One of my friends tipped me off to pulled chicken in the crockpot, and I now make it almost every week. It’s perfect to make on the weekend and then use for salads throughout the week.
1.5 pounds chicken breasts
2 tablespoons olive oil
2 garlic cloves, minced or 1 small spoonful of chopped garlic
- Place oil in bottom of crockpot, followed by garlic, and then chicken breasts. Spread chicken out.
- Cook on high for 3 hours and 45 minutes.
- Move chicken to a glass storage container and shred with two forks.
- Spoon a couple small spoonfuls of the liquid remaining in the crockpot onto the shredded chicken to keep moist.
I mainly use this recipe for salads, but it’s great for other things as well. You can use the chicken for sandwiches, with eggs at breakfast, or with rice and steamed vegetables for dinner.