Slow-Cooker Shredded Chicken

1. 1

   Mix chicken, onions, garlic, bay leaves, broth, salt, and pepper in a slow cooker. Cover and cook until chicken shreds easily when pierced with a fork, about 4 hours on high or 6 hours on low.

2. 2

   Remove chicken from liquid and shred with a fork; taste and season with salt and pepper, if needed. Strain stock through a fine-mesh sieve into a medium bowl; discard vegetables. Store chicken and broth together or separately.

3. 3

   Chicken can be made 3 days ahead; cover and chill either in broth or separately, or freeze either together or separately up to 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.