Juicy, cooked chicken is the start to so many favorite meals, from cold chicken salad to warming bowls of chicken noodle soup. That’s why we adore this recipe. Its seasoning is neutral enough to go with most any dish and, parceled out in bags in the freezer, it’s a dinnertime game changer. With two easy methods, it’s easy to make this recipe just about any time. Start it while you’re prepping dinner on a Tuesday night, and it’ll be done cooking and cool enough to put away by the time dinner’s over. Or, go the slow-cooker method, and you can run out the door to do errands, pick up kids or dare we say it—just relax—while your chicken is cooking away! With bags of already cooked chicken parceled out in your fridge, there’s no cold that can’t be soothed or sandwich that can’t be filled.
Slow-Cooker Make-Ahead Chicken
- Prep Time 15 min
- Total 3 hr 45 min
- Servings 8
- Ingredients 5
Ingredients
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground red pepper (cayenne)
- 2 1/2 lb boneless skinless chicken thighs
Instructions
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Step1Spray 4- to 5-quart slow cooker with cooking spray. In large bowl, mix oil, salt, garlic powder and ground red pepper. Add chicken; turn to coat.
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Step2Add chicken to slow cooker; pour 1/4 cup water over chicken. Cover and cook on Low heat setting 3 1/2 to 4 1/2 hours or until chicken is tender and easy to shred.
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Step3Transfer chicken to cutting board; cool slightly. Shred chicken, then toss with 1/2 cup of the cooking liquid. Discard remaining liquid.
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Step4To Freeze: Divide chicken into 2 portions (about 2 cups each). Place each portion in freezer container or resealable freezer plastic bag. Label with date. Cover and refrigerate until completely cooled, at least 1 hour. Transfer to freezer; freeze up to 3 months. Thaw in refrigerator overnight or until completely thawed. Use in recipes calling for cooked chicken.
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Step5To Make in Oven: Heat oven to 425°F. Place rack in large rimmed sheet pan. Spray rack and pan with cooking spray. In large bowl, mix oil, salt, garlic powder and ground red pepper. Add chicken; turn to coat. Place in single layer on rack in pan. Roast 33 to 38 minutes or until meat thermometer inserted in center of largest thigh reads 180°F and meat is tender enough to shred. Remove from oven; let rest until cool enough to handle, about 15 minutes. Shred chicken with 2 forks. Toss shredded chicken in pan liquid to coat.
Nutrition
210
Calories
10g
Total Fat
29g
Protein
0g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: About 1/2 Cup
- Calories
- 210
- Calories from Fat
- 90
- Total Fat
- 10g
- 15%
- Saturated Fat
- 2 1/2g
- 12%
- Trans Fat
- 0g
- Cholesterol
- 135mg
- 45%
- Sodium
- 550mg
- 23%
- Potassium
- 240mg
- 7%
- Total Carbohydrate
- 0g
- 0%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 29g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 8%
- 8%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
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