I’ve found that having shredded chicken on hand during the week makes it so much easier to whip up a dinner with a lean protein in short notice. And although shredding chicken can actually be a pain sometimes, this recipe is so easy that it makes it all worth while. Shred it once, eat it a few times! I highly recommend adding shredded chicken to your list of make-ahead proteins on Food Prep Day!
In the weeks to come, I’ll be sharing a few of my favorite ways to use shredded chicken throughout the busy week, and even trying a few new recipes!
I made this particular batch in a dutch oven, but you can also make it in the crock pot (on low).
Simply pre-heat the oven to 310, place chicken breasts in the dutch oven with 1/2 cup of water, place lid on the dutch oven and bake for 90 minutes. That’s it!
Since I’m going to be using this chicken in a few different recipes, I have left it unseasoned, but you can certainly add seasonings of your choice before putting it in the oven.
Let it cool, and shred with 2 forks.
Chicken breasts (I used 3)
1/2 cup water
Dutch oven or crock pot
Pre-heat the oven to 310 degrees.
Trim the fat off of the chicken breasts.
Place chicken breasts in the base of the dutch oven.
Add 1/2 cup of water.
Cover with lid and place in the oven.
In about 1 1/2 hours, the chicken will be ready!
Let chicken breasts cool on a cutting board, and once they’re ready for handling, shred the chicken with 2 forks.
- Chicken breasts (I used 3)
- ½ cup water
- Dutch oven
- Pre-heat the oven to 310 degrees.
- Trim the fat off of the chicken breasts.
- Place chicken breasts in the base of the dutch oven.
- Add ½ cup of water.
- Cover with lid and place in the oven.
- In about 1½ hours, remove from oven and let the chicken breasts cool.
- Shred chicken with 2 forks.