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Shredded Chicken in the Thermal Cooker (Slow Cooker)

Shredded chicken in the thermal cooker (slow cooker) is a great way to experiment with my newest kitchen gadget…the thermal cooker!  This shredded chicken recipe is so easy to prepare, you really can’t mess it up.  You can change the flavor profiles up and tweak it to add variety in your healthy menus from week to week.

Thermal What?

I realize most people do not own a thermal cooker, as I myself haven’t even heard of it until a few months ago.  Our new friends, Tim and Kerri, were generously gifting away items as they were preparing to leave their vanlife for boatlife…I was in the right place at the right time and became a proud new owner of a Thermos Shuttle Chef.

The Thermos Shuttle Chef is a cooking device which consists of two containers, one inner stainless steel vessel (for direct heating) and one outer vacuum insulated container (for heat preserved cooking)  After you assemble your ingredients into the inner pot you heat on a stove, bring to boil, and simmer for 10-15 minutes.  Then, transfer to the outer container and set aside.  The residual heat will cook your contents without overcooking.  Your food will stay hot for hours with no electricity needed after your initial boil period…a boondockers dream!

I have done a lot of experimenting on starches such as quinoa, white rice, and brown rice…which have all turned out perfectly.  I have been a little anxious and nervous to take my experiments beyond that. Being deep into the “Stay at Home” movement of the COVID-19 pandemic I just didn’t feel comfortable experimenting on cuts of meat when trips to the grocery store are limited.  Well, I am finally ready and feeling courageous, enough for shredded chicken anyway!

 

As Easy as Shredded Chicken

As I said, shredded chicken is pretty forgiving and is practically impossible to mess up.  Unless you undercook (which you can fix by cooking more), or overcook (which is impossible in the Thermal Cooker).  I love that there is a wide array of flavor profiles that you can put into your shredded chicken.  Some of my favorites are Jerk, BBQ, Asian, Greek, and Mexican.  This recipe uses tomato sauce for a play on Marinara chicken.  It is super simple and uses ingredients you are likely to have on hand already.

Onions and Garlic – I do sautee these prior to putting everything into my inner cooking vessel.  You can easily skip this step if you are feeling lazy or short on time.  Both are valid excuses and you will be just fine if you skip it!

Dried spices – I use a classic combo of salt, pepper, thyme, oregano, and basil.  I typically like to use one teaspoon of salt per pound of meat.  However, since I am using canned tomatoes (with sodium), I dialed down my normal salt ratio to compensate for the extra sodium in the canned goods.  Read your labels and be mindful of what is in your products!  You may also see dried spices in your canned tomato varieties.  If this is the case, adjust your seasoning blend!

Canned tomatoes – I used San Marzano tomatoes.  San Marzanos are hailed superior as they are grown in volcanic soil in Italy.  The result is a thinner skinned tomato with fewer seeds and not so bitter taste.  If you don’t have San Marzanos you could very well use standard diced tomatoes, tomato sauce, or even a can of marinara.  If you would like another recipe that uses San Marzanos, try my Margherita Chicken.

Shredded chicken cooked in thermal cooker with san marzano tomato sauce

Thermal (Slow) Cooker Shredded Chicken

You can use either a thermal cooker or a traditional crockpot with this recipe.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course dinner, lunch
Cuisine American, Italian, Mediterranean
Servings 8 servings

Ingredients
  

  • 2 pounds of boneless skinless chicken breasts
  • 1 tbl olive oil
  • 1 medium white onion diced
  • 6 cloves garlic diced
  • 1 ½ tsp salt
  • 1 tsp pepper
  • 2 tsp dried oregano
  • 2 tsp dried thyme
  • 2 tsp dried basil
  • ½ tsp dried red pepper flakes
  • 1 ½ tbl apple cider or red wine vinegar
  • 28 oz can San Marzano tomatoes

Instructions
 

  • Heat a 10-12” nonstick skillet over medium-high heat and add the olive oil. Sautee the onions for a few minutes until translucent. Add in the garlic, salt, pepper, oregano, thyme, basil, and red pepper flakes and cook for another minute or two until the garlic is fragrant.
  • Crush the tomatoes and add to the skillet along with all of the juice from the can. Add in the vinegar and stir to combine with the onion, garlic, and seasoning mixture.
  • IF USING A SLOW COOKER: pour the sauce mixture into the slow cooker and nestle the chicken breasts so they are submerged in the sauce. Cook on low for 7-8 hours. Remove the chicken and shred on a separate platter. Use an immersion blender to purée the sauce mixture until smooth. Return the shredded chicken to the sauce and stir well to combine.
  • IF USING A THERMAL COOKER: pour the sauce mixture into the inner thermos pot and nestle the chicken breasts so they are submerged in the sauce. Put the lid on and bring to a rapid boil for 5 minutes then reduce to simmer for an additional 5 minutes. Remove from heat and transfer to the outer thermos to cook for 7-8 hours. Be sure you have enough contents in your inner pot to be 75-80% full for proper cooking. After cooking, remove the chicken and shred on a separate platter. Use an immersion blender to purée the sauce mixture until smooth. Return the shredded chicken to the sauce and stir well to combine.
Keyword Shredded Chicken, Slow Cooker, Thermal Cooker