Crockpot Shredded Chicken
An incredibly easy, delicious and versatile crockpot or pressure cooker meal. I use this chicken as a filling for tacos, to top rice, with potatoes or pasta and in slider sandwiches.
I make this recipe in bulk and freeze them. Make as many as you’d like. I make 4-6 at a time. Assemble all ingredients (except cream cheese) in a gallon sized freezer bag. Zip the bag and label it with a sharpie. I just write the month and the title of the recipe. Freeze for up to 12 weeks. To cook, defrost a bag on the counter overnight then dump into the crock pot in the morning. Cook on low all day 7-10 hours. Add cream cheese to make it extra creamy. My family loves this recipe served with rice and all the fixings for tacos.
Here’s an instructional video on how to make this recipe and other freezer-to-crockpot recipes:
Crockpot Shredded Chicken
An incredibly easy, delicious and versatile crockpot or pressure cooker meal. I use this chicken as a filling for tacos, to top rice, with potatoes or pasta and in slider sandwiches.
Ingredients
- 6 chicken breasts
- 2 tsp salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp chili powder
- 1 tsp black pepper
- 1 tsp cumin
- 1 cup olive oil
- 3 cups Pace Medium Picante Sauce
For a creamy shredded chicken:
- 8 oz block of cream cheese (add about an hour before serving)
Instructions
- Dump all ingredients into a crockpot and cook on low for 8 – 10 hours.
- Use two forks to pull the cooked chicken breasts apart while still in the crockpot. The shredded chicken will soak up the sauce.
- For a creamy shredded chicken, add a block of cream cheese to the crockpot about an hour before serving. Let it melt and stir to combine with the shredded chicken.
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