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Slow-Cooker Shredded Chicken

Name: Slow-Cooker Shredded Chicken
Ingredients: 4 pounds boneless, skinless chicken thighs; 2 medium onions, peeled, halved with root intact; 1 head of garlic, unpeeled, rinsed, halved crosswise; 2 bay leaves; 4 cups low-sodium chicken broth; 1 tablespoon (or more) kosher salt; 1 teaspoon (or more) freshly ground black pepper

A small grocery run gets this on the table.

Ingredients

Steps

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directions

1.
Mix chicken, onions, garlic, bay leaves, broth, salt, and pepper in a slow cooker. Cover and cook until chicken shreds easily when pierced with a fork, about 4 hours on high or 6 hours on low.
2.
Remove chicken from liquid and shred with a fork; taste and season with salt and pepper, if needed. Strain stock through a fine-mesh sieve into a medium bowl; discard vegetables. Store chicken and broth together or separately.
3.
Chicken can be made 3 days ahead; cover and chill either in broth or separately, or freeze either together or separately up to 6 months.

Recipes sourced from Epicurious.com.

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