Recipes - print - Shredded Chicken

Shredded Chicken - Recipe

Nutritious and great tasting, this sandwich meat is a pleasing addition to any lunch or dinner.
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Shredded Chicken Recipe
  • If using oven instead of crockpot, preheat to 350° 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.
Prep Time: 15 minutes
Cook Time: 6 or more hours
Container: Dutch oven or crockpot
Servings: 20
Serving Size: 4 ounces
-5 pounds boneless, skinless chicken
-1 packet dry onion soup mix
-1 tablespoon 1 to 2 tablespoons black pepper
-1/4 cup chicken soup base
- water
-20 hamburger buns