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Published on January 04, 2017

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

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