Slow-Cooked Shredded Chicken

A nourishing, one-pot family favourite perfect for babies, toddlers and beyond

This is one of our go-to recipes when we want something easy, hands-off, and packed with flavour – whether we’re home or out camping. It’s the kind of dish you can throw together in baby’s nap time, leave to cook low and slow, then come back to perfectly tender, shred-it-with-a-fork chicken. I find for me, doing the after school sports now, I rely on these meals I can pop on at lunch and have ready waiting for me when I get home with hangry children.

It also works beautifully over a campfire in a Dutch oven if you’re a camper!

I prefer to cook this one in the oven as it gives more depth of flavour, but we’ve included a slow cooker version too – with slightly less liquid, so it’s not too watery at the end.

It’s a great source of iron, easy to freeze, and works well for babies just starting out or toddlers going through a fussy phase.

Suitable From:

Around 6 months+ You can offer it shredded as a finger food or mix into mashed vegetables or broth for spoon feeding.

Ingredient Swaps:

• Chicken thighs can be swapped for chicken breast, but thighs give a juicier result
• Bone broth can be substituted with vegetable broth or water
• Garlic/onion-free: swap for leek or fennel if needed
• Mingle do a great taco spice mix packet if you want to swap out all the spices for this, for an even easier dinner.

Serving Suggestions:

• Stuff into soft wraps or tacos with mashed avocado and grated cheese
• Serve with nachos, guacamole, cheese and black beans
• Serve over rice, quinoa, or sweet potato
• Mix with yoghurt or mashed veggies for babies
• Add into quesadillas or over baked potatoes

Storage:

Store in the fridge in an airtight container for up to 3 days, or freeze for up to 3 months. Defrost overnight in the fridge and reheat gently before serving.