Slow Cooker Italian Shredded Chicken

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Course: Entree
Cuisine: Dairy Free, Gluten Free, Paleo, Slow Cooker, Sugar Free, Whole30
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 6 people
Calories: 290kcal
Author: Christina

Ingredients

  • 2.5 - 3 lb chicken breasts
  • 1 cup chicken stock
  • 1/2 cup canned full fat unsweetened coconut milk
  • 12 sun-dried tomato halves diced
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1/2 tsp onion powder
  • 1/2 tsp crushed red pepper
  • 3/4 tsp salt
  • 1/2 tsp pepper

Instructions

  • Place chicken breasts in bottom of slow cooker. Add all other ingredients on top.
  • Cook on high with lid on for 3 - 4 hours or low for 6 - 8 hours.
  • Remove chicken from slow cooker and use a fork to shred it. Place shredded chicken back in the slow cooker. Stir.
  • Add additional salt or pepper to taste.
  • Serve over traditional rice, cauliflower rice, or veggies. This is also delicious in a baked potato or on a sandwich.

Notes

This recipe produces approximately 6 cups of shredded chicken.
Do not use more than 3 lbs of chicken for this recipe or your chicken will be dry. I tend to use between 2.75 and 3 lbs.
You may have some excess liquid after shredding your chicken. It will continue to be absorbed as it sits, giving you juicy and flavorful shredded chicken you can use 1,001 different ways.

Nutrition

Serving: 1cup | Calories: 290kcal | Carbohydrates: 5g | Protein: 42g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 122mg | Sodium: 583mg | Potassium: 937mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2.8% | Vitamin C: 5.3% | Calcium: 2.2% | Iron: 9.1%
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