![]() In a hurry? Cook chicken on high heat (instead of low) for 3-4 hours. You can freeze in portion sized helpings or a larger container - just remove the chicken to the fridge the day before you plan to use it so it can defrost. With more chicken, you may also have to extend the cook time - so keep an eye on it and make sure to test the internal temperature before serving.įreezing and storing shredded chicken. This chicken will last up to a week in an airtight container in the fridge or 3-4 months in the freezer. To scale this recipe for a crowd, use as many chicken breasts as you like - just plan to use about ½ Tablespoon of olive oil per chicken breast and make sure to liberally season with salt and pepper. Always make sure your chicken is cooked to an internal temperature of 165 degrees for safety. We love our Crock Pot slow cooker for this recipe! We store cooled chicken in a Pyrex container or Stasher Bag (a reusable, dishwasher-safe alternative to ziploc bags).Ĭhicken cuts: We use boneless, skinless chicken breasts in this recipe, but you can also use boneless skinless chicken thighs or bone-in chicken if you prefer. VIDEO: HOW TO MAKE SLOW COOKER SHREDDED CHICKENĮquipment. You can also freeze shredded chicken - I like to throw a cup or two at a time in a reusable silicone Stasher Bag so I can defrost just what I need! Shredded chicken will keep in the freezer this way for 3-4 months before it starts losing flavor. When shredded chicken has cooled completely, transfer it to an airtight container (we love our Pyrex!) and store in the fridge for 3-4 days.
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