken stock
14. Place chicken and chicken stock in separate airtight containers and refrigerate for up to 3 days or freeze for up to 3 months
15. Yield: 12 servings
16. Per serving: 189 g water; 183 calories (31% from fat, 69% from protein, 0% from carb)