Boneless skinless chicken cooked in a crockpot and shredded

Crockpot Chicken

Crockpot chicken is another example to show that eating healthy doesn’t have to be dry and boring. In fact, I spice up this recipe with herbs and fresh rosemary to add lots of flavor and taste. My shredded, boneless, skinless chicken breast comes out moist and tasty every time!

I couple my main course chicken with crockpot brown rice for a fabulous meal. I place ½ cup of the cooked brown rice on a lunch-size plate or in a bowl, and then top it with approximately ½ to 1 cup shredded crockpot chicken. Additionally, you can use this shredded chicken for tacos, wraps, or eaten as is for a quick meal anytime!

Crockpot Chicken

Crockpot Chicken


  • Set a large oval crockpot to 6 hour cook, or the time you would like to have the chicken done.
  • Put the following ingredients into the crockpot:
  • 4 organic boneless/skinless chicken breasts
  • ¼ to ½ cup gourmet Yoshida sauce
  • Sriracha hot chili sauce (squirt to cover the top of the chicken)
  • Heavy sprinkling of organic herb mix (non salt)
  • 1 tbsp crushed red chili peppers
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp cayenne pepper (optional)
  • 2 fresh rosemary sprigs


  1. Using a fork, move and coat all the chicken breasts with the mixture until evenly combined. Cover and let the chicken cook for the allotted time selected (I use a 6hr cook). Open the lid and fork the chicken to shred and combine the juices and chicken together, until all liquid is absorbed. Remove the rosemary sprigs and discard.
  2. (Optional) Slice fresh organic avocados and layer on top, sprinkle with Cholula Hot Sauce, and add a side spoon of plain nonfat Greek yogurt.

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