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Slow-Cooker Make-Ahead Chicken
Slow-Cooker Make-Ahead Chicken
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Prep Time:
15 minutes
Total Time:
3 hours 45 minutes
Effortlessly versatile and convenient, our recipe for juicy, flavorful cooked chicken is a mealtime essential. Easily prepared using two methods - oven or slow-cooker. Prepare it ahead for quick meals like chicken salad or soup. Simply stash in the freezer for a busy weeknight or use the slow-cooker for a hands-off approach. Your go-to for quick, satisfying meals any day of the week.
Ingredients:
  • 2 tablespoons vegetable oil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground red pepper (cayenne)
  • 2 1/2 lb boneless skinless chicken thighs
Instructions:
  • Prepare the slow cooker by spraying it with cooking spray. In a large bowl, combine oil, salt, garlic powder, and ground red pepper. Add the chicken to the bowl and toss to coat evenly.
  • Place the chicken in the slow cooker and drizzle 1/4 cup of water over it. Cover and cook on Low heat for 3 1/2 to 4 1/2 hours until the chicken is tender and easily shredable.
  • Move the chicken to a cutting board and allow it to cool for a bit. Shred the chicken and mix it with 1/2 cup of the cooking liquid. Dispose of the remaining liquid.
  • Freezing Instructions: Separate chicken into 2 equal 2-cup portions. Place each portion in a freezer-safe container or resealable bag, label with date, and refrigerate until fully chilled, about 1 hour. Transfer to the freezer and store for up to 3 months. Thaw in the refrigerator overnight until completely defrosted. Use in any recipes that require cooked chicken.
  • Preheat oven to 425°F. Place a rack in a large rimmed baking sheet and spray both the rack and the pan with cooking spray. In a large bowl, combine oil, salt, garlic powder, and ground red pepper. Add chicken and coat evenly. Arrange chicken in a single layer on the prepared rack in the pan. Roast for 33 to 38 minutes or until a meat thermometer inserted in the largest thigh reads 180°F and the meat is tender enough to shred. Remove from the oven and let it rest for about 15 minutes until cool enough to handle. Use 2 forks to shred the chicken, then toss it in the pan juices.

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