Crock Pot Shredded Chicken


  • 2 Packages of Chicken Breasts, 4 total.

  • 1/3 Cup Apple Cider Vinegar

  • 1/3 Cup Water or Chicken/Vegetable Stock or Bone Broth

  • 2 Tbl of Smoked Paprika

  • 3 Tbl Coconut Aminos

  • 1/4 tsp Pink Sea Salt

  • 1/4 tsp Black Pepper

  • 1 tsp Honey

  • 1 Tbl Dijon Mustard

  • 1/2 Squeeze of Lemon

  • Zest of 1 small lemon

  • 2 Bay Leaves

  • 2-4 Tbl of flour. You can use coconut flour, cassava flour or almond flour


Turn your crock pot on high. Add your fresh or frozen chicken. Add all of your ingredients except for the flour (this is what soaks up all the extra liquid at the end.

Let is sit on high for about 1.5 hours or until cooked all the way through and you can easily pull apart with 2 forks. Continue to shred all of the chicken using both forks until completely shredded.

Add 2-4 Tablespoons of your flour. Start with 1 Tablespoon at a time to see how much you will need. Stir together and the liquid will absorb. Add as much flour as you need until it there is no liquid left. Taste and see if it needs any additional flavors, more salt, more paprika, whatever you think! You can keep on low in the Crockpot until your ready to devour!

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