prep time: 10 minutes
•
cook time: 6 hours
•
yield: 3 cups shredded chicken (6 servings)
prep time: 10 minutes
•
cook time: 6 hours
•
yield: 3 cups shredded chicken (6 servings)
This is a great way to have shredded chicken ready for easy dinners, such as my California Club Wraps ( see here ).
2 pounds bone-in, skin-on chicken thighs
2 cups chicken bone broth, homemade ( see here ) or store-bought
¼ cup diced onions
2 teaspoons minced garlic
1 teaspoon fine sea salt
½ teaspoon fresh ground black pepper
Place all the ingredients in a 6-quart (or larger) slow cooker. Cover and cook on low until the chicken is fork-tender, about 6 hours. Remove the chicken from the slow cooker, then remove the skin (reserve the skin for making Crispy Chicken Skin Croutons, see here , or cracklings, see here ). Remove the meat from the bones, discard the bones, and shred the meat using two forks. Store the chicken in an airtight container in the fridge for up to 5 days, or freeze for up to 1 month.
tip: If you’re not using the chicken right away, store it with some of the juices from the slow cooker. It will help keep the meat moist until you use it.
