The Easiest Shredded Chicken – EVER

I know sometimes, parents cook two meals. One for their kid(s) and one for themselves – especially if they both have separate issues that are food related.

Well. I have a problem with that. I think it teaches our kids that they are “special” and can eat whatever they want. There are rare instances where I make separate meals – like a celebration where I really, really want to eat something Logan can’t have – but I eat it after he goes to bed.

I may occasionally make multiple sides. For example, if we’re having baked chicken and I’ve got cauliflower left in the fridge, I know Logan really dislikes it. I may make a few tater tots to add to his plate, all the while hoping he changes his mind about that cauliflower (nope, not yet!)

So now that it’s mid-June, I’m pretty sure we’re heading into high temps mostly everywhere in the northern hemisphere. I love cooking, but on a hot day, forget it. 

Today, I’ve got this chicken in my slow cooker. It shreds beautifully. Logan will eat it hot or cold and Brad and I top our salads with it.

It’s easily modifiable for food allergies and it works for me, as once again, I try to clean up my diet. “Diets” are funny things like that, hey?

The Easiest Shredded Chicken – EVER


  • 16oz of boneless chicken breasts or thighs (I buy what’s on sale – if you buy thighs, trim the fat)
  • 1 chicken bouillon cube (but if you use beef, let me know how it tastes!)
  • 1 cup of water
  • 3 cloves of garlic, minced (I’m a garlic-a-holic, so decrease per your preferences)
  • Salt and pepper, to taste


  1. Place chicken in slow cooker. Put bouillon cube and water on top of chicken, then top with spices. Stir mixture, then place top on slow cooker.
  2. Cook for 2-3 hours on high or 4-6 hours on low. Shred the chicken with two forks, stir, then let cook for another 20-30 minutes.
  3. Voila! Eat the chicken hot or put in fridge to eat cold for salads.


  •  I use bouillon and water because I’m frugal (or cheap 😳) – you could also use one can of your chosen broth. Ensure broth or bouillon is free of allergens.
  • Play around with different seasonings. I have also used Cajun seasoning and Italian seasoning (not together, of course!)
  • You can also omit the bouillon and water combo completely and do 1 cup of salsa for a spicy flavor.

Because a slow cooker full of shredded chicken makes for a boring picture, here’s a salad I made with the chicken. Yum, yum.

Next up – a coconut chocolate chip cookie recipe made with ingredients sponsored by Coconut Secret!



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