Easy Crockpot Chicken

Low and Slow—The easiest way to meal prep chicken

This cooking method is best for making chicken that is juicy, tender, and easy to use in so many recipes. You can shred it, dice it, or slice it- the options are endless! Need ideas on how to use this chicken once it is cooked? Check out our Simple Healthy Chicken Salad and Buffalo Chicken Lettuce Wraps!

Easy Crockpot Chicken

LOW AND SLOW—THE EASIEST WAY TO MEAL PREP CHICKEN
Protein 25g
Fat 3g
Calories 127
Servings 4 servings

Ingredients
  

  • 1 lb boneless, skinless, chicken breast
  • 1/2 cup chicken broth
  • salt and pepper to taste

Instructions
 

  • Place chicken breasts in bottom of Crockpot. Pour chicken broth over top. Season with salt and pepper.
  • Cook on low for 6-8 hours or high for 3-4 hours.
  • Remove chicken from Crockpot. Shred with two forks, dice into chunks, or slice into long strips.
  • Use the chicken immediately in your favorite recipes or store in the refrigerator/freezer until you are ready to use.
  • Note: This recipe is extremely versatile. You can add additional seasonings or sauces as desired. It stays fresh in the refrigerator for 4-5 days, and in the freezer for up to 3 months. Store in a sealed bag or container.

Notes

*These nutrition figures above are based on one serving and should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in foods, and the way ingredients are processed change the effective nutritional information in any given recipe.
Keyword chicken, crockpot, make ahead, meal prep, slow cooker
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Crockpot Chicken Tips

  • Type of Chicken: This recipe calls for boneless, skinless chicken breasts, although you can also use chicken thighs if preferred. Chicken thighs are going to be higher in saturated fat, but that also means it yields a more tender and flavorful meat. Because the majority of recipes I use this chicken in calls for additional sauces, broths, or seasonings I find the chicken breasts do just fine!
  • Amount of Chicken: I usually cook 1-1.5 pounds of chicken at a time. The more chicken, the longer it may take. You can adjust how much chicken you are cooking to your needs.
  • Low vs. High: I recommend cooking on low when possible, although if you are short on time you can cook on high- it just may be a little more dry. If cooking on low it may take 6-8 hours; high may take 4-6 hours. All Crockpot models are different, so your chicken may take less or more time than listed.

How to store, reheat, and freeze Crock Pot Chicken

  • To Store. Place chicken in an airtight storage container in the refrigerator for up to 4-5 days.
  • To Reheat. Gently rewarm plain chicken in the microwave or over the stove-top until hot, topped with a splash of water or chicken broth to keep it from drying out.
  • To Freeze. Store chicken in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator.

What to do with CrockPot Chicken

The beauty of Crockpot Chicken is that it can be used in SO many recipes! Here are a few favorite ways to use Crockpot chicken:

  • Salads. Add protein to your favorite salad by topping it with this chicken. I prefer diced chicken in a salad, but you can also use sliced or shredded chicken. Don’t stop at lettuce based salads. This Crockpot chicken is a great base for a chicken salad. Check our recipe out here!
  • Sandwiches. One of my favorite sandwiches is a BBQ shredded chicken sandwich. Shred the Crockpot chicken with two forks, add a small amount of low-sugar BBQ sauce, and serve on a whole grain bun. YUM!
  • Tacos, enchiladas, or quesadillas. Tex-Mex recipes have SO much flavor from all of the seasonings and this chicken is a great way to help absorb those flavors.
  • Soups. Stir some of this chicken into your favorite vegetarian soup recipe to help increase the protein content.
  • Pastas. Make your favorite pasta dish a bit more filling by topping with sliced Crockpot chicken.
  • Casseroles. Add Crockpot chicken to a veggie casserole such as a broccoli and rice dish for extra protein and texture.

I CAN’T WAIT TO SEE YOU TRY IT!

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