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All-Purpose Garlic Shredded Chicken
Rachel Kim

All-Purpose Garlic Shredded Chicken

A mix of breasts and thighs gives this freezer-ready chicken lean meat plus enough fat to stay moist. Garlic, onion and bay season it gently, leaving room for future tacos, casseroles or salads. Freeze the shredded meat with a spoonful of its strained broth in meal-size portions.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken breasts
  • 1 1/2 lbs boneless skinless chicken thighs
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp onion powder
  • 5 garlic cloves smashed
  • 1 medium yellow onion quartered
  • 1 bay leaf
  • 1 cup low-sodium chicken broth

Method
 

  1. Season the chicken breasts and thighs with the salt, black pepper and onion powder.
  2. Put the onion, garlic and bay leaf in a 6-quart slow cooker and arrange the chicken over them.
  3. Pour in the broth, cover and cook on low until both cuts reach at least 165°F, 4 to 4 1/2 hours.
  4. Transfer the chicken to a rimmed pan and discard the bay leaf.
  5. Shred the meat into thick strands and strain and skim the cooking broth.
  6. Fold 3/4 cup broth into the chicken, cool promptly and divide into covered meal-size portions.