Can you use raw chicken breast and let it cook during the suggested cook time, then shred before serving?

Hi! When I was developing this recipe I tested on both low and high heat, and the cooked shredded chicken does not dry out!

If you were to make this using raw chicken (boneless, skinless breast or thighs), you'd need to slow cook until chicken is fully cooked (registering 165º F)—again, I haven't tested here, but most slow cooker chicken soup recipes suggest 6-8 hours on low. Like I said, this recipe works as it is written! But if you want to experiment, go for it! Just make sure chicken is cooked through :)

Hi there! I think there's enough broth in the recipe that the pre-cooked shredded chicken should stay nice and moist as it cooks. If you do decide to start with raw chicken breasts, you'll just want to make sure that the internal temperature of the meat is at least 165°F before eating—that's the safe internal temperature for cooked chicken. I hope that helps!