This is a great way to have shredded chicken ready for easy dinners, such as my California Club Wraps.
Ingredients
- 2 pounds bone-in, skin-on chicken thighs
- 2 cups chicken bone broth, homemade or store-bought
- ¼ cup diced onions
- 2 teaspoons minced garlic
- 1 teaspoon fine sea salt
- ½ teaspoon fresh ground black pepper
How to Make It
- Place all the ingredients in a 6-quart (or larger) slow cooker. Cover and cook on low until the chicken is fork-tender, about 6 hours. Remove the chicken from the slow cooker, then remove the skin (reserve the skin for making Crispy Chicken Skin Croutons, or cracklings). Remove the meat from the bones, discard the bones, and shred the meat using two forks. Store the chicken in an airtight container in the fridge for up to 5 days, or freeze for up to 1 month.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 389 kcal Calories from Fat: 225 kcal |
|
% Daily Value*
|
| Total Fat 25 g 71% |
Trans Fat 0.0 g |
carbohydrates 2 g 2% |
Dietary Fiber 0.3 g 1% |
Protein 39 g 78% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |