So....
I started to do this, for any baked casserole dinner that has shredded chicken as an ingredient - place organic chicken breasts (fat trimmed) into a crock pot (I salt and pepper it first) and cover with organic chicken broth (low sodium). I cover the chicken completely with the broth.
I cook this on low all day. I haven't really kept track of the hours, but maybe 6-7 hours. I then turn off the crock pot, and shred the chicken, and add to whatever recipe I am baking in the oven. I've even done this the day before, that way the chicken is already done. It is the most tender chicken for our recipes.
Note: The chicken is so tender I use a slotted spoon to remove the chicken from the crock pot, or it simply falls apart in the crockpot. It makes it easier to get to the cutting board to shred.
I don't know why I haven't even thought of this before, after making so many crock pot chicken dinners, but I've tried it twice, and my husband said to me, "whatever you did with the chicken, keep doing it!" So much better than say boiling chicken to shred.
Note: I never buy canned shredded chicken unless we are taking a specific chip dip to a gathering. However, I will be doing this instead next time.
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