Crockpot Shredded Chicken
Crockpot Shredded Chicken
I love, love this chicken because it is quite versatile. You can make it ahead, refrigerate it for a few days and or freeze it for later. I've used the chicken for tacos, tortilla soup, quesadillas, chicken and dumplings, barbeque chicken sandwiches, chicken spaghetti, etc. Have fun being creative! You can use both thighs and legs or all of one.
Equipment
- 1 Crockpot
Ingredients
- 4 chicken legs
- 4 chicken thighs
- 2 tbsps. olive oil, coconut oil or avocado oil (For sautéing)
- salt and pepper
Instructions
- Wash and pat water off. Paper towel works well. Season chicken with spice blend, salt and pepper. I used Herby Soup blend for this chicken, but I have used the All Purpose, Cajun Chill and other spice blend as well. It just depends on what taste I am going for and what I plan to use the chicken for.
- Heat oil in a skillet on medium and when the pan is ready, add half the chicken. It is best to cook in batches, so you don't overcrowd the skillet. Cook for 7 to 10 minutes per side. The thighs take a little longer than the legs. So, it is best to cook the thighs together and legs together. Heat the crockpot before you start cooking the chicken so it can be ready when you transfer the first batch. Make sure you keep the lid on.
- After the last batch is in the crockpot, add about 1 1/2 cup of water to skillet to deglaze it, for a few minutes is good, and then pour over chicken in crockpot and replace the lid. Cook chicken for 1 1/2 to 2 hours on high. About halfway through move chicken around bringing bottom to top. When chicken is ready use a fork to remove chicken from bones. Let chicken rest for 10 minutes. I save my bones for broth, so I toss them in a freezer bag and put them in the freezer. Enjoy your meal!
