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Crock Pot Chicken

Set it, forget it, shred it.

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Crock Pot Chicken

Dump-and-go chicken that shreds itself. Easy to scale up with vegetables, or keep it simple and plain for a fast batch of shredded chicken.

Cook: 5–8 hrs (High) Yield: 9 thighs

Ingredients

  • Boneless Chicken Thighs, 9, frozen or thawed
  • Water, 20 oz
  • Butter, ¼ stick (unsalted, if sharing with a pet)
  • Salt, about ½ tbsp
  • Garlic Powder, about ½ tbsp
  • Onion Powder, about ½ tbsp (skip if using fresh chopped onion)
  • Optional Add-Ins, bell peppers, chopped onion, potatoes (for a stew), soy sauce, chili sauce, or whatever sounds good

Equipment

  • Crock pot / slow cooker
  • Fork, for shredding

Instructions

  1. Start the Base

    Add the chicken thighs, water, and butter to the crock pot. Cook on high for about 5 hours, checking for doneness. It's ready when the chicken shreds easily with just a fork.

  2. Season & Load It Up

    Add the salt, garlic powder, and onion powder (skip the onion powder if you're adding fresh chopped onion instead). Add bell peppers, chopped onion, and any other extras you're using, potatoes for a stew, soy sauce, chili sauce, whatever sounds good.

  3. Finish Cooking

    Cook for another 2 hours or so, until the meat shreds easily. For the softest, creamiest shred, let it go a total of 6–8 hours on high.

  4. Shred & Serve

    Shred with a fork right in the pot and serve.

Pet-friendly note: If you're sharing with a pet, use unsalted butter and pull out half the stock and a little plain chicken before adding any salt, garlic, onion, or other seasoning. If you're not sharing, skip that step entirely. Just throw everything into the pot at once at the start and cook on high for 5–8 hours.