How many recipes do you have that require shredded chicken? I could probably come up with a lonnnnnng list, but I will save that for another time. My favorite uses of shredded chicken are in casseroles, soups, and CHICKEN SALAD!!! My family just loves chicken salad, and it is so easy to whip up using either my Crock Pot Shredded Chicken recipe, or left over Crock Pot Whole Chicken…or even a store bought Rotisserie Chicken. You chose which chicken route you prefer, but today I am going to share with you first my Crock Pot Shredded Chicken… and then check out my recipe for my Homemade Chicken Salad!!!

Ingredients:

3-4 Chicken Breasts

2 Carrots- chopped in large chunks

3 stalks Celery- chopped in large chunks

1/2 medium Onion- chopped in large chunks

2 cloves Garlic, minced

1 Jalapeño- diced (optional)

2-3 cups Chicken Broth or 1 cube Bouillon in 2-3 cups Water OR 2-3 cups Water

Garlic Salt (to taste)

Pepper (to taste)

Optional: 1 tsp Dried Basil

Instructions:

1- Heat Crock Pot to High.

2- Add the Chicken Breasts to the bottom of the Crock Pot, topped with all chopped veggies.

3- Cover chicken and veggies with Chicken Broth.

4- Cover Crock Pot and cook on high for 3-4 hours, or until chicken is tender enough to cut with a fork (or to desired doneness.) (or if you prefer, cook on Low for 5-6hours)

Enjoy 🙂