Meal prep shredded chicken!!! Our beginning of the week routine includes making shredded chicken in bulk so we can use it for recipes, salads, burrito bowls, sandwiches, chicken salad, WHATEVER.
Cook on high for 4 hours or low for 6 hours, shred the chicken with a mixer, and store in a sealed, airtight container in the fridge. Add some of the broth back into the container to keep the chicken from drying out. It’s that easy!!
Feel free to switch up seasonings, use a different protein, etc.
