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Cannabis Infused Crockpot Shredded Chicken Breast

Cannabis Infused Crockpot Shredded Chicken Breast and Broth Stoner Strategies Edibles Recipe

I love making this chicken and storing the leftovers in the freezer for the nights when I need more hours in the day. I use frozen chicken breasts when leaving it in the crockpot overnight. I like to keep the seasoning basic so I can use the shredded chicken for tacos, hot wing dip, bbq chicken over rice, chicken salad sandwich, chicken noodle soup, or in a chicken pot pie. Use the leftover chicken juice as a nutritious chicken broth!

Prep Time: 5 minutes

Cook Time: 12+ hours for frozen, 8+ hours for thawed

Makes about 6 cups shredded chicken and 2 cups chicken broth


  • 4 pounds chicken breast

  • 2 cup chicken broth or vegetable broth

  • 2 tablespoons salt

  • 1 tablespoon ground black pepper

  • 1 tablespoon ground ginger

  • 1 tablespoon ground turmeric

  • 400mg cannabis tincture


  1. Set the crockpot to low and add the chicken breasts, cannabis infused broth, salt, pepper, ginger, turmeric, and desired milligrams of cannabis tincture. Cover the crockpot with a tight-fitting lid and allow to cook for 6 hours if frozen or 4 hours if cooking with thawed chicken.

  2. Flip the chicken over and cover the crockpot with the lid. Allow to cook for another 4+ hours or until the chicken easily shredded with the touch of a fork.

  3. Shred the chicken breasts and mix into the chicken juice. Cover and cook on warm or low for an additional 30 minutes.

  4. In the sink place a large bowl and place a strainer inside the large bowl. Strain the crockpot of chicken from the chicken broth. Remove the strainer full of shredded chicken and return to the crockpot.

  5. Allow the chicken broth to cool before transferring to an air tight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

  6. Divide the shredded chicken if necessary and allow the cannabis infused chicken to cool completely before transferring to airtight storage containers or ziploc bags. Keep in the refrigerator for up to 4 days or freeze for up to 3 months.

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