1 pound Boneless Skinless Chicken Breast, about 2 or 3
1/2 cup Chicken Stock, or water
Salt and Pepper
Place the chicken in the crock of your slow cooker and season lightly with salt and pepper. Add the chicken stock or water and cook on high for 2-3 hours or low for 4-5 hours.
Remove the chicken to a plate or shallow bowl and shred with two forks. It shreds most easily when done immediately while it’s still hot. Use the shredded chicken immediately in any recipe calling for cooked chicken, or freeze it in an airtight container for up to 3 months.
This recipe can easily be increased to make more at once. I usually make as least double this and then freeze some of it to have on hand for quick meals.