Slow Cooker Shredded Chicken & Homemade Bone Broth
If you've been making an effort to eat healthier, you've likely heard, or even experienced yourself, that meal prepping makes eating healthy all week so much easier. Enter shredded chicken. This easy-to-make protein option is versatile and can be thrown into salads, soups, tacos...the list goes on! This recipe provides protein for 6+ meals AND 4-5 quarts of bone broth, all for $15-$20.
This recipe is simple, and takes less than five minutes to get started, and the slow cooker does the rest. Yeah, that's it. Ready to get started? You'll need:
3-5lb organic whole chicken
5 sprigs of thyme
3 sprigs of rosemary
1 tablespoon ghee or grass-fed butter
pepper and salt to taste
Additional bone broth ingredients:
2 tablespoons organic apple cider vinegar
1 carrot, washed and cut into 1-2" pieces
2 stalks of celery, washed and cut into 1-2" pieces
2 cloves garlic
1 small onion, quartered
4-6 quarts of filtered water depending on your slow cooker size
Instructions for Chicken:
Place the ghee or grass-fed butter on the bottom of the slow cooker pot.
Place in your whole chicken breasts-down on top of the ghee.
Salt and pepper the chicken to your preference.
Place in the sprigs of thyme and rosemary.
Place the top on the slow cooker and set on low for 8 hours.
At the end of 8 hours, remove the top of the slow cooker and let the chicken cool for 10 minutes. Next, you can either remove the chicken and carve it, or remove the meat while still in the slow cooker (less dishes for the win!). Place the meat into a glass container, shred with two forks and store in the fridge!
Instructions for the Bone Broth:
After removing all the meat, return the bones, skin, cartilage, and any other parts you did not remove for eating to the slow cooker. Leave all the liquid and spices from the cooking of the chicken in the slow cooker as well.
Add the apple cider vinegar, carrot, celery, onion and garlic.
Fill the slow cooker with filtered water making sure all the ingredients are covered, but not exceeding your slow cooker's max level.
Cook on low for 24 hours. Tip: Some slow cookers will not allow you to set it for more than 20 hours. I find the "Keep Warm" and "Low" settings are fairly close on the Instant Pot, so I set for 20 hours and allow it to automatically Keep Warm at the end of 20 hours for another 4. And if you forget it/can't deal with it at the moment, 36-48 hours works as well!
Strain the broth using a fine mesh strainer or cheesecloth into a glass container.
Cover and store in the fridge until the fat rises to the top and solidifies. Scoop this fat off. If you don't plan to use the broth within the week, I recommend freezing it in a silicone ice tray, and then you can store the bone broth ice cubes in a bag for easy reheating.