Ingredients
Scale
- 2–6 chicken breasts
- Salt and pepper to taste
- 1 carrot, roughly chopped
- 1 celery stalk, roughly chopped
- 1 brown onion, roughly chopped
- 1 litre chicken stock
Instructions
- Add chicken breasts to slow cooker and season with salt and pepper.
- Add carrot, celery and onion and then pour over chicken stock.
- Cook on LOW for 6-8 hours or HIGH for 4 hours.
- Remove chicken from slow cooker, discard vegetables and liquid.
- While chicken is still warm place in KitchenAid mixer (or any mixer), shred chicken on medium-high speed until shredded to your liking. Alternatively, shred breast with a fork.
- Set aside to cool.
- Refrigerate for 3-4 days.
