Chicken is our most versatile meat and having it dehydrated and on hand makes planning trail meals easy. Dehydrating it yourself also saves money and means you can do a little at a time as your budget allows. I always wait for sales and then stock up and do a big dehydrating session. You will need to buy boneless, skinless chicken as it has the least fat and therefore stores the best. You could get bone-in but I don’t think the cost savings is worth the extra work.
Prep time: 15 minutes
Cook time: 4 hours
Dehydration time: typical overnight but varies by machine
Total time: about a day
Container to brine chicken in, slow cooker or large pot, food dehydrator
- boneless skinless chicken breast
- enough brine to cover chicken (3/4 cups salt for every gallon of water)
- spices and herbs of choice, I suggest sliced onions, crushed garlic, and bayleaf
Add the chicken to your brining container. Mix up your brine and pour it over. Then let it sit in the refrigerator at least 4 hours but preferably over night. Take the chicken out of your brine and place in your slow cooker. Cook on low heat for about four hours or until chicken shreds easily. When it is finished, remove it from the slow cooker and slice it in one inch chunks against the grain of the meat. Then using a fork shred the chicken into small pieces. The smaller you shred it the faster it will both dehydrate and rehydrate so take your time. Place the chicken on your dehydrators trays making sure to space it out and not overcrowd it. Dehydrate until the chicken is crisp and dried all the way through. Store in an airtight container. For long term storage you can freeze it and just remove what you need for each camping trip.