All-Purpose Shredded Chicken

All-Purpose Shredded Chicken Feature

Does anyone else lack the patience, time, or energy to put together a meal after work?  Or feel inspired by all the #mealprep pictures you see on social media but can’t find the motivation to throw it together?  I see you and am glad I’m not alone!  This shredded chicken is made with minimal effort in a slow cooker and can be stored up to five days in the refrigerator.  It’s lightly seasoned and can be eaten alone or used in recipes, making it oh-so-versatile.  You only need 4 ingredients which also makes it super easy! I started making this every Sunday at the end of last year, and it has made all the difference for me on lunch breaks and at dinner time!

All-Purpose Shredded Chicken at Work

I work in an office five days a week and often end up doing whatever is easiest for lunch.  Unfortunately, this usually means whatever is terrible for me and loaded with calories and fat.  I’ve learned to stock my desk drawer with healthier alternatives that are easy to grab and throw together on my lunch break.  This includes lots of fruit, almonds and cashews, and rice crisps (addicted to these lately), just to name a few.  Meal planning would seem the easiest solution here.  Having more options that I can switch out each day readily available appeals to me more.  Maybe it’s a psychological thing because I feel less restricted?

I knew I needed something with more protein to keep me full throughout the afternoon, so I decided to portion this chicken out for all five days.  Five ounces go into five containers when this is finished on Sunday so I’m ready for the week!  I eat it plain without any sauce or added seasonings since I already added some when I cooked it.  About 30 seconds in the microwave and it’s ready to eat.

All-Purpose Shredded Chicken at Home

The urge to pursue whatever is easiest usually follows me home after work to haunt me at dinner time.  Having a pound of this ready to go makes a hearty, home-cooked meal easier at least once a week.  The past two meals I’ve utilized this chicken for were buffalo chicken sliders and buffalo chicken quesadillas.  Don’t worry—you can make things that aren’t buffalo, ha.  I live with a man who would gladly put buffalo sauce on anything out of the kitchen, so I was literally catering to my audience.  Next week I’m planning to use it in chicken enchiladas and the week following in a barbecue chicken dishonor some kind.

Shredded Chicken Storage

All-Purpose Shredded Chicken Recipe


  • 1-1.5 pounds boneless, skinless chicken breast
  • 1 cup water
  • 1 chicken bouillon cube
  • 1 teaspoon Morton’s Nature’s Seasons Seasoning Blend (I use the 25% less sodium version)

Place chicken breast in slow cooker.  Pour 1 cup water over chicken breast.  Add bouillon cube to slow cooker.  Sprinkle teaspoon seasoning blend over chicken.  Cook either on low for 7 hours or high for 3 hours, until chicken is cooked through.  Shred chicken with two forks.  Turn slow cooker off, but let chicken remain for 15-20 minutes.  Remove chicken using slotted spoon and place in desired storage container.

Shredded chicken slow cooker

There will be excess liquid remaining in the slow cooker you’ll need to dispose of.  I somehow always manage to overcook chicken.  Having that water with the bouillon cube not only adds flavor, it prevents the chicken from being dry when you reheat it later on.  Substituting chicken stock for the water and bouillon cube would work well, too.

Shredded chicken 2

I hope you enjoy the recipes made and the time saved using this chicken!  Do you have any staple ingredients you keep prepared before hand?  I’d love to know!

Subscribe to future posts here, and save this one for later with the pin below!


All-Purpose Shredded Chicken - Perfect for the office and at home!

You may also like


  1. Shredded chicken can work a so many dishes! Love reading about this! For me, I always have avocados on stack in my kitchen because I think it tastes great with everything!

  2. HI,
    I put the shredded chicken (or any other meat) in zipperbags and shape it into a thin layer before freezing. Then I can break off as much as I need each time.
    I also make a thin layer of browned ground beef, so easy for mexican dishes or as topping for pizza.

Leave a Reply

Your email address will not be published. Required fields are marked *