I’ve recently been on a mad kick with shredded chicken made in the crockpot. It’s just so JUICY. It all started with the Slow Cooker Shredded Buffalo Chicken and I don’t foresee this kick stopping any time soon. I’ve come to the conclusion that slow-cooker meat is the easiest and tastiest way to make sure I get lots of quality protein throughout my week. Feel free to jump on this bandwagon with me. Your taste buds won’t be disappointed. 

If you really want to throw a party for your taste buds, try serving a big pile of this shredded chicken atop a bed of spinach with green apple, goat cheese and roasted beets. The crisp greens and apple bring a fresh flavor that complements the savory meat perfectly, and then you get a nibble of creamy goat cheese and your heart is won. 

I also made this meal-prepped meat work for breakfast by pairing it with an onion and brussel sprout, eggy scramble. Talk about a great way to start the day 😉 

So grab that crockpot, it’s time to get cooking!

Slow Cooker Shredded Balsamic Chicken

Ingredients:

• 2 large or 3 medium chicken breasts
• 1/4 cup balsamic vinegar
• 1/2 cup chicken stock
• 2 Tbsp avocado or olive oil
• 1 Tbsp minced garlic
• 1/2 tsp garlic & herb seasoning

Directions:

1. In a small bowl mix together all ingredients but the chicken breasts.
2. Place the chicken breasts in the slow cooker and slather them in balsamic goodness. 
3. Slow cook on high heat for 4 hours.
4. Shred the chicken with a fork and let cook for an additional 30 minutes on high heat so the shredded chicken soaks up all the sauce.