Crockpot shredded chicken recipe
Makes 12 4-oz. servings
- 3 lbs. boneless skinless chicken breasts
- ¼ cup low sodium chicken broth
Place chicken and bouillon in a large slow cooker. Mixture may seem dry at the start, but cooking chicken will release more fluids. Cook on high for 4 hours, or low for 8. When finished cooking, use two forks to shred. Store in the refrigerator for up to a week.
Nutrition analysis per serving: 130 calories, 3 g fat, 24 g protein, 0 g carbohydrate, 0 g fiber, 135 mg sodium