Slow-Cooked Shredded Chicken Recipe for Meal Prep

Crockpot Shredded Chicken Recipe

Melissa Jo

Ingredients

• 3–4 chicken breasts
• 10 oz sour orange marinade (or similar)
• 1 tbsp chicken bouillon
• 1 tsp garlic powder
• 1 tbsp lemon pepper seasoning
• Salt and pepper, to taste
• Juice of 1 lemon
• Juice of 1 orange
• 1/2 cup water
• 4–5 cloves chopped garlic
• 1 onion, sliced

Instructions

1. Prep the crockpot: Set your crockpot to low heat so the chicken cooks slowly and becomes tender.
2. Season the chicken: Place the chicken breasts in the crockpot and sprinkle with garlic powder, lemon pepper, salt, and pepper.
3. Marinate: Pour the sour orange marinade over the chicken to add tang and help tenderize the meat.
4. Add bouillon and liquids: Stir in 1 tablespoon chicken bouillon, then add 1/2 cup water and squeeze the lemon and orange juices over the chicken.
5. Add aromatics: Scatter the chopped garlic and sliced onion over the chicken to build savory flavor.
6. Slow cook: Cover and cook on low for about 6 hours, until the chicken is tender and easy to shred.
7. Shred: Remove the lid and shred the chicken with two forks directly in the crockpot, mixing it with the cooking juices and aromatics.
8. Store and use: Cool and refrigerate for meal prep. Use the shredded chicken in salads, wraps, burritos, sandwiches, or mason-jar salads throughout the week.

Upside Down Mason Jar Salad with Shredded Chicken

Ingredients

• Shredded chicken (from the Crockpot Shredded Chicken)
• 1 mason jar with tight-fitting lid
• 2–3 tablespoons of your favorite dressing

Assorted salad ingredients (choose your favorites):

• Cherry tomatoes
• Cucumber slices
• Bell pepper strips
• Sliced carrots
• Red onion rings
• Fresh spinach or mixed greens

Instructions

Assembly:

1. Start with the dressing: Add the dressing to the bottom of the jar so it stays separate from the greens.
2. Add the protein: Place a generous layer of shredded chicken on top of the dressing.
3. Layer the veggies: Add heartier vegetables next—tomatoes, cucumbers, peppers, and carrots.
4. Top with greens: Finish with spinach or mixed greens so they stay crisp and dry.
5. Seal tightly: Screw the lid on firmly to keep the jar fresh until serving.

To Serve:

1. Flip and shake: Remove from the fridge, turn the jar upside down so the dressing covers the salad, and shake to distribute.
2. Pour and enjoy: Unscrew the lid, pour onto a plate or into a bowl, and enjoy a flavorful, protein-packed salad.