Shredded Chicken Recipe

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Nutritious and great tasting, this sandwich meat is a pleasing addition to any lunch or dinner.

Shredded Chicken (+)

Directions

If using oven instead of crockpot, preheat to 350º F.

Place 5 to 6 pounds of chicken in a Dutch oven or crockpot.

In a bowl, mix together dry soup, black pepper and concentrated chicken soup base. Pour soup base mixture over chicken. Add water to pan to cover half of the chicken. Omit water, if using a crockpot.

Oven bake a minimum of 4 hours, or in a crock pot, set temperature on high for 20 minutes, then cook on low 8 to 10 hours. Chicken is finished cooking when it pulls apart easily. Allow meat to cool, then shred.

Skim any excess fat off of remaining juices. Place chicken into remaining juices and reheat for serving.

Top with onions, lettuce, or any desired garnish.

Container: Dutch oven or crockpot

Prep Time: 15 minutes

Cook Time: 4 hours

Serving Size: 4 ounces

Servings: 20

Enter desired servings:

Ingredients

-		5 pounds boneless, skinless chicken
-		1 envelope onion soup mix
-		1 tablespoon 1 to 2 tablespoons black pepper
-		1/4 cup chicken soup base
		water
-		20 hamburger buns