This recipe started out on a smaller scale as a way to keep small batches of cooked, simply seasoned chicken on hand for my one-year-old. He started eating solids while I was working on recipes for this book and he developed a taste for slow-cooked meat and vegetables. When my other kids kept eating “his” chicken, we realized it would be great to make a bunch of it in bulk and freeze it for future meals and recipes.
Prep time 5 minutes
Makes 3 to 4 quarts (2.8 to 3.8 liters) of shredded chicken
3 to 4 pounds (1.4 to 1.8 kg) chicken breasts or thighs
1 tablespoon (18 g) all-purpose salt-free seasoning
11/2 teaspoons sea salt
1/4 cup (60 ml) chicken broth
1 Sprinkle the salt-free seasoning and salt over the chicken. Use your hands to spread the seasoning over the meat evenly.
2 Put the meat into a 4- or 6-quart (3.8 or 5.7 liter) slow cooker. Pour the chicken broth down the side of the cooker. Cover and cook on low for 6 to 7 hours, until the chicken is tender.
3 Remove the chicken pieces from the pot, shred them into bite-sized pieces, and return the chicken to the juices. Using a pair of tongs, mix the cooking liquid back into the chicken.
4 Let the chicken cool to room temperature. Divide the chicken and juices into freezer-safe zip-top bags or containers. Freeze until you’re ready to use it.
