Make-Ahead Slow Cooker Shredded Chicken for Weekly Recipes

It’s been a while since I posted a dedicated “Make Ahead Mondays” recipe, and several readers mentioned they missed them on the reader survey. I listened. Today I’m sharing a helpful meal-starter: Slow-Cooker Shredded Chicken for Recipes. Make a big batch in your slow-cooker, shred the fully cooked chicken with forks (or chop on a cutting board), then portion it into freezer bags for later. Below I also suggest quick ideas for using that shredded chicken so you won’t be left with a bunch of plain cooked meat in the freezer. With Slow-Cooker Shredded Chicken tucked away, a home-cooked meal is only minutes away.

Making this slow-cooker shredded chicken takes very little effort. It’s a straightforward recipe: combine boneless, skinless chicken thighs and a few flavorful ingredients in the slow-cooker, then cook on low for about 8 hours. When the chicken is tender, remove it, let it rest briefly, shred it, and portion into meal-sized freezer bags. Squeeze out excess air, seal, label with contents and date, and freeze.

The real advantage of this approach is its versatility—this shredded chicken is a blank canvas that adapts to countless recipes. A few of our favorite uses include:

as taco filling
in quesadillas
in fried rice
on hearty entree salads (taco salad, club salad, etc.)
mixed with mayonnaise and seasonings for chicken salad
in soups such as chicken tortilla soup
in casseroles like Hot TexMess
in overstuffed burritos
over scallion-cilantro-lime rice for Tex-Mex rice bowls
substituted for chorizo in one-pot Tex-Mex pasta
on nachos
in sandwiches
in taquitos or enchiladas
in a quick breakfast or dinner hash with leftover potatoes and onions

I use this shredded chicken in all kinds of dishes. Although it’s cooked with barbecue sauce, the finished chicken doesn’t taste strongly of barbecue—it’s a garlicky, mildly seasoned base that takes on whatever flavors you add later. How would you use a batch of shredded chicken?

Cook’s Notes

Although barbecue sauce is part of the seasoning, the finished chicken becomes a versatile, garlicky base rather than a strong barbecue-flavored product. The flavors you add later will define the final dish.
The recipe calls for 1/4 cup hot sauce as optional; when scaled up for several pounds of chicken, this amount is modest but adds a pleasant kick if you choose to include it.
The recipe uses a large batch (about 7–8 pounds) because the slow-cooker runs for a long time; making a big batch at once saves time. Depending on portions and the dishes you prepare, this yields multiple meals for a family.
Use boneless, skinless chicken thighs rather than breasts. Thighs stay moist and are more forgiving in long, low-heat cooking. If you prefer breasts, watch them closely to avoid drying and pull them as soon as they’re tender enough to shred.
To shred, lift chicken from the slow-cooker with tongs into a large, heatproof bowl and let rest for 5–10 minutes. Use two forks to shred; a large bowl prevents running out of space while pulling the meat apart.
Don’t discard the cooking juices. Refrigerate the juices in a covered heatproof bowl until the fat solidifies on top, skim off the fat, then reduce the remaining liquid by boiling it to concentrate the flavor. Pour some over the shredded chicken for extra moisture and taste.

Slow-Cooker Shredded Chicken for Recipes on foodiewithfamily.com #MakeAheadMondays

Slow-Cooker Shredded Chicken for Recipes {Make Ahead Mondays}

Rebecca Lindamood

Ingredients

7 to 8 pounds boneless skinless chicken thighs
1 1/2 cups barbecue sauce
1/2 cup ketchup
1/4 cup hot sauce optional, but tasty!
6 cloves garlic peeled and minced, or 3 teaspoons granulated garlic
1 onion peeled and chopped, or 3 teaspoons granulated onion
3 dashes liquid smoke

Instructions

Add all ingredients to a slow cooker and stir to combine. Cover and cook on low for 8 hours, or until the chicken easily falls apart when pulled with tongs or forks. Use tongs to transfer the chicken into a heatproof bowl and let rest 5–10 minutes before shredding. Use immediately, or cool, divide between zipper-top freezer bags, label with contents and date, and freeze. Use within six months for best quality.

Nutritional information is an estimate provided as a courtesy. Calculate nutrition using the exact ingredients you use and your preferred nutrition calculator.