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.

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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