Freezer Cooking Shredded Chicken

Course Slow Cooker
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Author Shelley King


  • 4 pounds boneless skinless chicken breasts
  • 1/4 cup extra virgin olive oil
  • Juice of 2 large lemons
  • 1 tablespoon paprika
  • 2 tablespoons oregano
  • 1 teaspoon garlic
  • 3 teaspoons black pepper


  1. Preheat oven to 350 degrees.
  2. Rinse chicken breasts and pat dry.
  3. Place in a large roasting pan.
  4. In a separate container, whisk together olive oil, lemon juice and zest, paprika, oregano, garlic, and pepper.
  5. Pour over chicken breasts and use a fork or your hands to toss until completely coated.
  6. Bake uncovered on middle rack 30 to 40 minutes, or until chicken breasts are cooked through.
  7. Remove from oven and let cool 20 minutes.
  8. Use 2 forks or a knife and fork to shred chicken breasts completely.
  9. Divide into 10-15 small sandwich-size freezer bags, remove the air, seal, and roll up tightly.
  10. Place these smaller portions into larger gallon freezer bags, and label accordingly.
  11. Freeze.
  12. To use, simply remove the amount of smaller portions you need and transfer to refrigerator for thawing, heat in microwave, or add to your dish.