This easy slow cooker shredded chicken is a healthy, hands-off protein that’s perfect for meal prep. Use it in sandwiches, soups, casseroles, salads, and more!
If you love the convenience of slow cooker chicken recipes, don’t miss this Crock Pot chicken stew, this crockpot chicken and stuffing, this slow cooker chicken tortilla soup, and this tostada de tinga, too!
Healthy Slow Cooker Pulled Chicken Makes Meal Prep Easy
Slow cooker shredded chicken is a meal prep staple for busy families. It’s budget-friendly, completely hands-off, and incredibly versatile. A simple blend of seasonings infuses the meat with flavor as it cooks, so you get juicy, tender chicken that’s anything but bland. It tastes very similar to store-bought rotisserie chicken, but it’s less expensive, you can control the ingredients and the quantity, and you can choose whether you use white or dark meat.
Ingredient Notes and Tips for Success
- Boneless skinless chicken thighs have a little more fat, so they stay juicier over the long cooking process and have a little bit more flavor than boneless skinless chicken breasts. That said, if you prefer white meat (shown here), the chicken breast works great, too!
- Bone-in chicken pieces require a longer cooking time and are more difficult to shred because you have to navigate the skin and bones. In my opinion, boneless meat is the way to go for this particular recipe!
- Adding chicken broth to the bottom of the slow cooker helps keep the chicken moist and tender as it cooks. The liquid creates a steamy environment that prevents the meat from drying out, while also helping the seasonings distribute evenly and enhancing the overall flavor. I use low-sodium broth so that it doesn’t add too much extra salt to the meat.
- The seasoning blend adds interest and savory flavor to the meat, without overpowering the dish. That way you can use the meat in a variety of ways and in many different cuisines. Feel free to get creative and use your favorite herbs and spices, too! And when you’re really pressed for time, a little bit of salt and pepper will do the trick.
How to Make Shredded Chicken in the Crock Pot
This is a classic set-it-and-forget-it recipe, since you basically just dump everything into the slow cooker, turn it on, and walk away. You’ll return home to magically tender, juicy, and flavorful chicken that’s ready to shred and enjoy. Detailed directions are in the recipe card below, but here’s the overview:
- Stir together the seasoning blend.
- Pour broth into the bottom of a 4- to 6-quart slow cooker. Add the chicken and sprinkle the seasoning on all sides.
- Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. You want the meat to be easy to shred when it’s done, but not so overcooked that it’s dry and tough. I don’t recommend letting the meat cook all day since it will likely dry out (especially if you’re using breast meat). Shred the chicken with two forks, or use a stand mixer fitted with the paddle attachment to shred a lot of meat easily.
How to Use
I love to have slow cooker shredded chicken stashed in the freezer for busy weeks. It works well in so many different dishes. For instance, use the meat in:
- Shredded chicken sandwiches and wraps (just toss the meat with buffalo sauce, bbq sauce, or ranch dressing; we love this bbq chicken wrap)
- Salads (such as strawberry chicken salad, the best chicken salad recipe, and tortellini salad with chicken)
- Casseroles and bakes (like easy chicken tetrazzini, chicken tater tot casserole, Ritz chicken casserole, chicken and rice casserole with mushroom soup, chicken and stuffing casserole, chicken pot pie with biscuits, dump-and-bake chicken alfredo casserole, and chicken and orzo).
- Soups (such as chicken vegetable soup and easy chicken noodle soup)
- Pizza (like this bbq chicken flatbread pizza, a great weeknight crowd-pleaser!)
- Enchiladas, tacos, chicken taquitos, lasagna, burritos, and more!
Did you make this recipe?
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Slow Cooker Shredded Chicken
Prep: 5 minutes
Cook: 2 hours
Total: 2 hours 5 minutes
A healthy, versatile protein that’s perfect for meal prep and easy to use in sandwiches, salads, casseroles, and more.
Equipment
- 1 4-6-quart slow cooker
Ingredients
- 1 teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika use smoked paprika if you like the smoky flavor
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¾ cup low-sodium chicken broth
- 2- 2 ½ lbs. boneless skinless chicken breasts or boneless skinless chicken thighs
Instructions
- In a small bowl, stir together the garlic powder, onion powder, salt, pepper, paprika, oregano, and thyme.
- Pour the broth in the bottom of a slow cooker. Place the chicken in the slow cooker. Sprinkle the seasoning on all sides of the chicken.
- Cook on LOW for 4 – 6 hours or HIGH for 2 – 3 hours, until the chicken is tender and shreds easily with a fork. Transfer the chicken to a cutting board and shred with two forks. Return the shredded meat to the slow cooker and toss with the cooking juices.
- Use immediately or let cool, then store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Notes
This recipe yields approximately 4-5 cups of cooked, shredded chicken. I often prepare a larger batch since it freezes so well. To do so, double the chicken and seasoning (you can still use 3/4 cup of broth). The rest of the cooking instructions remain the same.
Nutrition
Serving: 1cup of shredded chickenCalories: 269kcalCarbohydrates: 2gProtein: 49gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 145mgSodium: 623mgPotassium: 890mgFiber: 0.3gSugar: 0.1gVitamin A: 173IUVitamin C: 3mgCalcium: 20mgIron: 1mg
Preparation and Storage Tips
- How to Store: Allow the chicken to cool completely, then store it in an airtight container with some of the cooking juices to keep it moist. It will stay fresh in the fridge for up to 4 days.
- How to Freeze: For longer storage, transfer the cooled chicken (with juices) to a freezer-safe container or zip-top bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating. Tip: if you’re cooking the chicken for meal prep in the future, freeze the meat in smaller quantities so that you can just thaw as much as you need for a single meal.
- How to Reheat: Warm the chicken in a skillet over low heat with a splash of broth or water to prevent drying out. Stir occasionally until heated through. For larger portions, return the chicken and its juices to the slow cooker on the WARM or LOW setting until heated through (about 30–60 minutes). For smaller portions, place the chicken in a microwave-safe dish, cover with a damp paper towel or lid, and microwave in 30-second intervals, stirring in between, until warmed through.
Recipe Variations
- Tex-Mex Style: Add 1 teaspoon of chili powder and ½ teaspoon of cumin to the seasoning blend. Stir in a can of diced tomatoes with green chilies or some salsa for extra flavor.
- BBQ Chicken: Swap the broth for your favorite barbecue sauce or add bbq sauce after shredding the chicken.
- Buffalo Chicken: Add buffalo wing sauce after shredding for a spicy, tangy version.
- Italian Style: Use Italian seasoning in place of the other seasonings listed.
- Taco Chicken: Use taco seasoning instead of the listed spices and serve in tortillas with your favorite toppings.
- Ranch Chicken: use homemade ranch seasoning instead of the suggested spices.
More Slow Cooker Shredded Chicken Recipes
Crockpot Mexican Chicken (Crockpot Chicken Tacos)
3 hours hrs 5 minutes mins
Crock Pot Mississippi Chicken
4 hours hrs 10 minutes mins
Crock Pot Pulled BBQ Chicken
3 hours hrs 5 minutes mins
Super easy and the cost, taste and texture is much preferred to store bought, frozen shredded chicken or rotisserie chicken. I made a double batch and used some tonight for your chicken enchilada soup (also delicious!) And am freezing the rest to use in gumbo and a casserole to make in weeks to come. Thanks for this recipe!
We’re so glad you enjoyed it, Lorraine!