Crockpot Hot Shredded Chicken Sandwich Recipe (2024)

FAQs

Why is my crockpot chicken hard to shred? ›

Aside from accidentally overcooking the meals, the most common reason we see for tough, rubbery, or overdone chicken is customers using a Crockpot that is far too big. Each of our meals comes with a recommended slow cooker size.

Avoid shredding the chicken too finely. The finer the shreds, the less succulent the chicken will be, and the more quickly it will dry out. Refrigerate shredded chicken in an airtight container with a half-cup of the poaching liquid (if available) to keep it moist and juicy for up to three days.

Most appliances will automatically shut off after 20 or so hours on this setting, but you shouldn't leave food in a slow cooker for an extended length of time. The general rule of thumb is that 2-4 hours is the maximum length of time you can leave food in a slow cooker on warm.

Not if you're using a leaner cut in the slow cooker, like chicken breast or pork chops. To help keep these cuts moist, decrease the cook time to 2-4 hours. While it cooks, check out our collection of crockpot chicken breast recipes.

The white stuff coming out of chicken as it cooks is simply extra protein that dissolves in water and is forced out of the meat by heat. Food scientist Topher McNeil, PhD, explains, “The [chicken] muscles themselves actually contract and squeeze out the liquid that's in between muscle cells.”

Cornstarch Is the Secret to the Crispiest Fried Chicken

It's primarily used as a thickening or gelling ingredient, but it's also a smart ingredient for making cookies softer and for holding together fillings for jammy bars. And, it's the secret ingredient for getting crispy coatings like tempura paper-thin.

Place the cooker on a high setting, and open the lid for 30-45 minutes to let excess moisture cook off. The liquid will reduce, leaving you with a thick and delicious gravy or sauce. (Tip: This trick can also be applied for thickening stews, or when you've accidentally added too much liquid.)

There is no difference between shredded chicken and pulled chicken; both terms can be used interchangeably. Both refer to meat cooked until tender, then “pulled” or “shredded” along the meat's grain. Shredded and pulled chicken are popular in sandwiches, soups, pizzas, tacos, enchiladas, and casseroles.

Mayo and mustard are the standards, but there are many other options to try like barbecue sauce, buffalo chicken sauce, pesto, horseradish cream, garlic sauce or even a homemade salsa.

How many pounds of shredded chicken per person for sandwiches? ›

Plan on about 1/3 to 1/2 pound of uncooked boneless chicken per serving.

Use chicken thighs or leg meat over chicken breast

We've come to love chicken thighs over chicken breast in general because they have more flavor and don't dry out as quickly. The same holds true in the slow cooker. Whether you go boneless or bone-in is up to you, but bone-in will have more flavor.

Pour water over the chicken breasts so that it just barely covers them. Sprinkle the chicken breasts with plenty of salt and pepper. Cover your crock pot and cook chicken breasts on low for 6-7 hours or on high for 3-4 hours. Chicken is done when the internal temp reaches 165 degrees F.

It is best to thaw meat or poultry before putting it into a slow cooker. Frozen pieces will take longer to reach a safe internal temperature and could possibly result in foodborne illness. Frozen or partially frozen foods can also cool everything else in the slow cooker.

As mentioned above, overcooked chicken is the most common reason for rubbery chicken because the chicken loses moisture as it cooks. Checking the internal temperature of the chicken is the best way to avoid this.

Let rest for 5 minutes before shredding.

To allow the juices to absorb in the chicken breast, let it rest for a few minutes before shredding. The meat will still be warm enough to easily shred while also maintaining its juiciness.

That is why tough meats become “fork tender” in the slow cooker. Chicken breasts have very little connective tissue; that means they can be cooked quickly because the long cooking time needed to soften connective tissue isn't necessary. They also have little fat, which means they can become dry if cooked too long.

Overcooking chicken and buying woody chicken breast are two of the main causes behind rubbery chicken. You can stop this from happening by: buying “slow-growing” chicken. cooking your chicken in moisture.